Figured I’d compile the pics I managed to snap of several of the (mostly pork spare) rib cooks I’ve done over the past year or so!
These were apple spiced ribs, marinated in a spice-heavy apple sauce and sauced with a caramelized apple juice concentrate syrup. They weren’t as good as I had anticipated, but they were good. A purely sweet rib is a bit one dimensional, you also need the saltiness and the spiciness as well to really balance it. Served with a bit o’ cider and some beans cooked on the smoker.
Beef back ribs with my favorite local sauce, Gates Extra Hot. Hefeweizen, pickles, and sweet potatoes round out the meal.
These are a really good recipe adapted from Steven Raichlen…the marinade is habaneros and typical jerk seasoning components (green onions, parsley, citrus juice and zest, allspice, soy), and the finishing sauce is a sweet, rich rum based sauce that uses lime and orange juice and zest, soy, lots of brown sugar, and blackstrap rum…pictured with a bit of the same.
You can’t tell because of the flash, but these are actually flaming here…herb crusted grilled ribs flambeed in ouzo. Grilled garlic bread and watered down ouzo to go with.
Indian tandoori style ribs, or my approximation of them. Spicy yogurt marinade with a rich, strong finishing sauce basted on at the end of cooking, with the rice made with a bit more of the reserved marinade, and all sprinkled with cilantro.
A favorite of mine…sweet smoked ribs marinated in a hoisin/soy mixture, made quite sticky with more of the marinade cooked down into a sauce, comprised of soy, sugar, ginger, garlic, chili peppers, and other stuff which I fail to recollect. The scallions add a very nice flavor.
Same thing, again, with some lo mein.
Thai style ribs using sweet chili sauce and crushed peanuts. Rice noodles and I think a good Belgian beer with.
Japanese ribs, using shichimi togarashi and a soy/garlic glaze, with noodles and a nigorizake that I am partial to.
