Thursday, May 6, 2010
Slow Cooked Ribs with Whipped Cauliflower and Fiddleheads
Have I told you lately how much I adore my husband? I've been so busy this past week, I haven't had time to post every amazing meal I've had. Although all have been very worthy of recognition. On Monday night my husband made me squash ravioli in a homemade pesto, last night was juicy filet mignon with grilled sweet potatoes, and then tonight, oh. my. god. The best ribs to ever come out of this house, and there have been a lot! It must have been ribs like this that began the term “fall off the bone”. No need for a knife and fork here. Just pull them apart.
My husband cooked them on the bbq for 6 hours, alternating temperatures from high to low. They were first coated in his special Memphis rub (taken from his friend Jon), and then doused in a homemade bbq sauce that was made with ketchup, molasses, hickory smoke, worcestershire sauce, honey and brown sugar. It was heaven. The outer layer was sticky, almost like candy, with a thin crisp edge. Underneath the caramelized goodness was meat so tender you just couldn't believe how it was all possible. The bones were bare with one pull from your teeth.
Sides for this perfect meat included garlic whipped cauliflower and fresh fiddleheads. I just love meat like this so much! I'm so lucky.