Fallen Souffle

IT is no secret that Evan and I love food; especially pizza, wings, pasta, and barbeque. We ended up watching about 6 hours of Food Network yesterday and it happened to be a weekend pretty much entirely dedicated to grilling and barbecuing. We were both in heaven! We recored an episode of Tyler’s Ultimate in which he made ribs, coleslaw, baked beans and biscuits…so we changed our entire menu plans to make some ribs which we happened to have in the freezer. Tyler baked his ribs while Evan let me know ours would be smoked, I don’t come between Evan and his smoker. One thing we did take away form this episode was the awesome barbeque sauce. We have about 5 bottle in the pantry and fridge right now but we both agreed this sauce must be made.

After making this sauce, those 5 bottles may be in there a while as I don’t think you can beat this recipe. A few minor adjustments just because I didn’t want to go to the store, we used fresh rosemary instead of the thyme, because I have a bush of it in the garden and we used apricot preserves instead of peach. I don’t think either change will alter the recipe too terribly, so play around with it and see what you like.

Tyler’s Ultimate BBQ Sauce
Extra-virgin olive oil
2 bacon slices
4 sprigs fresh thyme
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika

Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.

*Baby Back Ribs*

If anyone was wondering how to smoke baby back ribs, I’ll add my 2 cents.

-Season the ribs with a rub and let sit for at least an hour. I use a texas style rub but salt and pepper works just as well in this case.
-For the wood I used a mixture of 75% hickory and 25% mesquite.
-Since I don’t have rib racks, I rolled the ribs and used a long wooden skewer to keep them together and stand them on their side.
-The baby back ribs smoked for about 4.5 hours.
-At the 4 hour mark I heavily basted the ribs in Jen’s BBQ Sauce (above) and let them simmer for 30 more minutes.
-To test the ribs for done-ness, the meat should start pulling away from the end of the bone and you should be able to loosen the bone with a simple twist.
-If you happen to finish the ribs before dinner time, simple wrap them in foil and stick them in the oven at 200degrees until you are ready to eat them.

-Evan
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This entry was posted on Monday, June 4th, 2007 at 8:38 pm and is filed under Condiments. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.