Sunday, January 16, 2011

Recipe: Acid + Flesh = No Evidence. Killers have known this for years.

I could really murder a plate of pork ribs right now: 
Apple Barbecue Sauce

Photo: inju, Flickr ccl

So why the title of this post? We were given the secret to tender tasty ribs by a friend in a neighbouring community a while back and have been using the technique ever since to make ribs. Simply boil the ribs in a whole can of pineapple juice for one hour before running under the broiler with your favourite barbecue sauce. The acid in the juice breaks down the meat so that it literally falls off the bone.

Of course never one to leave well enough alone, I started to think. Always dangerous territory. I wondered if you could make a barbecue sauce with the liquid remaining after the ribs cooked. The first thing I thought was to switch from pineapple to apple juice. It allowed for a more seasonal take on the herbs and spices, it being fall/winter. I'm going to figure out something tropical using pineapple juice closer to summertime. So this is what came out the other end, so to speak:

Apple juice. Photo: Amy Loves Ya, Flickr ccl
Apple Barbecue Sauce Ribs
3-4 lbs pork ribs
1 large can apple juice
1/2 cup white vinegar
1/4 cup tomato paste
1 1/2 tbsp brown sugar
1 tbsp worcestershire sauce
1 tsp rosemary, dried
1/2 tsp thyme, dried
1/2 tsp chilli flakes
1 tsp papper
1/2 tsp salt

Cut the ribs into manageable pieces. Place in a large stock pot. Pour apple juice over ribs and simmer for 1 hour. Drain, reserving liquid. Keep ribs warm.

Skim off as much fat as you can from the reserved liquid. Then reduce what remains to about 2 cups in volume. Add the remaining ingredients, bring to a boil, reduce heat, and simmer until the consistency of a thick sauce. Stir often so it doesn't stick. Taste and adjust seasonings.

Paint sauce on ribs and either run under your oven broiler or cook on the barbecue to finish. Serve with your favourite potatoe salad and coleslaw.


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