Ribs (cooked slow and low) & the Only BBQ Sauce You Need

Aug 28, 2013

Don’t let summer go just yet. Or, if you have to, remind yourself that the taste of it can be had quite easily. If I’m making this on a school day…I wrap the ribs the night before and make the sauce*(and I make a lot because it keeps and works on tofu, shrimp, chicken)…

As I write this, the grass is green (even in my own yard), but the light has shifted. I know we’ll be back to drop-offs and homework and way too many pieces of paper piling up on the counter waiting for my signature or I’ll accidentally send multiplication flashcards to the mortgage company and pack my book edits into my 1st grader’s backpack…But. Right now. There are late summer smiles, t-shirts, tie-dyed shirts drying (and staining) the porch, a half-written story on the porch, a single yellow tomato the chipmunk that resembles Leonard Nemoy didn’t eat, and ribs. Or tofu. Either. Or both.

 

*If, say, the 6-year-old decides to color his legs “to match my new t-shirt” and I find out right at bedtime and I thus forget to make the sauce, the next day I shove the ribs in the oven and I run around like the neighbor’s gerbil, using the microwave to heat up all the ingredients, stirring as I go, for about 3 minutes. Note: this sauce is foolproof and perfect for 9-year-old or 11-year-old making.

Baby Back Ribs (cooked slow & slow) & The Only BBQ Sauce You Need

Do think about having your kids make the sauce - measuring doesn't need to be perfect. And the sauce makes more than you'll need for this so you can have it ready for next week or the week after when you want bbq shrimp with cornbread or bbq tofu sliced thin or bbq eggplant on a roll with mozarella.

For the Ribs:

1-2 slabs/racks of baby back ribs (or beef)

salt

pepper

2 tbsp olive oil per slab

Oven to 250. Lay out a large sheet of tinfoil (if making multiple slabs, you will need more than one to make your rib package). Salt and pepper both sides of the slab(s). Drizzle olive oil on both sides. Wrap (not too tightly) the meat in foil, closing the ends and the top. Place in oven for 1 1/2 hours. Unwrap, keeping foil on bottom. Slather with sauce and cook for 15 minutes. Baste again. Cook for 10 minutes. Cut and serve.

For the BBQ Sauce:

I keep the extra in a glass jar in the fridge. My oldest son uses it on sandwiches. It keeps for about 3 weeks after you make it, provided you don't touch the sauce with the same utensil you are using for your meat.

1 cup peach jam (if I have my own, I use that, otherwise whatever you have works)

3 tbs Dijon mustard

1 cup ketchup

1/3 cup molasses (not sulfured)

3 tbsp apple cider vinegar

1 1/2 tsp ground cumin

1 1/2 tsp paprika

1/4 tsp cayenne

3 tbsp brown sugar

Mix all of the ingredients in a pot over medium, whisking to blend. Simmer for 15 minutes and turn off heat. Cover until you are ready to use. Note: yes, you can microwave this if you are short on time. Place everything in large glass measuring cup or bowl and cook for 3 minutes, stirring at one minute intervals.

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