Tuesday, August 20, 2013

What Katie Ate: Barbecued Ginger Ale Pork Ribs


I told you today was going to be chicken.  It's not going to be chicken.  Mostly because we tried these ribs last night, and they were. . .majestic.  There's no other way to describe them.  Which is actually kind of funny, because I bought the wrong type of meat, and it could have gone sideways quickly.

But it did not!  And as such, I need to share them immediately.

This week's book, What Katie Ate, is so pretty, you wouldn't even need to use it for cooking.  You could just leave it on your coffee table for people to look at.  The author of this book also has a blog of the same name, and she's out of Australia.  Her photography is ridiculous.  In a good way.

So here's the thing.  I bought Southern-style pork ribs instead of baby back pork ribs which apparently is NOT the same thing.  I also used diet ginger ale because, Type 1 diabetic, but then realized it wouldn't thicken properly without the sugar from the ginger ale, so I added some sugar.  Much less than would have been in the ginger ale, I'd imagine.

Anyway, I'm going to give you the recipe the way I did it.  It was amazing.  It's been designated the newest "best dinner I've ever made" by Dennis.  It really was that good.

Barbecued Ginger Ale Pork Ribs

Serves about 4


Ingredients

These are the sauce ingredients.  I realized later that I took an Instagram picture (this one) but not an actual ingredient picture.  My bad.


1 package Southern-style Pork Ribs (Mine had 6 ribs in it)
3 cups ginger ale (if you use regular instead of diet, don't add extra sugar)
2 Tbsp. barbecue sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
2 Tbsp. balsamic vinegar
2 Tbsp. soy sauce
1 Tbsp. red pepper flakes (use less if you don't like things spicy.)
Salt and pepper
3 Tbsp. table sugar (if not using regular ginger ale)
Sesame seeds for serving (optional)

Preheat oven to 325°F.

Fill a large pot with water.  Bring to a boil, and add ribs.  Boil ribs for 10-12 minutes.

Remove ribs from water, place in pan, and add salt and pepper as wanted.


Mix together remaining ingredients.


This is going to look watery and weird.  That's OK.

Pour sauce over ribs and place in oven for approximately an hour.  Use a meat thermometer to make sure the center of your ribs has reached 160°F.  If it takes more or less time, that's OK.

Remove the cooked ribs from the pan and place on a plate.  Cover the plate with tin foil to keep ribs warm.

Pour the sauce into a saucepan and boil until it reached the desired consistency.  Pour sauce over ribs and sprinkle with sesame seeds.


I also made a nice, simple salad to go along with these.  I tore off two bowls of lettuce and tossed them in a bowl with the juice of half a lemon, a drizzle of olive oil, and a drizzle of balsamic vinegar.  The dressing on this complemented the spicy part of the sauce very nicely.


(Also, remember the $200 Amazon gift card giveaway is going on this week.  Enter here!)