31 July 2008

Slightly odd recipe idea that I may try this weekend:

Apple Pie Glazed Ribs

Pork and apple is one of God's most blessed unions, like beer and pizza, and Bon Jovi and vomit bags. With that in mind comes this experimental recipe, creating a singularly sweet barbeque food that fuses smoked back ribs with the spice and sweetness of apple pie.

First, start by making a small spice blend:

1 Tbsp cinnamon
1/2 Tbsp nutmeg
1 tsp allspice
1/2 tsp ginger
1/4 tsp cloves

This should yield a bit over 2 Tbsp. Mix 1 Tbsp of this spice mix into, I don't know, maybe a 1/4 cup of brown sugar; not too much sugar, just enough to stretch the spice rub across the rack of ribs. Reserve the remaining Tbsp, and rub the sugar/spice rub all across 1 rack of loin back ribs, with the membrane removed.

The next part is traditional; smoke the rack of ribs over apple wood for several hours, then wrap in foil for another hour or two...possibly with a bit of apple cider added to the foil. This varies with different people and different equipment, but the general basic steps are there, cook it low and slow until done, with lots of woodsmoke.

Meanwhile, take a 12oz frozen can of apple juice concentrate, and start heating it up in a sauce pan. Add in the Tbsp of reserved spices, and cook this down until very, very thick, and starting to caramelize a bit.

When the ribs are done, baste the spiced apple "syrup" on liberally and cook over heat until the ribs are more sticky than wet, adding more if necessary. Because the syrup is already been cooked down to basically just apple flavor and sugar, it should form a candy-like crust, but care should be taken not to burn it, as it will burn quickly with all of that sugar. As soon as it is done serve it up, with a bit more of the glaze on the side if you like.

So that's dessert...no main course required! I will advise if it turns out to be worth the effort.

2 comments:

The Angry Coder said...

that sounds awesome! and what to drink with that?

The Irascible Neufonzola said...

The "obvious" pick would be some variety of good cider...either a dry, sparkling cider (Aspall from the UK would be a good pick) or, picking from my basement of homebrew, a sweet "apple wine" spiced in a very similar way.

However, I'm thinking that may be overload...a sweet fruity thing like a mead or cider combined with ribs like these is almost TOO much...maybe a dryish hefeweizen to beat the heat during the cook, and then something fairly normal like a session bitter to serve with the ribs? Or you could just go all out and serve cyser, a mead made with apple juice and honey.