Sometimes a Girl Just Wants BBQ

Yes, we do! Growing up here in North Carolina means I was surrounded by Boston Butts being smoked, slow-cooked, and soaked in a vinegar-based sauce growing up. I didn't think it could get any better than that. Having said that, I'm going to now say something that might horrify my Southern friends and family, but it's the truth, so brace yourselves: I grew tired of it, I am tired of it. Restaurants, holidays, any gathering in the family, almost any group gathering of any kind....it feeds a lot of people and does it cheaply and it is super easy to make, so I get it; my family definitely fit that description growing up. I'm not saying I don't eat it once or twice a year, but I have my limits. In my opinion, nothing beats a great vinegar-based sauce though, and it'll always be my favorite.

Ribs are a different story. Juicy, smokey, succulent ribs with a slight pull to the bite, will have me salivating instantly every damn time. While I prefer a dry rub most of the time, I'm not upset over a good BBQ sauce. Sadly, vinegar-based sauces don't hold up on ribs, but we BBQers know you use the vinegar in the cooking process instead.

If you follow me, you know I am in a condo, which means: no grill, no smoker. Boy, do I miss having one. But I still have my smoked ribs! I've been trying for years to perfect the oven-making rib process. News Flash: someone else has! America's Test Kitchen. I love this show. I have a number of their cookbooks and pay annually for their subscription because they offer videos on a number of their recipes. This is NOT a paid advertisement for ATK, promise. Ask my friends, I am just a huge fan.

Their recipe uses mustard, and I just cannot eat mustard, even in a recipe. Yes, you've seen me use a little dry mustard in my recipes, but it tastes different, and please don't try to tell me it is the same thing. I won't ever listen. So I have put together what Tom and I deem as the perfect rub for our spare ribs!

This is a sugar-free rub. No, it isn't from scratch. I find having premixed blends in my cabinet is useful. I like to mix things up and together based on what I am craving that day. You will see I have links to Amazon for the brands I used. These are also not sponsors. This is just what I keep on hand to use because we like them and they are easily found on Amazon. I use Amazon to deliver the majority of my staples. I have a Prime membership, so why not use it to the fullest?

Sauce: To sauce or not to sauce. We do both. Fortunately, there are a number of sugar-free sauces on the market now, and as a diabetic, I often think, "what took you so long??!!!" But, I digress. Right now my favorite is the No sugar added SBRs because it has a little kick to it. I've used Ghughes a number of times and currently have it on hand. While not a fan of the honey personally, the sweet and spicy is probably my favorite choice. I also REALLY enjoy the Chipolte by Rufus Teague. This one has a bit more depth from the chipotle and takes pork to a different level. If you are wondering, yes, I keep a lot of sauces in the fridge and cabinet at all times. Some people like shoe shopping; I prefer condiment shopping, what can I say?

Cooking Option: Sous Vide: I often use this method for ribs. It takes 24 hours though and when I crave ribs, I don't always want to wait that long. I rub the ribs, seal in my Foodsaver Bags, refrigerate for 24-48 hours, then sous vide at 150°F for 24 hours. Once done, I broil to crisp or top with sauce and broil.

ATK/Cook's Country Cooking Method: ATK developed this cooking method, and while I'd love to shout it from the rooftops, they are a public access television series and do not wish to take any money away from them. I will however tell you, they often run a free 7-day trial. I recommend you take full advantage sometime soon. I promise you won't regret it.

Rub:

4 tablespoons SF BBQ Rub

2 tablespoons Mrs. Dash

2 tsp Golden Sweetener

1 tsp pink sea salt

Sprinkles of Apple cider vinegar

Mix the dry ingredients. If you need more: notice I use a 2:1 ratio for the main two ingredients. Depending on the salt you use, you may need to increase the amount. Once you mix the dry ingredients, taste it. Yes, taste it. Lick your finger and touch it, or grab a spoon if you are feeding people beyond your family. As always: remember when tasting it will be going on a slab of unseasoned pork ribs, and pork requires a lot of salt. This recipe is for one slab of ribs.

Coat those babies. Rub them down top, bottom, and sides. You want it completely coated. Feel free to use more, don't be afraid of it. I spray or sprinkle a tiny bit of apple cider vinegar on top of the ribs. Not enough for them to be wet or someone who didn't prep them visually notices. The vinegar gives the depth in the seasonings a little acidity and brightness. Seal those and let them set in the refrigerator for 24-48 hours.

ATK's magic is already happening in this picture!

ATK comes in here. Their recipe gives spare ribs the most amazing smokiness in the oven without using liquid smoke. They do use a pizza/oven stone to assist. I have one that is round with handles, and like 5 years old from Pampered Chef. I refuse to buy a new rectangle-shaped one for this recipe. So, I simply flipped the thing upside down. The handles fit into the oven rack space so it is almost completely flat. Not going to lie, I was pretty impressed with this "hack" when it occurred to me! Also, I never use apple juice these days. I typically have a Sparkling Ice on hand, a diet ginger ale, or at the very least, apple cider vinegar. Those are my user-friendly tips for their cooking method. It is important to me to try using what I already own, and know many people already own a round stone. Now, about that secret smokiness? Gotta check them out at this link.

On a Budget? Buy ribs when they are on sale! Costco sells them in a 3 pack and I often buy the large pack, separate and rub, then seal and freeze. I grew up thinking a slab of ribs for one person was normal, but I don't know why. Actually, I do, my father, who is a string bean, could put away a whole rack. This isn't the case for the average person I don't think though. Tom and I split one and sometimes have leftovers. ProTip: Something my mother used to do with the country-style steak I now do with ribs, she cut the pieces in half! I cut them in 2-bone sections prior to rubbing. This helps stretch the rack of ribs. It's about quantity for some people, right? I know it seems a bit silly, but it works. Bonus: The rib surfaces will get better rub coating and it cuts down on the cooking time too.