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Client & Styling; Bethan.
Photography and Retouching; Me.
EXPLORED on Flickr.
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Me and Drew
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The Perfect Ribs
The perfect ribs are succulent, moist, and have an amazing sauce. You can use a generic sauce but sometimes when you make it to your own liking it can make a world of difference. Commonly a backyard summer favorite this dish can be enjoyed any time of the year.
Ingredients
The Perfect Dry Rub for 2 Lbs of Ribs.
- 1 Cup Sugar
- 1 Cup Non-Iodized Table Salt
- 1/2 Cup Brown Sugar (dried out lightly by exposing on cookie sheet room temp. several hours, or in slightly warmed oven)
- 1 Teaspoons Chili Powder
- 2 Tablespoons + 2 Teaspoons Ground Cumin
- 4 Teaspoons Cayenne Pepper
- 4 Teaspoons Black Pepper freshly ground (important)
- 4 Teaspoons Garlic Powder
- 4 Teaspoons Onion Powder
The Perfect Ribs
- Use your favorite type of meat. Pork, lamb, beef, or venison.
- The most commonly used ribs are pork or beef.
- You can get this meat cut at your local grocer and when you request the meant request that excess fat be removed to get the best quality ribs!
- A rack of ribs is 5 or more ribs. Try to get the ribs cut into groups of 5’s for easier marinating and cooking!
The Perfect Sauce for 2Lbs of Ribs
- 2 cup sugar
- 1/2 cup salt
- 4 tablespoons celery seeds
- 4 tablespoons ground cumin
- 4 tablespoons ground red pepper
- 4 tablespoons garlic powder
- 2 tablespoon chili powder
- 4 quarts ketchup
- 3 cups apple cider vinegar
- 3 teaspoons liquid smoke
- 1 1/2 teaspoon lemon juice
Directions
- Prepare ribs my removing excess fat, clean ribs thoroughly and clean with cold water.
- Boil ribs for an ONE hour in large pot.
- Allow ribs to cool.
- Mix ingredients of rub together by hand and set aside.
- Place ribs in microwave safe bowl that has an airtight lid.
- Sprinkle ribs with dry rub and caress mixture of spices into the ribs until they are well covered.
- Be sure not to over-spice the ribs as anything with sodium can dry out the ribs.
- Cover ribs and set aside.
How To Prepare Sauce
- In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder.
- Set aside.
- In a large bowl, combine remaining ingredients.
- Add dry ingredients, and mix well.
- Serve warm or at room temperature.
Sauce can be stored for up to 3 weeks in a fridge and 6 months in the freezer.
- Ribs are best if marinated over night. Pour your sauce onto ribs evenly and make sure to cover every single one. Close microwave safe container and toss the ribs several times in sauce to make sure they are all fully and equally covered
- Cooking time for Ribs varies depending on what method you use.
- Oven : Cook for 6 hours at 375 degrees for perfect texture.
- BBQ/Grill: Grill or BBQ ribs for about an hour and a half at a medium flame
- Make sure to flip ribs over every 15 minutes to ensure even cooking.
Ribs are best served hot. Obviously!
Serve with your faviroute sides, goes great with coleslaw, mashed potatoes, or even on their own! Bon apetit!
GluttonyIsIn
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sky ferreira, 2010
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Me and my new dreads!
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(source: flickr)
My gorgeous man xxx
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Underwater Sculptures by Jason de Caires Taylor
Due to sunscreen-pollution and many other factors, coral reefs are dying off at an alarming rate. The sculptures act as a growing media for new coral, and will hopefully help increase the number of reefs.(via rasputin)
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Not a huge fan of hers at all, but this photograph is beautiful.
(via la-reina-de-risa)
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Progress from yesterday… I now have 10 dreads! Haha!
