By Amelia Chen
Sometimes the satisfying thing about eating is not just the food itself but the primal nature of eating with your hands, gnawing on bones and just making a huge mess. Wings and drumsticks are perfect meat lollipops for casual Friday nights around the television. Chops are meant to be licked clean at the end of a comforting dinner. But what really satisfies that primal urge for me is a sticky, juicy and tender rack of ribs.
Barbeque can mean different things for different people and, hailing from North Carolina, that usually means pork for me, whether it’s just the shoulder or the entire hog. Or a sticky, juicy and tender rack of ribs.
Like any low and slow meat dish, ribs are incredibly low maintenance. They require a watchful eye once they go in the oven, but the next time you have big plans to study while doing laundry, maybe make some ribs instead. Somehow, I think taking down a rack of ribs is the perfect reward after a couple hours of productive work.
And if you’re a scavenger like myself, save and freeze the bones for a good homemade stock down the road.
Spicy Date Dr Pepper Ribs adapted from Pioneer Woman
6 ounces dates
½ cup sugar
1 can Dr Pepper
5 ounces chipotle peppers in adobo
⅓ cup Dijon mustard
1 tablespoon distilled vinegar
3 cloves garlic, minced
2 packages baby back ribs
Bring all ingredients except ribs to a gentle boil for about 20 minutes or until dates break down and sauce is reduced and thick. Allow to cool completely before blending sauce until smooth. Divide into two portions.
Brush half the sauce on ribs, wrap with foil and refrigerate for eight hours or overnight to marinate.
Preheat oven to 275°F. Place covered ribs on pan and roast for two hours. Remove foil and brush more sauce onto ribs. Increase temperature to 300°F to finish cooking another 30 to 40 minutes. Remove when fork tender and ready to fall off the bone. Serve as with pear walnut biscuits.
Pear Walnut Biscuits
1 ½ cup milk
1 ½ tablespoon distilled vinegar
1 large pear, peeled and cubed
4 cups flour
4 teaspoons baking powder
2 teaspoons salt
½ cup shortening
1 cup roasted walnuts, chopped
Preheat oven to 475 °F.
Simmer milk with pear chunks until softened. Remove from heat and blend until smooth. Add vinegar and let sit a couple minutes to curdle.
Combine flour, baking powder, and salt. Cut in shortening until coarse crumbs form. Add in walnuts. Slowly pour in milk until it comes together.
Turn out dough on floured surface and lightly knead before rolling out into a rectangle. Cut out rounds with biscuit cutter, being careful not the twist cutter. Bake 10 to 12 minutes.