Rib report

[Barrett's Last Privateer]

Prompted by this thread and the subsequent 'discussion' between jake and GovmentCheese regarding the appropriate way to cook ribs, thought I'd have a crack at the recipe GovmentCheese included in his post.

Probably fair to say I've always preferred smoked ribs to those cooked as GovmentCheese recommened. I would actually rather that my ribs don't fall straight off the bone, but thought at least this way I'd be speaking from a position of experience, and have a good excuse to drink some margaritas.

So I basically followed the recipe to the word, adding some salt and pepper in a couple of spots where it wasn't.

Only thought to take photos once it was all done, all the colour certainly came from the sauce, as the ribs just had a cooked pork colour when I took them out of the oven.



Anyway, onto the important stuff. The taste. They were great. Quite sweet, but that would be expected from the honey, OJ, sugar in the rub etc.

There wasn't actually lots of liquid left in the foil when I took the ribs out of the oven, so I sort of gently 'deglazed' the foil with a touch more OJ, and put all of that in the sauce. The sauce was great, I put ground coffee in (rather than instant) and I could just pick up a hint of the coffee in the sauce, as well as a hint of the orange juice.

They were also fall off the bone tender. I wasn't actually a huge fan of this. Basically just reinforced that I do like a bit of chew in my ribs, so as much as I'm a fan of Alton, think I'll stick with Steven Raichlen for the 'cue from now on.