Pork Ribs with Ginger BBQ Sauce

Oh 'dem ribs, 'dem beautiful ribs. Big Guy has me spoiled with his long and slow BBQ ribs and unfortunately everything pales in comparison, including these but a girl's gotta do what a girl's gotta do so I figured I'd branch out on my own yesterday and cook up a mess for dinner last night. 

After I removed the membrane from the back and gave the rack a good rub with lots of pepper, garlic and adobo seasoning, I wrapped 'em up all cozy in foil, poured in a can of beer and shoved the package in a 350 oven for an hour so the ribs could steam and get all juicy and tender like. It left me just enough time to whip up a batch of potato salad and soak some fresh corn for grillin' later.

Oh and then there's the barbecue sauce. We have a slew of Big Guy's homemade sauce in the refrigerator left over from the meatloaf, but since he's not about to part with his secret recipe, I knew I'd have to have something to tell you. Page 149 of this month's Food Network Magazine holds a recipe for a ginger flavored sauce that's just a little different from the usual. (Hit the link and it'll take you directly to the recipe). 

Starting with sauteed onion, ginger and garlic, it brews up in about 20 minutes after the addition of apple juice, oyster sauce and apple cider vinegar. Spiced with red pepper flakes and smoothed out with the immersion blender it came together pretty quickly. The only trouble is that I thought it was a tad too subtle in flavor, even after adding more pepper flakes and a good shot of apple jack to the mix. 

You see, ribs just aren't the same without that smoky flavor, at least in my book, so even though Big Guy fired up the gas grill and finished the ribs, glazing them up all pretty like with Ginger BBQ Sauce, in my opinion they just didn't taste as good as they should have. 

By the way, the white "snow" on the corn is a mixture of crumbled feta cheese and lime zest that we sprinkled on the grilled corn as soon as it came off the heat. Talk about wonderful and as for the potato salad - well, I didn't measure a thing so can't tell you much except that I'm not sure you can make a bad one, so just wing it like I did, OK?  

Oh one more thing - Big Guy's feeling a little less stiff and sore this morning, although his finger tips are cut up and his right hand's swollen for some reason. His comment as he groaned his way out of bed was "getting old isn't bad, but getting old in 3 days really sucks". 

A year ago - Rhubarb Apple Diddle Dumplings

Two year's ago - Shepherd's Pie Stuffed Potatoes

Comments

[Lea]

I think your ribs "look" perfect! Juicy and tender and colored just right! You must be really spoiled by the Big Guys ribs. But doesn't anything taste better when somebody cooks it for just you???? Feta and lime seem like a perfect combination for the corn - the difference in textures and the salty/lime flavors - YUM.
The Big Guy gets bonus points for making me laugh out loud today!

[June]

Ah thanks Lea - they were juicy and tender, I'll give ya' that and yes, I am REALLY spoiled by Big Guy's ribs. He's going to be plum tickled that he made you laugh with his comment and then modesty will kick in because he'll insist on telling you that he heard his buddy Wally Z. say the same thing about their 4 day hike in the Grand Canyon. Ha!

[Mags]

Drool-worthy, definitely.

Hope the big guy doesn't haven an infection in them thar cuts.

[June]

I hope he doesn't too Mags. How the heck are you? Great to hear from you!

[Lorraine]

I agree, the ribs do look good, and I wanted to reach right in there and grab me some of that corn. Home improvement as well as getting old is not for the weak that is for sure.

[June]

Oh, Lorraine, the corn is so darned good it's going on the list for a repeat this weekend. As for getting old, what amazes me is how long it takes to recover.