I’m not sure how many of you have Netflix – but it’s pretty awesome! It’s nice just being able to use the time I do have to watch TV to have it be all stuff I want to watch. They also have some pretty cool original shows as well.
Well – this holiday season Netflix and Celebrity Chef Curtis Stone have paired up to make some holiday recipes that are inspired by the shows they have. I decided to cook up Freddy’s Sticky Sauce BBQ Ribs from Freddy’s BBQ Joint on House of Cards.
You start off with this spice rub – which was easy enough to put together and everything was already in my cupboard: brown sugar, paprika, salt, pepper, cumin and cayenne pepper. Actually – I didn’t have cayenne so I used red pepper flakes instead – still good.
Curtis’ recipe calls for 3-4 racks – I live in a 2-person family – and just went quick and easy with one rack of ribs. This was also my first foray into making ribs – so I figured I would start small as well.
Look at this – it took up my whole counter just for the BBQ Sauce!!! I was a little nervous!
After cooking it down for 30 minutes though – it turned into this ooey gooey delicious sticky sweet bbq sauce! Good stuff!
I baked my ribs because I wasn’t confident in the charcoal grill running for 3 hours – and yes – I ruined a pan! Well – maybe not – it’s soaking now – so we’ll see how it looks tomorrow.
The finished product was delicious! I was shocked at how good they were knowing that I made them!
The nice thing is that with Netflix – I can take my tv anywhere – from my living room to my kitchen and anywhere else – so my shows can go with me – rather than just being stuck on the couch! I was watching some Discovery Channel shows while making dinner last night! I love those prison shows – no idea why!?!
Plus – this holiday recipe is great since we’re a small family – we can have something we like much better than turkey this Thanksgiving – I don’t even think Larry will mind having it two weeks in a row!
The other cool thing about Netflix is that I can watch some of the classics like 50 First Dates or Jackass while I’m baking ribs for 2 hours! Whatever my little heart desires (or my husband’s brain) I can pull up and watch right then and there – no going to the video store or searching the DVR. Woohoo! Jackass and Ribs this Thanksgiving sounds like a plan to me!
So what movie would you watch on Netflix while your bird is cooking this Thanksgiving? Be sure to check out Curtis Stone’s recipe for the ribs below as well!
Check out Netflix – and you can also find them all over Social Media:
Freddy’s Sticky Saucy Barbecued Ribs
Prep Time: 5 hours (includes marinating time)
Cook Time: 4 1/2 hours (for barbecued ribs) or 2 1/2 hours (for oven-baked ribs)
Make-Ahead: The barbecue sauce can be made up to 2 weeks ahead, cooled, covered, and refrigerated; reheat before using.
1/4 cup packed light brown sugar
3 tablespoons sweet paprika
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 yellow onion, chopped
3 garlic cloves, finely chopped
1 teaspoon smoked paprika
1/2 cup whiskey
1 1/4 cups cider vinegar
2 cups reduced-sodium chicken broth
1 1/2 cups ketchup
1 cup honey
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 racks pork baby back ribs (2 1/2-pounds each)
3/4 cup cider vinegar
Optional Special Equipment to Barbecue the Ribs:
One 13 × 9-inch (or larger) disposable aluminum foil pan
3 cups hickory wood chips, soaked in cold water to cover for 1 hour
Clean spray bottle
To prepare the spice rub:
- The day before you cook the ribs, make the spice rub. In a medium bowl, mix the brown sugar, paprika, black pepper, salt, cayenne pepper, and cumin together. Place the ribs on 2 large baking sheets and rub the ribs all over with the spice mixture. Cover and refrigerate for at least 4 hours and up to 24 hours.
Meanwhile, to make the barbecue sauce:
- In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring often, for about 5 minutes, or until tender. Stir in the garlic and cook for about 3 minutes, or until the garlic is tender.
- Stir in the paprika, then stir in the whisky and vinegar, bring just to a simmer, and simmer for 3 minutes. Stir in the broth, ketchup, honey, Worcestershire sauce, mustard, salt, black pepper, and cayenne. Bring the sauce to a simmer over high heat. Reduce the heat to medium-low and simmer uncovered, stirring often to prevent scorching, for about 30 minutes, or until the sauce reduces and thickens slightly. Remove from the heat.
To barbecue the ribs:
- Prepare an outdoor grill for low cooking over indirect heat: For a gas grill, place the foil pan over one or two unlit burners and half-fill the pan with water. Turn on the remaining burner(s) and heat the grill to 300°F. Spread 1 cup of the drained wood chips on a piece of heavy-duty aluminum foil. Place the foil directly on the lit burner and wait until the chips are smoking before you add the ribs to the grill.
- For a charcoal grill, place the foil pan on the charcoal grate on one side of the grill and half-fill the pan with water. Build a charcoal fire on the other side and let it burn until the coals are covered with white ash and you can hold your hand just above the cooking grate for 4 to 5 seconds. (To check the temperature more accurately, cover the grill and drop a long-stemmed metal candy thermometer through the top vent; it should register about 300°F.) Sprinkle 1 cup of the drained wood chips over the coals.
- Combine the vinegar and 3/4 cup water in the spray bottle. Season the ribs with the salt. Place the ribs on the cooking grate over the water-filled pan. (Don’t worry if the ribs extend over the pan, as the pan will still catch the majority of the dripping juices.) Grill, with the lid closed, turning the ribs over and spraying them every 45 minutes or so with the vinegar mixture, adding another cup of drained wood chips at the same intervals, for about 3 hours, or until the meat is just tender. For a charcoal grill, you will need to add 12 ignited charcoal briquettes (or the equivalent in hardwood charcoal) to the fire along with the chips every 45 minutes to maintain the grill temperature. (Light the charcoal in a chimney starter on a fire-safe surface, or use a small portable grill or hibachi.) For either grill, do not add more wood chips after the 1 hour and 30 minute point, as too much smoke will give the ribs a bitter flavor.
- Once the ribs are tender, begin brushing them lightly with the barbecue sauce every few minutes or so, allowing the sauce to set before applying the next coat. Continue brushing the ribs with the sauce, turning occasionally, for about 30 minutes, or until the meat has shrunk from the ends of the bones. Transfer the ribs to a carving board and let rest for 5 minutes.
Alternatively, to bake the ribs:
- Position the racks in the center and upper third of the oven and preheat the oven to 375°F. Cover the ribs on the baking sheets with foil. Bake the ribs, rotating the baking sheets and basting the ribs after the first 45 minutes, and recovering them with foil, for 1 1/2 hours, or until the ribs are tender and the meat has shrunk from the ends of the bones.
- Uncover the ribs, baste them with the barbecue sauce and continue baking for 10 minutes, brushing them lightly with the barbecue sauce every few minutes or so, allowing the sauce to set before applying the next coat.
- Using a large sharp knife, cut the racks into individual ribs. Arrange the ribs on a platter and serve with the remaining sauce on the side.