Monday, August 2, 2010

Baby Back Rib Chili

Yes now that my season is done I get to make some dinners for Jason and I. My parents came this weekend with some food for us and happened to bring a small slab of ribs. We were not sure what to do until we came across the idea of rib chili. Here is the recipe I came up with, a variation of several different recipes Jason found.

1 or 2 slabs baby back ribs, seasoned with salt and pepper
1/2 lb ground beef
2 large white onions
1 large bunch celery
2 jalapeno diced
1/4 or so of a bottle of beer
1/4 cup or so olive oil
14 fresh plum tomatoes (2 cans (28 ounces) whole tomatoes)
1 can (28 ounces) tomato sauce
2 cans (14.5 oz) kidney beans, (pureed if you like)
1 can (14.5 oz) black beans
1 palmful cocoa powder, or 3 to 4 ounces chocolate syrup
1 palmful chili powder
1 teaspoon each salt and pepper
1/2 teaspoon cinnamon
2 teaspoons brown sugar
8 to 10 shakes Worcestershire sauce

1. Partially precook ribs in a 450-degree oven for 45 minutes. Meanwhile, brown ground beef and remove from pan. Sauté the onions, celery, and jalapeno in olive oil for 10 minutes. Add the remaining ingredients. Cook for a half hour or so, then remove the ribs from the oven, pour off the grease, cut them into two-rib sections, deglaze pan with beer and add ribs and pan juices to pot.
2. Cook over medium heat for several hours, scraping up anything that sticks to the sides. After a couple of hours, you should be able to easily remove the bones from the ribs using tongs. Serve.

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