I’ve had a love affair with ribs ever since my Dad plonked a monster load of them in front of me around the time I was sprouting teeth in my head – this was a veritable bone yard of amazing-ness and slightly confusing. “These are bones, right? Why would anyone buy and cook bones!?! Where’s the steak Da”!?
There is a lot of theatre with Ribs – they require your attention and involvement. This is the type of food that, although basic and simple, demands a plan of action before you can successful negotiate them into your face. And, even at that, a lot of this is gonna end up ‘around’ your face, on your shirt, on your girlfriend or boyfriend….over the dog……
Ribs are the great leveller..Kings and Queens, Presidents and Pontifs….non-one is exempt from the glorious mess that comes with ‘Rib Wrangling’…no one. I did once witness a lady in NYC attempt a single baby back with a knife and fork……my pity and sadness manifested in an explosion of thunderous laughter..poor doll.
Ribs have two sets of followers, two distinct follower groups – the Dry and the Sticky – and rarely do the twain ever meet! I am firmly in the Dry camp, I ain’t a huge fan of sticky (unless it’s my Dad’s – this is the only exception) – so here is that ‘accolade’ winning recipe guys and girls, enjoy!
A big shout out to Fenelon’s Butchers in Stillorgan for supplying the baby backs (and everything else I work with – thanks lads you simply rock!!
INGREDIENTS SERVES 4
4 full baby back racks
1 tbs smoked paprika
2 tps cracked black pepper corns
1 tbs cumin seeds
1 tbs salt flakes
1 tbs garlic powder
1.5 tbs coconut sugar (or dark brown sugar)
Method
Combine, slat flakes, pepper corns, paprika, cumin seeds, garlic powder and Coconut sugar in a mortar and pestle. If you don’t have one…..get one……or use a blitzer. But, seriously……if you’re reading this you really should have a Mortar and Pestle.
Combine, slat flakes, pepper corns, paprika, cumin seeds, garlic powder and Coconut sugar in a mortar and pestle. If you don’t have one…..get one……or use a blitzer. But, seriously……if you’re reading this you really should have a Mortar and Pestle.
Hammer the crap out of everything until you have a simple dry rub – this stuff is gold dust and should have a deep peppery, smokey kick – taste it and adjust the seasoning as you feel. You’ll want it to be pretty fuckin’ punchy at this stage so don’t worry if it takes your head off, it’ll calm down.
lay the racks out on a few sheets of grease proof paper and liberally dust them with the dry rub you just wazzed together and massage in with your fingers.
This is the really, really important bit – it’s time to sweat the meat – wrap the racks tightly in cling film then sling in the fridge for a 12 hours. You can get away with 1-2 hours marinating but the longer you leave this the better.
Remove the racks from the cling and lay flat on shallow roasting tray, glug or two of olive oil and some cut onions if you feel onion-y. Slap on a tight-fitting lid of tin foil and bounce into the oven at 120c for 2 hours on the nose!
Remove the racks and leave to cool on a grill tray, when cooled baste liberally with the roasting liquid (read: lovely, lovely fat!)
Grill hard on both side – you’re for snap crackle and pop coming from under your grill, 2-3 minute on each side will do it. Serve with a good slaw and fat homemade chips:
That’s it, brilliant ribs, fall off the bone spiced and smoked …… now go get carnivorous.
The Bicycle Thief 
Loving the looksie of them!