Drink Tank

Extra Aqua Vitae Nulla Salus

8.03.2008

How I did it



Miguel's 2008 prize-winning riboff recipe.


Rib selection:

Baby backs from Los Paisanos in Brooklyn.

Marinade:

Marinated overnight in equal parts apple cider vinegar, red wine vinegar, and saltwater. With chopped leek, fresh garlic, and parsley.

Rub:

Salt and pepper, applied lightly.

Smoking:

I used one half the floor of a charcoal grill for hardwood charcoal (provided by Paul - thanks!) and the other half had a pan filed with water which came to a boil quickly. The meat was then cooked over the water half in a closed grill for two hours, smoking it thoroughly.

Braising:

I set the meat in a pan filled with the marinade (sans veggies) and some beef broth, boiling on a grill. Covered in tinfoil the meat cooked here for 20 min after the smoking.

BBQ sauce:

I made a sauce by heating and mashing blackberries, and adding serrano peppers I pureed in a coffee grinder. The ratio for the sauce was: 2 hot peppers/ 20 blackberries/ 3 sugarcubes / 1 tablespoon balsamic vinegar.

Serving:

After the braising I applied a pinch of the salt and pepper rub and a small amount of the BBQ sauce to each half rack, cut the ribs for single serving and set a few fresh blackberries on top. On the side, sauce for dipping, and some thin sliced potatoes I fried in bacon fat while I was braising.





Honestly it was great to participate and every other contestant had knockout ribs - I'd love to see those recipes too. See you in February for the winter contest.

Photo by Sam