Ribs! They are probably one of my favorite cuts of meat and I was very excited to make them, though I couldn't do it alone. The fact that I was planning to smoke them meant that I needed my dad's help because that is his wheel house. While it was a little intimidating, I am very proud of overcoming this culinary hurdle and am better for it (thanks Dad!).
Because ribs are such a common place thing, I wanted to mix it up and to see if I could come up with a new(ish) flavor profile without a recipe. A part of cooking is knowing spices and pairings that go well together so I thought this would be a good opportunity for me to practice with and learn about spices. This was more or less a success, the final product being somewhere between here and curry. To go with these delicious, but admittedly confused, ribs I wanted to make the cauliflower "potato" salad my family eats (which retroactively makes sense because curry and cauliflower go well together).
Recipe:
Curry(?) Ribs
2 racks spare ribs, trimmed and silverskin removed
For Dry Rub:
2 tbsp mild curry powder
1 tbsp ground cumin
A dash of cayenne pepper
1/2 tbsp onion powder
1/2 tbsp garlic powder
1/4 cup brown sugar
Salt and black pepper
For Sauce:
2 cups ketchup
1/2 cup water
1/4 cup white vinegar
1 tbsp Worcestershire sauce
2 tbsp curry powder
3 tbsp brown sugar
1 tbsp onion powder
1.) In a medium sized bowl, mix all of the spices together. Optional: put into a shaker jar to aid in even distribution over the meat.
2.) Place your trimmed ribs on a sheet pan and sprinkle 3/4 of rub on the top side of the ribs. Rub into the meat. Flip and repeat with the remaining rub on the underside of the ribs. Cover with foil and set to rest in the fridge for a couple hours (overnight is best).
3.) Prep your smoker, setting it to 350 degrees F. When it is heated up, place your ribs side by side on the rack and let smoke for about 3 hours. Start checking on the meat at about 2 1/2 hours, testing the doneness with a toothpick. (If the toothpick goes in and is removed very easily then the meat is done.)
4.) Remove meat from smoker and cover with foil. Let rest while you prepare the sauce.
5.) In a small sauce pan over medium heat put the ketchup and other ingredients. Let simmer until it has thickened considerably. When ready to serve, either brush over ribs or use on the side to dip.
Cauliflower "Potato" Salad
1-2 cups cauliflower florets
3 hard-boiled eggs
1/2 cup mayonnaise
3 tbsp mustard
1/4 cup dill pickle relish
2 tsp celery seed
Salt and Pepper to taste
1.) Bring a large pot of water to a boil and add the cauliflower, letting it cook for 8 minutes. When it is done, strain it and run the cauliflower under cold water to stop the cooking process. Let it drain for a few minutes in the colander, then place on paper towels and pat dry to remove remaining moisture.
2.) In a medium-sized bowl mix the mayo, mustard, relish and seasonings. Add the dry cauliflower and roughy chopped eggs. Mix to combine. Serve chilled or at room temperature.
Because ribs are such a common place thing, I wanted to mix it up and to see if I could come up with a new(ish) flavor profile without a recipe. A part of cooking is knowing spices and pairings that go well together so I thought this would be a good opportunity for me to practice with and learn about spices. This was more or less a success, the final product being somewhere between here and curry. To go with these delicious, but admittedly confused, ribs I wanted to make the cauliflower "potato" salad my family eats (which retroactively makes sense because curry and cauliflower go well together).
Recipe:
Curry(?) Ribs
2 racks spare ribs, trimmed and silverskin removed
For Dry Rub:
2 tbsp mild curry powder
1 tbsp ground cumin
A dash of cayenne pepper
1/2 tbsp onion powder
1/2 tbsp garlic powder
1/4 cup brown sugar
Salt and black pepper
For Sauce:
2 cups ketchup
1/2 cup water
1/4 cup white vinegar
1 tbsp Worcestershire sauce
2 tbsp curry powder
3 tbsp brown sugar
1 tbsp onion powder
1.) In a medium sized bowl, mix all of the spices together. Optional: put into a shaker jar to aid in even distribution over the meat.
2.) Place your trimmed ribs on a sheet pan and sprinkle 3/4 of rub on the top side of the ribs. Rub into the meat. Flip and repeat with the remaining rub on the underside of the ribs. Cover with foil and set to rest in the fridge for a couple hours (overnight is best).
3.) Prep your smoker, setting it to 350 degrees F. When it is heated up, place your ribs side by side on the rack and let smoke for about 3 hours. Start checking on the meat at about 2 1/2 hours, testing the doneness with a toothpick. (If the toothpick goes in and is removed very easily then the meat is done.)
4.) Remove meat from smoker and cover with foil. Let rest while you prepare the sauce.
5.) In a small sauce pan over medium heat put the ketchup and other ingredients. Let simmer until it has thickened considerably. When ready to serve, either brush over ribs or use on the side to dip.
Cauliflower "Potato" Salad
1-2 cups cauliflower florets
3 hard-boiled eggs
1/2 cup mayonnaise
3 tbsp mustard
1/4 cup dill pickle relish
2 tsp celery seed
Salt and Pepper to taste
1.) Bring a large pot of water to a boil and add the cauliflower, letting it cook for 8 minutes. When it is done, strain it and run the cauliflower under cold water to stop the cooking process. Let it drain for a few minutes in the colander, then place on paper towels and pat dry to remove remaining moisture.
2.) In a medium-sized bowl mix the mayo, mustard, relish and seasonings. Add the dry cauliflower and roughy chopped eggs. Mix to combine. Serve chilled or at room temperature.
The seasoning was perfect! You forgot to mention you made homemade BBQ sauce as well!
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