Post by amarante on Nov 2, 2016 11:37:20 GMT -5
Here's the sparerib recipe for those interested
Source: Amy Thielen - The New Midwestern Table
BARBECUED SPARERIBS with Tomatoes and Lemon
SERVES 6 TO 8
In the famed barbecue villages of Kansas City and St. Louis, you will find great slabs of spareribs slowly cooked with a calibrated mixture of heat and smoke and brushed with a tangy, spicy barbecue sauce: mind-blowing, life-changing, proper barbecue.
Driving north, you’ll still find serious barbecue in Omaha, and in fact throughout most of the Southern and Middle Midwest. It’s only in the northernmost reaches that the influence of long-coddled, smoke-based barbecue starts to really thin—in Minnesota, North Dakota, and Wisconsin. The northern style tends to move the operation indoors and involves stewing pork ribs in the oven in a tangy tomato-based sauce.
This recipe comes from my French-Canadian great-grandmother, Bertha Dion, who ran a small roadside restaurant in the late 1920s near her home in St. Paul, Minnesota, at the intersection of White Bear and Gladstone roads. A pop-up shack designed to generate some quick income, it was called The Chicken Bungalow, and she served only two things: fried chicken and gravy, and these barbecued ribs baked with thin slices of lemon on the top. The shack is long gone, but the recipe lives. As the lemon slices cook and sink into the meat, their juices contribute a welcome acidity, the rinds a hoppy bitterness.
1 tablespoon coriander seeds
1½ teaspoons cumin seeds
½ teaspoon celery seeds
2 teaspoons mustard seeds
2 teaspoons sweet paprika
¼ teaspoon cayenne pepper, or more to taste
4 pounds pork spareribs or meaty country ribs
Fine sea salt and freshly ground black pepper
2 tablespoons canola oil
1 large Vidalia onion, diced
4 cloves garlic, sliced
2 tablespoons salted butter
3 pounds fresh plum tomatoes, or 42 ounces canned
¼ cup ketchup
3 tablespoons apple cider vinegar
⅓ cup (packed) light brown sugar
1 tablespoon Worcestershire sauce
1 cup chicken stock, low-sodium store-bought or homemade
1½ lemons, preferably Meyer lemons, scrubbed, thinly sliced, and seeded
Combine the coriander and cumin seeds in a small skillet and toast over medium heat until fragrant, about 3 minutes. Pour into a spice-devoted coffee grinder or a mortar, add the mustard seeds and celery seeds, and grind until fine. Add the paprika and cayenne, and set aside.
Heat a large, wide-bottomed pan or a roasting pan over high heat. Blot the ribs dry, and season with 1 teaspoon salt and ½ teaspoon pepper. Add the oil to the pan and brown the ribs in batches (for optimal caramelization, give them some space), about 8 minutes per batch. Transfer the ribs to a bowl.
Discard the fat in the pan and add the onion and garlic, along with the butter and a pinch of salt. Cook until the onion is soft and tender, about 15 minutes.
If using fresh tomatoes, peel and chop them. If using canned, pour them into a wide bowl and crush them by hand.
Preheat the oven to 325°F.
Add the ground spice mixture to the onion, cook for 30 seconds, and then add the tomatoes, ketchup, vinegar, brown sugar, Worcestershire sauce, and 1 teaspoon salt. Cook until the tomatoes start to soften, 10 minutes. Pour in the chicken stock and bring the mixture to a simmer. Submerge the ribs in the sauce. Partially cover the pot, or cover a roasting pan with a parchment-paper lid, cut to fit. Bake in the oven for 2 hours.
Remove from the oven, skim off any excess fat pooling in the corners, and turn the ribs over. Lay the lemon slices on top of them, and bake until the ribs are meltingly tender, another 1½ to 2 hours. Serve directly from the pan.
NOTE: I use spareribs here because I love their rich, dark meat, but country ribs are actually more traditional.
Source: Amy Thielen - The New Midwestern Table
BARBECUED SPARERIBS with Tomatoes and Lemon
SERVES 6 TO 8
In the famed barbecue villages of Kansas City and St. Louis, you will find great slabs of spareribs slowly cooked with a calibrated mixture of heat and smoke and brushed with a tangy, spicy barbecue sauce: mind-blowing, life-changing, proper barbecue.
Driving north, you’ll still find serious barbecue in Omaha, and in fact throughout most of the Southern and Middle Midwest. It’s only in the northernmost reaches that the influence of long-coddled, smoke-based barbecue starts to really thin—in Minnesota, North Dakota, and Wisconsin. The northern style tends to move the operation indoors and involves stewing pork ribs in the oven in a tangy tomato-based sauce.
This recipe comes from my French-Canadian great-grandmother, Bertha Dion, who ran a small roadside restaurant in the late 1920s near her home in St. Paul, Minnesota, at the intersection of White Bear and Gladstone roads. A pop-up shack designed to generate some quick income, it was called The Chicken Bungalow, and she served only two things: fried chicken and gravy, and these barbecued ribs baked with thin slices of lemon on the top. The shack is long gone, but the recipe lives. As the lemon slices cook and sink into the meat, their juices contribute a welcome acidity, the rinds a hoppy bitterness.
1 tablespoon coriander seeds
1½ teaspoons cumin seeds
½ teaspoon celery seeds
2 teaspoons mustard seeds
2 teaspoons sweet paprika
¼ teaspoon cayenne pepper, or more to taste
4 pounds pork spareribs or meaty country ribs
Fine sea salt and freshly ground black pepper
2 tablespoons canola oil
1 large Vidalia onion, diced
4 cloves garlic, sliced
2 tablespoons salted butter
3 pounds fresh plum tomatoes, or 42 ounces canned
¼ cup ketchup
3 tablespoons apple cider vinegar
⅓ cup (packed) light brown sugar
1 tablespoon Worcestershire sauce
1 cup chicken stock, low-sodium store-bought or homemade
1½ lemons, preferably Meyer lemons, scrubbed, thinly sliced, and seeded
Combine the coriander and cumin seeds in a small skillet and toast over medium heat until fragrant, about 3 minutes. Pour into a spice-devoted coffee grinder or a mortar, add the mustard seeds and celery seeds, and grind until fine. Add the paprika and cayenne, and set aside.
Heat a large, wide-bottomed pan or a roasting pan over high heat. Blot the ribs dry, and season with 1 teaspoon salt and ½ teaspoon pepper. Add the oil to the pan and brown the ribs in batches (for optimal caramelization, give them some space), about 8 minutes per batch. Transfer the ribs to a bowl.
Discard the fat in the pan and add the onion and garlic, along with the butter and a pinch of salt. Cook until the onion is soft and tender, about 15 minutes.
If using fresh tomatoes, peel and chop them. If using canned, pour them into a wide bowl and crush them by hand.
Preheat the oven to 325°F.
Add the ground spice mixture to the onion, cook for 30 seconds, and then add the tomatoes, ketchup, vinegar, brown sugar, Worcestershire sauce, and 1 teaspoon salt. Cook until the tomatoes start to soften, 10 minutes. Pour in the chicken stock and bring the mixture to a simmer. Submerge the ribs in the sauce. Partially cover the pot, or cover a roasting pan with a parchment-paper lid, cut to fit. Bake in the oven for 2 hours.
Remove from the oven, skim off any excess fat pooling in the corners, and turn the ribs over. Lay the lemon slices on top of them, and bake until the ribs are meltingly tender, another 1½ to 2 hours. Serve directly from the pan.
NOTE: I use spareribs here because I love their rich, dark meat, but country ribs are actually more traditional.