Southwest Riblets Food

SOUTHWEST RIBS

Steps:

• Defrost ribs, season with Emeril's southwest seasoning, wrap in saran wrap, and let marinate at least over night. (I usually do this step when I bring them home from the grocery store. After I season them, I wrap them in foil and freeze them until I'm ready to cook them.).
• Remove plastic, wrap in foil, and cook for one hour at 325°F.
• Take ribs out of foil, place upside down on baking sheet, and put back in the oven. Cook another 30 minutes.
• Take ribs out, turn them right side up, and cook another 15 minutes. (Rib meat should be pulling away from the bone at this point.).
• Remove ribs again, baste with barbecue sauce (top and bottom) and cook for another 15 minutes.
• Let cool, wrapped in foil, and then cut apart. Serve and enjoy.

NEELY'S SOUTHWEST STYLE RIBS

Steps:

• Mix all the dry ingredients together in a small glass bowl to create the spice rub. Reserve 2 tablespoons of the spice mixture for the BBQ Sauce.
• Rinse and the dry ribs, then put on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with the spice rub. Wrap the ribs with plastic wrap or foil and refrigerate for at least 2 hours so flavors can develop and permeate the meat.
• Soak the wood chips in water for 1 hour before grilling.
• Preheat the grill to 250 degrees F. Using the hickory and charcoal, set up the grill for indirect heat.
• Arrange the ribs, meatier side down, on the far side of the grill away from the coals. Close the cover of the grill and cook the ribs for 3 hours. Turn and cook until the ribs bend, about 1 more hour.
• You will need to check on the charcoal and chips during the smoking process and replenish as needed. You will also need to maintain a temperature of 250 degrees F.
• Remove ribs from grill to a cutting board and sprinkle with more spice rub. Cut each slab into individual ribs and transfer to a serving platter. Serve the ribs with Southwest Barbecue Sauce.
• For dry ribs: Sprinkle Neely's BBQ seasoning over the ribs, cut between the bones and serve.
• Heat the canola oil in a medium saucepan over medium heat. Add the onion and garlic and saute until the onions are soft. Stir in the remaining ingredients and simmer until thick and the sauce is flavorful, about 1 to 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary.

RIBLETS AND SAUCE

Steps:

• Simmer ribs in water for 45 minutes. Mix together ketchup, sugar, salt, garlic, soy sauce and hoisin sauce. Pour over ribs in dish; Marinate overnight in refrigerator. Bake or grill over fire for half hour.

CARAMEL RIBLETS

Steps:

• Use a paring knife to lift the membrane covering the back of the ribs and pull it off. Cut the ribs between the bones into individual riblets. Pat dry and season lightly with salt.
• Heat the vegetable oil in a large Dutch oven. Add the ribs in batches and brown all over, about 3 minutes per batch, Remove to a plate as they brown.
• As the ribs brown, combine the brown sugar and 2 tablespoons water in a small saucepan. Simmer over medium-low heat until the mixture darkens to a deep caramel color and is syrupy, 1 to 2 minutes. Add the vinegar, fish sauce, soy sauce and sriracha. Stir until smooth. Remove from the heat and stir in the ginger and garlic.
• Once all of the ribs are out of the pot, add the brown sugar sauce and coconut water and bring to a simmer. Nestle the ribs in the sauce, bring to a simmer and cover. Cook until the ribs are tender but not falling apart, about 1 hour.
• Uncover the pot, increase the heat and reduce the sauce, turning the ribs to coat all sides, until it is thick and syrupy and glazes the ribs, 3 to 4 minutes. (Stir the bottom of the pot too so the sauce doesn't burn.) Pile the ribs on a platter and sprinkle with the scallions and jalapeno.