Recipe for my famous oven "BBQed" beef ribs with Asian fusion flare!

Monday, August 25, 2008

Meat:
4 lbs beef ribs (preferably back ribs)

Rub:
4 tablespoons white sugar
2 tablespoons of salt
1 teaspoon chili powder
1 teaspoon onion powder
1 pinch nutmeg
1/4 teaspoon of black pepper
1/2 teaspoon paprika (smoked paprika is even better!)

Sauce:
5 tablespoons corn syrup
1 1/2 tablespoons molasses
3 tablespoons ketchup
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1/4 teaspoon garlic powder
1 tablespoon honey (optional, A.M. is allergic to honey so I tend to exclude this one)
1 tablespoon onion powder
1 dash worcestershire sauce
salt to taste

Instructions:
Mix all the ingredients of the rub. Then rub the rub on the ribs (I like that alliteration). Let the rubbed ribs sit in the fridge (that alliteration is pretty good too) for about an hour so that the deliciousness can sink in a bit. Preheat the oven to 350 degrees Fahrenheit. Put the ribs in the oven for about half an hour (remembering midway through to flip the ribs over so that they cook evenly). Then take the ribs out, turn the oven up to 400 degrees, flip the ribs, brush on some sauce and put the ribs in for another 15 minutes. Then flip the ribs again and brush on the rest of the sauce. Pop the ribs back into the oven for another 15 minutes or so.

Now you have delicious, delicious ribs that are good with corn, mashed potatoes, rice, peas, steamed carrots, or anything else for that matter. If you're feeling daring and you want to have the sauce a little more caramelization you can turn the broiler on for the last 5 to 10 minutes of cooking. I tend not to do this because I either set of the smoke alarm or burn myself whenever I turn on my broiler.