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Recipes

Dr. Pepper Crockpot Ribs, with Herbed Coffee Rub & Cherry Chipotle Glaze

BT Calgary | posted Monday, Sep 28th, 2015

Courtesy Chef Craig Westhaver, CookbookCooks.com

Courtesy Chef Craig Westhaver, CookbookCooks.com

INGREDIENTS:

  • 2L Dr. Pepper (more depending on the size of the crock-pot, and amount of ribs used. You want enough liquid to cover the meat)
  • 1 slab of baby back ribs and 1 slab of side ribs 2Tbsp of juniper berries 1Tbsp of Herbed Coffee Rub (available at Cookbook co. Cooks)
  • Optional- 2 handfuls of fresh cherries
  • 1 jar of Cherry Chipotle Grilling sauce (available at Cookbook co. Cooks)

PROCEDURE:

  1. Place ribs (keep them whole), Dr. Pepper, juniper berries, coffee rub, and cherries if using into the crockpot.
  2. Set to Low or if you have a crock-pot with a temperature setting 200-225. Let it go for 6 hours or more.
  3. When the time is done, some ribs will fall off the bone (mmmmmm), use a slotted spoon to fish out the chards of meat.
  4. Place all the ribs and meat chards on a baking sheet to cool, when they are cooling apply a coating of the Herbed Coffee rub to them, rub gently and let sit for about 30-40 min.
  5. Have the oven pre-heated to 250. When the oven is ready, slather the ribs with the Cherry Chipotle sauce and put in oven for 15 min. Check after time and re-apply a bit more glaze bake another 10 min.
  6. Remove from oven, let sit for 5 min. and serve with plenty of napkins and your favorite libation.

Serves 6

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Beer Braised Baby Back Ribs

BT Calgary | posted Friday, Jul 3rd, 2015

Beer Braised Baby Back Ribs
Brine for 12 hours with:
Basic Brine 3L
Beer (ale) 0.5L
Garlic 2 cloves, smashed
Fresh Thyme 7.5 g
Apple Cider Vinegar 200g
Lemon (Juice and Whole lemon) 1/2 a lemon

Good for about 5 whole ribs.

Once Brined, sear the ribs until caramelized and braise in stock and another 1/2 L of beer for 3.5 hours or until tender.

Beer BBQ sauce
550g Beer (ale)
485g Fine Diced Onion
9g Smoked Paprika
135g Dijon Mustard
840g Ketchup
38g molasses
85g Garlic, Finely chopped
15g Salt
8g Ground Black Pepper
26g Brown Sugar
33g Honey
4 Sprigs of Thyme Leaves

Sauté off the onions then add all remaining ingredients and cook for 1.5 hours on low. Using a blender, blend on high to smooth out the sauce.

Makes about 2 L of sauce

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