Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce for a Summer BBQ Party #SundaySupper

Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce for a Summer BBQ Party #SundaySupper

Hello from Orlando!

I am publishing this dish while I am away at the Food and Wine Conference that I previewed back in May. Since I wrote about it, I have been assigned to promote the Idaho Potato Commission. This past Friday, Coryanne Etienne reported live from the Great Big Idaho Potato Truck interviewing bloggers who shared their favorite potato recipes. Search for the #IdahoPotatoCam hashtag for a recap if you missed it. I'll provide a more comprehensive review when I return.

Speaking of when I return from the conference, this upcoming Saturday is the annual competition, Rib Fest in the Park. Two years ago, I won the competition as a rookie. Last year, thinking if it ain't broke, don't fix it I competed again using the same recipe but lost. The feedback I received from the judges was the sauce was too sweet and they were looking for a little heat to balance out the flavor, so I went back to the drawing board. I kept it simple, pairing apples with pork is classic so there's nothing outrageous from a flavor profile standpoint. In fact, one of my favorite dishes I've already prepared uses it.

Since this is a #SundaySupper event hosted by Jennie of The Messy Baker and Melanie of Melanie Makes (thanks, ladies!), I should point out that there is a difference between barbecue dishes and grilled dishes. The two terms are sometimes inaccurately used interchangeably. As this Yahoo! Shine article explains, both methods use an open flame however barbecue is typically smoked, using low heat, cooking meats over several hours while grilling uses high heat and cooking meats only minutes. It is for this reason that I must confess. I cheat. I do not have an outdoor grill or a smoker but I have found a work around in the smoker bag.

The Challenge

Win the 2014 Rib Fest in the Park

The Source

I adapted the instructions of the smoker bag to a Curtis Stone barbecue sauce.

Ingredients

2 racks pork back ribs
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
1 onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon dry mustard
1/2 cup bourbon
1 cup apple cider vinegar
2 cups chicken stock
2 cups ketchup
3/4 cup packed golden brown sugar
2 to 4 canned chipotle chilies in adobo sauce, chopped (to taste)
2 tablespoons Worcestershire sauce
2 Granny Smith apples, peeled, cored and finely chopped
Juice from 1 lemon

Method

1. Smoke the ribs. Place an oven rack on the very bottom level and preheat the oven according to the smoker bag's instructions. Pat each rack of ribs dry on both sides with a paper towel, then season both sides with salt and pepper. Place each rack into the smoker bag, meat side up, and fold to close. Place the smoker bag on a sheet pan, then place in the oven and cook according to the smoker bag's instructions. (The ones I purchase use 500⁰ Fahrenheit for the first 15 minutes, then the heat is lowered to 375⁰ Fahrenheit for an additional 60 minutes.)

2. Prepare the barbecue sauce. While the ribs smoke, melt the butter in a large saucepan. Once melted, ad the onions and sweat, approximately 5 minutes. Add the garlic to the onions and cook until fragrant, an additional 3 minutes. Add the paprika, dry mustard, then the bourbon and apple cider vinegar and simmer for approximately 3 minutes. Stir in the remaining ingredients, then season with salt and pepper. Bring to a simmer over high heat, then reduce to medium-low and continue to simmer until the sauce thickens, 45 minutes to 1 hour. According to Chef Stone, this can be done up to 2 weeks ahead of cooking the ribs. If doing ahead of time, reheat before using.

3. Finish the ribs. Remove the ribs from the oven and let them stand for 10 minutes. Adjust the heat to 425⁰ Fahrenheit. Remove the ribs from the smoker bag and place back on the sheet pan. Baste the ribs with the sauce and place the ribs back in the oven until the sauce sticks to the ribs, approximately 5 to 10 minutes. Rest the ribs for 5 minutes before cutting the ribs crosswise into individual portions and serve with any leftover sauce.

NOTE: The ribs can be prepared entirely on the grill using direct and indirect heat to regulate temperature control. On the day of the competition, I will most likely prepare steps 1 and 2 at home but complete step 3 on site.

Successful?

I guess you could say this was a dry run for the competition this upcoming Saturday. In this instance, prepared the barbecue sauce a day ahead of smoking ribs. I also only smoked just the one rack (as the pictures above suggest) because it was just me, Mrs. Stuntman and my daughter eating so I halved the ingredients and only used one chile. The spice was overpowering when I went to taste it the next day so I added in the rest of the brown sugar to balance out the flavors. Unfortunately, I don't know if I won this competition because I am writing this before it occurs but I will update once the results are in. Also, please note that I will have limited ability to moderate comments since I am away. Realistically, I'll be able to get to everyone sometime on Tuesday.

Please check the other dishes brought to this Summer BBQ Party:

Beverages

• Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
• Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
• How To Make Fresh Squeezed Lemonade from Life Tastes Good
• Pineapple Margaritas from The Messy Baker
• Stone Fruit Sangria from Because I Like Chocolate
• Strawberry Lemonade from Basic N Delicious

Appetizers

• BBQ Stuffed Calimari from Jane's Adventure in Dinner

Sides and Accompaniments

• Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
• Easy Fruity Salad from Hot Momma's Kitchen Chaos
• Grilled Corn on the Cob with Lime Butter from The Redhead Baker
• Jacques' Cucumber Salad with Onions from Food Lust People Love
• Mango Peanut Slaw from The Texan New Yorker
• Mom's Classic Macaroni Salad from Webicurean
• Roasted Strawberry BBQ Sauce from Bobby's Kozy Kitchen
• Two Tomato Chutney from What Smells So Good?

Main Dishes

• Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
• Barbecue Ribs from girlichef
• BBQ Stuffed Peppers from Small Wallet, Big Appetite
• Bistecca from Confessions of a Culinary Diva
• Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
• Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
• Grilled Clams with Chorizo from Noshing With The Nolands
• Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
• Grilled Shrimp with Lemon Basil from Nosh My Way
• Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
• Grilled Wings from Hezzi-D's Books and Cooks
• Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
• Mango Beef Kebabs from Curious Cuisiniere
• Steak Skewers with Chimichurri from Jelly Toast
• Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet

Desserts

• Amazing S'mores 7-Layer Bars from Flavor Mosaic
• Banana Pudding Pie from A Kitchen Hoor's Adventures
• Blackberry Cake from Peanut Butter and Peppers
• Blueberry and Raspberry Galette from Rhubarb and Honey
• Farm Stand Blackberry Buckle from The Wimpy Vegetarian
• Grilled Peach Crumble from Try Anything Once Culinary
• Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
• Hot Fudge Ice Cream Pie from Melanie Makes
• Lemon Ricotta Bars from The Foodie Army Wife
• Old Fashioned Sour Cherry Pie from Pies and Plots
• Pineapple Upside Down Cake from Take A Bite Out of Boca
• S'mores Chocolate Cookie Cups from Cupcakes & Kale Chips

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Presenting: Thick Pork Chops with Spiced Apples and Raisins

Thick Pork Chops with Spiced Apples and Raisins

A quick side: My toe is much better.

This dish is one of my first successes as a food blogger and originally appeared on my first website in the spring of 2010. At the time, I had very little culinary experience and was just following a recipe but upon further examination, this dish has more technique in it than I first realized. More on that later.

I can't find the first picture I took three years ago but it wasn't very good. I reshot the dish a couple of months later bur still wasn't satisfied. I still am not completely content with the photography, but this is the first time I was happy with the plate presentation. Over the years, I prepared this dish every few months when pork chops went on sale like they were last week.

The Challenge

Improve my presentation skills.

The Source

This is a Tyler Florence recipe that can be found on Food Network's website.

Ingredients

I substituted kosher salt for sea salt and apple juice for apple juice concentrate. Otherwise, ingredients and their quantities remain unchanged.

Method

In summary, the pork chops are brined first, seared on the stovetop, and then roasted in the oven. While the pork is roasting, apple slices are simmered with some spices.

Analysis

I remember how fragrant my kitchen was the first night I cooked this dish. The simmering apples reminded me of potpourri bouquets my mother used to have around the house when I was growing up. From a culinary standpoint, I like this dish because it is so well thought out. Pork chops have a bad reputation of being dry, so this preparation method takes steps to avoid this pitfall. This dish introduced me to the concept of a brine that I use on poultry so often. Secondly, Chef Florence uses an old restaurant trick by just searing the protein on the stovetop just to get the exterior caramelized and then cooking it through in the oven.

In other news, I hadn't commented on the Next Food Network Star recently so I thought I'd do so here. I was surprised to see Stacey leave when she did. I voted for Rodney because culinary skills can be learned but his charisma can't. I don't think Russell presents himself well, and the concept Damaris presented doesn't seem to appeal to Food Network's core audience.

I was able to find the second picture I took of the dish:

Slow Cooker Carolina-Style Pulled Pork Sandwiches

Slow Cooker Carolina-Style Pulled Pork Sandwiches

I debated on several levels whether or not to publish this dish. It's not very complicated from a preparation standpoint. I also considered the source which is exponentially bad-a Deen family dish that appeared on Rachel Ray's daytime talk show. It's also extremely convenient and it's barbecue without needing a grill or smoker.

The Challenge

Summer barbecue without a grill.

The Source

As I stated before, this is from a Bobby Deen appearance on the Rachel Ray Show that originally aired this past February.

Ingredients

2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 2 to 3-pound boneless pork shoulder, patted dry
2 cups of apple cider vinegar
2/3 cup of ketchup
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 1/2 tablespoons dry mustard
1 tablespoon chili powder
4 hamburger buns

Method

1.Prepare the pork: Season the pork shoulder with the salt, black pepper and garlic powder. Rub the seasonings into the pork on all sides. Enclose the pork in plastic wrap and refrigerate overnight.

2. Prepare the sauce: Add the vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, and chili powder to a small saucepan and simmer over low heat to blend the flavors, approximately 5 minutes.

3. Cook the pork: Place the pork in a slow cooker and add two-thirds of the sauce. Turn the shoulder to coat, but ensure the fat side is up. Cover the slow cooker and set the power to low for 7 to 8 hours or high for 4 to 5 hours, or until tender and falling apart tender. Remove the pork and place on a cutting board to rest until cool enough to handle.

4. Finish the dish: While the pork rests, warm the remaining sauce. Shred the pork using two forks and cut into bite-size pieces, discarding any large chunks of fat. Place the pork in a large bowl, add the remaining sauce to taste and stir to combine. Serve on hamburger buns.


Successful?

Carolina-style barbecue is vinegar based, and this dish had a very strong vinegar flavor. The flavor was even too strong for Mrs. Stuntman and she generally enjoys these flavors. If I were to prepare these sandwiches again, I'd attempt to balance it by topping the pork with a sweet slaw.