mmm mmm good
I am not in the mood for BBQ very often, but I do get an occasional craving for it and BBQ is just about the only thing that I miss about the Memphis area. Unfortunately, there are only two options that I know of so far here in Seattle: Outback and Steel Pig BBQ. Both are good but Outback is expensive and neither are anything like the Memphis style that I remember.
So Saturday morning I was trying to decide what I was going to do about my BBQ craving and decided to make my own. After all, how hard could it be?
Well, it turns out that a decent batch of oven baked spare ribs is just about the easiest thing to cook. I took a quick look at a few recipes on the web (no taking notes though since I hate following someone else’s directions :-)) then made a quick store run to pick up a slab of ribs and some random BBQ sauce. I cut the slab in half (better portion size for me) and placed it on aluminum foil, scored the back of the ribs with a knife (I am guessing that this lets the sauce get through the tough fat on the bone side better), slathered some sauce and paprika on both sides and sealed the foil with the slab bone side up.
I made a batch on Saturday and another today according to different oven regimes and discovered that they produced distinctly different but tasty results.
Method 1: Bake ribs at 325 degrees for 1-1/2 hours. Take foil pack out, flip ribs and add a little more sauce, then bake at 350 for another 20-30 minutes. Ribs will be easy to slice into portions and easy to eat (no fighting to get meat off the bone).
Method 2: Bake ribs at 250 degrees for 3 hours. Take foil pack out, carefully flip ribs (they will be delicate), then bake at 350 for another 20-30 minutes. The meat will literally fall off the bones when you pick them up, so this is the better recipe if you prefer to take a knife and fork to your BBQ or if you want to make a sandwich out of it.
Both batches were at least as good as what I have found at local restaurants, but they are still nothing like the Memphis style that I miss. I expect that I need to throw out the store bought sauce and work up something of my own to get a more satisfying result. I would love to work with some rubs and try to get a decent dry rib recipe together, but I don’t know if you can make dry ribs in the oven (I am guessing that that requires a smoker).
Oh well, at least I have a new project to work on. Is it too early to think up recipe names?
