Ribs á la Kat
INGREDIENTS:
1 rack of spareribs, cut St. Louis Style
1 little can of chipotle peppers in adobo sauce
a jar of clover honey from upstate ny
1 jar of chipotle mustard
some bourbon
a six-pack of stout beer
some tomato paste
brown sugar
chili powder
garlic powder
paprika
onion powder
salt & pepper to taste.
1. Clean your ribs – remove external fat and that funny little membrane that you see on the outside. To do that, grab as much as you can with your thumb and index finger of your left hand, and then use a short serrated knife to cut underneath the membrane while pulling the membrane back with your left hand. You should feel like you’re skinning an animal. ARGH!
2. Put your ribs in a wide pot, large enough to hold the ribs in one layer, maybe two. I like to use my Le Cruset pots, ‘cause they hold their heat really well.
3. Pour in your stout beer, enough to cover the ribs by an inch.
4. Bring to a boil, and then reduce to a slow, bubbly, simmer. Bloop….blooop.
5. Simmer for an hour or so, until the meat has pulled back from the rib ends about ¾ of an inch.
6. Remove the ribs from the beer, and place on a tray
MEANWHILE, prepare your sauce
1. Take a big squirt of your chipotle mustard sauce and put it in a medium size mixing bowl. If you don’t have chipotle mustard, use brown mustard.
2. Add half of your honey jar. Perhaps ¾ to 1 cups worth
3. Chop up 2 of the chipotle peppers really fine, and then add those, along with some of the adobo sauce. BE CAREFUL – HOT!
4. Add a few tablespoons of tomato paste, a couple shakes of pepper, salt, and what ever other dried flavorings you think will taste good.
5. Stir it with a fork, add some bourbon, drink some bourbon, add some stout, drink some stout., stir.
6. Put it down and let it sit for 20 minutes or so. Drink your beer.
7. Adjust flavorings to taste.
MEANWHILE, prepare your grill
You’re just re-warming the ribs and searing the outside, so you don’t want it too hot so that the ribs burn, but you want it hot enough so that you’re not waiting around forever to eat. Interpret that how you want.
Lather sauce on both sides of ribs – and deposit on grill. Grill for ten to a maximum of fifteen minutes, making sure to turn them to get those purty grill marks.
Enjoy!