Hello dear readers…

Every so often, when the time is right, I like to dive back in to our recipe archives and bring back an old favorite or Camp standard to share with any new readers or remind old ones about something delicious that’s cooking here at Camp.

I thought this one was fitting, since we are in the middle of our Labor Day Family Camp Weekend… and we had these as part of our BBQ Dinner last night… Ribs!!

As I’ve stated in the past, sometimes my “recipes” aren’t truly recipes that you can just follow step by step. I like to teach techniques and let you experiment with the flavors and seasonings that you and your family and friends might enjoy. Once you learn good techniques in the kitchen you can apply them in new and creative ways to other things.

So here we go… as posted back in 2011… BBQ Roasted Ribs…

First, select the best spare ribs you can find. Preferably pork, but beef may work as well. It all depends on your preference. For the record, here at Camp we use pork ribs. If you buy them already cut up then you are good to go. If the ribs you have are in a rack you will want to cut them down into individual ribs using a sharp boning knife. Guide the knife down in between each rib to separate them. Please, always be careful when using sharp knives especially here with the ribs as things can get very slippery.

After separating the ribs, it’s time for stage one of their cooking processes. Bring a large pot of water to a boil… large enough to accommodate all of the ribs you need to cook plus a little extra room for movement. To the boiling water add Pickling Spice, a bit of red wine vinegar (or apple cider vinegar), a bit of Soy Sauce and some brown sugar. In 3 gallons of boiling water you will need approximately ½ cup of Pickling Spice, ¼ cup of  vinegar, ¼ cup of light brown sugar and ¼ cup of Soy Sauce. Try that for starters and adjust according to the amount of water, ribs and, most importantly, your personal taste.

Again, remember nothing is exact. Exercise your pallet. If you like your ribs a little on the sweet side, add more brown sugar. In this recipe I use the natural saltiness of the Soy to replace actual salt. If you don’t like Soy Sauce, sea salt is a nice alternative.

Poach the ribs in your seasoned water until they begin to float. At this point the ribs should be fully cooked and infused with the great flavors from the Pickling Spice, a little salt from the Soy Sauce and some sweetness from the sugar. This step is key to the tenderization of the meat.

When the ribs begin to float, pull them from the water using a sturdy pair of tongs and place them into a baking dish large enough to accommodate all of the ribs. Use two baking dishes if you needed so they are not over crowded.

While the ribs are still hot, coat them in your favorite Barbecue Sauce. Adding the sauce while they are hot allows for a better absorption of flavors from the sauce in to the meat. Place your baking dish(s) in a pre heated 350 degree oven for about 35 to 45 minutes. Keep a close eyen on the ribs because the amount of ribs in your pan will lessen or prolong the final cooking time. You can carefully turn the ribs in the pan with a pair of tongs every 15 minutes.

When the sauce on the ribs reaches a caramelized state (turning slightly brown) your ribs are done! If done correctly, the meat will practically fall off the bone and melt in your mouth.

My objective here was to share with you the technique, infused poaching then roasting… it’s up to you to experiment with flavors. Try adding some garlic to the boiling water. If you like your ribs a little drier use less BBQ sauce. Try different brands of BBQ sauce until you find the perfect one. Or you can even try making your own BBQ sauce from scratch. That will give you even more control over your own personal “BBQ Roasted Ribs”. Have fun with them, get creative and impress your friends and family! And don’t forget plenty of napkins!!

Bon appetite… and be good…

Chef Jason.