Cooking My Way Back Home by Mitchell Rosenthal

Author:Mitchell Rosenthal
Language: eng
Format: mobi, epub
ISBN: 9781607740780
Publisher: Ten Speed Press
Published: 2011-10-04T07:00:00+00:00

NOTE: If you don’t have time to make the ketchup barbecue sauce, go ahead and vinegar-up a cup of store-bought sauce.

Apple-Glazed St. Louis Ribs with Spicy Bourbon Barbecue Sauce

While doing “field research” on barbecue a few years back, Steven and I somehow ended up in Hillsdale, Kansas, a tiny town in the middle of nowhere. There we discovered The Bank, a place that serves beautifully smoked meats and perhaps the greatest barbecue sauce I’ve ever tasted. A conversation with the pit boss revealed that his ’cue method was to forgo the dry rub and use hickory at a very low temperature, giving the meat more time in the smoker. Everything about those ribs told us that these were good ideas, and as soon as we got back in our rental car, we called Town Hall and told the staff to change our preparation immediately.

After you make these ribs the first time, you’ll realize that the hardest thing about preparing a batch is the cooking time. By that I mean when the air starts smelling of smoke and the ribs begin taking on a gorgeous deep color, well, you’re going to want them right away. But, as I said, these ribs are of the low-and-slow variety and patience is necessary. I often cook these ribs for parties, and guests inevitably ask me for the recipe. “No need to write it down,” I’ll say. “It takes 4 to 4½ hours. Just some salt and pepper, and after a half hour, baste them with some apple juice, and then again after 2½ hours. That’s how you get that paper-thin, candylike glaze.” For your convenience, I’ve written the instructions below.

At the restaurant and in this recipe, we use St. Louis–style ribs, which are the spareribs trimmed of the tips. But you can use regular spareribs or even baby back ribs. Make sure to ask your butcher to remove the membrane from the rib racks, to let more of the hickory-smoke flavor in.

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