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Chef Steve: Big Wiggle's Bourbon BBQ Ribs

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IF YOU CAN'T STAND THE HEAT

A blog for a bold palette

Chef Steve Alls

 

BABY BACK RIBS

 

Don't let the title scare you. I'm not one of those chefs that believe" if it ain't spicy you ain't cookin'". But I do believe in bold flavors and I also believe that flavors have to balance in any dish you cook. They should be vibrant and soulful. But enough of that…

 

 

When anyone says the words baby back ribs it kind of has the same effect on people as saying fire in a crowded theater. I can honestly say that I don't know anyone that doesn't like them, except for maybe the few vegetarians and vegans that cross my path from time to time. But I really don't know if they don't like them…I think they just choose not to eat them. I mean, how can you not like them?

 

While I was preparing to make these ribs, I found it very surprising to know that not everyone knows that baby backs, which I will call them from here on out, comes from a pig and not a cow. The "baby" indicates that the ribs come from hogs that are lower weight and are usually younger than a normal adult hog, which can weigh close to 1000 pounds. So baby backs are not coming from Hogzilla! The "back" in the word baby backs refer to where the ribs are cut from. They are cut from the back of the pig between the spine and the loin. And that was your pig anatomy 101.

 

In America, most of the food we eat is not indigenous to us. It came over with the discovery of the new world from places like France, Spain and Italy, and even have from far-away places like China, Turkey and India. But baby backs are one of those foods that we can truly call American fare. And we celebrate it. Let me tell you, the best rib and BBQ cooks we have in this country are not trained chefs, they are every-day people. When was the last time you ever saw a chef win a rib cookoff? It's probably never going to happen because we have people that dedicate their lives to the art of smoking, grilling and barbecuing this magical cut of meat. It's almost a culinary paradox. You can find the best BBQ in the world at gas stations all over the south and the worst in fine dining restaurants.

 

If it was easy…everyone would be doing it. This statement sums up the art of preparing baby backs the right way. So what is the right way? I get a lot of questions asking me just this question and I always reply the best tasting way is to smoke them using different woods. My favorites are Applewood, Cherrywood and Mesquite. But not many people own smokers. So I always say these two words: low & slow. I recommend doing them in your oven and I have included this process in my recipe .Just don't boil them! Bon appetit!

 
 

Chef Steve Alls

BIG WIGGLE'S BOURBON BBQ RIBS

 

RIBS

Baby Back Ribs                                            4 ea, fresh

Bourbon                                                        16 oz

Smoked Paprika                                           2 tbsp

Cumin                                                                        1 tbsp

Chile Powder                                                            2 tbsp

Ancho Chile Powder                                   1 tbsp

Onion Powder                                              1 tbsp

Garlic Powder                                               1 tbsp

Brown Sugar                                                            3 tbsp

Salt                                                                 2 tbsp

Cayenne Pepper                                         1 tsp

Black Pepper                                                            1 tsp

White Pepper                                                1 tsp                           

SAUCE

Base Tomato BBQ Sauce                          12 oz

Honey                                                                        5 oz

Brown Sugar                                                            ¼ cup

Molasses                                                       ¼ cup

Pic-A-Peppa Sauce                                     1 bottle

Tiger Sauce                                                  1 bottle

Hot Mango Chutney                                                12 oz

Whole Grain Mustard                                  ¼ cup

Worcestershire Sauce                                ¼ cup

Chili Sauce                                                   ½ cup

Malt Vinegar                                                 ¼ cup

 

  • Remove the silver skin from the back of each baby back rib by pulling it off. This will increase the tenderness of the rib.
  • In a small bowl make the dry rub by mixing the paprika, cumin, chile powder, ancho chile powder, onion powder, garlic powder, brown sugar, salt, black pepper, white pepper and cayenne pepper thoroughly and massage it into the fron and back of each side of the rib.
  • Place the ribs in a large roasting pan and pour the bourbon in the bottom of the pan under the ribs.
  • Seal the pan with aluminum foil and place into a 225° oven until the ribs pull away from the bone. This takes about four hours.
  • Once the ribs are done let them cool a little and serve them as is or grill and serve.
  • To make the sauce, bring all ingredients to a simmer for 5 minutes until sugars are melted.
  • Remove from heat and serve warm with the ribs.

 

If you want to add another level of flavor to this sauce just substitute some pickled walnuts in place of the malt vinegar if you can get your hands on some. Just puree them. See you next week. I would love to hear your success stories with these ribs. Email me at chefsteve@fox2127.com

 

For more about Chef Steve go to

www.cookinwithkroger.com

 

I love hearing from you! Contact me at

chefsteve@fox2127.com

 

 

 

 

BIG WIGGLE'S BOURBON BBQ RIBS

RIBS

4 fresh baby back ribs
16 oz. bourbon
2 Tbsp. smoked paprika
1 Tbsp. cumin
2 Tbsp. Chile powder
1 Tbsp. ancho Chile powder
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. brown sugar
2 Tbsp. salt
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. white pepper

SAUCE

12 oz. base tomato BBQ sauce
5 oz. honey
¼ c. brown sugar
¼ c. molasses
1 bottle Pic-A-Peppa sauce
1 bottle Tiger Sauce
12 oz. hot mango chutney
¼ c. whole grain mustard
¼ c. Worcestershire sauce
½ c. chili sauce
¼ c. malt vinegar

Remove the silver skin from the back of each baby back rib by pulling it off. This will increase the tenderness of the rib.

In a small bowl, make the dry rub by mixing the paprika, cumin, Chile powder, ancho Chile powder, onion powder, garlic powder, brown sugar, salt, black pepper, white pepper and cayenne pepper thoroughly.

Place the ribs in a large roasting pan and pour the bourbon in the bottom of the pan under the ribs.

Seal the pan with aluminum foil and place into a 225° oven until the ribs pull away from the bone. This takes about four hours.

Once the ribs are done, let them cool a little and serve them as is, or grill and serve.

To make the sauce, bring all ingredients to a simmer for 5 minutes until sugars are melted.

Remove from heat and serve warm with the ribs.