2977. BARBECUE PORK RIBS with SMOKY BACON BARBECUE SAUCE

makes 4 to 6 servings

For the ribs
5 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon packed dark brown sugar
1 tablespoon smoked paprika
2 teaspoons ancho or New Mexican chile powder
2 teaspoons freshly ground black pepper
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper (optional)
2 slabs St. Louis–style pork spareribs (about 7 pounds total) or 2 slabs pork spareribs (about 8 pounds total)

For the barbecue sauce:?6 ounces bacon, diced ?2 medium onions, finely chopped?5 cloves garlic, minced ?2 teaspoons chopped fresh sage leaves?1 teaspoon chopped fresh thyme leaves?2 tablespoons smoked paprika1 tablespoon ancho or New Mexican chile powder?1 teaspoon ground cumin?1 teaspoon freshly ground black pepper ?1/2 teaspoon ground ginger?1 cup brewed coffee?2 tablespoons packed dark brown sugar?2 tablespoons yellow mustard ?1 tablespoon Worcestershire sauce?2 tablespoons cider vinegar, plus more to taste?1 cup ketchup?Few dashes hot sauce, such as Tabasco, plus more to taste?3 fresh or 2 dried bay leaves?Kosher salt?

Equipment: Large, rimmed baking sheet; flat metal cooling rack?

Prepare the rub and bake the ribs: In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours.?? Preheat the oven to 325°F.
Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don’t have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill.?? While the ribs are baking, make the barbecue sauce: In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it’s thick enough to coat the back of a spoon but isn’t as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.?? Grill the ribs: While the barbecue sauce is simmering, prepare your grill for direct-heat cooking over medium-high heat: If using a charcoal grill, open the vents on the bottom of the grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill’s bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for about 3 seconds for medium-high heat. If the charcoal is too hot, continue to let it burn until it reaches medium-high.?
If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium-high.
Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.

bacon recipe courtesy of: Bruce Aidells, Epicurious, June 2013

Originally posted 2013-07-03 01:17:00. Republished by Blog Post Promoter

2818. POT ROAST studded with ALMONDS and BACON

serves six

3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat
1½ tablespoons slivered almonds 8 ounces (225 g) bacon or ham, cut into small pieces 3 large ancho chiles, seeds and veins removed 1½ tablespoons mild vinegar ¾ cup (185 ml) water 3 whole cloves, crushed ½-inch (1.5 cm) piece of cinnamon stick, crushed 4 peppercorns, crushed 6 sprigs fresh thyme or 1½ teaspoon dried 6 sprigs fresh marjoram or 1½ teaspoon dried ¼ teaspoon dried mexican oregano, or ½ teaspoon dried oaxacan oregano 3 garlic cloves, roughly chopped 3 tablespoons lard or vegetable oil Salt to taste 1½ pounds (675 g) red bliss or new potatoes Preheat the oven to 325°F (165°C).
Pierce the meat all over with a knifepoint and insert the almonds and bacon. Set it aside while the sauce is prepared.

Toast the chiles lightly, turning them often so they won’t burn. Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.

Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible. Add the chiles and blend to a fairly smooth consistency.

Heat the lard in a Dutch oven and when it is very hot sear the meat well all over. Remove the meat and set it aside. Drain off the fat, leaving only 2 tablespoons in the pan. Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time. Add salt to taste.

Return the meat to the pan and baste it with the sauce. Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.

Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes. Drain them and set them aside to cool. When the potatoes are cool enough to handle, skin.

Remove the casserole from the oven, turn the meat over, and baste it well with the sauce. Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.

Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes. Slice the meat fairly thick and place it on a serving dish with the potatoes around it. Pour the sauce over it. 

bacon recipe courtesy of: Diana Kennedy, The Essential Cuisines of Mexico; Men’s Fitness