It's true that I delight in eating a wonderful variety of foods. Fresh fruits, vegetables, grains and pulses, I adore them all. I have even been known to crave a salad on occasion. However, I cannot escape the fact that when I dream, it’s not about chunks of soya. My sleep has yet to be disturbed by a craving for lettuce, or spinach, or pumpkin. Folks this right here is why I am not a vegetarian.
Doesn't everybody dream about this?
Well you should!.
Imagine a sweet, slow-roasted, rack of pork ribs. Fork tender meat bathed in a classic, sticky brown-sugar glaze that is just right for a lazy Sunday afternoon with the family.
But it’s the rainy season you protest. Summer may be grilling season in the temperate world but here in the Caribbean it’s the rainy season with the odd hurricane thrown in for good measure. Hauling out the grill at this time of the year is dicey.
You’re new here aren’t ya?. Please read here to see my feelings on grilling. No really….I’ll wait.
Yeah I know those early pics were somethin’ awful. What can I say we all have to start somewhere. Have you read it? Are we now on the same page on the issue of grilling?
Alrighty then, so this recipe is brilliant on two counts.
1) It utilizes my favourite cooking implement – the significant other.
2) No grill required.
Isn’t he amazing? My husband not the meat I mean. Okay well that’s somethin' too but really it’s no match for a guy, who not only slow roasts you some ribs but is thoughtful enough to do sufficient to last you well into the week. But surely that’s too much meat? I’ll bet it is - for a normal person but didn’t we start this conversation with me telling you I dream about meat? How normal is that? I’m guessing not very.
Here is the recipe translated from husband’s a dash of this and a handful of that methodology.
Oven BBQ Ribs
4 racks pork ribs
1 cup green seasoning.
1 tbsp Worcestershire sauce.
1 tbsp Angostura bitters
3 tsp salt.
2 tsp black pepper.
Classic Barbecue Sauce (makes 3 cups)
2 tbsp unsalted butter
½ cup finely chopped onion
2 cups ketchup
¼ cup brown sugar
¼ cup molasses
2 tbsp prepared mustard
juice of 1 lime
1 tbsp Worcestershire sause
8 cloves garlic (finely chopped)
2 tbsp fresh thyme
8 Trinidad pimento peppers
½ tsp salt
5 leaves chadon beni (finely minced, substitute cilantro)
½ tsp coarse cracked black pepper
Season meat with green seasoning, Worcestershire sauce, Angostura bitters salt. and black pepper. Marinate overnight.
Put a large bread pan with 3 cups water on bottom rack below meat in middle of oven. Cook meat bone side side up at 350 degrees F for one hour. Then flip and cook an additional 1 ½ hours. Check tenderness. Lift rack with tongs and it bends then it’s done. Alternatively tug at a piece of the meat with a fork and if it almost falls off easily then it's ready to be basted. Give it some love. I mean baste with barbecue sauce and leave for additional 20 mins -30mins.
Melt the butter in a sauce pan over medium high heat. Sauté onion in butter until softened, about 5 mins. Add the remaining ingredients and stir. Simmer the sauce for 20 minutes over medium low heat. Store refrigerated, up to two weeks.