Today was the first attempt at barbequed ribs. Admittedly, ribs are a bit of a daunting thing to make since it seems that everyone claims to have the ‘best’ method. (Heck, I’ve got two current foodie magazines in the house right now that are chock full of tips for the juiciest, smokiest rack of ribs.) Thankfully, we only have to feed two people and we’re not trying to win a competition so the only opinion that really mattered was our own.
And they were gooooood!
I should point out that this was not only hubby’s first attempt at ribs, it was also his first attempt at sauce. For a guy raised by vegetarians, I’ve got to give him an ‘A’ on this one. I’ve never been one to enjoy ribs all that much, but he’s out to convert me and it’s certainly working.
He baked them slowly in the oven for a couple of hours, and made the sauce from scratch. He mostly followed Scott Hibb’s Amazing Whiskey Grilled Baby Back Ribs recipe, with a few modifications to the sauce. (We didn’t use any liquid smoke, and substituted a little red wine for the whiskey.) It turned out tangy and a little sweet with some definite heat to it, and the meat fell off the bone after grilling over high heat.
Was he as pleased with the result as I was? Well, I think this photo speaks for itself: