Thursday, October 22, 2009
We shot the promo with Bobby Bare at The Texas Roadhouse. While inspired by the ribs that Tony served us at his restaurant in Goodlettsville, Tennessee, The recipe comes from Tim's golf buddy (and super food "Foodie") Glenn Bourland. Thanks Glenn, I hope I did them justice.
Pork Baby Back Ribs
Rudy's Rub (or similar dry rub mix)
Nancy's Special Sauce
(Our son prefers Masterpiece BBQ, But I made up this one and it was dang good!)
1 cup ketchup
1 cup coke or Dr. Pepper
1 cup brown sugar
1 tbs. cider vinegar
1/4 cup molasses
1/4 cup soy sauce
1 tbs. Worcester sauce
1 whole chipotle pepper from can-(to be removed before serving)
Add all ingredients to sauce pan and cook on low heat for about an hour until thick and dark and syrup like in consistency.
I first use pork baby back ribs. I remove the membrane on the back of the
ribs, and rub them well with a spice mix. Rudy's Rub should did quite well.
We first learned about "Rudy's" from another musician- Harry Connick Jr.!
Wrap them in saran, for a few hours or even better overnight. Remove them
and place ten in a shallow roasting pan. I usually put 3/4 cup of water in
the bottom of the pan and add 2 tbs. of liquid smoke. Cover the pan with
foil, punch a few small slits in foil, and bake at 225 degrees for 5-7
hours. You can raise the temp to 240 degrees if time is a factor. Remove
the foil for the last 2 hours. Heat a grill just before serving and sauce
Ribs. If you have a grill available, place on grill for 1-2 minutes a side so they mark without burning. Or, pass them under the broiler for 3-5 minutes- or, not.
Posted by Nancy at 6:45 AM