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re: Submissions Thread for F&DB Pork Ribs Challenge
Posted on 10/21/20 at 2:03 pm to BottomlandBrew
Posted on 10/21/20 at 2:03 pm to BottomlandBrew
Okay, I did Smoked Asian Sticky Ribs last Saturday, it is turned out seriously good. Unfortunately, my camera had a glitch and my photos of there early cook process were blurry.
So here goes. I put together a rub of smoked paprika, Chinese 5-spice powder, ginger, sweet and smoky bbq rub, ground mustard, salt, pepper, and red pepper flakes. I coated two racks of baby back ribs and let them sit overnight.
I smoked the ribs for about 2 hours at 225 on the Weber Kettle with apple wood. While they were smoking, I made a braising liquid out of:
1 C Hoisin sauce
1/2 C soy sauce
1/2 C OJ
1/2 C brown sugar
1/4 C rice wine vinegar
1/4 C apple juice
6 cloves of garlic
1 T ginger powder
6 diced green onions
1 T Sriracha sauce
1 t cayenne peper
I mixed all the ingredients together. I put the ribs in two tin foil pans and poured the braising liquid over the top of the ribs, making sure they were thoroughly coated and left the ribs meat side down in the pans. I covered the pans with tin foil and put them on the gas grill at 325-350 for about 1 1/2 hours. I used the gasser because I was die smoking, and...
In an unrelated topic, I cooked some teriyaki chicken on the kettle - always good to have a backup plan if the ribs turn out poorly...
After the ribs were done on the gas grill, I took the ribs out and cut them into individual ribs and set them aside. I took 2 cups of the braising liquid and added 10 oz of red pepper jelly and 1/2 cup of red wine vinegar and cooked it down about 1/3. I then dipped the individual ribs into the bbq sauce and put them back on the grill for about 15 minutes - I put them on direct heat for a minute or two to give them some char, and then put them on indirect heat to let the sauce set.
These are the best pictures I have...
Putting a little fire on my ribs. Rotating them in and out of the flame.
Garnished with sesame seads and scallions....
Perfect bite.
Tastes about like they look...
So here goes. I put together a rub of smoked paprika, Chinese 5-spice powder, ginger, sweet and smoky bbq rub, ground mustard, salt, pepper, and red pepper flakes. I coated two racks of baby back ribs and let them sit overnight.
I smoked the ribs for about 2 hours at 225 on the Weber Kettle with apple wood. While they were smoking, I made a braising liquid out of:
1 C Hoisin sauce
1/2 C soy sauce
1/2 C OJ
1/2 C brown sugar
1/4 C rice wine vinegar
1/4 C apple juice
6 cloves of garlic
1 T ginger powder
6 diced green onions
1 T Sriracha sauce
1 t cayenne peper
I mixed all the ingredients together. I put the ribs in two tin foil pans and poured the braising liquid over the top of the ribs, making sure they were thoroughly coated and left the ribs meat side down in the pans. I covered the pans with tin foil and put them on the gas grill at 325-350 for about 1 1/2 hours. I used the gasser because I was die smoking, and...
In an unrelated topic, I cooked some teriyaki chicken on the kettle - always good to have a backup plan if the ribs turn out poorly...
After the ribs were done on the gas grill, I took the ribs out and cut them into individual ribs and set them aside. I took 2 cups of the braising liquid and added 10 oz of red pepper jelly and 1/2 cup of red wine vinegar and cooked it down about 1/3. I then dipped the individual ribs into the bbq sauce and put them back on the grill for about 15 minutes - I put them on direct heat for a minute or two to give them some char, and then put them on indirect heat to let the sauce set.
These are the best pictures I have...
Putting a little fire on my ribs. Rotating them in and out of the flame.
Garnished with sesame seads and scallions....
Perfect bite.
Tastes about like they look...
This post was edited on 10/21/20 at 4:54 pm
0
Posted on 10/21/20 at 2:11 pm to Darla Hood
I’m assuming I don’t have to cook them today to submit?
Smoked, Sous Vide, deep-fried ribs.
I first used some killer hogs AP and hot BBQ rub and smoked them for 1 hour at 150 with some cherry wood.
Then I vac sealed them and put them in the Sous Vide at 150 for 24 hours.
After the SV bath, I let them cool in the fridge for a while until the liquid in the bag solidified into fat/jelly/paste. I used that as the binder for the batter. Cut into individual bones and rolled in a flour cornstarch and bbq rub seasoned batter.
And then deep-fried at 350 until golden brown and fall of the bone tender.
Smoked, Sous Vide, deep-fried ribs.
I first used some killer hogs AP and hot BBQ rub and smoked them for 1 hour at 150 with some cherry wood.
Then I vac sealed them and put them in the Sous Vide at 150 for 24 hours.
After the SV bath, I let them cool in the fridge for a while until the liquid in the bag solidified into fat/jelly/paste. I used that as the binder for the batter. Cut into individual bones and rolled in a flour cornstarch and bbq rub seasoned batter.
And then deep-fried at 350 until golden brown and fall of the bone tender.
This post was edited on 10/21/20 at 2:22 pm
Posted on 10/21/20 at 2:15 pm to NOLAGT
Damn, that's different...
All the submissions look good...
All the submissions look good...
Posted on 10/21/20 at 2:21 pm to Jax-Tiger
quote:
Damn, that's different...
Not to toot my own horn but they are fan fuken tastic
Put some bbq sauce in a squirt bottle and drizzle some on the ribs before eating.
Posted on 10/21/20 at 2:36 pm to NOLAGT
I love fried ribs. They taste like cracklins but without all of the fat.
Posted on 10/21/20 at 2:42 pm to Janky
Agreed. I do them from time to time but always fry them naked.
I smoked two racks of baby backs two weeks ago but only took one finished pic...none from when I sliced them. Maybe I'll catch the next challenge.
I smoked two racks of baby backs two weeks ago but only took one finished pic...none from when I sliced them. Maybe I'll catch the next challenge.
Posted on 10/21/20 at 2:45 pm to GeauxTigers0107
quote:
Agreed. I do them from time to time but always fry them naked
I have done them in the past naked but IMO the SV is what takes them to the next level. They usually dont fall off the bone/come off clean for me when I just fry them. The 24hrs in the SV bath makes them fall off with ease and clean. The last time I smoked them first for a well worth addition of flavor and smell. I might go 2hrs next time.
Posted on 10/21/20 at 2:47 pm to NOLAGT
Great idea using the SV. I don't have one and never plan on getting one but I can see the advantage.
Maybe I'll smoke them and just boil them after....
Maybe I'll smoke them and just boil them after....
Posted on 10/21/20 at 2:48 pm 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.
I'm considering this. I don't NEED it, but I WANT it. Just for the "cool" factor. Basically, you take the grates from your grill and put it in this contraption and the top grate is fixed, but the handle moves the bottom grate, which has the coals up and down so the coals can be anwhere from 12" to 1.5" from your food.
Tuscan Style kettle attachment
This post was edited on 10/21/20 at 2:53 pm
Posted on 10/21/20 at 2:50 pm to NOLAGT
Best rib dish I have seen here so far.
Posted on 10/21/20 at 2:51 pm to MeridianDog
Idk...those Asian ribs by Jax look pretty dang good too
Posted on 10/21/20 at 3:12 pm to Darla Hood
Great thread. This is why I come to the F&DB. Fantastic job so far by everyone.
Posted on 10/21/20 at 3:35 pm to xXLSUXx
quote:
Great thread. This is why I come to the F&DB. Fantastic job so far by everyone.
Kudos to Darla for managing this. We need to make sure we keep this concept going. I'm sure we'll tweak it a little and get into a cadence. I like having at least 2 weeks between submit dates.
I agree, looking at the different pics of different entries is worth checking the board for.
Posted on 10/21/20 at 4:05 pm to Darla Hood
Awesome job guys
Posted on 10/21/20 at 4:18 pm to Darla Hood
Gua Bao with Braised Pork Short Ribs 
Ingredients:
2 lbs Pork Short ribs,Hoisin Sauce, Soy Sauce, Ginger, Garlic. Five Spice, and Brown Sugar
Combine all ingredients in a dutch oven and top with 2/3 cup water. Stir and cover. Bake at 300 degrees for 3 hrs
Remove ribs from sauce and allow to cool. While they are cooling, simmer braising liquid on low until it reduces by half(about 20 minutes). Once cool, remove bones and shred ribs and return to braising liquid to coat the meat. I used store bought Bao buns, but they are easy to make from scratch, just a little time consuming. Slice each bao open, fill with meat and top with sliced pickled mustard greens, cilantro, green onions, and chopped unsalted peanuts. Enjoy!
Ingredients:
2 lbs Pork Short ribs,Hoisin Sauce, Soy Sauce, Ginger, Garlic. Five Spice, and Brown Sugar
Combine all ingredients in a dutch oven and top with 2/3 cup water. Stir and cover. Bake at 300 degrees for 3 hrs
Remove ribs from sauce and allow to cool. While they are cooling, simmer braising liquid on low until it reduces by half(about 20 minutes). Once cool, remove bones and shred ribs and return to braising liquid to coat the meat. I used store bought Bao buns, but they are easy to make from scratch, just a little time consuming. Slice each bao open, fill with meat and top with sliced pickled mustard greens, cilantro, green onions, and chopped unsalted peanuts. Enjoy!
This post was edited on 10/21/20 at 4:20 pm
Posted on 10/21/20 at 4:59 pm to Lambdatiger1989
All of these Asian dishes are so appealing to the eyes, great job fellas! I guess I was way off on my thinking it would be nothing but smoked ribs.
Posted on 10/21/20 at 5:11 pm to ruger35
I'm laughing about all the Asian flavors, too. I don't know how to grill or use a smoker, so I was trying to come up with something different.
I'm impressed though. I'm going to be trying some of the others, if not the cooking method, the seasonings and spices.
I love all of the submissions and I hope there will be more!
PS - To Jax, don't thank me, thank YOU.
I'm impressed though. I'm going to be trying some of the others, if not the cooking method, the seasonings and spices.
I love all of the submissions and I hope there will be more!
PS - To Jax, don't thank me, thank YOU.
Posted on 10/21/20 at 5:48 pm to NOLAGT
Darla's ribs and those fried ribs look damn good. 
Posted on 10/21/20 at 6:59 pm to Darla Hood
I was actually pretty disappointed how my ribs turned out so I won't be submitting a dish, maybe next time
Eta: also laughing at all the Asian inspired dishes
Eta: also laughing at all the Asian inspired dishes
This post was edited on 10/21/20 at 7:03 pm
Posted on 10/21/20 at 7:13 pm to nerd guy
I had the ingredients so I thought I'd post something. Usually will do beef short ribs or lamb curry but tried pork ribs. Was very good. Definitely will add it to the rotation. Certainly the least appetizing of the submissions.
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