It’s Sunday and it’s Family Day! This is unusual Sunday since, supposedly, my dad would be the one to cook, usually, Visayan Cuisine, but I volunteered yesterday that I’ll be the one to cook for lunch. Since its been New Year since I cooked Pork Ribs Barbecue, I baked one today and tried new recipe this time.
A little flashback. I went to SM Grocery last Friday to to look for ingredients for the Pork Ribs Barbecue. Checking the meat counter, I found this beautiful Slab of American Pork Ribs, priced at Php246.00 per kilo. I asked for the whole slab and the butcher, upon weighing, it’s actually 1.70kg or Php499.00! Since I can’t asked for 1 kilo, I had to buy the whole 1.70kg of ribs. Then I went to other sections to look for other things to buy (with me checking on my wallet if I have enough money).
While scanning the sections, I don’t have concrete recipe for the Pork Ribs Barbecue. So, I just grab a bottle of Hunts Barbecue Sauce and a can of Cranberry Sauce (I saw other recipes using fruit juices or jams to sweetened their recipe, so I decided to try it).
Maybe you’re wondering why I bought the ingredients on Friday and cooked it on Sunday. Well, supposedly, I’ll cooked the ribs on Saturday night but my mom so happened to cook a party sized sinigang na ulo ng tanigue. No choice, I just marinated the ribs on Saturday and baked it on Sunday (while keep reminding my mom that I’ll cooked for Sunday lunch).
1 Slab Pork Ribs (I used American Pork Ribs in SM Grocery Meat Section)
2 teaspoon Paprika
2 teaspoon Black Pepper
2 teaspoon Salt
1/2 cup Cola (I used Fruit Soda Juicy Lemon. You may want to try using Coke)
1/2 cup Water
1 cup Barbecue Sauce of your choice (I used Hunt’s Hickory and Brown Sugar
1 can Whole Cranberry Sauce
1/2 cup Emperador Light
1. Combine paprika, black pepper and salt, This will be your dry rub.
2. Rub the dry rub on the slab of pork ribs and refrigerate for 4 hours or over night.
Baking the Ribs
1. Remove the ribs from the fridge at least 30 minutes before popping it in the oven.
2. Place the ribs on a baking pan. Pour the cola and water and cover with aluminum foil. Bake in the preheated oven for 1.50 hours at 150 degrees Celsius.
3. After 1.50 hours, remove from the oven and carefully remove the aluminum foil. (Oh be careful with the steam!). Reserved the meat drippings
1. Puree the cranberry sauce, barbecue sauce, Emperador Light and meat drippings.
2. Simmer the sauce for 15 minutes or until you achieved a thick consistency.
Baking and Broiling
1. Brushed the barbecue sauce on to the ribs (Be generous. Also brush the bottom side of the ribs.)
2. Bake for another 20 minutes.
3. Switch to Broiling Mode and broil for another 15 minutes or until the top is brown.
HOW DOES IT TASTE?
The Pork Ribs Barbecue is really fall of the bone. It’s soft and moist. The sauce is sweet and salty with little tanginess (I guess from the tomato sauce of the Hunt’s Barbecue Sauce). It has this sweetness coming from the cranberry sauce, which is unrecognizable from sugar.
My sister’s verdict. The pork ribs barbecue is tasty and she instantly recognized the change in recipe. However, she told me that she prefers my original recipe with the barbecue sauce made from scratch. Next time I’ll post my original recipe of barbecue sauce.
Anyway, this Pork Ribs Barbecue is tasty and really a fall of the bone. Best paired with mashed potato and buttered veggies.