Growing up in a traditional Italian home my mom cooked nearly every night for all 7 of us. Having only raised two, I honestly can’t imagine how much work it was for her to cook for 5 children, 4 of them being very hungry boys. I am not certain she really liked to cook, so when she got a Friday or Saturday night off it was a total treat for her. And when Mama’s happy everybody is happy! Dining out in our household meant one of two things: Chrone’s for pizza or Chu Dynasty for Chinese.
My dad adored Asian food and I am certain my love for the same came from him. It certainly wasn’t any kind of food that was ever prepared in my mom’s kitchen, so going to Chu Dynasty on route 22 was always pure delight. Dad always ordered “family style” from column A and column B. Everything from wonton soup to lobster cantonese and always, always, always spareribs (or as we joked “spare-libs”). Those were his favorites. The ribs, as I recall, were always meaty, juicy and falling off the bone….and an odd shade of red. How did they make them?
Time to dip into the sauce. Many years ago I became familiar with the Butcher Block brand when I tried their teriyaki sauce. It is better than homemade with simple ingredients like sugar, soy sauce, water, fresh garlic and fresh ginger. It is delicious and convenient and has been the secret ingredient in a number of my recipe contests wins. Check out the Harley Davidson motorcycle I won using the sauce in a salad dressing. Trust me it is the sauce that is the winner.
It only takes 4 simple ingredients.
[recipe title=”Baby Back Ribs”]
–as many slabs as you need (no trimming necessary)
kosher salt and freshly ground black pepper
Butcher Block Rib Sauce
Heat oven to 500F. Fill a roasting pan (I used my oven broiler pan) with 1/2-inch of water. Place a rack on the pan. Season ribs generously with salt and pepper; place on rack. Cover the ribs with heavy duty foil, forming a tent so the foil isn’t touching the ribs and seal the foil tightly around the edge of the pan. Place in hot oven for 1 hour. Cool in tented foil for 1 hour. Remove from pan, wrap in foil and chill until ready to grill. Grill ribs, over medium heat, turning and basting with rib sauce, until hot and glazed. Be careful as the meat will be falling off the bone….YUM![/recipe]
Just for fun I also used the rib sauce to candy some bacon. All I did was dice 6 slices of bacon, cooked it until it was crisp (draining the grease as needed) and then added 1 tablespoon of rib sauce to the pan, stirring until the bacon was glazed. It was a big hit on top of these sliders which I also glazed with the rib sauce.
I hope I have inspired you today to make some food memories with your family and maybe even a recipe contest winner. If you would like to try any of the Butcher Block products you can order them on-line at www.butcherblocksauces.com or you can give them a call at 1-617-269-1105. I imagine if you are lucky enough to live in the Boston area you can pick them up in your local grocery store. And if you are feeling lucky then please leave a comment so I can enter you into today’s give away sponsored by Butcher Block. What fun it would be to win a prize pack of these delicious sauces. Good luck.