On this day, 235 years ago, we declared our independence as a nation. So I decided to make ribs. Makes sense, right? A trip to Findlay provided what I needed for the Beef Ribs With Cabernet Sauce on page 124.
Hey, guess what? I made a rub!
Isn't that just a glorious cut of meat? It screams, "America!"
Similar to when I cook pork ribs, I removed the membrane from the back of the ribs. This will eliminate an extra "chewy" factor from the overall dining experience. It also allows any smoke flavor to penetrate both sides of the meat.
I seasoned it up and went on to begin disregarding some directions!
The Guide instructs you to make the sauce, place the ribs in an aluminum pan, pour in the sauce, and then cook the ribs with indirect heat for a while. I, to be honest, found this appalling. I'm a little fussy about ribs, and very much frown upon boiled or steamed ribs. I've made a tirade on this before, but in short, I feel that ribs that "fall off the bone" are improperly cooked. This recipe is basically braising the ribs, not grilling them. I wasn't in the mood for braised ribs, and to compound the matter (and basically seal the deal against the braising method), the largest aluminum pan I had was too small.
With the ribs on the grill for a long time, I made the sauce, which is basically a 1.5 to 1 mixture of BBQ sauce and Cabernet Sauvignon.
The ribs looked great with one peculiarity....
They curled. I'm not exactly sure what that was about, but they seemed fine otherwise.
So I cut them up, finding that the paring knife worked much better than the carving knife.
Instead of braising or stewing in the sauce, I just gave the ribs a light brushing while plating. This is all the sauce they needed.
This was indeed a meal made for Americans. That is all I have to say about that.
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