Post by akdd on May 15, 2008 13:34:25 GMT -5
This is how I cooked the some black bear ribs the other day. I actually got the recipe off of an Alton Brown show on the food network. It was for baby back pork ribs. But it worked good for the bear ribs. After putting the rub on I let the ribs set overnight. For two racks of ribs used about 3/4 of a pint jar of rub. They turned out good.
Dry Rub
8 parts light brown sugar, tightly packed
3 parts kosher salt
1 parts chili powder
1 part a mixture of ground black pepper, cayenne pepper, Old Bay Seasoning, dried rubbed thyme, onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 225 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Fold foil over to create a foil packet Refrigerate the ribs for a minimum of 1 hour over night won’t hurt. When ready to cook the ribs. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 to 3 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
Dry Rub
8 parts light brown sugar, tightly packed
3 parts kosher salt
1 parts chili powder
1 part a mixture of ground black pepper, cayenne pepper, Old Bay Seasoning, dried rubbed thyme, onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 225 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Fold foil over to create a foil packet Refrigerate the ribs for a minimum of 1 hour over night won’t hurt. When ready to cook the ribs. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 to 3 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
