Tuesday, April 19, 2011

Pork Spare Ribs Pizza

I love eating ribs.  However, I do not own a barbecue.  My brother does, he lives in a house.  One of the drawbacks of condo living is no grill.  Not allowed on the patio and no space inside the crib.

So this technique of cooking ribs in the oven was developed by me out of necessity.  It is kind of similar to the French method of cooking En Papillote.  The ribs are placed in a pouch of aluminum foil; the pouch holds in the moisture and steams the ribs.  Now I cook my ribs low and slow to achieve a very tender finished product.  If you are not into slow food then this will not be for you.

Laz will not be sharing his spice rub or BBQ sauce recipe.  Some secrets stay with the cook.

No Grill BBQ Pork Spare Ribs

 Were they tender?  Yes!

Tender & Moist

This particular concoction came together as a challenge, by the Lawyer, to get rid of some left over produce in the fridge.  Here’s what I had to work with…

  1. Pork spare ribs.
  2. 1 Spanish onion
  3. Green beans
  4. Iceberg lettuce
  5. Celery root
 What the hell was I gonna make?  How about a pizza?  Great idea.

Pork Spare Ribs Pizza

Pork Spare Ribs, Green Beans, Grilled Onions, Celery Root Mayo Slaw

For the Ribs:
1 rack pork spare ribs
Yellow mustard
Spice rub of choice
BBQ sauce of choice
Liquid smoke

Preheat the oven to 250 F.

Lay out a sheet of aluminum foil, large enough to accommodate the rack of rib, on a work surface.  Pour 1 tbs of liquid smoke on the foil.  Using a brush spread out the liquid smoke to cover most of the foil.

Brush both sides of the rack with yellow mustard.  Generously rub both sides of the rack with the spice rub.  Place the ribs on the foil.  Close the foil around the ribs to make a pouch.  Place on a baking sheet.  Cook in oven for 4 hours.

Remove the pouch from the oven.  Remove the ribs from the pouch.  Discard the pouch.  Place the ribs on the baking sheet.  Glaze the ribs with the BBQ sauce.  Return to the oven.  Cook for 30 minutes.  Glaze the ribs again with the BBQ sauce.  Cook for 30 minutes.

For the Celery Root Mayo:
1 1/2 tbs organic homemade mayo - (or store bought)
1 tbs heavy cream
1 fuji apple - (peeled and cored)
Sea salt
1 Meyer lemon - (juiced)
10 oz celery root - (trimmed & peeled)
White pepper

Using a box grater, grated the apple and celery root finely.

Bring 1 quart of water to the boil.  Add 1 tbs sea salt and the lemon juice.  Boil the grated celery root for 45 seconds.  Remove to a colander and rinse under cold water.  Drain.

In the bowl of a food processor, add the apple, celery root, mayo, and heavy cream.  Process until smooth.  Season with sea salt and white pepper.

That's it for now...till we exchange a few words again...Peace!

18 comments:

  1. I have never heard of making ribs like this...sounds great. I don't see why that method wouldn't make something super tender.

    ReplyDelete
  2. Say What? Laz got no grill! ;) I've never ever ever liked BBQ or pork and always turned my nose up at ribs. Then when I was pregnant {with which kid idr} and craved meat. Come to find out, ribs are frieking awesome!
    Can't believe your not gonna share your rub/sauce. Maybe with a close and personal friend?....... jk. ;)
    I've not yet blogged about my World Famous Red Chile Shredded Chicken Tacos for just that reason.

    ReplyDelete
  3. Steaming the ribs in the foil is such a great idea. They look so amazingly tender.I love ribs that are so fall-off-the-bone that you don't even need to pick them up. Great job incorporating all of the leftover bits and pieces in the fridge to make one delicious pizza!

    ReplyDelete
  4. What a freakin fantastic idea. I hate doing BBQ style cooking inside, so avoid it. But this is brilliant. I love pizza, I love ribs. This is a match made in heaven. Eat with a giant brew I say. :)

    ReplyDelete
  5. Condo living indeed presents a grilling problem. There is one down by the pool I can use, but it sure isn't what I call convenient.
    As a result, I haven't had ribs since I moved in here. Nice to have a recipe to try, secret BBQ sauce or no.
    (Oddly enough, my mother had a lovely sauce...considering we never grilled back then.)

    ReplyDelete
  6. I also live in a condo and can't have a grill. I make do w/a grill pan...and go visit my bro-in-law who has a house ;)! Pizza and rib meat together? My husband would think he'd died and gone to heaven!!

    ReplyDelete
  7. Spoken like any good BBQ connoisseur. We do this method at home even though we have 3- (yes 3!) grills..I don't know how we ended up with so many, but they do come in handy for a party!- I find there's way less chance of the meat overcooking and drying by doing the oven method you mention... As for the pizza- well what can I say? A very creative take on a traditional bbq pizza- absolutely love the slaw on top! Sometime you should try BBQ pork nachos- a favorite with the BBq locals out here and truly delish!

    ReplyDelete
  8. Like you, I also live in an apartment. Love BBQ's but have to wait to be invited. I also cook my ribs very slowly with my own recipe that I keep to myself. Never thought of Pizza, but why not!

    Laz to you and your family I wish you a very Happy Easter.

    ReplyDelete
  9. Secrets keep with the cook! hehe. I don't need a recipe but I wanna get a chance to taste it! It looks so tender and sauce and spice (from color) looks so inviting, comforting, and appetizing!!

    That's so creative to put on a pizza Laz!

    ReplyDelete
  10. Looks delicious, the spare ribs look good enough to eat on its own let alone getting it on the pizza

    ReplyDelete
  11. I like your oven technique, I just throw them in the oven on low when the weather is bad. I think yours look more tender. I like your pizza creation.
    I think I'm going to make some ribs tonight, my girls love them.
    Hope you and your family have a Happy Easter.
    -Gina-

    ReplyDelete
  12. Lazaro I think you just solved my dinner problem! The pizza creation is a Wow! too :)

    ReplyDelete
  13. Hi Laz! I'm happy to be catching up on my blog reading after being away for so long...I missed your blog! I think your way of cooking ribs is pretty brilliant...and that pizza looks fantastic, I love the slaw on top!

    ReplyDelete
  14. What a creative way to use up whats in the fridge...I love the idea "Celery Root Mayo", delightful!

    ReplyDelete
  15. Sometimes you just gotta do what you gotta do, right? Way to not let rules get in the way of your love for a particular food. Pork spare ribs pizza, now that's one of the most unique pizzas I've come across. I don't eat much pork, but hubby would devour this in an instant. For someone who dislikes pizza (hubby), that's saying a lot about the deliciousness of this dish.

    ReplyDelete
  16. This looks so mouthwatering. I love how the ribs fall of the bone. I gotta try Pork Spare Ribs Pizza sometime.

    ReplyDelete
  17. I think this would be perfect with a apple glaze and White wine.

    ReplyDelete

Have Your Say!