After overcoming the obstacles of a family outing we divied ourselves into teams to explore the wonders of the elusive underground farmer's market. As a result of our underground farm foraging we walked out with an exclusive San Francisco BBQ sauce called SFQ, check out sfqinfo.blogspot.com. Perfect timing for ribs on sale at Whole Foods. So in our rib recipe we must give props to Chef John whose sauce we used, and knocked our socks off. I must say, as a southerner I have been truly disgusted with the bbq aesthetic of the Bay Area, but after trying SFQ, I must say I have a new respect for Bay area sauce. Right on Chef John, check out his blog: http://foodwishes.blogspot.com/ to see some more awesome food cookery. Thanks for the sauce Chef, but we'll take the meal from here....
Renfro Rub:
1/4 cup salt
1 tablespoons cayenne pepper
1 tablespoon paprika
1 teaspoon pepper
1 tablespoon Coleman's mustard powder
1/2 tablespoon garlic powder
Mix ingredients well, and rub generously over the front side of ribs. Note: this will make more than needed for 1 rack of ribs, set aside in a small jar and save for the next rib experience.
Rib Preparation:
Find a good rack of ribs that has some good fat marbled on it, depending on how much fat you want on your ribs, personally, we prefer fatty ribs, trimmed because they hold more flavor. Start off by rinsing the ribs, pat them dry, remove membrane from back of ribs, trim fat, and season front side of ribs with rub. Pre-heat oven to 300 degrees, once heated. Place rib in large pan, wrap in foil or cover pan in foil. We find that when you cook them in foil it makes them a little more tender, but if you cook it in the pan it makes a better crust on ribs, but then you must remember baste the ribs every thirty minutes. Let ribs cook for 3 hours at 300 degrees, basting as neccesary. After 3 hours, check for tenderness of ribs. Remove from oven and get ready to grill.
About 30 minutes before removing ribs from oven, heat up charcoal grill. Wait until coals are hot and put front-side down on the grill and leave for three minutes with lid on and check it. If ribs have enough char on crust, them flip over and apply first layer of sauce to front side with backside charring on grill. After cooking for 2 minutes flip over and char frontside with sauce, cook then flip over and re-glaze ribs. You should repeat this for about 3 more times, cooking the ribs for a total of 9 minutes on the grill altogether.
Simples Sides: Baked Yams & Beet Greens:
About an hour before you remove ribs from oven the yam ready. Scrub yams in water and prick all over with a fork. Place in oven and cook until tender about an hour. Remove from oven and let cool. Serve with butter, and flavor with a sprinkle of salt and brown sugar.
For the Greens:
When the ribs are about 10 minutes from being done and the yams are cooling off, begin the beets preparation.
For the beet greens, I cut off the tops of beets, soaked them and rinsed them twice in cold water and chopped them in two inch thick cuts. I also left only about an inch of stalk on the ends, because I am not a huge stalk person. If you like the stalks, then you leave them on. Preheat a burner to high on stove to steam beet greens. I add about 2 inches of water to a medium sized sauce pan, place my steamer in it and once water has come to a boil on stove, I add beet greens, steaming them for about 3-4 minutes in the pot. Serve immediately with ribs and yams. I found that beet greens sloshed around with the ribs and bbq sauce is quite heavenly. Hope you all think the same.
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