Throw Down: New Jersey BBQ Ribs

Whew, getting this post in just under the wire! Mark at Life by Chocolates and I were conversing on Twitter this afternoon about the challenges of baking with xanthan gum (and about Chocolate Crumb Cake—a story for another day). I happened to mentioned the ribs slow cooking in my oven and that they were deliciouly aromatic. And, voila, he invited me to post them as an entry in the Virtual Throw Down he’s hosting on BBQ Ribs and Fried Chicken. Oh, and one small detail—it closes tomorrow! Well, really, tonight because tomorrow we’re flooding the Twitterverse with our culinary Tweets about the various entries. (I think Mark may be hoping we make it to Trending Topics.)

I’ve been making these ribs for years and they’re always a hit. I am particularly proud that my neighbor, a very southern lady, adores them. The recipe is a evolution of recipes from family and friends, my travels through the Blogosphere and trial and error over the years.

They are served here with Bubble and Squeak and corn on the cob. They are finger licking good and if you try them once I’m betting you’ll come back for more.

New Jersey BBQ Ribs

6 pounds pork ribs (about 2-3 pound racks)
1 teaspoons cumin, ground
1 1/2 tablespoons chili powder
2 tablespoons coarse salt
1/2 teaspoon ground black pepper
3 tablespoons oregano (dry) or 1/4 cup chopped fresh oregano
3 tablespoons cilantro (dry) or 1/4 cup chopped fresh cilantro
3 tablespoons orange juice
3 tablespoons lime juice, freshly squeezed
4 dashes Frank’s Hot Sauce (or more if you like)
2 tablespoons garlic, minced
2 tablespoons olive oil
1/2 cup dark brown sugar

Preheat the oven to 250 degrees.

Make a paste by putting the dry ingredients—cumin through cilantro—into the base of a small food processor and pulsing until mixed together. Pour in the orange juice, lime juice, Frank’s Hot Sauce and minced garlic. Mix again. Add the garlic and stream in the olive oil. Remove to a small bowl and mix in the dark brown sugar. The final texture should resemble a paste.

Dry the ribs with a paper towel. Place them on a baking sheet lined with parchment or foil. Don’t stack the ribs. Brush the paste onto both sides of each rack of ribs.

Place the baking sheet in the preheated oven and slow roast them for about 3 hours. At about 1 hour intervals check the ribs and add more paste if you have any left over. During the last half hour you can brush the ribs with your favorite barbeque sauce.

Remove the ribs from the oven. They may be covered and refrigerated overnight at this point.

The paste is rather thick so you may remove some of the paste if you feel it is too thick—this is all a matter of personal preference. Finish by placing the ribs on a grill set at medium heat. This step is merely to carmelize the wonderful paste that is clinging to the outside of the ribs and should take less than 10 minutes.

Remove the ribs to a cutting board and when they’re cool enough to handle cut them between the rib bones. Serve as is or accompanied by your favorite barbecue sauce.

PRINT RECIPE

BBQ Ribs and Fried Chicken Throw Down Entries

Visit these sites to experience some wonderful dishes. (Not all are gluten-free.)

LifeByChocolate
Mark LaPolla, New York
Twitter: @LifeByChocolate

LunaCafe
SMS Bradley, Pacific Northwest
Twitter: @LunaCafe

Gluten Free Sanctuary
Leslie McLinden, Arkansas
Twitter: @lesliemac59

Fresh Eyes
Jan Richards, Washington
Twitter: @MrsRoadshow

Cre8tive Kitchen
Brenda Campbell, Washington
Twitter: @cre8tivekitchen

Grandma’s Gluten-Free Baking N Cooking
Joyce Paige, Kansas
Twitter: @SilknPearls or @GFGrandmaBNC

Pretty Chopped Slaw

Got half a head of cabbage in last week’s pick from the Garden. I know it sounds odd but since I bought in at half a share from the farm I only get half a head. The other half goes to a neighbor who splits the full share with me. Wonder what she did with her cabbage?

It seems like I’ve been denying creamy coleslaw at every turn the past few weeks. It’s been a popular side dish for some of the meals I’ve eaten out. And, although I’m not a big fan of coleslaw I’ve had a yen for it. I have to skip the creamy part—no dairy. But, you can still make a mighty fine slaw with a sweet vinegar dressing. It’s crisp, a little chewy from the cranberries, and tangy sweet. Oh, and not to mention, pretty!

Inspired by Confetti Coleslaw on All Recipes

Pretty Chopped Slaw

1/2 head of cabbage
1 large carrots, grated
2 ¼ inch slices of red onion
1 green apple
1/4 cup dried cranberries
½ lemon
3 tablespoons honey
3 tablespoons cider vinegar
2 tablespoons grapeseed oil
salt and pepper

Cut the cabbage into 1/8 to 1/4 inch slices and then coarse chop to about about ¾ to 1 inch long. Place in a colander, salt and let drain for about an hour. Rinse the cabbage thoroughly and shake off the excess water. Then dry in a salad spinner or wrap in a clean hand towel to remove the remaining moisture.

Place the dried cabbage in a bowl. Then add:
• Carrot, grated or julienned
• Green apple, sliced into 1/8 inch slices, then sliced into ¼ inch matchsticks, and each of those cut into thirds
• Red onion diced into ¼ inch pieces
• Cranberries

Sprinkle with the juice from the lemon. Add salt and pepper. Stir together.

Next mix the honey, vinegar, and grapeseed oil together. Pour over the slaw and mix well. Refrigerate at least an hour before serving.

PRINT RECIPE