Monday, November 22, 2010

Georgia Style BBQ Ribs with Corn, Slaw, Mashed Yam and Potato Salad

Georgia BBQ! 
     From the Carolinas on south to Florida and west to Texas is the true barbecue belt.  Most great styles of BBQ cooking come from these areas.  Kansas City BBQ and St Louis BBQ are distinct styles too.  I don't care too much for northern style BBQ like Chicago smoked meat with a sweet sauce served on the side.  I prefer to eat southern tangy and spicy styles of BBQ.  These southern spicy styles seem to go better with hot summer weather.
     Most Georgia Barbecue restaurants make their own sauces.  The Georgia BBQ flavor is not something that comes in a bottle from a store.  To bottle a sauce, it has to be designed for bottling.  Concessions in flavor, freshness and additives make store bought sauces a second rate choice.  I always make my own BBQ sauces.  In Georgia, quality fresh made BBQ sauce is the key to a BBQ Pit's success.
     Georgia BBQ Sauce Recipe:  Place about 1/3 of a cup of brown sugar into sauce pot.
     Add 2 cups of water.
     Add 1/4 cup of ground guajillo chile powder.
     Add 2 teaspoons of cayenne pepper.
     Add 2 tablespoons of paprika.
     Add sea salt and black pepper.
     Add 1/4 cup of tomato puree.
     Add a generous splash of cider vinegar.
     Add a small splash of white vinegar.
     Add 1/2 tablespoon of dry mustard.
     Add 1/2 tablespoon of onion powder.
     Add 1/2 tablespoon of garlic powder.
     Add a 4 or 5 drops of organic red food coloring.
     Place the sauce over medium low heat.
     Simmer the sauce till the flavors meld.  (Wait till the sauce cooks for 30 minutes before tasting or the flavors will not taste right.)  The sauce should be mildly spicy, tangy and not sweet.  Adjust the flavor with vinegar or brown sugar.  The BBQ sauce should have a dark red brown color.  The sauce should be reduced slowly to a medium thin consistency.
     Georgia Style BBQ Ribs Recipe:  Place a section of a spare rib rack on a wire rack in a baking pan.  (About 8 to 10 ribs on a spare rib section is a good portion.)
     Generously brush the sauce on the spare rib rack.
     Slow smoke over a pit or in a smoker at 250 degrees.  (Use an oven at 250 degrees if you don't have an open pit BBQ or a smoker.)
     Flip the ribs and baste with the sauce while the ribs slow cook.
     When the sauce starts to darken and the ribs are tender, then the ribs are done cooking.  (The meat should be tender and juicy, but not quite ready to fall off of the bones.)
     Place the rib rack on a cutting board.
     Cut between the bones to completely separate each rib.
     Heat a char grill or cast iron grill over medium/medium high heat.  (You can place the ribs under a broiler in an oven on a broiler pan, if you are cooking indoors.)
     Place the ribs on a char grill and brush them lightly with the BBQ sauce.
     Char grill and finish cooking the ribs. 
     Brush the ribs with the sauce a few times. 
     (If you are using an oven, set the broiler to high heat and place the ribs on a baking pan and brush them with the sauce.  Broil the ribs to finish cooking.)
     Do not burn or char the ribs!  The char grill step is just to add fresh BBQ flavor and give the ribs that glazed BBQ rib eye appeal.
     Set the finished ribs on a platter.
     Dill Potato Salad Recipe:  Boil a peeled russet potato in water, till it is cooked tender but not mushy.
     Chil the potato in a refrigerator.
     Diced the boiled potato into cube shaped pieces.
     Place the diced boil potato into a mixing bowl.
     Add 1 chopped green onion.
     Add 1 tablespoon of chopped onion.
     Add a chopped boiled egg.
     Add 2 pinches of chopped parsley.
     Add 4 pinches of chopped dill.
     Add sea salt and black pepper.
     Add 1 small dollop of sour cream.
     Add 1 teaspoon of dijon mustard.
     Add 1 small dollop of mayonnaise.
     Mix the ingredients together.
     Chill the potato salad in a refrigerator.
     Corn on the Cob Recipe:  Cut a few small shucked corn on the cob sections.
     Boil  the corn on the cob sections in water, till they become tender.
     Drain the water off of the corn sections.
     Brush the corn on the cob sections with melted unsalted butter.
     Season with sea salt and black pepper.
     Mashed Sweet Potato Recipe:  Boil a sweet potato in water, till it becomes soft and tender.  (Leave the skin on the sweet potato.)
     Remove the sweet potato from the pot and let it cool for a few minutes.
     Remove the skin with the back of a paring knife.
     Place the peeled boiled sweet potato into a mixing bowl.
     Add 1 pat of unsalted butter.
     Add 1 tablespoon of cream.
     Add 2 teaspoons of brown sugar.
     Add 1 pinch of allspice.
     Add 1 pinch of nutmeg.
     Add 1 pinch of cinnamon.
     Add sea salt and white pepper.
     Mash the ingredients together.
     Place the mashed sweet potato in a star tipped pastry bag.
     Keep the mashed sweet potatoes warm on a stove top.
     Cole Slaw Recipe:  Place a large handful of thinly shredded cabbage into a mixing bowl.
     Add a little bit of shredded carrot.
     Add 1/2 tablespoon of  minced onion.
     Add 1 generous splash of buttermilk.
     Add 2 teaspoons of sugar.
     Add sea salt and black pepper.
     Add 1 tiny splash of apple cider vinegar.
     Allow the cole slaw to marinate in the refrigerator for 1 hour.
     Assembly:  Place a pile of the Georgia BBQ spare ribs on a large platter. 
     Use the pastry bag to pipe the mashed sweet potato onto the platter. 
     Place a small bed of lettuce on the platter.
     Place the dill potato salad on the platter.
     Place the coleslaw in a ramekin and set it on the plate.
     Set the corn on the cob sections on the plate.
     This is lip smackin' good barbecue!  The ribs are full of flavor and the tangy, spicy red BBQ sauce is fantastic tasting!  Everytime I drove north from Florida, taking a break at a Georgia BBQ restaurant was a required stop.  YUMMY!!!  ...  Shawna

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