This recipe is a hit when it comes to serving a BBQ style rib that is absolutely delicious. In this recipe I will teach you how to make a delicious BBQ sauce and ribs that will fall off the bone. If you're into sweet, and spicy ribs TRY THIS RECIPE!
Start by adding about a tablespoon of EVOO into a pot and satuee onions and garlic until onions are translucent. Add about 2 teaspoons of paprika into the pot as well as well as red pepper flakes and mix. Once that's done add in Worcestershire sauce, tomatoe paste, soy sauce, and smoked Tabasco sauce. Cook for about 10 minutes.
After about 10 minutes you want to slowly add in your maple syrup. Please use a good quality organic syrup so its natural sugars can bring out the flavors. Stir the maple syrup into the pot and let simmer for another 20 minutes. Watch the pot as the sauce can burn if you are not stirring occasionally.. After some time the sauce should have thickened and got to a nice consistency. Take off stove and pour into a container for later use or leave in pot and cover in fridge. You want the flavors to marry in the fridge while you preparing the ribs.
For the ribs all you want to do is season them with salt and pepper. Now, in order to get these ribs done the proper way is to cook them in a heavy duty Cast-Iron skillet. This recipe will not work or taste as good if not done in this type of skillet. None the less lets begin...
Heat the cast iron skillet on the burner to its highest setting. Make sure the pan is HOT! Add about a Tbsp of oil of your preference mine was an olive oil. Place each rib on the cast iron slowly and pack the ribs in the skillet. What you want is a nice seer on each side of the rib. So place them on there and keep them there.. As the ribs are seering you might get a lot smoke so please have ventilation you don't want to alarm anyone..
Once the ribs are done seering and have beautiful color on them I want you to sprinkle them with rosemary which will give a nice aroma and flavor. Then add in your rice vinegar, make sure you get all around the ribs, let cook for a minute or two. And after that's done slowly add in your chicken stock, this will bring the temperature down a bit and the stock will sit on the bottom of the pan giving the ribs a nice juicy flavor as it simmers. Let that simmer for about 10 minutes.
Next I want you to pour another table spoon of maple syrup all around the ribs. Pull out your BBQ sauce and add about half into the pan..be sure to get the onions and garlic from that sauce and spread them all over those delicious ribs. While you're doing all this preheat your oven at about 300 degrees. Once its preheated pop the cast iron skillet into the oven with those beautiful ribs and cook for 45 minutes. After 45 minutes flip the ribs over and cook for another 20 minutes.
After the 20 minutes is done you should be left with a juicy, falling of the bone ribs...but wait... IT GETS BETTER.. Pop that cast iron back onto the stove on high heat and reduce the juices down to about halfway. If theres too much juice let some out. But reduce it and finally add in the rest of your BBQ sauce. This will caramelize and give your ribs the nice shiny coat. Cook until the sauce is nice, dark, and rich.. the sugars from the maple will have caramelized, the flavors of the spices and smokey-ness will unfold.
Plate next to mashed potatoes, or your side of choice and enjoy. Thank Chef Synn Trey for this delicious, sticky recipe! Tell me what you think!
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Serving Size: 1 Serving (956g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 1807 | ||
Calories from Fat: 1118 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 124.2g | 166 % | |
Saturated Fat 35.4g | 177 % | |
Monounsaturated Fat 51.1g | ||
Polyunsanturated Fat 27g | ||
Cholesterol 613.3mg | 189 % | |
Sodium 1444.5mg | 50 % | |
Potassium 1842.8mg | 48 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 6.7g | ||
Protein 154.7g | 221 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1807
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