Wednesday, February 19, 2014

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Beer Braised Baby Backs and Home Fried Onion Loaf

You may not realize it, but baby back ribs are a perfect meal to prepare for dinner, even when you plan on spending a busy day out and about running errands, chauffeuring the kids or just tearing up the mall.  While we all probably agree that ribs of all types are at their best when slowly smoked over a stoked fire for the better part of a day, they are also delicious when cooked low and slow in a crock pot or sealed in a foil packet and braised in some beer right inside your oven.

Beer Braised Baby Backs
1 rack baby back ribs
1/2 warm beer
pork dry rub
favorite BBQ sauce

Preheat the oven to a low 275 - 300 degrees. Cover a heavy duty shallow rimmed baking sheet with foil (for easy clean up) and place the ribs on the sheet.  Massage a liberal seasoning of pork rub into the ribs. Pour over about 1/2 beer, massage the ribs again and add more dry rub as necessary.  Brush on a layer of your favorite BBQ sauce and tightly cover the entire baking pan with foil.  Cook for about 3-4 hours, without opening the oven or sneaking a peek at the ribs.  After 3-4 hours remove the baking sheet, turn the broiler to high, take off top piece of aluminum foil and brush ribs with another coating of BBQ sauce.  Place the ribs under the broiler for just a few minutes to develop some caramelization and a few crunchy bits.  Enjoy with extra sauce on the side.  

In my opinion, there is not a more desirable accompaniment to ribs than an onion ring.  However, the onion ring is only made more perfect when transformed into a loaf and served with the zesty dipping sauce.  


Onion Loaf (mini version, serves 2)
1 onion sliced into rings
2 eggs
3/4 cup milk
1 teaspoon salt
1 cup of Bisquick mix

Preheat fryer oil to 375 degrees. Preheat oven to 400 degree. In a large mix bowl or even a giant zip lock bag, combine eggs, milk and salt and add onions.  Stir or shake to cover and let sit for about 15 min to 1/2 hour.  Coat onions in Bisquick mix by placing in a large zip lock bag and thoroughly shaking Bisquick and onions together.  Deep fry onions until golden brown.  Drain well and season with a little salt.  Place onion rings in a small (mini) loaf pan and firmly form in the loaf shape, but do not press down. Bake in the oven for 15 minutes and turn out onto a plate to reveal a deliciously, crispy onion loaf. 

Onion Loaf Dipping Sauce
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon horseradish
dash hot sauce
sprinkling of seasoning salt

Combine all ingredients together in a mixing bowl.  Place in the refrigerator for at least 1 hour before serving to give flavors a change to combine.  Serve in individual little dipping bowls and garnish with another sprinkle of seasoning salt.  Fabulous with fries too!!!       
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