Baby Back Ribs

Baby Back Ribs are one of my summer favorites. I love to eat them with a simple green salad and beautiful sweet corn on the cob. One thing I will tell you is that there are countless thoughts, beliefs & recipes on how to prepare ribs. Depending on where you come from also has a large impact on how you might prepare ribs. After doing a little research I did find a tip that I thought was very interesting and I had not taken this into consideration in the past, but it makes perfect sense. Do not boil the ribs, I was guilty of this in the past, instead slow roast or braise them. When boiling meat and bones you are essentially extracting flavor into the water (think making stock) and you run the risk of drying the meat out if boiled to long.
The recipe I created is not your typical BBQ Ribs, I decided to go with more Asian inspired flavors. One of the ingredients I used was Black Garlic and is perfect for this recipe as it is adds a unique richness with out the pungent fresh garlic acid bite. Mythology also says that it grants immortality so why not give it a try :-). Hope You Enjoy…Jason

Amy’s Wine Picks

Top pick: Riesling from Germany, preferably a dry style. Riesling is one of the best values in the world, is nearly every sommelier’s desert-island wine and has the most diverse range in styles for a noble grape. The residual sweetness will contrast the salty soy flavors, while complementing the orange, honey and ginger. Some of my favorite producers are St. Urbans-Hof, Joh. Jos. Prüm and Blees-Ferber.

Playing it safe: California or Washington Syrah. Syrah has aromas of red and black fruit, freshly crashed pepper, smoked meat, leather and Picholine olives. The tannins will cut through the proteins and it will add another dimension to the already flavorful dish. Some of my favorite California producers are Failla, Ojai and Copain. My favorite producers from Washington are Efeste, Charles Smith and Long Shadows.

Off the beaten track: Plavic Mali from Croatia. Plavac Mali was originally thought to be an ancestor of Zinfandel. In 1998 it was discovered that it’s actually the offspring of Zinfandel and Dobričić, a grape from the island of Solta. The DNA fingerprinting was conducted by Dr. Carole Meredith at UC Davis with the urging of Mike Grgich and researchers from the University of Zagreb. Plavo means blue in Croatian and mali means small. It is a full bodied, peppery and fruit dominant red wine. The flavors of jammed fruits and spice will complement chef McLeod’s glaze. My favorite producers are Zlatan, Bura Dinga, Korta Katarina and Saints Hills.

Cheers,
Amy Payne

Send us your favorite rib recipes to michelinandmom@gmail.com we would love to hear about them. Stay tuned for a very special gnocchi recipe and cooking with Kale.

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3 thoughts on “Baby Back Ribs

  1. rich sims says:

    Hi Jason, I don’t know what looks better, the ribs or the garlic! I also agree on braising, low and slow. I’m glad you added the wine pairing to your blog, it’s something i need to get better at. When i finish culinary school in sept, i’ll challenge you to a cook off of some sort. It’s 95 and humid in the windy city, must get the kid’s to the pool!

    Rich

  2. Brian says:

    Looks great. I’m going to have to try this recipe. The use of black bean paste, ginger, and garlic (albeit black) reminds me of one of my favorite dim sum dishes: steamed spare ribs in black bean sauce.

  3. TheRachelSyn says:

    I’m going to take your advice and not boil my ribs (which is what I’ve done in the past). Am using a more traditional BBQ-y sauce, with Rum, a la my mom. Am keen to see if I notice a difference without the boil!

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