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Submissions Thread for F&DB Pork Ribs Challenge
Posted on 10/21/20 at 9:02 am
Posted on 10/21/20 at 9:02 am
This is the thread for submitting your entries to the pork rib challenge. Any submission after 9:00 p.m. Central Daylight Time will be disqualified.
Likes are not votes. A new thread for voting will open up after the submission deadline has ended. Voting will end on Saturday morning, 9:00 a.m.
At least one photo is required, along with a description of your preparation and/or method of cooking.
Detailed recipe is not required but could help put you over the top!
Likes are not votes. A new thread for voting will open up after the submission deadline has ended. Voting will end on Saturday morning, 9:00 a.m.
At least one photo is required, along with a description of your preparation and/or method of cooking.
Detailed recipe is not required but could help put you over the top!
13
Posted on 10/21/20 at 9:19 am to Darla Hood
Oven baked pork ribs with a hoisin based sauce.
Hoisin sauce:
Mix together
1 cup hoisin sauce
1/2 cup chili sauce
2-1/2 tablespoons dry Sherry
2 tablespoons honey
2 tablespoons soy sauce
1-1/2 tablespoons seasoned rice vinegar
1/2 teaspoon toasted sesame oil
4 cloves garlic, minced
1/2 teaspoon ground ginger
Heavy duty foil and a baking pan.
After removing the silver skin from the back of the rib racks, season generously with salt, black pepper and brown sugar. Pat it into the meat.
Spoon half of the sauce over the ribs and then seal the foil tightly.
Bake at 250 for 2.5 to three hours.
Remove from oven and open the foil packets. Turn oven to broil. Brush the other half of the sauce onto the ribs and return to oven, uncovered. Watch carefully, because you want the sauce to bubble up and brown a little, but not burn!
Tip: If this hoisin sauce does not suit you, use a good quality barbecue sauce. I wanted sweet and sticky ribs, so other sauces could fit the bill.
Hoisin sauce:
Mix together
1 cup hoisin sauce
1/2 cup chili sauce
2-1/2 tablespoons dry Sherry
2 tablespoons honey
2 tablespoons soy sauce
1-1/2 tablespoons seasoned rice vinegar
1/2 teaspoon toasted sesame oil
4 cloves garlic, minced
1/2 teaspoon ground ginger
Heavy duty foil and a baking pan.
After removing the silver skin from the back of the rib racks, season generously with salt, black pepper and brown sugar. Pat it into the meat.
Spoon half of the sauce over the ribs and then seal the foil tightly.
Bake at 250 for 2.5 to three hours.
Remove from oven and open the foil packets. Turn oven to broil. Brush the other half of the sauce onto the ribs and return to oven, uncovered. Watch carefully, because you want the sauce to bubble up and brown a little, but not burn!
Tip: If this hoisin sauce does not suit you, use a good quality barbecue sauce. I wanted sweet and sticky ribs, so other sauces could fit the bill.
Posted on 10/21/20 at 9:23 am to Darla Hood
I'm available to taste test anything that comes out of this challenge. You're welcome.
Posted on 10/21/20 at 9:28 am to Darla Hood
I make ribs exactly like this, but I use the Zea's Thai Rib Sauce. Delicious! 
Posted on 10/21/20 at 9:32 am to Darla Hood
Vietnamese inspired ribs:
Started with the rub. Some five spice, ginger, lemongrass, garlic, fish sauce, lime zest, brown sugar, and red pepper.
Threw them on the smoker and waited. I debated using wood or not, as everything I ate in Vietnam was either cooked with charcoal or gas, but it in the end I threw some apple wood in there just because.
I wanted these fairly fall off the bone for the final product, so I wrapped after a few hours. I know some are not fans of fall of the bone, but when you see the final product it will make sense.
In the meantime, I pulled together some pickled carrots and some dipping sauce. The dipping sauce was inspired by what you get with bun cha. It was homebrew rice lager, fish sauce, brown sugar, water, lemongrass, ginger, onion, five spice, and pepper. Pretty close to the rub I used on the ribs.
Ribs all done and ready to be broken off the bone.
As far as eating these, I used lettuce and rolled them up with vermicelli, pickled carrots, cilantro, and the ribs. Dip the whole thing in the dipping sauce and chow down.
Started with the rub. Some five spice, ginger, lemongrass, garlic, fish sauce, lime zest, brown sugar, and red pepper.
Threw them on the smoker and waited. I debated using wood or not, as everything I ate in Vietnam was either cooked with charcoal or gas, but it in the end I threw some apple wood in there just because.
I wanted these fairly fall off the bone for the final product, so I wrapped after a few hours. I know some are not fans of fall of the bone, but when you see the final product it will make sense.
In the meantime, I pulled together some pickled carrots and some dipping sauce. The dipping sauce was inspired by what you get with bun cha. It was homebrew rice lager, fish sauce, brown sugar, water, lemongrass, ginger, onion, five spice, and pepper. Pretty close to the rub I used on the ribs.
Ribs all done and ready to be broken off the bone.
As far as eating these, I used lettuce and rolled them up with vermicelli, pickled carrots, cilantro, and the ribs. Dip the whole thing in the dipping sauce and chow down.
This post was edited on 10/21/20 at 10:11 am
Posted on 10/21/20 at 9:34 am to BottomlandBrew
Here is my submission. Figured quite a few people would be doing smoked ribs and I didn't want to use old pictures, so I decided to do something different. Since I don't have a smoker right now, everything was done on the Santa Maria.
Took out a couple racks of St. Louis ribs and divided them up into 3-4 bone portions. Rubbed with Leroy&Lewis Dalmatian rub. Put them on the Santa Maria until they had good color on all sides. Threw them in a couple foil pans with the lid and some water/bbq sauce. Took them out and tacked up the sauce on both sides. Bones pulled right on out when we were ready to make the sandwiches. Toasted brioche with a Pineapple Habanero pepper jelly spread, sliced red onions, and Gonzo's Smokehouse pickles. I did add some honey and Mango Habanero pepper jelly to the bbq sauce while simmering on the stove.
Took out a couple racks of St. Louis ribs and divided them up into 3-4 bone portions. Rubbed with Leroy&Lewis Dalmatian rub. Put them on the Santa Maria until they had good color on all sides. Threw them in a couple foil pans with the lid and some water/bbq sauce. Took them out and tacked up the sauce on both sides. Bones pulled right on out when we were ready to make the sandwiches. Toasted brioche with a Pineapple Habanero pepper jelly spread, sliced red onions, and Gonzo's Smokehouse pickles. I did add some honey and Mango Habanero pepper jelly to the bbq sauce while simmering on the stove.
Posted on 10/21/20 at 9:40 am to ruger35
I'm very curious about those style of grills. I've been looking at building myself something similar to that but with the offset fire and and angle-adjustable racks. How long did the ribs take on that?
Posted on 10/21/20 at 9:40 am to ruger35
Damn, ruger and BottomlandBrew. Just damn.
Posted on 10/21/20 at 9:42 am to Darla Hood
TL;DR -- Shredded and seasoned Sous vide baby back rib meat tacos.
My plan was to sous vide some ribs for the first time and use those as my entry. Unfortunately, I was not impressed with the results. They may have looked good but they didn't taste good so, even though no one on here is tasting the food, I didn't want that to be my submission. Here's what I did to make the tacos:
3 slabs baby back ribs in sous vide bath @152 for 24 hours. After cooling ribs in refrigerator in sealed bags, noticed a gorgeous gelatinous cover of rendered fat coating the ribs. Decided to leave a rack in the bag instead of finishing on the smoker.
Pulled meat from unfinished rack and shredded. Seasoned with:
Onion Powder
Garlic Powder
Cayenne
Chili Hatch Powder
Chipotle Powder
MSG
Salt
Pepper
Lime Juice
Simmered on low heat to warm through. The rendered fat melted beautifully in the pan leaving moist, incredibly tender baby back rib meat in the pan.
Tacos include seasoned rib meat, hot pepper jack cheese, white onion, cilantro, Herdez medium Salsa Verde, and El Yucatan habanero hot sauce.
Not at all what I set out to make but sometimes you have to make lemonade out of lemons....or tacos out of a failed sous vide recipe.
My plan was to sous vide some ribs for the first time and use those as my entry. Unfortunately, I was not impressed with the results. They may have looked good but they didn't taste good so, even though no one on here is tasting the food, I didn't want that to be my submission. Here's what I did to make the tacos:
3 slabs baby back ribs in sous vide bath @152 for 24 hours. After cooling ribs in refrigerator in sealed bags, noticed a gorgeous gelatinous cover of rendered fat coating the ribs. Decided to leave a rack in the bag instead of finishing on the smoker.
Pulled meat from unfinished rack and shredded. Seasoned with:
Onion Powder
Garlic Powder
Cayenne
Chili Hatch Powder
Chipotle Powder
MSG
Salt
Pepper
Lime Juice
Simmered on low heat to warm through. The rendered fat melted beautifully in the pan leaving moist, incredibly tender baby back rib meat in the pan.
Tacos include seasoned rib meat, hot pepper jack cheese, white onion, cilantro, Herdez medium Salsa Verde, and El Yucatan habanero hot sauce.
Not at all what I set out to make but sometimes you have to make lemonade out of lemons....or tacos out of a failed sous vide recipe.
Posted on 10/21/20 at 9:47 am to mmmmmbeeer
I might use my leftovers for this for supper tonight, even though the flavor profile might not make sense with it. Great idea!
Posted on 10/21/20 at 9:50 am to Darla Hood
Well that looks delicious. Well done.
Posted on 10/21/20 at 10:43 am to BottomlandBrew
quote:
I'm very curious about those style of grills. I've been looking at building myself something similar to that but with the offset fire and and angle-adjustable racks. How long did the ribs take on that?
Are you talking about the Bandera style? Cut into smaller sections like this they took 2.5-3 hours total.
Posted on 10/21/20 at 10:44 am to Darla Hood
Coconut Curried Pork Ribs
Ingredients:
1/2 rack pork ribs, oven seared and cooked in Chicken stock
Salt and Black Pepper for seasoning ribs
1/2 teaspoon Red Thai curry powder, for seasoning ribs
1 cup chicken stock, for cooking ribs
1 can, Unsweetened coconut milk
1/4 cup Heavy cream
1 Tablespoon garlic salt
2 teaspoons minced fresh ginger
1 heaping Tablespoon red curry paste
1/4 teaspoon red cayenne pepper
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 medium onion, cut into strips
1/3 red bell pepper, cut into strips
3 small yellow sweet peppers, cut into strips
4 green onions, cut into 1 inch pieces
1 Fresh tomato, peeled and diced
1/4 cup heavy cream
2 medium Zucchini zoodles, sautéed in 1 Tablespoon butter
Directions:
Prep the vegetables and zucchini zoodles
Season the pork ribs with salt, black pepper, and Thai curry powder. Sear the ribs for 3 minutes per side, in an oven proof dish, under the broiler. Add 1 cup of chicken stock to the dish used for searing the ribs. Using a cover, finish cooking the ribs at 350 degrees f, until they are tender and the bones are loose.
When the ribs are done, cut the rack into individual rib segments, remove the meat, and discard the bones. Cut the meat into manageable pieces.
Save the broth used to cook the ribs.
Add the chicken broth used to cook the ribs to a sauté pan and reduce to 1/4 cup, then add the can of coconut milk and bring to a low boil.
Add the heavy cream, the turmeric, red cayenne, cumin, garlic salt, ginger, and red curry paste and return to a low boil.
Reduce the heat and add the onion, tomato, red, green, and yellow peppers. I actually used 2X more vegetables than I show in this photo. Cook at a low simmer until the peppers and onion soften.
Fold in the rib meat.
Add half of the green onion tops to the pan. Continue cooking at a low simmer for 5 -10 minutes.
Sauté the zucchini zoodles until soft in a little butter.
Plate the curry in a shallow bowl over the zucchini zoodles. Garnish with the rest of the green onion tops.
Thanks for looking at my post.
Ingredients:
1/2 rack pork ribs, oven seared and cooked in Chicken stock
Salt and Black Pepper for seasoning ribs
1/2 teaspoon Red Thai curry powder, for seasoning ribs
1 cup chicken stock, for cooking ribs
1 can, Unsweetened coconut milk
1/4 cup Heavy cream
1 Tablespoon garlic salt
2 teaspoons minced fresh ginger
1 heaping Tablespoon red curry paste
1/4 teaspoon red cayenne pepper
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 medium onion, cut into strips
1/3 red bell pepper, cut into strips
3 small yellow sweet peppers, cut into strips
4 green onions, cut into 1 inch pieces
1 Fresh tomato, peeled and diced
1/4 cup heavy cream
2 medium Zucchini zoodles, sautéed in 1 Tablespoon butter
Directions:
Prep the vegetables and zucchini zoodles
Season the pork ribs with salt, black pepper, and Thai curry powder. Sear the ribs for 3 minutes per side, in an oven proof dish, under the broiler. Add 1 cup of chicken stock to the dish used for searing the ribs. Using a cover, finish cooking the ribs at 350 degrees f, until they are tender and the bones are loose.
When the ribs are done, cut the rack into individual rib segments, remove the meat, and discard the bones. Cut the meat into manageable pieces.
Save the broth used to cook the ribs.
Add the chicken broth used to cook the ribs to a sauté pan and reduce to 1/4 cup, then add the can of coconut milk and bring to a low boil.
Add the heavy cream, the turmeric, red cayenne, cumin, garlic salt, ginger, and red curry paste and return to a low boil.
Reduce the heat and add the onion, tomato, red, green, and yellow peppers. I actually used 2X more vegetables than I show in this photo. Cook at a low simmer until the peppers and onion soften.
Fold in the rib meat.
Add half of the green onion tops to the pan. Continue cooking at a low simmer for 5 -10 minutes.
Sauté the zucchini zoodles until soft in a little butter.
Plate the curry in a shallow bowl over the zucchini zoodles. Garnish with the rest of the green onion tops.
Thanks for looking at my post.
Posted on 10/21/20 at 10:48 am to ruger35
I think they're called Parilla grills or asado grills? I've seen some Argentinean youtube videos of people using them and they look awesomely versatile. I've seen them where you can adjust the side heights independently to create more zones.
This post was edited on 10/21/20 at 11:12 am
Posted on 10/21/20 at 11:09 am to BottomlandBrew
quote:
I think they're called Parilla grills or asado grills?
And santa maria, gaucho, etc... I have a friend who has a Kalamazoo built into his outdoor kitchen. Everything has been superb I have had off of it
Posted on 10/21/20 at 12:20 pm to BottomlandBrew
quote:
I think they're called Parilla grills or asado grills? I've seen some Argentinean youtube videos of people using them and they look awesomely versatile. I've seen them where you can adjust the side heights independently to create more zones.
That picture you posted made more sense. That is what Franklin roughly gave sketches/dimensions of in his Steak book if I remember correctly.
Posted on 10/21/20 at 12:47 pm to Darla Hood
Well, I'm salivating over everyone's pictures.
Posted on 10/21/20 at 12:57 pm to ruger35
That one's a little out of my budget 
and I don't know how to weld so I can't DIY that one. I do know masonry, so that's why I hwas looking at one of the more fireplace-type ones. Just checked out your instagram and saw some good looking meals on yours. Is your's DIY?
Sorry for hijacking the thread, Darla.
and I don't know how to weld so I can't DIY that one. I do know masonry, so that's why I hwas looking at one of the more fireplace-type ones. Just checked out your instagram and saw some good looking meals on yours. Is your's DIY? Sorry for hijacking the thread, Darla.
This post was edited on 10/21/20 at 1:02 pm
Posted on 10/21/20 at 1:02 pm to BottomlandBrew
quote:
Just checked out your instagram and saw some good looking meals on yours. Is your's DIY?
Backline Fab built mine along with my most recent smoker and the current smoker in progress.
Posted on 10/21/20 at 1:49 pm to Darla Hood
If I didn't have a horse in this race, I would have a hard time picking a winner. Everything looks really good.
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