Ribs Ala Cathy

On BBQ day, we usually visit with folks when they come to pick up their Que and we sip a little wine and I usually cook something to snack on.  As it worked out, I had a slab of spare ribs I wanted to get out of the freezer and Cathy, over at Wives With Knives, had posted her recipe for Honey Glazed Baby Back Ribs the day before. 

The glaze sounded very good and, while Cathy cooked hers in the oven, I wanted to try it in the smoker.  Please head over to her site for the recipe and good shots.  I followed the recipe as written with one change – the only sherry I had was Harvey’s Bristol Crème and I used a 50/50 blend of it and Sauvignon Blanc wine (I was afraid it might be sweeter than regular sherry).  I smoked the ribs bare at 245* for about four hours, then began applying the glaze to both sides.  Here is the finished product:

There were ten of us who sampled them and they got a thumbs up review from everyone.  I also cooked a slab of baby backs with my rub and this glaze and I’m anxious to see if they worked well together.  I will definitely use this again, especially if it works with my rub, but I’ll change a few things to make it work better on the open grates in the smoker

First is to salt the ribs, if no rub is used, as there wasn’t enough in the glaze for us. To make the glaze, I’ll puree it all and reduce it more to make it thicker as it wanted to run off the meat and the open grate of the smoker didn’t retain it like a pan in the oven.  While it had lots of pepper heat in the pan, there wasn’t quite enough on the finished ribs, which may be the adhering issue but when I added a little dab of the leftover glaze to them, they were perfect.  So next time, I’ll be sure I have extra to add before slicing if needed, maybe some un-pureed as the onion chunks give it good curb appeal – Cathy advised she always made extra as well.

Several folks commented that it would be good on many other things, even as a salad dressing.

In her post, Cathy said “This is definitely a recipe that I want to share” and I know ten people who are glad she did.  Thanks Cathy for your timely recipe and maybe you should make and sell at the farmers market – have you tried in on your nuts J?

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago: Blogger Brunch Leftovers & Blogger Party

Two years ago:  May’s BBQ Day

Larry