Here's a little story about last Xmas' dinner table star – my BBQ pork ribs. These aren't just any ribs; they're a celebration in every bite, perfect for any festive occasion. Last Xmas, as they sizzled and charred to perfection, these ribs didn't just fill the house with an irresistible aroma; they brought a sense of anticipation and joy, reminiscent of the festive spirit itself.
What makes these ribs special is not just their smoky, tender goodness, but the love and care that goes into preparing them. They're a symbol of taking the time to create something extraordinary, something that gathers friends and family around the table, sharing stories and creating memories.
The final touch, a homemade glaze, adds a glossy, sticky sweetness, making each rib a delightful mix of flavors and textures. It's a dish that says 'celebration', whether it's Xmas, a special family gathering, or just a day where you want to make something extraordinary.
These BBQ pork ribs, served piping hot and garnished with fresh scallions, became more than just a meal; they were a centerpiece of laughter, conversation, and togetherness. They remind me why I love cooking – it's not just about the food, but the joy it brings and the people it brings together.
So, here's to many more festive occasions and the delicious ways we choose to celebrate them!
Ingredients:
(Serve 8)
Brine:
Pork Ribs, 4
Water, 1L
Sea Salt, 50g
Liquid Smoke Preferably Stubb's, 10g
Rub:
Light Muscovado Sugar, 75g
Granulated Sugar, 75g
Smoked Paprika, 1/4 Cup
Garlic Powder, 2 TBSP
Black Pepper, 1 TBSP
Ginger Powder, 1 TBSP
Onion Powder, 1 TBSP
Rosemary Powder, 1 TBSP
Glaze:
Unsalted Butter, 2 TBSP
Yellow Onion Finely Minced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Ketchup, 115g
Apricot Jam, 120g
Fresh Lemon Juice, 45g
Fresh Orange Juice, 45g
Light Muscovado Sugar, 25g
High Quality Cocoa Powder Preferably Valrhona or Callebaut, 7g
Ginger Powder, 1/2 TSP
Ground Coffee, 1/2 TSP
Mushroom Powder, Pinch
Yellow Mustard Powder, Pinch
Liquid Smoke Preferably Stubb's, 1/2 TBSP
Worcestershire Sauce, 1/2 TBSP
Tabasco, 1 TSP
Soy Sauce, 1 TSP
Fish Sauce, 1 TSP
Scallions Coarsely Sliced, For Garnishing
Equipment:
Cast Iron Skillet / Pan
Oven
Directions:
Prepare the brine.
Remove the membrane from the ribs.
In a large container, add water, salt and liquid smoke.
Stir until the salt has completely dissolved.
Add in the ribs, making sure they are completely submerged in the brine. Double the amount of brine mixture if necessary.
Cover and chill in the fridge for 24 to 48 hrs.
Prepare the rub.
Mix all the ingredients until well combined.
Transfer to a container and set aside in the fridge until ready to use.
*To make rosemary powder, simply blitz 3 TBSP of dried rosemary in a spice grinder until powder forms.*
Prepare the glaze.
In a skillet over medium heat, add butter.
Once the butter has melted, add in onion.
Season with salt and pepper.
Saute until lightly caramelized.
Add in garlic and saute aromatic.
Followed by ketchup and apricot jam.
Deglaze with lemon and orange juice.
Add in sugar, cocoa, ginger, coffee, mushroom, mustard, some salt and pepper.
Mix until well combined.
Next, add in liquid smoke, Worcestershire, tabasco, soy and fish sauce.
Stir to combine well.
Taste and adjust for seasonings with salt and pepper.
Remove from heat and set aside until ready to use.
Baking.
Preheat oven to 107 degree celsius or 225 fahrenheit.
Remove the ribs from the brine and transfer them into alu foil.
Discard the brine.
Scatter the rub over the ribs, coating entirely well.
Wrap the ribs and wack into the oven and bake for 2 to 4 hrs, depending on the size of your ribs, flipping halfway thru'.
*Be careful when you are flipping, as the ribs will release loads of liquid.*
Remove from the oven and unwrap the ribs.
Brush the ribs generously with the glaze and continue baking for 1 to 2 hrs.
Remove from the oven, flip, brush and bake for another 1 to 2 hrs.
The ribs should have that almost fall-off-the-bone sensation.
Remove from the oven, brush the ribs with more glaze and broil for 5 to 10 mins, flipping and brushing half way thru', or until lightly charred.
*I prefer changing over to a new parchment paper at the broiling stage.*
Lastly, brush the ribs with the glaze before serving.
Garnish with some scallions.
Serve immediately.
Finger licking good...