Best Ribs Ever by Steven Raichlen

Author:Steven Raichlen
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2012-04-22T04:00:00+00:00

12 ounces fresh porcini, cremini, or button mushrooms

2 racks spareribs (6 to 8 pounds total)

Coarse salt (kosher or sea) and freshly ground black pepper

2 tablespoons salted butter

1 to 2 cups light cream

4 to 6 tablespoons honey

2 tablespoons finely chopped fresh flat-leaf parsley

You’ll also need:

A grill-proof roasting pan or large aluminum foil drip pan

1. Trim the ends off the stems of the mushrooms. Wipe the mushroom caps and stems clean with moist paper towels. Cut the stems off flush with the caps and coarsely chop the stems. Set the mushroom stems aside. Cut any large mushroom caps in quarters; cut medium-size caps in half. Leave any small caps whole. Set the mushroom caps aside separately.

2. Prepare the ribs: Place a rack of ribs meat side down on a work surface. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack.

3. Cut the ribs into 3-bone pieces. Very generously, and I mean generously, season the ribs on both sides with salt and pepper.

4. Set up the grill for indirect grilling (see page 33) and preheat to medium (325° to 350°F).

5. Place the butter in the roasting pan and place the roasting pan directly over the fire. When the butter is melted and sizzling, add the mushroom caps and cook until browned on all sides, 4 to 6 minutes, stirring with a spatula. Using a slotted spoon, transfer the mushroom caps to a bowl and set aside. Add the mushroom stems to the pan and cook until browned, 3 to 5 minutes, stirring with a spatula. Remove the roasting pan from the heat; leave the fire burning. Using the slotted spoon, transfer the mushroom stems to the bowl with the mushroom caps.

6. Brush and oil the grill grate. Arrange the ribs on the grill directly over the fire and cook until browned on both sides, 2 to 4 minutes per side. Move the ribs with tongs as needed to brown them evenly. Transfer the ribs to the roasting pan, arranging them bone side down. Pour 1 cup of the cream over the ribs. Generously drizzle honey over each rack.

7. Place the roasting pan on the grill away from the heat and cover the grill. Cook the ribs until nicely browned, cooked through, and very tender, 1½ to 2 hours, stirring the ribs and moving them around so that they cook evenly, adding more cream as needed to keep them moist. Eventually, all of the cream will be absorbed. If using a charcoal grill, replenish the coals as needed. About 15 minutes before the ribs are done, stir the reserved mushrooms into the roasting pan.

8. Taste for seasoning, adding more salt and pepper as necessary. If you’d like the ribs to be sweeter, add a little more honey.

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