I hope that everyone had a great weekend, especially if you live in the US and had Monday off for Labor Day. There’s nothing quite like a three day weekend, is there? Kramer and I mostly relaxed and watched The Wire – can you believe that we had never watched it before? It’s so good – we really can’t get enough of it. We’re almost done with season two; we’re truly champion marathon TV watchers. Cool, right? Anyhow, speaking of cool, my spokespersonship with Knorr Homestyle Stock kicks off today, and in honor of that, I am hosting a giveaway. You can enter to win $100 from Knorr, among other things, so be sure to head over to this post to do so. You can also watch a video of me being hopelessly awkward and nervous at BlogHer 2011 during our cooking competition. What can I say? The camera just doesn’t love me!
Kramer and I actually made these ribs last weekend during Hurricane Irene. We were stick indoors all day, so what better excuse is there to slow cook some pork ribs? I can’t think of one. Kramer was actually the one who suggested that I use root beer in the sauce, and to be honest, I had never thought of that before, but in the interest of shaking things up a bit, I decided to go for it. I wanted a sweet and sticky sauce, though, so I added some peach preserves to the sauce, along with the usual tomato paste and other seasonings. You’d never believe it, but this is now one of my favorite barbecue sauces. The root beer and peach work surprisingly well together – the root beer lends a lot of flavor to the sauce, and a bit of a bite, too, while the peach added just the right amount of tangy sweetness. I had to add in some red pepper flakes, too, because nothing goes with sweet like spicy does, but that’s completely optional. To make sure that my ribs were fall-off-the-bone-good, I roasted them with a bit of water in the pan so that the moisture would cook into the ribs. It definitely worked! They couldn’t have been more tender or delicious, especially after being broiled in the oven with the sauce so that it caramelized and crisped up – absolute perfection, if you ask me. The fall weather is almost upon us, so turn on your oven and make some of these finger lickin’ good ribs!
Combine your rub ingredients.
Rub it all over your ribs.
Wrap your ribs in plastic wrap and place in the fridge for at least 2 hours, but as long as overnight.
Unwrap the ribs, preheat your oven to 250 degrees F, and place them on a roasting pan.
Wrap in foil and roast for 2 hours.
Now prepare your sauce.
Mince your garlic.
And your shallot.
Saute the shallot and garlic in oil, then add the rest of the ingredients and simmer until thickened.
Baste the ribs in the sauce and roast for another 15 minutes on each side, basting each time.
Baste once more, then broil at 450 degrees F, until caramelized and a bit crisp.
Allow to rest for 5 minutes, then slice apart and serve.
- 1 large rack of pork ribs
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon ancho chile powder
- 1 teaspoon smoked paprika
- 2 teaspoons olive oil
- 1 shallot, minced
- 4 cloves of garlic, minced
- ⅓ cup root beer (do not use diet)
- 3 tablespoons tomato paste
- 2 tablespoons peach preserves
- 1 tablespoon cider vinegar
- 2 teaspoons soy sauce
- ¼ teaspoon red pepper flakes
- Combine all of the rub ingredients in a small bowl, then rub them all over the ribs. Wrap the ribs in plastic wrap and place in the refrigerator for at least 2 hours, or as long as overnight.
- Preheat your oven to 250 degrees F. If you don't have a roasting pan, line a baking sheet with foil or parchment, then place a cooling rack on top. Spray your roasting pan or baking sheet with non-stick spray, then place the ribs on top. Place about ⅓ cup of water in the bottom of the pan, then cover the top with foil. Put the entire thing in the oven and roast for 2 hours.
- Make your sauce when your ribs are almost ready. Heat your olive oil in a small pot over medium heat and add in the shallots. Saute them for 5 minutes or so, or until translucent. Add in the garlic, and stir until fragrant, about 1 minute. Add in the root beer, tomato paste, peach preserves, cider vinegar, soy sauce, and red pepper flakes. Bring to a simmer over medium-high heat, and cook for 5-8 minutes, until thickened, stirring often so it doesn't burn to the bottom of the pan, then remove from the heat and set aside until ready to use.
- Remove the ribs from the oven after 2 hours and baste them with the sauce, then place them back in the oven for another 15 minutes at 250 degrees F. After 15 minutes, remove them from the oven, turn the ribs over, baste them again in the sauce, and bake for another 15 minutes at 250 degrees F. Remove the ribs from the oven and turn the oven up to 450 degrees F. Flip the ribs over again, so the meaty side is facing up, and baste them yet again in the sauce. Place the ribs back in the oven when it has reached 450 degrees F, and roast for 3-5 minutes, until caramelized and a bit crisp on top.
- Remove the ribs from the oven, cover with foil, and allow to rest for 5 minutes. Use a sharp knife to slice the ribs apart and serve.