"Cooking is a creation. As a creation, it is a personalized view of the way we like to express our feelings. It is how we share our sense of art, our knowledge, and our taste with other people. Food, after all, is not merely a product. It is necessary to our sustenance. Food is the support of life and is the center of the way we live when we take a moment to sit down and share life, share conversation, and share joy. That is the joy of cooking, which is a cliche, and yet is it the ultimate way we really fulfill ourselves and those around us. When people come to us and reach out to us, we must reach out with a very personalized and individual way of expressing our beliefs." Piero Selvaggio
Did you know. . . just 2 tbsp of the typical-store bought BBQ sauce contains more sugar than a Reese's Peanut Butter Cup!?! Holy shit! and you KNOW no one has just two tablespoons!
Its important to know whats on your plate, and whats going in your mouth. Thats your body you're putting it into, and we only get one. I was going to attend a dinner/cooking party and wanted to bring a hearty, savory dish. Not only is it important what I feed myself, it also matters to me what I feed those I care about, and aim at maintaining the same high quality when sharing. This recipe was delicious, it could pass as a "regular", "non- healthy" BBQ dish. That good. It had people licking fingers, going back for seconds, BBQ sauce all over the face kinda good. (no joke). Highly recommend! Who says food thats nutritious, made with fresh, all-natural ingredients can't be finger licking good?
They're wrong.
BBQ Ribs
Ingredients (serves 2-4)
- 2 racks of ribs
- 2 tablespoons coarse salt
- 1 tablespoon cumin
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cinnamon
- 1 teaspoon cayenne pepper, or to taste
- 8 whole cloves garlic, smashed
- 4 chipotle peppers – we used canned
- 1 28 oz can of crushed tomatoes
- 2 cups of FRESH squeezed orange juice
- ~1-2 cups of beef broth
- 2 racks of ribs
- 2 tablespoons coarse salt
- 1 tablespoon cumin
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cinnamon
- 1 teaspoon cayenne pepper, or to taste
- 8 whole cloves garlic, smashed
- 4 chipotle peppers – we used canned
- 1 28 oz can of crushed tomatoes
- 2 cups of FRESH squeezed orange juice
- ~1-2 cups of beef broth
Directions:
- ALERT! You need 3-4 hours for the braising, so make sure you’ve got time. You can do it 1 or 2 days before then pop it in the fridge until you’re ready to grill.
- To braise, pre-heat oven to 200. Yes, 200.
- Prepare the rub by mixing together all of the spices. Spread the rub over the ribs to create a light layer.
- Put the ribs in a baking/casserole dish. Pour the tomatoes, chipotle peppers, orange juice and garlic into the baking dish on top of the ribs. Mix it around to combine the mixture. You want the ribs to be slightly covered with liquid, so use the beef broth to make sure they are covered. You’ll have to modify the amount you use based on the size of the baking dish and # of racks of ribs.
- Cover tightly with foil and pop in the oven for 3-4 hours. You want to take it out as soon as the meat starts to feel tender and come away from the bone.
- Once it’s finished braising you can grill it right away or let it cool, pop it in the fridge and grill it another day.
- Grill the ribs at medium-high heat for ~5 min per side. Depending on whether you had them in the fridge or not will impact the cooking time. Ours were in the fridge so it took 5 min per side with the bbq lid down.
- While the ribs are BBQ’ing, pour the sauce into a saucepan and let it simmer and reduce. Apply some extra sauce to the ribs before you serve.
- Enjoy!
Recipe taken from cosmopolitanprimalgirl.wordpress.com
Image from delish.com
