No Smoker or Fire Pit...
Not a problem, I have the fire pit, smoker and wood fired oven but living in the UK what I don’t have is the weather ! It’s grey, gloomy, very wet and windy all weekend and my family wants ribs. Well the kitchen oven will just have to do.
Liquid Smoke!
To or not too is the question ? I was quite anti liquid smoke, the purest in me would rather go without than FAKE IT! However after realising that my assumption it was a chemical concoction was based on my own uneducated opinion I decided to learn about how liquid smoke becomes liquid smoke. Not all liquid smoke originally know as “Wood Vinegar” are created equally. In 1885 E H Wright inaugurated the distribution of wood vinegar under the new name WRIGHTS LIQUID SMOKE. Made from the ancient methods of collecting condensation vapour via the thermal decomposition of wood in a low oxygen manor while making charcoal means this is a true natural product that has further been proven so in a US Government court case the Wright’s won on the labelling of liquid smoke, it is just liquid smoke (wood vinegar). Whereas the commercial industry production of liquid smoke is often forced to speed up the mass production used by the commercial food industry with the addition of food additives.
These dry rub BBQ ribs are fall of the bone succulent tender and smokey, slathered with a Southern sweet BBQ sauce with just a touch of Carolina vinegar based BBQ sauce, these will render your family and friends silent...well apart from the glorious lip smacking these are so good sounds!
Prep time 10 minutes / Cooking time 4 hrs
Ingredients
(serves 4-6)
4 St Louis cut whole ribs
25 ml liquid smoke (optional)
100g BBQ dry rub spice mix
(homemade recipe below)
2 ltr coke a cola (or water)
(homemade recipe below)
1 bottle sweet BBQ sauce
1 bottle Carolina vinegar based BBQ sauce
(homemade recipe below)
Pre heat your oven 160 C / 320 F. Turn the ribs over and peel of the silver skin lining that covers the back of the ribs. This is not essential but makes the ribs more pleasurable to eat. Using a small pointed knife at the bottom left corner of the first rib bone, slip the knife under the skin on the bone, lift up so you have a lip and the using your hand peel the skin off the ribs, the skin should just peel away like a piece of paper.
Rub the bbq spice all over the ribs, lay the ribs meat side up in a large deep roasting tin, side by side, I use two roasting tins for 4 ribs. Pour in the liquid smoke and coke a cola fill only to half way up the ribs, ensuring that the top meat side of the ribs is not in the liquid, cover well with tin foil and cook in the oven for 3-4 hours, checking the ribs at 3 hours to see if the are tender.
Drain off the bbq coke a cola rib stock into a saucepan, this can be used to make a gorgeous bbq sauce, recipe below.
Warm the store bought sweet bbq sauce with a dash of the thin Carolina vinegar bbq sauce to your taste and generously baste the ribs all over cover and pop back in the oven at 120 C / 240 F to keep warm and infuse the flavours for 15 minutes. Serve whole or if individual ribs baste again with the warm bbq sauce all over.
If your going to make your own bbq sauce from the stock then keep the ribs warm while you make the bbq sauce.
Homemade BBQ Sauce
500ml coke a cola rib stock
1 1/2 cup tomato ketchup
1/4 cup soft brown sugar
1/4 cup apple cider vinegar
1 tsp chipotle powder
1 tsp smoked paprika
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Salt and pepper to taste
Place all the ingredients in a saucepan combine and bring to a simmer, adjust the seasoning and chilli powder to taste. If you feel the sauce is to thin, a little corn starch slurry will thicken the sauce further.
Homemade BBQ Dry Rub
1/2 cup brown sugar
2 tbsp paprika
1 tbsp smoked paprika
1 tbsp chipotle powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp mustard powder
1 tbsp sea salt
1 tbsp black pepper
1/4 tsp cayenne pepper
1/4 tsp celery salt (optional)
Combine all ingredients together.
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