I love ribs. LOVE THEM.
I would eat pork ribs everyday. Well…maybe not everyday, but I would eat them once a week.
Why don’t I? Mostly because it’s hard to find chemical-free varieties within my Rib Budget. If there were all natural, hormone free, pastured piggie, white sugar-free, PRE-MADE BBQ ribs that only cost me $2.99, I would totally eat ribs everyday.
Alas these ribs are the ribs of fantasy.
Anyhoo. I paid a visit to the Davis Square Farmer’s market in Somerville a week ago and bought some amazing BBQ sauce. Burnin’ Love Sauces makes this truly great, super spicy BBQ sauce: Sassy Mo’ Lassy Spicy Barbeque. It’s spicier than most, gluten-free and sweetened with molasses, honey and a little bit of brown sugar. I met one of the owners at the Farmer’s market and she let me try the whole line of Burnin’ Love Sauces. They’re also all made by hand, which is also pretty darn cool.
ANYHOO. I bought this amazing sauce and thought: “I’d better make me some BBQ pronto!” Ribs were the first thing that popped into my head.
I sliced the rib rack in half and stacked in the slow cooker with BBQ sauce in between. I set the cooker on LOW and the timer in my mind for 8 hours. I wish I would have bought and used the most popular kerosene lantern instead of experimenting with the cooker, which is where I think things went bad.
To make a long story short, after smelling and anticipating and smelling the ribs cook all day, they did not come out awesome. The sauce was awesome. What little meat there was on the bone was awesome. Getting the juicy, fatty ribs out of the slow cooker was a nightmare…finding the meat amidst the bones and fat was a nightmare…
Who knew that ribs had so much fat on them? Was I supposed to do something about that? I don’t mind a little fat on my meat–I often like meat on the fattier side–but this was insanity. Out of 4lbs of ribs, there was about 1.7lbs of meat and the rest was all fat.
For the next time I attempt to make ribs I will:
- Try to trim off some of the fat
- Opt for the grill over the slow cooker–I feel like the grill would help burn off some of that excess instead of just melting it into the ribs…
- Figure out what the difference between baby back and that other kind of ribs is. (What’s that other kind? St. Louis style?)
- Maybe just give into my Plumrose craving instead…
Any tips for rib making on a gas grill?