Sticky Ribs

Ribs are a favourite at our house and Sticky Ribs melt in your mouth.  The dry rub makes them burst with flavour and the slow cook, tenderizes the meat.  The barbecue sauce makes them sweet and velvety.  I like to use baby back pork ribs for this recipes because there is meat between the bones.  They are shorter, curved and sometimes have more meat than other cuts. Spare ribs can be used, but they are fattier and we are trying to watch our fat intake without giving up flavour.

I love the idea of barbecuing, but when I don’t want to go out into the rain, my oven functions as a slow cooking method and a searing one.  Barbecuing takes me back to the old days of pouring in the coals and waiting for the right temperature.  I remember that timing was of the essence.  Dad would have to start those coals an hour before the meat went on the rack.  Today, I have a gorgeous Napoleon with all the bells and whistles on it.  However, there was something about cooking over those coals that made it extra special.

At our camp (cottage for you southern Canadians etc) we had a huge outside pit.  My favourite was when the coals were very hot, my nonna would burry potatoes in the coals.  Those were the best alternatives to potato skins.  The skin was crisp and the inside was buttery and delicious.  No need for extra toppings our sauces. Oh, the simple life.

Of course my nonna’s recipe for Italian ribs: https://recipesatmytable.com/nonnas-oven-baked-ribs-with-potatoes/

As for barbecuing, we all love it.  I wanted to find out a little more about it.  Here is a very interesting article on the history:  https://amazingribs.com/barbecue-history-and-culture/barbecue-history

Ingredients

The dry rub

• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp garlic powder
• 1 tsp oregano
• 2 tsp onion powder
• 1 tbsp paprika
• 1 tsp turmeric

The sauce

• 1 large onion chopped
• 2 cloves garlic minced
• 2 tbsp chilli powder
• 1 cup passata
• 2 tbsp Ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 2 tbsp olive oil
• any of the dry rub seasoning left

The ribs

• 5 lbs Pork baby back ribs ( cut into single ribs)
• 4 tbsp of canola oil for searing
• 1/2 cup of dry white wine

The Process

It is very important to prepare the dry rub and the sauce.

The dry rub comes together.

Place the olive oil into a pot and simmer the onion.  Put in your passata next and all the other ingredients,  Let The sauce bubbles away on low for 15 minutes.

Rub each rib with the dry rub and sear in some canola oil until golden brown.  I placed 4 tbsp of canola oil into a large pan and heated it.  Don’t over-crowd the ribs.  Here I pushed them together to take the picture.

Next place 1/2 a cup of wine in a large pan.  Place the ribs on top and pour half the bbq sauce in to coat.  Set the oven to 325, put a lid over the ribs and let them slow cook for one hour.  Then remove the lid and raise the oven temperature to 375 and place the ribs back for another 1/2 hour.

Then I put the ribs on a platter and pour the other 1/2 of the bbq sauce over the ribs and let them sit for 5 minutes.  Do not cover them.

 

There won’t be much left.