Rib Date: October 12, 2013
Ribsters: Crispy and Stacey Pomeranian, Kim and Barry Wiss and the Stults family.
.JPG)
Since we are progressing through Steven Raichlen's "Ribs, Ribs, Ribs" book one recipe at a time, in succession, it was purely coincidental that we'd be doing the very Oktoberfest-friendly Sauerkraut-braised ribs with smoked beer barbecue sauce in October.
Coincidence aside, the best thing about this ribs was the amazing assortment of wine we enjoyed with them. We started in theme with a Madrigal Gewürztraminer, but switched over to reds with a Walt Anderson Valley Pinot Noir and killer Napa cabs from Krupp Bros., Ladera, Nickel and Nickel and Patel.
Onto the ribs.
Of all the ribs recipes done on this journey, this was definitely a unique preparation in that the ribs were braised in tin foil.
It started, after the usual preparation, with laying the ribs in foil and slathering both sides with sauerkraut. Then they were cooked slow and low for three hours on my Weber bullet. I probably could have gotten away with a half hour less, but the ribs were fall off the bone tender at that point.
My sous chef/wife prepped the smoked beer barbecue sauce, which is your typical homemade barbecue sauce with some beer and liquid smoke in it.
The ribs get basted in the barbecue sauce and grilled over direct heat for a few minutes per side. Voila! Sauerkraut-braised ribs with smoked beer barbecue sauce.
.JPG)
Ribster comments
Chef Kim said they were "finger lickin' good," and added that they were perfect ribs for Oktoberfest.
Mr. and Mrs. Pomeranian both appreciated the fall-off-the bone tenderness.
The ribs got approval from both my kids. Riain said he liked how tender they were and he liked to homemade barbecue sauce as well.
My sous chef/wife summarized these ribs perfectly, saying "I liked the fact they were fall off the bone, but other than that they were kind of bland."
I concur.
Next up: Bad to the Bone Ribs with Razor Bone Sauce.
