On Ribs

I almost put in an application on a less-than-ideal apartment today.  Why?  It had a big patio.  In Manhattan.  I had visions of a grill, summer bbqs, and most importantly, ribs, and lost my mind for a moment.

Luckily, I recovered.

I’m a bit of a snob about my ribs.  I worked in a top notch BBQ joint in college, and one of my favorite memories from my three cross country drives was a pit stop at Arthur Bryant’s in Kansas City.  So I was surprised when my dad dug up this recipe from an old Bon Appetit, and they were among the best I’d ever had.  Now, no trip home to Buffalo is complete without them!  The best part?  His adaptation is INSANELY simple.  We cooked some up last weekend when I was home for Easter (and by “we,” I mean, “he while the dog and I watched,”) and now I’m sharing it with you.  Pull these suckers out at your next BBQ to impress the pants off of everybody.

In the meantime, Miss Manhattan may start looking for patio-ed apartments in Brooklyn.

I got a fever. And the only prescription is more Cowbroth!

Boil everything.

Add ribs.

Slather with BBQ sauce. Note how the meat is pulling away from the bone.

Grill.

Don't trip over terrier.

Put on a bib.

Baby (got) Back Ribs

Ingredients:

  • 5-6 lbs baby back ribs
  • 84 ounces beef broth
  • 3/4 cup red wine vinegar
  • 1/4 cup honey
  • 1/4 cup hot pepper sauce
  • 1 1/2 tbsp cumin
  • 1 1/2 tbsp chili powder
  • BBQ sauce of your choice.  I’m partial to Jack Daniels Original No. 7, but if you like spicy, I highly recommend ordering a bottle of KC goodness from Arthur Bryants!
  1. Put everything but the ribs and sauce in a giant pot and bring to a boil.
  2. Add the ribs, cover, and braise for an hour.
  3. Test the ribs by pulling a rack out of the pot with tongs.  The meat should be shrinking away from the bones, but not quite falling off yet.
  4. When done, remove the ribs from the brine and slather generously with BBQ sauce.
  5. Grill the ribs over medium heat for about 10 minutes.  Turn them 3-4 times over the course of cooking, slapping on more sauce each time.
  6. Serve.  Add more BBQ sauce if desired.
  7. Bask in the glory of your culinary genius.
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2 thoughts on “On Ribs

  1. Several years back I took a vacation to Kansas City and visited the Jazz museum, the Negro Baseball museum, a Royals game, and Arthur Bryant’s . Arthur Bryant’s was great ! It’s just a hole in the wall place with pics on the walls of Bill Clinton, Steven Spielberg, and other celebs who have dined there . I even bought some bottled sauce and brought it home.

    Your article was an enjoyable read and I’ll look forward to your next post. If you or any of your readers enjoy poetry, please check out my site and follow me. I’m new on here ! 🙂

    • Thanks so much, your poetry is lovely. Arthur Bryant’s is such an experience! A friendly, smiling, half toothless man slapped a HUGE rack of ribs directly onto a plastic tray for me, and my “medium” coke was at least 32 ounces. No frills, just good eatin’.

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