The Perfect Ribs

Okay, so without futher ado, here is my best shot at making it as a BBQ guy. My buddy Dave ate these things for an hour straight, it was amazing. But I'm seriously, this is the third pass at this sauce for me, coupled with solid cooking fundementals, and then taken to 11. I think I had 4 or 5 people say that they were the best ribs that they had ever had. Ribs are fairly common, this is paleo, so that is a huge compliment. I used 10-11p of pork spare ribs for this recipe.

The Marinade: Water
Be virtuous in all that you do. Strive for 11. If you are going to make a sweet painting, you prime the canvas. So too when you are setting out for a master piece on the pork canvas of life, you must prime your carcas. Here is how you do it: brine.

Take about 3q+ of water and add 1/4c of rock salt to it. Now, the rules of saturation and dissolution will dominate this step, so if you want to remain sane while waiting for the salt to dissolve, you must heat water gently until the salt is suspended in the solution. This gives you a great opprotunity to add a couple bay leaves, full peppercorns, and olive oil to the water. Heat until salt crystals are completely dissolved. Remove from heat. Submerge ribs in water for at least 8 hours. This is what we call brining, its a water based marinade that, via osmosis (the absorption of liquid through membranes), a more tender piece of meat is created.

The Grill
This is no small part. Ideally the grill should be a charcol or a straight oak-log grill. Seriously guys, propane will not do what is intended for this dish. I made Drew, Dave and the Ninos drive almost 2/3 of a mile to get charcol for this one (each way!!!!!). If you want the same taste, you need to add crushed oregano, double the cumin, cut the vinegar, and somehow add a citrus to the water marinade at the end. Just get a charcol grill.

The Cooking
Cook on Weber, covered, with good smoke flow, no visible flames, for 45 minutes per side. Rotate positions as needed for uniformity. Baste in the sauce after cooking each side.

The Sauce
Um, this one will turn heads. Add 4+T tamarind to 1+T dijion mustard, a small amount of chipotle oil or powdered chipotle pepper, also add a decent amount of dehydrated onion, 1t granulated garlic, chili-garlic sauce, 1/2t stale black pepper, salt TT, a few T of apple cider vineager, 1/2t cumin. Sprimkle with cinnamon. Thin out with olive oil. Seriously, thin that shit out.

This is the second serious point in this sauce though: TT means: To Taste. + means: around this amount, maybe more, taste then add. Decent amount: go heavy until you think its too much. A few means: 1+TT. Seriously.

The Parting Words
I actually got text messages about these ribs. Thats pretty amazing since I cooked them and was there when they were served fresh.