This hearty Beef and Bean Bake comes together in the slow cooker, makes the whole house smell amazing while cooking and tastes amazing.
Feel free to drool. There, I’m done.
Alright, so I’m not really. But I could be. These, my friends, are my perfect food. I love ribs. And I’m chagrined to find that it’s been way too long since we talked about them here.
For a carnivore such as myself, barbecued ribs are the perfect soul satisfying food. There’s the meat, which is grilled slowly over a low fire. There’s the Flinstones’ ‘Yabba dabba do’ joy of a brontosaurus-sized slab on the plate, and there the fire-kissed, caramelized deliciousness of a perfect sauce slathering everything, including me.
Today is the fourth Thursday of the month, which means that it’s Pass the Cook Book Club day. Hosted by Kita of Pass the Sushi, the club gives me, and others like me, the chance to dip into the stack of cookbooks we have laying around the house.
For July, the club chose ‘Foolproof Recipes You Can Trust,’ by Ina Garten. As far as that goes, I think any recipe that Ina comes up with is one I can trust.
Our choices this month were a gazpacho, blondies and these ribs. For me, there really wasn’t any option; if ribs are there, ribs I’ll choose. You can, however, check out the other two dishes if you’d like. Just head to the links of other club members at the bottom.
But, for now, let’s do ribs.
Foolproof may not always equal easy, you know. It could be a very difficult recipe that always turns out perfectly. It could be, but in this case, it isn’t. Difficult, that is.
If you can throw ingredients in a saucepan, you can make these ribs. There are thirteen ingredients in the sauce, which is what makes it so delicious, but they’re all items that are already in a pretty well stocked pantry.
The sauce simmers and gets poured on the ribs, which are then wrapped in foil and baked for a good long time. For you purists out there who are calling foul for my using the oven instead of the grill, you’ll get over it. If you want, just grill the foil package instead.
When the ribs are done, light a good hot fire on the grill and let the flames kiss that barbecue sauce until it caramelizes and glazes on the meat.
Delicious. Absolutely freakin’ delicious. These were tender, juicy and full of flavor. The sauce, which is the real star, is amazing. All three of us inhaled dinner.
Ok, if you’re going to watch Dudette’s review, I need to include a disclaimer here. I was distracted when Dudette was ‘prepping’ for her shoot. She asked me about the ribs and without thinking, I said they were from Bobby Flay. It’s not a far reach, right? Grilling. Bobby. They go together much more than grilling and Ina.
And yes, she does say souffle. That’s my girl.
What I’d Do Different Next Time
Not a thing.
- 5 lbs. Baby Back Ribs (or St. Louis ribs)
- Kosher salt and ground black pepper
- 1 recipe BC BBQ Sauce
- ½ cup vegetable oil
- 1½ cups chopped yellow onion (1 large onion)
- 1 tablespoon minced garlic (3 cloves)
- 1 cup (10 oz.) tomato paste
- 1 cup cider vinegar
- 1 cup honey
- ½ cup Worcestershire sauce
- 1 cup Dijon mustard
- ½ cup soy sauce
- 1 cup hoisin sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1½ teaspoons crushed red pepper flakes
- Preheat the oven to 350 degrees. Line a sheet pan with aluminum foil.
- Heat the oil in a large saucepan over low heat, add the onions, and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for 1 more minute. Add the tomato paste, vinegar, honey, Worcestershire, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use the sauce immediately or pour into a container and refrigerate.
- Place the ribs on the sheet pan meat side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the BBQ sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1½ hours for baby backs and 1¾ hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional BBQ sauce. Grill right away or refrigerate to grill later.
- About 50 minutes before you want to serve, heat a charcoal grill with a later of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the coking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side-down, put the lid on top (be sure both vents are open), and grill for 5 minutes. Turn the ribs meat-side-down, put the lid back on, and grill for another 4-5 minutes, until nicely browned. Place on a cutting board, cover tightly with aluminum foil, and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra BBQ sauce on the side.