Frank was kind enough to leave a comment on this site suggesting that if I tried the maple barbecue recipe from southernfood.about.com then my search for the best country style rib recipe would be complete.
I checked out the site and the recipe I found was pretty straightforward. The ribs are seasoned, baked in the oven and then coated in the barbecue sauce while they finished cooking. I figured this would be pretty good but that if I was dealing with barbecue sauce that I might as well embrace the whole barbecue concept. So, no, I didn’t follow the whole recipe but I can say that sauce is very tasty!
The original recipe called for seasoning the ribs with pepper, onion powder and “Creole seasoning”. A recipe for Creole seasoning wasn’t provided so I used Zatarains’s Garlic and Herb Creole Seasoning. Since this already had pepper and onion I didn’t add extra as indicated in the recipe.
I set up my small grill (the Weber Jumbo Joe) with one charcoal basket partially filled with fully lit Kingsford briquettes. The ribs were grilled for a few minutes on each side over the coals to get a little char, smoke and grill marks. I did one or two ribs at a time and had fun playing with fire.
Once the ribs finished getting a quick grill they were placed in an aluminum pan away from the coals. They ribs smelled and looked awfully nice at this point.
I mixed up the maple barbecue sauce as per instructions and gently warmed it in the microwave:
- 1 cup ketchup
- 4 Tbls maple syrup
- 2 Tbls red wine vinegar
- 1 Tbls Worcestershire sauce
- 2 tsp Dijon mustard
- 1 tsp black pepper
- 1 tsp onion powder
- ½ tsp cinnamon
The sauce was excellent.Instead of finishing the ribs with the sauce I let them braise in it instead. I covered the ribs with the sauce, covered the pan with heavy duty aluminum foil and closed the lid on the grill (I added a little more charcoal first though).I let the country style ribs braise for two hours. When I peeled back the foil I was tickled to fins a big pile of tender country style ribs bathing in a warm bath of barbecue sauce and pork juices. I placed the ribs on the indirect heat side of the grill and closed the lid for another 45 minutes to help the color set up. I poured the pan liquids (almost a quart) into a sauce pan and skimmed off as much fat as I could. While the ribs were finishing off on the grill I let the liquids simmer until reduced by about half.Here are the country style ribs after forty five more minutes on the grill.
I added the ribs to the sauce pan and coated them completely with the barbecue sauce. They got stuck on a plate just long enough to snap a few pictures and then were promptly devoured.
Apologies for not following the recipe as originally given; I had a lot of fun with my little detour!