One thing that anyone who’s on pretty good terms with me will tell you, is that I’m usually a self-depreciating person.
I second guess myself a lot. Even if I try something new and it turns out, I’ll usually focus first on the things I did wrong before acknowledging the things I did right.
Especially when it comes to my cooking. I’m super anal about my cooking.
If I’m making a meal for a crowd or my family, I’ll taste test the dish over and over again, making sure I’ve got my seasonings right.
I’m obsessed with the done-ness of my meats.I’m either afraid that I’m going to undercook them and feed somebody raw food, or overcook them and give someone a piece of leather. There is no in-between.
I use a thermometer to make sure my cakes bake at just the right temperature to be moist, but not too dry. 190 degrees fahrenheit. Yeah. I totally know it by heart.
I hover over everyone asking questions about the food:
“How is everything?”
“Is it tender/moist enough?”
“Too sweet? Too salty? Too spicy? Not sweet/salty/spicy enough?”
Even if the dish turns out well, and everyone likes it, I usually still just let it roll off my back. I’m not huge on gloating or giving myself great huge thumbs up.
Most of the time.
But guess what? This time is different. Very, very different.
This time, I’m gloating. Majorly gloating.
And I dare anyone to try and stop me.
Life in the kitchen is full of trial and error. Sometimes you’ll fail and mess something up. Sometimes you’ll do ok and put out something that’s passable.
And then sometimes, you’ll make something that totally and completely blows your mind.
That’s what happened to me with this dish, guys.
Country-Style Ribs were something that before this dish, I’d never handled or attempted to cook with before. Red meat itself is just usually something I don’t get my hands on very much anymore because it’s gotten to be too friggin expensive. But my grocery store put them on sale for SUCH a good deal. And the meat looked so beautifully marbled and vibrant in the package that I just couldn’t help myself. I went ahead and bought two packages.
Because it was my first time making them, I decided to stick with something relatively simple and traditional. No frills, no fancy stuff. Barbecue ribs are the best type of ribs.
But me and the grill don’t get along, so I knew I would have to find another way of making them ‘barbecue style’. Cue this recipe I found on Epicurious.com
What you’re looking at is hands down, one of the most delicious, outstanding, perfect things that I have ever made in my life.
I am NOT kidding.
This is legit one of the best foods I’ve ever eaten. I almost couldn’t believe that I actually cooked it. It made me step back, take a look at myself and say, “Hey: maybe I’m actually pretty GOOD at this whole cooking thing….”
I followed this recipe almost to the letter, the only thing I changed was to decrease the original amount of vinegar called for in the barbecue sauce recipe. (I’m from the South, so I tend to prefer my sauce on the sweeter side.)
Guys, I can’t say enough about the tenderness of these ribs. I mean…Goll-LEEEEEE. Put that knife away: you will NOT be needing it. I’m not even 100% convinced that you’ll need a fork. That’s how tender and juicy and moist the meat comes out. You can literally pull it apart with your fingers.
See that? That was me after I took one bite of these ribs.
I was Hot Stuff that day. And the day after that when I ate the leftovers.
Lord, just looking at these pictures is making me re-live the glorious feeling of sheer and complete culinary victory all over again. Somebody get me a trophy and a podium to make an acceptance speech, stat.
I’m super duper late, but I’m still bringing these ribs to the Fiesta Friday#66 party. Because the world deserves to know about these ribs. It’s that serious. Thanks to Angie and Anna @Anna International for hosting (all by herself too, that is NO easy task!)
Saucy Country Style Oven Ribs
Recipe Adapted from Epicurious.com
- 4 lb boneless country-style pork ribs
- 1 large onion, finely chopped (2 cups)
- 4 garlic cloves, minced (2 tablespoons)
- 2 tablespoons vegetable oil
- 1 1/2 cups ketchup (12 oz)
- 2/3 cup honey
- 1/4 cup cider vinegar
- 1/2 cup Worcestershire sauce
- 6 tablespoons fresh lemon juice (from 2 lemons)
- 2 tablespoons plus 1 teaspoon dry mustard
- 2 teaspoons drained bottled horseradish
- 1 teaspoon black pepper
Put oven rack in middle position and preheat oven to 350°F.
Put ribs in a 6- to 8-quart pot and cover with water by two inches. Bring to a boil, reduce heat and simmer, uncovered, skimming froth, 30 minutes.
Meanwhile, cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is tender, about 15 minutes. Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes.
Drain pork in a colander and pat dry, then arrange in 1 layer using tongs in a 13- by 9-inch baking dish. Pour sauce over pork to coat evenly, then cover dish tightly with foil. Bake 1 hour, then remove foil and carefully turn pork over with tongs and cook, uncovered, until very tender, about 30 minutes. Skim fat from sauce if desired.