Rhubarb Barbecue Sauced Country Ribs-Secret Recipe Club

 I really wanted to call this post "The Best Darn Country Ribs Ever.  The recipes and cooking method came from Julie at A Little Bit of Everything, my assigned blog for this month's Secret Recipe Club.  Julie is from Nebraska (drove through her state on our trip last year).  She has been blogging since 2009 so there is a wealth of goodies on her blog.

I was glad to see that, like me, she has a sweet tooth, so there are wonderful recipes for sweets.  I can’t wait to try Butterfinger Cheesecake, Snickerdoodle Bars and many more.  There are also some great veggie recipes, especially for Brussels Sprouts.  I will be back to grab some of those when sprouts are in season again.  I also want to try the recipes for 60 Minute Rolls and Throwed Rolls.

 Many of the recipes that caught my eye were from several years ago so I was very glad that I had the time to delve deeply into her blog.  Sometimes great recipes are buried deep in blogs so it is worth it to go back in time if you can.

Several things “came into play” when I made my final decision about what to make and post today.  Rhubarb is in season, and I have been all about rhubarb lately.  I had to work an extra day this week so hubby was going to eat leftovers an extra day.  I wanted to make something that I knew he would enjoy eating four days in a row.  Since I was a bit tired of roasts, I thought a big batch of oven-barbecued country ribs might do the trick.  When I happened upon the recipe for Rhubarb Barbecue Sauce, I knew I was in business.

I had also seen the post for Baby Back Ribs and was intrigued by the method Julie used in making them.  I  decided to use the rub and method of cooking the ribs from that post.  I am so glad I did, as I said these just may be "The Best Darn Country Rib Ever."  The pork was "fall-apart" done but very moist, the sauce was so good I wanted to stand at the stove and eat it with a spoon.  I will be coming back to this method again and again.  I am so glad that, because of Secret Recipe Club, I found this blog.

It takes 3 recipes to make these ribs:  the rub, the braising liquid, and the Rhubarb Barbecue Sauce.  I will post the recipes for each of these and then the method to make the ribs.  Because I am always trying new rub recipes, I halved the ingredients for the rub and still had nearly half left over to use another time.  My ribs are usually frozen, and I like to put the rub on them as soon as I can pry them apart, then let the ribs finish thawing in the refrigerator.  This time the rub was on the ribs for about 3 hours.

Barbecue Rub-courtesy of Julie at Little Bit of Everything and Steven Raichlen
1/4 c. brown sugar, firmly packed
1/4 c. sweet paprika
3 T. black pepper (I used coarse ground)
3 T. kosher salt
1 T. hickory smoked salt (I did not have) or more kosher salt
2 t. garlic powder
2 t. onion powder
2 t. celery seeds (I used my homemade dried celery leaves)
1 t. cayenne pepper

Combine all ingredients in a small bowl and mix well, breaking up any lumps of brown sugar.  Store in an airtight container or zip-top bag away from heat or light.  Keeps at least 6 months.

Braising Liquid-courtesy of  Julie at Little Bit of Everything and Alton Brown
1 c. white wine
2 T. white wine vinegar
2 T. Worcestershire sauce
1 T. honey
2 cloves garlic, minced

Measure white wine into a 2-cup glass measure.  Add remaining ingredients.  Stir and microwave on high for 1 minute.

Rhubarb Barbecue Sauce-courtesy of Julie at Little Bit of Everything and Taste of Home
1 c. chopped fresh or frozen rhubarb
2/3 c. water
1 t. vegetable oil
1 medium onion, finely chopped
1 clove garlic, minced
1 c. ketchup
2/3 c. brown sugar
1/2 c. dark corn syrup of molasses (I used molasses)
2 T. cider vinegar
2 T. Worcestershire sauce
1 T. Dijon mustard
1 1/2 t. hot pepper sauce ( I am wimpy and did not use this much and used a Thai sweet chili sauce)
1/4 t. salt

In a small saucepan, bring rhubarb and water to a boil.  Reduce heat; simmer, uncovered for 5 or 6 minutes or until tender.  Remove from heat and let cool slightly.  In the same saucepan, heat oil and sauté onion until tender.  Add garlic; sauté 1 minute.  Remove from heat.  Place rhubarb, onion and garlic in a blender or food processor and process until smooth.  (Note:  Julie does not process the onion.  I did because I wanted a smooth sauce.)  Return rhubarb/onion mixture to saucepan.  Add remaining ingredients except hot sauce.  Whisk until well blended.  Bring to a boil.  Reduce heat, simmer, uncovered 5 minutes.  Remove from heat.  Store in hot sauce to taste.  Store in refrigerator.  Makes about 2 1/3 cups.

Before I get to the method, I want to mention that I used the oven.  Julie does these in a roaster on a grill also.  Because of the low oven heat, I think that these could be done in a slow cooker, but I would want the cooker big enough so that there is only one layer of meat.  I would also cover the meat with foil, and use a clean tea towel under the lid to catch some of the moisture.  I will probably be giving this a try.

Oven Barbecue Country Ribs
5 lbs. boneless country style pork ribs
Barbecue Rub from above recipe
Braising Liquid from above recipe
vegetable oil
Rhubarb Barbecue Sauce or barbecue sauce of choice

Sprinkle Barbecue Rub on all sides of ribs and rub in well with your fingers.  Allow to sit at least 30 minutes.  (I like much longer-see comment above).  About 4 hours before dinner time, gently pat ribs dry with paper towel, removing as little rub as possible.  Pour a film of vegetable oil into a frying pan and heat.  Brown ribs on all side in batches and adding additional oil as necessary.  Remove browned ribs to a roasting pan with at least 1-inch sides and large enough so the ribs do not touch.  Heat oven to 250 degrees.  Place roasting pan in the oven and add braising liquid.  Cover tightly with aluminum foil.  Roast slowly for about 3 1/2 hours (mine were almost fall-apart done at that point).  Remove ribs and put in another roasting pan or broiler pan if you have one.  Carefully remove pan with liquid from oven and set aside.  Pour about 1 cup of the barbecue sauce into a small bowl to use as a basting sauce.  Increase oven heat to 350.  Brush ribs with barbecue sauce and place in oven for 15 minutes.  Turn ribs and baste again with sauce.  Bake another 15 minutes.  Remove from oven, cover with the foil you used earlier and let stand 10 minutes before serving.  Serve ribs with rest of the barbecue sauce.  Easily makes 10 servings.  Note:  I poured the Braising Liquid into a container, refrigerated it, froze it in several small batches, and will use it as a flavoring for gravy for pork roasts.

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Linking to these great parties:

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DIY Hoisin Sauce-The Battle

It is no secret that I am delighted when I find I can make a homemade version of a commercial product.  Several months ago I found a recipe for Hoisin Sauce in a microwave book.  The author indicated that the recipe had come from Recipezaar which is now Food.com.

I thought I would go check the recipe out on the site.  When I got there I found that there were two very different recipes for making Hoisin Sauce.  The one in the book which makes quite a bit and another one that made a smaller amount.

I decided to make both recipes and see if I liked one better than the other, and, of course, I had to make my own changes, too.  The results were mixed.  They were both easy to make and used ingredients that I keep on hand.   I didn’t really like one that more than the other one.  The shortcomings in both recipes were that, as written, neither of them had the thick, paste-like texture like the commercial Hoisin sauces I have purchased.  I have adjusted my recipes for that.

So, try them both.  If you need just a little Hoisin Sauce make the recipe the yields the smaller amount.  The recipe that makes the larger amount says that it keeps 2 weeks.  For longer storage, I don’t see why the sauce can not be frozen, so I would dollop recipe amounts out on a parchment paper-lined pan, flash freeze, and put the dollops in a freezer bag or container.

The first recipe uses black bean sauce or peanut butter.  I used peanut butter since I always have that on hand.  One recipe said 1 T., one recipe said 2 T.  I used 1 T.  I think that the peanut butter flavor may be a little too much with 2 T.

DIY Hoisin Sauce-small quantity
1/4 c. low-sodium soy sauce
1-2 T. black bean paste or creamy peanut butter
1 T.  molasses, honey, or brown sugar, firmly packed (I used molasses)
2 t. unflavored rice wine vinegar, white wine vinegar, or white vinegar (use use rice wine vinegar)
2 t. sesame oil
1 clove garlic, minced or 1/4 t. garlic powder (I used the powder)
1/8 t. onion powder
2 t. cornstarch
20 drops hot sauce, preferably Chinese (I did not use this much)
1/8 t. black pepper

Combine soy sauce, peanut butter, molasses, vinegar, sesame oil, garlic, onion powder in a glass measuring cup.  Microwave on high 30 seconds to melt peanut butter for easier mixing.  Beat with a wire whisk until well blended  and cool.  Stir in cornstarch, beating until well blended.  Microwave 30 seconds to 1 minute until mixture is thickened.  Stir well.  Add hot sauce and black pepper.  Makes about 1/3 cup.

DIY Hoisin Sauce-large quantity
1 c. beef broth (low sodium if possible)
1/2 c. low-sodium soy sauce
1/3 c. dry sherry
2 T. cornstarch
2 T.  molasses
2 T. brown sugar
2 T. tomato paste
1-2 cloves garlic, crushed
1/2 t. ginger
black pepper to taste

Combine all ingredients in a 1 qt. glass measuring cup or microwave-proof bowl.  Stir with a whisk to dissolve cornstarch.  Partially cover with plastic wrap.  Microwave on high 2 minutes.  Stir with a whisk.  Microwave 1 1/2 to 2 more minutes until thickened.  Stir again with a whisk until smooth.  Let cool and store in refrigerator up to 2 weeks.  Ingredients may also be put in a small saucepan, and mixture cooked on the stove until boiling and thickened.  Makes about 2 cups.

Linking to these great parties:
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12 Weeks of Christmas Treats-Spiced Molasses Crisps

It is week 11 of 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.  By now you certainly should have many wonderful new recipes added to your recipe arsenal.

I am continuing to post recipes made with Holiday Cookie Mix.  At our house a holiday goodie plate would not be complete without  a molasses cookie.  Hubby loves spicy cookies.  This is the first recipe from the third batch of cookie mix.  I will post a brownie recipe on my Saturday sweets post, and the last 12 Weeks of Christmas Treats recipe next week.  After that I will post additional recipes on Saturday sweets until I have run out of mix.

This cookie is like a molasses and spice sugar cookie.  The amount of spices in these are a bit assertive but can be reduced for a milder flavor.

I use my usual cookie scoop and get about 2 dozen large cookies.  For more cookies, drop dough in smaller amounts.  It may be necessary to shorten the baking time. 

Spiced Molasses Crisps

2 c. Holiday Cookie Mix

1/2 t. cinnamon

1/2 t. ginger

1/2 t. allspice

1 egg, room temperature

1/4 c molasses

1 t. vanilla

Place cookie mix in a mixing bowl and add spices.  Mix well.  Break egg into a 1-cup glass measuring cup and beat well.  Add molasses and vanilla to egg and mix well.  Stir into dry ingredients.  Cover and chill dough at least 1 hour.  Drop by teaspoonsful onto parchment-lined baking sheet.  Flatten with the bottom of a glass that has been greased and dipped in sugar.  Bake at 375 degrees 8 to 10 minutes.  Let stand on baking sheet 1 minute.  Remove to rack to cool.  Makes 2 dozen.

The last postings for 12 Weeks of Christmas Treats will be next Thursday.  If you haven't joined in but want to share a special recipe with us, you can find all the details here.

Check all the great recipes posted this week.

Eighteen Dozen Cookies-Part 4

Here I am back with the fourth cookie recipe from my 18-dozen, cookie-baking  day.  Above is a picture of the cookies all packed up and ready to take to the church.  Please know that I am a new digital camera user, photo editor, and photo poster, so don't expect perfection here.
My husband likes ginger snap type cookies.  Since I am a chocolate, butterscotch, vanilla, and any other flavor but ginger snap type of girl, that is what I usually make.  But, every-once-in-awhile, I remember to make some cookies just for my husband.   For this last cookie I made Molasses Cookies and kept out a dozen just for him.  This recipe came from Relish magazine.  The original recipe said to drop the dough, but I found the dough too stiff to drop.  I use a measuring tablespoon to measure out the dough and roll into balls.  The cookies can be formed and baked right away or shaped into a roll, frozen, then sliced and baked.

Molasses Cookies
from Relish Magazine

1 1/2 c. all-purpose flour
1 c. sugar
1 t. soda
1/2 t. each allspice, nutmeg, cloves, kosher salt
1/2 shortening, melted and cooled
1 large egg
1/4 c. unsulfured molasses
3/4 c. old fashioned oats

Sift together flour, sugar, soda, spices, and salt.   Add shortening, egg and molasses; mix well.  Stir in oats.  Mix well.   Measure out the dough using a level measuring tablespoon and roll into balls.  Place on ungreased cookie sheet.  Flatten with bottom of a glass that has been dipped in sugar.  Bake at 375 degrees 8-10 minutes.  Makes 3 dozen.

To make ahead:  form dough into a roll, wrap in parchment paper and plastic wrap and freeze.  To cook, slice frozen dough into 1/4-thick slices and bake 13 minutes.

Tomorrow I will explain the idea and plan for this blog and start a series:  Do It Yourself Groceries.