An economical and spectacular alternative to racks of lamb or veal. Ask your butcher to leave the rib bones a decent length for an arresting presentation. This cut has the optimum combination of taste, texture and fat content.
Serves 6 to 8
Ingredients
1 tbsp coarse black pepper 15 mL
1 tbsp chopped rosemary 15 mL
1 tbsp Dijon mustard 15 mL
3 garlic cloves
1 rack of pork
1 tbsp olive oil 15 mL
sea salt
1 cup white wine 250 mL
1 cup veal stock 250 mL
1 cup 35% cream 250 mL
2 tbsp grain mustard 30 mL
• Pre-heat oven to 325ºF (160ºC).
• Combine pepper, rosemary, and mustard to make a paste.
• Cut garlic into slivers, and, using a sharp knife to make incisions, insert into pork at even intervals.
• In a large oven-proof skillet or heavy roasting pan, brown pork in olive oil. Spread rosemary paste over fat side of the rack and sprinkle with sea salt.
• Roast for about 90 minutes, or until internal temperature reaches 150ºF (65ºC) on a meat thermometer. Remove and allow to rest for at least 10 minutes.
• Pour white wine and veal stock into the pan, stirring well with a wooden spoon to incorporate all the brown bits. Bring to a boil and reduce sauce to about one cup.
• Reduce heat and whisk in cream and mustard. Continue cooking until thickened slightly.
The Memphis Style pork rib is one of the most popular and mouth-watering styles of rib preparation. One of the reasons for the popularity of the Memphis Style rib is its unique blend of barbeque tradition and flavorful seasonings.
The only sauce applied to Memphis Style ribs is mop sauce used for basting during the cooking process. Barbeque sauce is never used during the cooking process but rather served on the side with the ribs at the table. Because a barbeque sauce is not used, the mop sauce is an important component in keeping the meat moist. A Memphis Style barbeque sauce will be a tomato and vinegar based sauce that may also contain mustard. With this style, the quality of the meat is much more important than any sauce. The idea is to feature the meat rather than covering it up with a sauce. While some people can’t wait to dip the ribs in their favorite barbeque sauce, others enjoy the pure flavor of just the meat and rub seasoning.
Memphis style ribs are traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used however many other woods are now used. Other woods used include apple and cherry.
While the quality of the meat is extra important the Memphis Style, choosing which cut is up to the individual and the occasion. The most popular pork rib is the St. Louis Style Rib which comes from the pig’s rib section. The back rib, also known as the Baby Back Rib comes from the loin portion or back and is also quite popular. The St. Louis Style Rib is typically easier to work with and has more meat making it a favorite for the hearty eater.
However you decide to cook them, low heat and slow cooking will give you the best rib.
For the mop sauce
·1 1/2 cups cider vinegar
·2 cups apple cider
·2 bay leaves
·4 cloves garlic, finely minced
·3 tablespoons hot sauce
·1 tablespoon salt
·3/4 cup BBQ Rub, recipe follows
For the rub
·1/4 cup paprika
·1/4 cup dark brown sugar
·2 tablespoons black pepper
·1 tablespoon salt
·1 tablespoon celery salt
·2 teaspoons garlic powder
·2 teaspoons dry mustard
·2 teaspoons cumin
·1 teaspoon cayenne pepper
Preparing the ribs - Wash the ribs and blot dry with paper towel. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essential but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes it’s easier to use a paper towel or a dishtowel to get a secure grip.
Combine the ingredients for the rub and mix well. Liberally rub the ribs on both sides with the mixture. Wrap each rib in plastic wrap then aluminum foil and let marinate for at least 4 hours, but overnight is best.
Preparing the smoker – Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. A charcoal chimney is best to get your coals started. Once you have hot coals spread them out and put a healthy amount of your chips down.
Smoking the ribs – Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs on the smoker over the drip pan and cover the smoker. Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips from time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250, your ribs should take roughly 4-5 hours, however, every smoker is different.
Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.
