For Z’s first Father’s Day, he chose what we were having for dinner, and came up with ribs. I wanted to give him the best possible ribs out there, so I found a recipe for Tyler’s Ultimate Ribs. I forget what his cooking show is called (probably Tyler’s Ultimate?) but the stuff he comes up with is just ridiculous. And ridiculously good. So I went with his recipe.
Only, problems arose when it came down to actually making the ribs, wherein I discovered I was missing like half of the ingredients I needed. I don’t know where my head has been lately, I genuinely made a list with everything I needed, but somehow came up seriously lacking.
That being said, it did come together in the end. So I’ll put out the actually recipe I used (as I frantically tried to make up for what was missing.)
Lauren’s Take on Tyler’s Ultimate Ribs
2 slabs baby back ribs (about 3 pounds)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 bacon slices
4 sprigs fresh thyme
3 smashed garlic cloves
1/2 cup ketchup and 1 cup tomatoes
1/4 cup white sugar
1 cup chopped peaches
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika
Special equipment: Kitchen twine
Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
Making the sauce is super involved. You start by wrapping the bacon around the thyme and tying it up, then cook over medium heat in oil for 3-4 minutes.
Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you’re ready to eat.
When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. While the original recipe is probably better, I’d say mine turned out okay.
Also on the menu was sweet potato fries and garlic sauce. Also called Toum bi Zeit, this sauce is made by crushing 6 cloves of garlic with a tsp of sea salt (this would have been so much easier with a mortar and pestle, but I used my garlic smusher and the back of a spoon). Add 1/3 cup olive oil slowly while beating it in. Then add 1/2 cup of Greek yogurt.
For greens, I made a tart kale salad. I am so into kale right now. I thought it was a pretentious health-food thing, but I tried it recently and it is really tasty! It makes it into a lot of my salads now. This is made with a granny smith apple cut into matchsticks. The sauce is one minced clove of garlic, a 1/3 of a cup of raspberry red wine vinegar, 1/4 cup of olive oil and a tbsp of Dijon mustard. Then dig in – this meal got rave reviews from a proud father.
Word of the day:
Sanctity: sacred or hallowed character: the inviolable sanctity of the temple