Sauceless In Seattle Ribs Food

SAUCELESS-IN-SEATTLE RIBS

Steps:

• Rinse ribs and pat dry.
• Trim and discard excess fat.
• Prepare barbecue for indirect heat.
• When grill is medium-hot, lay ribs on it and turn as needed until well browned, 40 to 50 minutes.
• Baste 1 side of ribs with half the sauce.
• Turn ribs sauce side down and cook until sauce browns and forms a thick, sticky glaze, about 10 minutes.
• Baste top of ribs with remaining sauce, turn over, and cook until sauce browns and forms a thick, sticky glaze, about 10 minutes longer.
• Transfer ribs to a platter and garnish with blackberries and mint.
• Cut between bones to separate portions.
• Blackberry Sauce:.
• In a food processor or blender, combine blackberries, catsup, honey, brown sugar, ginger, salt and pepper.
• Whirl until berries are pureed.
• Add 1 to 2 teaspoons hot sauce to taste.
• Pour into a 1-quart glass measure (or combine ingredients in glass measure and mash with a mixer or potato masher).
• Cover loosely with microwave-safe plastic wrap, leaving vents for steam
• Cook in a microwave oven at full power (100%), stirring occasionally, until berry mixture is reduced to 1 1/3 cups, about 8 minutes.
• Makes 1 1/3 cups sauce.

SEATTLE BBQ BEEF RIBS

Steps:

• Place ribs in heavy large pot. Add seasoning salt, vegetable broth and apple juice plus enough water to cover ribs and bring to boil. Reduce heat to medium-low and simmer gently until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made to this point 1 day ahead. Cover and refrigerate.)
• Preheat grill to medium heat.
• In a medium bowl, combine BBQ sauce, vinegar, molasses and coffee. Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes total. Garnish with green apples.
• NOTE: instead of boiling, you could also pre-cook the ribs in the slow cooker on low for 4 hours.