Tuesday, August 7, 2007

July 2007 - Dutch Oven Ribs

Hello again fellow TKRC members,

With the 4th of July quickly approaching, many of you could be scrambling for a last-minute recipe to appease the hungry masses during your backyard/neighborhood BBQ.

The Approval Committee is pleased to announce that you can have no fear because the TKRC July recipe is here! This inexpensive, easy and delicious recipe is a sure-fire way to win over the hearts and stomachs of your guests…unless they are Birkenstock-wearing, tofu-eating, vegetarian, yoga instructors ~ in which case you are pretty much doomed!

My dad (a.k.a. "RT" or "RTK") has been making these Dutch oven ribs at family gatherings for many years now and they are a consistent crowd-pleaser. In fact, they are so good your tongue will get sad every time you have to swallow.

Git 'er done~

TK


Dutch oven BBQ Pork Ribs

This is a Kendrick family favorite that is often at the top of the request list anytime we have any kind of family gathering at my parents’ house. These ribs are very easy to make and feed at least 6 people for about $15. We have always made the ribs in a heavy, cast iron Dutch oven, but it may also work just as well if the ribs are browned in a large skillet and then slow-cooked in a large crock pot.

NOTE: This recipe is easiest when using a large (approx. 12-inch) Dutch oven that does not have legs (so you can use it directly on the stove). I found my 12-inch, pre-seasoned, cast iron Lodge Dutch oven at IFA for about $30; but you could also opt for a fancy-schmancy Le Creuset enamel-coated Dutch oven (available at Williams-Sonoma or Sur La Table) for around $200-300.

Ingredients:
Approx. 6 lbs country-style boneless pork ribs (get ‘em at Sam’s Club or Costco for about $2 per pound)
2 tablespoons vegetable oil
Salt and pepper
1 bottle of your favorite BBQ sauce

Additional options:
1 onion, peeled and quartered
1 Granny Smith apple, peeled and thinly sliced

Cooking Instructions:
Step 1: Heat oven to 275-300 degrees.

Step 2: Heat oil in large Dutch oven on stove over medium-high heat.

Step 3: Season ribs with salt and pepper. Divide ribs into two or three batches and sear on all sides in the hot Dutch oven, removing each batch after browned. Return all ribs to the Dutch oven after the last batch is finished browning.

Step 3 (optional): Add sliced onion and/or apple to the Dutch oven.

Step 4: Cover tightly with lid and transfer to oven. Cook at 275-300 degrees for at least three to four hours. Add BBQ sauce over top of ribs for the last hour of cooking.

Step 5: Drain off excess liquid that has accumulated before serving. Ribs should be very moist and falling apart.

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