June 28, 2007

BBQ Ribs with Caramelized Onions and Lemon

I can't pinpoint it, but I remember these onions and lemons along with ribs being cooked somewhere, somehow, as I was growing up. I tried it myself a few weeks ago and it was fantastic. Slow cooking the ribs makes them fall-off-the-bone tender. This recipe is really kind of fool-proof.

Hints:

The combination of the slow cooked, caramelized onion and lemon is unbelievable with the BBQ sauce. Make sure there is enough sauce to make it worth the onion's and lemon's while.

A sprig or two of rosemary put on the grill either near the ribs or directly on the coals is a pretty nice addition. Another branch will made a fragrant garnish on the platter, for your touch of green.

1. Take a couple of slabs of ribs, whatever kind you like, and marinate them in your favorite BBQ sauce for two days to a week.

At Least Six Hours Before the Meal (the night before works quite well):

Note: Precision in quantities is not an issue here.

1. Preheat the oven to 2oo degrees, with a rack in the center.

2. Slice 6-10 big onions of any color into medium-thin rounds.

3. Slice 3-4 lemons into very thin rounds.

4. Pour some olive oil into the bottom of a sided cook sheet or a hotel pan.

5. Lay 3/4 of the onions and 3/4 of the lemons into the pan.

6. Put the ribs on top of the onions and lemons.

7. Lay the remaining onions and lemons on top of the ribs.

8. Spray a big sheet of aluminum foil with non-stick oil stuff and cover the tray, making a tent/dome of the foil so that it isn't pressing down on the ingredients; seal the edges tightly to keep moisture in.

9. Put the loaded tray onto the oven's center rack and go away for a long time. Maybe you should just go to bed now.

In the morning (or a couple of hours before the meal):

1. Remove the ribs from the oven and set aside.

2. Prepare you other dishes.

3. Light the grill.

4. Carefully remove the foil from the rib pan and put the ribs on a platter, gently brushing off most of the clinging onions and lemons; put the pan with the onions and lemons into a low oven to warm them up, if they need it.

5. When the coals are white and ready to go, put the ribs on.

6. Grill the ribs for a few minutes on both sides, just long enough to mark them and give them a nice caramelization.

7. Just before removing the ribs from the grill sprinkle a moderate amount of onion and lemon on top of the meat.

8. Put the remaining onions and lemons on the platter, then put the grilled ribs on top of that.

9. Serve.


2 comments:

Lisa your cousin said...

Hi Cousin!
Gee, it's been way too long since I checked this great site. I have a recipe from Mamaw that had ribs covered in a bbq sauce with ketchup, other ingreds, and celery seed. When the ribs were cooked in the oven for a while, you'd pull them out, cover them with the sauce, and then put an onion and a lemon slice on top. The ribs were then rtnd to the oven for a bit to carmelize. I'll try your recipe, it sounds so good. Let me know if you want me to send Mamaw's recipe. It was one of my mom's faves from Mamaw. Love you, Lisa

Ms Unseen/MsF/Redlotusblossom said...

Ah-ha! I knew I'd had some ribs with cooked onions on them! Do you have Mamaw's recipe laying around? Do you want to post it up here? I'd love to try it.