BBQ BABY BACK RIBS
3 T. extra-virgin olive oil
2 garlic cloves
2 1/4 c. ketchup
1 3/4 c. low-sodium chicken broth, divided
7 T. soy sauce, divided
6 T. (packed) brown sugar
4 1/2 T. molasses
3 T. red wine vinegar
4 large racks baby back pork ribs
3 T. extra-virgin olive oil
2 garlic cloves
2 1/4 c. ketchup
1 3/4 c. low-sodium chicken broth, divided
7 T. soy sauce, divided
6 T. (packed) brown sugar
4 1/2 T. molasses
3 T. red wine vinegar
4 large racks baby back pork ribs
8 T. chili powder, divided
Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Mix in ketchup, 3/4 c. broth, 3 T. soy sauce, brown sugar, molasses, and vinegar. Bring sauce to simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes.
Sprinkle each side of each rib rack with salt, pepper, and 1 T. chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees. Pour 1/2 cup of remaining broth and 2 T. of remaining soy sauce around ribs on each sheet cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover, cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce.
Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes.
Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Mix in ketchup, 3/4 c. broth, 3 T. soy sauce, brown sugar, molasses, and vinegar. Bring sauce to simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes.
Sprinkle each side of each rib rack with salt, pepper, and 1 T. chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees. Pour 1/2 cup of remaining broth and 2 T. of remaining soy sauce around ribs on each sheet cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover, cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce.
Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes.
BUTTERMILK CHOCOLATE CAKE
3/4 c. cocoa powder
3/4 c. boiling water
1 c. buttermilk
1 c. canola oil
4 large eggs
1 tsp vanilla
2 c. sugar
2 c. flour
1/2 tsp salt
2 tsp baking soda
Mix cocoa and boiling water. Mix buttermilk, oil, eggs and vanilla together. Mix dry ingredients together. mis dry ingredients into buttermilk/oil mixture. Mix in cocoa. Pour into two greased and flowred 9-inch pans. Bake until at 350 degrees approximately 30 min.
3/4 c. boiling water
1 c. buttermilk
1 c. canola oil
4 large eggs
1 tsp vanilla
2 c. sugar
2 c. flour
1/2 tsp salt
2 tsp baking soda
Mix cocoa and boiling water. Mix buttermilk, oil, eggs and vanilla together. Mix dry ingredients together. mis dry ingredients into buttermilk/oil mixture. Mix in cocoa. Pour into two greased and flowred 9-inch pans. Bake until at 350 degrees approximately 30 min.
CHOCOLATE BUTTERCREAM FROSTING
1/2 c. butter
2 2/3 c. powdered sugar, sifted
1/3 c. unsweetened cocoa powder, sifted
1/3 c. milk or cream
1 1/2 tsp vanilla
Cream butter. Blend in cocoa powder, vanilla, and sugar, alternately with the cream. Beat with an electric mixer until desired texture is achieved.
2 2/3 c. powdered sugar, sifted
1/3 c. unsweetened cocoa powder, sifted
1/3 c. milk or cream
1 1/2 tsp vanilla
Cream butter. Blend in cocoa powder, vanilla, and sugar, alternately with the cream. Beat with an electric mixer until desired texture is achieved.
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Sounds divine! Maybe I will have to make that cake to go with our ribs! I love how you haven't blogged in forever and now there's like ten new things for me to read! Yay!!!
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