Monday, August 27, 2007

The Ribs

Many years ago we were planning our annual outing to Mammoth Lakes, CA for the Fourth of July celebrations. Bruce put in a request with me for some baby back pork ribs for the feast. He wanted something smokey and spicy with perhaps a dried chile sauce.

At the time my selection of barbecue cookbooks was dreadful. I spent some time digging around in books and on the internet. But then, in a strange place I found the great rib recipe. It's a Mark Miller recipe which was published in a book titled: Cooking with Patrick Clark. Patrick Clark was a chef who passed away suddenly and left a wife and children. The book was put together as a fundraiser for the family. It's filled with Patrick's recipes as well as all the top chefs from the early 1990's.

I always tell Bruce that it takes three days to make these ribs. But the truth is, we made 12 racks of ribs for a party two weeks ago and I didn't put them in the marinade until the night before and I made the sauce on the morning of the party. Easy Peasy. I suppose the other two days are spent gathering all the ingredients, there are lots of them and in large quantities. Don't skimp, this is powerful good stuff!

Glazed Prok Ribs with Black Coffee Guajillo Barbcue Sauce
Based on Mark Miller recipe
Marinade and Sauce for up to 6 racks of ribs
4 Tablespoons ground coriander
2 Tablespoons chopped fresh thyme
6 Tablespoons honey mustard
2 Tablespoons freshly ground black pepper
1 Tablespoon salt
3 Tablespoons ground chile molido (pure chile powder)
1 1/2 Cups apple cider vinegar
1 Cup balsamic vinegar
1 Cup honey
1/4 Cub liquid smoke

Combined all the ingredients for the marinade in a large bowl. Stir well. Rinse the ribs in cold water and place in a non reactive container. Pour the marinade over the ribs. Let them marinate overnight in the refrigerator.

To Prepare the Ribs
Remove the ribs from the marinade and place in a single layer on large baking dishes. Cover them tightly with foil. Bake at 225F for at least 2 hours. At two hours check the ribs to see if they are tender to your liking. For more tender ribs, bake longer.

The Sauce
1 Cub chopped white onion
1 1/2 teaspoons minced garlic
1 Tablespoon butter
1/4 Cup sherry vinegar
1 1/4 Cup tomato puree
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 Cup crushed dired quajillo chiles
1 Cup strong, freshly brewed black coffee
1/3 Cup molasses

Heat a saute pan over medium heat and add the butter. Sweat the onion and garlic over low heat for 10 minutes until very tender. Deglaze the pan with the sherry vinegar and add all the remaining ingredients. Simmer for 20 - 30 minutes until the chiles are very tender. Puree until smooth and strain if desired.

Heat a grill to medium heat and char the ribs on both sides for 2-3 minutes per side.
Slather the sauce onto the ribs as they come off the grill.