Test Subject Ivan has kindly submitted his BBotE rib recipe for you all in the aftermath of one of America’s prime BBQing holidays. Enjoy!
Six shots, each shot is roughly one and a half ounces. That’s over a cup of BBotE. And Deathwish? Hoh, boy, that’s just over half a cup of the deadliest joe ever concentrated. Another two or three shots, and it’s a guaranteed heart attack. Of course, this is for two racks of ribs. One Herr Funranium gave an estimate of three shots per rack (around 8 pounds of meat and bone).Thankfully, however, they infused the ribs with a slightly dark red color after about twelve hours marinating with a dash of salt, pepper, and smoked paprika. A little dijon mustard to make sure they coat and that’s that.Here are the ingredients for the marinade of two racks of cut porky ribs:9 fluid oz of BBotE ‘Deathwish’3 fluid oz of dijon mustard1 tbsp of salt, pepper, and smoked paprika (if you don’t have smoked, regular does just as well.)Mix and coat the ribs, cover in a container to let the deliciously deadly coffee to soak in overnight. (I found that the longer the coffee infuses into the meat, the more pronounced it’s flavor)Now, here comes the part where you cook the meat. Being an asian with folks who prefer asian flair in the cookery closet of spices, I had a limited selection to choose from. Still; it’s not a bad selection. After all, I had some special stuff to go with it all.3-4 fat garlic cloves, peeled and sliced
5 cm piece of fresh ginger, peeled and sliced (I find that the thinner the ginger is sliced, the more fragrant the result)
2 tsp dried chilli flakes (to taste)
1 tsp Sichuan peppercorns
9 whole star anise
8 tbsp runny honey2 tbsp balsamic vinegar300 ml Drambuie (Regular scotch, brandy, cognac, or even a cheap red will do)400 ml pork broth (made with previous batch of test ribs and trimmings)Equipment:Large frying pan or cooking tray.So first is drying the meat and then browning it in a hot pan or cooking tray with a little olive or rapeseed oil. You want to dry it beforehand because once it comes into contact with hot oil…well, that stuff can hurt. Anyway, you want to brown the meat in either a pan or a cooking tray, caramelizing the meat on all sides. You know when it’s browning when it makes contact with the pan and it sizzles loudly. Let them brown and sprinkle in the garlic, ginger, chili flakes, peppercorns, star anise, and honey.Once all sides are browned, pour in the scotch to deglaze the pan and pick up all the delicious flavor stuck on the bottom. Bring it to a simmer and slowly drizzle the balsamic vinegar into the mix of ribs and scotch. Reduce and then add in the pork broth. The broth should just barely reach the sides of the ribs.Note: If you’re using the frying pan, transfer the browned meat to a roasting tray and deglaze with the alcohol, then add to the tray once it is reduced to half and the alcohol is burned off. Add the pork broth into the roasting tray.Stick the whole lot into the oven at 365 degrees Fahrenheit and let it roast for half an hour. Once half an hour is finished, turn the ribs and roast for another half hour. Pull out and let rest as the caramelized sauce thickens on it’s own once it cools.Tip: While cooling it can create a very sweet delicious glaze, I find it best to reduce it and then let it cool to let the taste of spice and coffee to come through even more strongly.Note: By the time I’ve sent this, roughly four in the morning, I will note I have only eaten six ribs roughly eight hours ago and am still wide awake. Devour with caution!