One of the things I enjoy in my spare time… (which there is never enough of) is cooking. Especially if friends are coming over. And one of my favourite things to cook is ribs. I have to admit, I’m not a ‘stick to the recipe’ kind of cook. At least not when it comes to main dishes and starters. I’ve learned the hard way, to be a little more careful with desserts and quick breads, but as far as main meals, for better or worse, I use whatever is at hand that might lend itself to the recipe. The downside to this approach (as my husband regularly points out) is that recipes he particularly enjoys never get re-created a second time in exactly the same way.
Beef or pork ribs are easy to prepare, in summer or winter, and tend to be popular with most folks. Here is an easy rib recipe that I’ve made various versions of – both here in Arizona this winter and back at home in Canada as well. I tend to cook ribs more often down south as they’re more available – (particularly beef ribs) and less expensive in the U.S. than they are at home.
5-6 pounds of beef or pork ribs (about 3 kilograms in metric)
Allow 1 to 1 ½ pounds of ribs per person
1 small onion, chopped
1-2 cloves garlic, chopped
1 cup (fairly strong) brewed coffee (250 milliliters)
1 cup commercial barbecue sauce (250 milliliters)
½ cup brown sugar, honey or maple syrup (125 milliliters)
1 tablespoon Dijon or regular mustard (15 milliliters)
Cut thawed ribs into serving-sized pieces. Place in a stock pot. Add chopped onion and garlic. Sprinkle with salt and pepper. Cover with water. Simmer ribs on top of stove for about an hour.
Mix coffee, barbecue cause, brown sugar and mustard in small saucepan. Simmer briefly. Put ribs in roaster or casserole dish. Cover with sauce. Bake in 325 F oven (160 C) for an hour or so (or until very tender).
These are excellent paired with salad and a rice or potato dish.
I tend to double or triple this recipe even if I’m serving only four people the first time around. These ribs re-heat well… and we’re big on leftovers at our house!