Sunday, June 24, 2012

Mom's Ribs and Rice

Mom used to make us Ribs and Rice. It was in her cooking rotation, and we all loved it. It is classic comfort food. Nothing fancy. Just down home cooking. Mom used country style ribs, which she boiled, on the stove, until fork tender. I prefer to use the crock pot. Still cook them to fork tender, you just don't have to keep tending to them.

Once the ribs have cooked through, transfer to a 9 X 13" baking pan and season both sides.

Then prepare a BBQ sauce. I remember when KC Masterpiece hit the market. It was popular at our house. Mom would ship cases of it to her sister, and mother, in California. As good as the bottled sauce was though, mom doctored it up a little by adding ketchup, brown sugar and honey. That was the chef in her coming out!

It doesn't really matter if you use bottled sauce, or make your own. I have found that Sweet Baby Ray's tastes just like mom's doctored up version.

Whatever you decide, just make sure you dunk the ribs into the sauce. Then pour any remaining sauce over the ribs. You will appreciate extra sauce over your rice later.

Since your ribs are already cooked. You can sit these under the broiler for a few minutes, until the BBQ sauce begins to glaze onto the ribs.

Serve, family style, over a bed of rice. I chose brown rice, but you can make white, if that is your preference. For a meal that will "stick to your ribs" I give you:

Moms Ribs and Rice:

5 to 6 Pounds Country Style ribs
2 Cups water

1 Teaspoon chili powder
1 Teaspoon paprika
1/2 Teaspoon cayenne pepper
3/4 Teaspoon granulated garlic
3/4 Teaspoon kosher salt
3/4 Teaspoon pepper
1 Cup KC Masterpiece Original BBQ Sauce
1/4 Cup Heinz ketchup
1/4 Cup brown sugar
3 Tablespoons honey
Place ribs and water in a crock pot. Cook on high several hours, until meat is fork tender. Transfer meat to a 9 X 13" baking tray. (Reserve the broth from the ribs, to use in the rice). In a small bowl, combine seasoning. Sprinkle seasoning on both sides of meat. Combine all BBQ sauce ingredients into a medium sauce pan. Bring sauce to a boil. Remove from heat. Dip rib pieces into the sauce, then return to the baking pan. Drizzle any remaining sauce over ribs. Broil ribs until heated through and glaze starts to forms. Serve over rice. Serves 6.

To make the rice, we are going to start at the point the ribs have finished cooking, in the crock pot. We need to clean up the broth. Best way to do that is to strain into a small bowl.

Once the fat and suet have been separated, we can continue on and remove the fat. I use a baster to pull up the broth, from under the fat line. Then I transfer to another container, outfitted with a coffee filter. It's a little work, but worth the effort. You will be rewarded with a clear, fat free broth. This method works, as long as you use a clear bowl, to see that fat line. If not you can purchase a de-fatting cup, but why? I just showed you how to do it, and saved you 5 bucks! 

When the fat nears the bottom, I stop. Now is a good time to take this container to the refrigerator. The grease will harden, then you can throw it in the trash can. Never pour grease down the disposal, it is an amature cooking move that will cost you in plumbing bills! Speaking of disposals. You really shouldn't use them. They are really just available for you to say you have one. Always scrape your plate and throw your trash in the can,  recycling bin, or compost bin. You get the idea.

Set aside 3 cups of broth to use in the brown rice recipe.

Making rice isn't difficult. You start with lightly toasting the rice. Then add seasoning and broth. Bring to a boil and cover tightly. Reduce heat and wait! Wait a long time if it is brown rice.  To check for doneness, just tilt your pan. If there is water, cook longer. No water, you're done! Never stir. Stirring causes sticky rice, and that is not what we are going for in this recipe.

Perfectly cooked brown rice. Just fluff with a fork, and serve.

1 Tablespoon olive oil
1 1/2 Cups brown rice
3 Cups rib broth (strained and de-fatted)
1/2 Teaspoon salt
Choose a large sauce pan, with a tight fitting lid. Heat olive oil in sauce pan over medium high heat. Add rice and cook a few minutes, stirring to coat rice in oil. Add broth and salt. Stir. Bring to a boil. Place tight fitting lid on sauce pan. Reduce heat to medium low. Cook for 45 to 55 minutes, until rice is done. DO NOT STIR rice to check for doneness. Tilt the pan and look for water. If there is water, the rice is not done. If there is no water, then rice is done. Makes 5 cups cooked rice.

1 comment:

  1. Looks like I know what I am making for dinner! Now I just need to figure out veggies!