Ribsters: Ryan and Laura Gregory, Barry Martin, Sean Wickersham and Julie Ross, Stults family and Eric Jorgensen as the Beaver.
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I salute you Steven Raichlen, lord of the ribs and author of the bible thereto, "Ribs, Ribs, Ribs," for the last two ribs recipes have been nothing short of spectacular.
Following the "Bad to the Bone" ribs were the superbly delicious "Princess Ribs."
"Princess Ribs" are the brainchild of Kansas City's Dianna Royal, a.k.a "Princess," who must be of rib royalty in this porky Mecca, as she's often sporting a tiara. The Princess has garnered dozens of trophies and medals with her "Princess Ribs" recipe.
The recipe begins with a unique and flavorful rub featuring some sweetness and salt, chile powder, cumin, cinnamon and allspice, among other ingredients. A little sweet, spicy, salty but interesting layers of flavor with the cumin and cinnamon. Off to a good start.
The ribs received a good 2 1/2 hours of smoking on my Weber Bullet. The recipe calls for cherry wood, but I didn't have that handy so used an alternate hardwood.
While the ribs were smoking away, my sous chef/wife was creating the "Sweet and Seriously Hot BBQ Sauce" as the recipe stipulates. It's a from scratch BBQ sauce that's thick, rich, sweet on front, then sneaky spicy on the back. The spice comes from cayenne pepper, to taste. Ours wasn't too hot (because she made it; not me-- probably better that way.) This sauce was so good I found myself standing at the stove enjoying it by the spoonful, straight.
Following the "Bad to the Bone" ribs were the superbly delicious "Princess Ribs."
"Princess Ribs" are the brainchild of Kansas City's Dianna Royal, a.k.a "Princess," who must be of rib royalty in this porky Mecca, as she's often sporting a tiara. The Princess has garnered dozens of trophies and medals with her "Princess Ribs" recipe.
The recipe begins with a unique and flavorful rub featuring some sweetness and salt, chile powder, cumin, cinnamon and allspice, among other ingredients. A little sweet, spicy, salty but interesting layers of flavor with the cumin and cinnamon. Off to a good start.
The ribs received a good 2 1/2 hours of smoking on my Weber Bullet. The recipe calls for cherry wood, but I didn't have that handy so used an alternate hardwood.
While the ribs were smoking away, my sous chef/wife was creating the "Sweet and Seriously Hot BBQ Sauce" as the recipe stipulates. It's a from scratch BBQ sauce that's thick, rich, sweet on front, then sneaky spicy on the back. The spice comes from cayenne pepper, to taste. Ours wasn't too hot (because she made it; not me-- probably better that way.) This sauce was so good I found myself standing at the stove enjoying it by the spoonful, straight.
Ribs - before and after basting with the S&SH BBQ sauce
After the initial smokin', the ribs came off, got a good basting of "Sweet and (almost) Seriously Hot BBQ Sauce" then were wrapped tightly in foil and returned to the Bullet for another hour. Then...magic.Beaujolais Nouveau is a fresh, light, dry, fruity red wine released on the third Thursday of each year-- the first wine of the current vintage-- meaning just a few short months ago it was a gamay grape on a vine in France. Turns out, Beaujolais Nouveau goes great with Princess Ribs. And if one bottle goes great, then six bottles must be even greater!
In addition to the wine and ribs, we had some doctored up baked beans, Laura Gregory's killer coleslaw (maybe best I've had- fresh and fragrant) and some oven baked fries. Delicious dinner.
"These are the best ribs I've had here," said aforementioned Coleslaw Queen Laura.
"There's a sweet fire in my mouth," stated Barry Martin, who also proclaimed they "Tasted like a Disney princess" and the flavors were "vagi-soft." Hmmm...
The best backhand was from Julie Ross. "These were so good, they made me forget the last ribs," she said. (Couldn't agree more. The last time Sean and Julie were ribsters was when we did Grilled True Babyback Ribs, which were awful.). Julie added that the Princess Ribs "Didn't make her mouth Thor."(Inside joke; had to be there )
Eric Jorgensen said the ribs gave him a "wow-gasm." Ding.
In sum- these Princess Ribs were indeed rib royalty- a recipe to repeat. Or, as said by Sean Wickersham, the "Princess Ribs are fit for a king."
Next: Porkosaurus Memphis in May Championship Ribs.
Been making these since his book came out. I'm the same way with the sauce--a LOT of tasting. ;-)). Everyone who's tried them say they're the best ribs they've ever had anywhere.
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