Louisiana Barbecue Ribs
|Country style ribs/Baby back loin ribs||2 1⁄2 Pound|
|Sliced bacon||3 1⁄2 Tablespoon, minced|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Bottled chili sauce||1 1⁄2 Cup (24 tbs)|
|Honey||1 1⁄4 Cup (20 tbs)|
|Chopped pecans||3⁄4 Cup (12 tbs) (Dry Roasted)|
|Orange juice||5 Tablespoon|
|Lemon juice||2 Tablespoon|
|Minced garlic||2 Teaspoon|
|Tabasco sauce||1 Teaspoon|
|Unsalted butter||4 Tablespoon|
Adjust rack about 6 inches from heat source; preheat broiler.
If using loin ribs, cut ribs into 2-rib pieces.
Place ribs in a roasting pan in single layer and sprinkle generously and evenly on both sides with Pork and Veal Magic (use a total of about 4 teaspoons), pressing it in with your fingers.
Broil ribs until well browned on all sides, about 15 minutes, turning as needed.
Reserve in roasting pan.
Meanwhile, in a 2-quart saucepan, fry bacon over high heat until crisp.
Stir in onions, cover pan and cook until onions are dark brown but not burned, 8 to 10 minutes, stirring often.
Stir in the remaining Pork and Veal Magic and cook about 1 minute more, stirring often.
Remove from heat and reserve.
Place 3 cups of the stock in 4-quart saucepan; cover pan and bring stock to a boil over high heat.
Add the reserved broiled ribs to stock (set aside roasting pan with drippings still in it).
Recover saucepan; cook 10 minutes, stirring occasionally.
Remove pan from heat and ladle 2 cups of the stock into roasting pan with drippings.
Set aside saucepan containing ribs and any of the remaining stock.
Stir drippings in roasting pan well to dissolve all browned bits.
Return saucepan with bacon-onion mixture to high heat.
Stir in chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic and Tabasco sauce.
Then add stock-drippings mixture from roasting pan to bacon mixture and bring to a boil; reduce heat to low.
Remove orange and lemon rinds.
Cook, stirring, about 15 minutes more to let flavors blend.
Add butter and stir until melted; remove from heat.
Pour mixture in batches into blender or food processor fitted with metal blade; process just until pecans and bacon are finely chopped, 10 to 20 seconds.
Add processed sauce to saucepan containing ribs.
Increase heat to high and bring to a boil.
Reduce heat to very low and simmer 10 minutes, stirring occasionally.
If ribs are not tender, add additional stock to keep sauce at proper consistency and cook until fork-tender