The
basic components of a marinade: acid (vinegar), oil,
and herbs
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Ribs are a good choice for grilling, a dry-heat method
of cooking, because they come from an area of the pig
where the muscles aren't used much. They don't have
much
connective
tissue
but do have a fair amount of
fat
.
This recipe uses a marinade to spice up the ribs.
Marinades
usually consist of three things: acid, oil, and
herbs. Here, olive oil, vinegar, and cayenne and chili
peppers are used to add flavor.
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Recipe
Conversions
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CAUTION
When handling raw meat, make sure you wash your hands,
and any surfaces and utensils the meat has touched, thoroughly
and often! Raw meat contains lots of infectious bacteria
that can make you very ill!
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What
Do I Need?
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For
the marinade:
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Did
You Know?
The word
Cajun
is the slang word for
Acadian.
The Acadians were French-speaking people who
migrated to southern Louisiana from Nova Scotia in the 18th
century. They prepared food from locally available ingredients,
spicing it up with lots of pepper, and usually cooked everything
in one pot.
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•
1/2
cup olive oil
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3
tablespoons brown sugar
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•
1/4
cup vinegar
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1/4
cup
scallions,
diced fine
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1
tablespoon cayene pepper
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1
tablespoon
chili
powder
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2
pounds pork ribs
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a
large plastic container for marinating meat
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a
charcoal grill
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wood
chips
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charcoal
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matches
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a
sharp paring knife
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tongs
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a
marinade brush
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a
kitchen timer
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a
meat thermometer
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a
plate
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What
Do I Do
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1.
Mix
together the first six ingredients and set aside.
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Tip
Bones in meat contribute to flavor. Make sure the ribs you
buy are not baby-back ribs. The bones in baby-back ribs are
smaller and won't add as much flavor.
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2.
Trim
any excess fat from the ribs with a sharp paring knife, and
poke small holes in the surface of the meat.
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Tip
Make sure not to poke too many holes or make the holes too big.
While holes allow more marinade to seep in, they also cause
the meat to lose moisture.
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3.
Place
meat in tupperware and pour marinade over it. Seal container
tightly and place in refrigerator for at least 2 hours, preferably
overnight (8 hours).
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Did
You Know?
There is sugar in this marinade, one of the ingredients needed
to trigger the
Maillard
reaction
. This reaction adds more flavor to the meat.
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4.
Prepare
coals per package instructions. When they have become grey and
hot, place the ribs on the grill. If the grill is sticky, greasing
it with olive oil before cooking may help.
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Tip
Try to get charcoal that is either charred wood or natural
briquets. Composition briquets have bad-tasting chemicals
that are transferred through the smoke to the surface of the
meat.
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5.
Set
your timer for 30 minutes. Test the meat as it cooks by inserting
the thermometer into the thickest part of the meat and waiting
for several minutes until you get a consistent reading.
Watch
the meat darken on the outside and smell it as it cooks—it
begins to smell after a few moments when the outside temperature
reaches 260° F, and the
Maillard
reaction
occurs.
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CAUTION
Don't use the marinade as a sauce! The marinade contains infectious
bacteria from the raw meat that can make you very ill!
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6.
Cook
until well done—no pink flesh, and a meat thermometer
inserted into the thickest part reads 165° F. This should
take about 1 hour.
7.
Remove from grill and let stand for 10 to 15 minutes, since
the meat inside has a high temperature and will continue to
cook.
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Tip
Letting the ribs sit, or "rest," for a few minutes
after cooking allows the heat in the bones to continue cooking
the meat.
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Share
& Discuss
What
is your favorite marinade?
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