Cooking Methods 2: COMBINATION – Braising and Grilling

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Combination Cooking

Ribs require combination cooking – that is, they need a low, slow start to help the tough connective tissue around the bones to dissolve into delicious and satisfying gelatin, then they need a dry, hot finish to caramelize the surface and give us all those yummy crunchy bits.

What’s more, ribs benefit from a 48 hour brine/ marinade for additional flavor and to help them retain moisture while we’re cooking them – nobody likes a dried out rib! Here is the best method I’ve found for making ribs – a variation on what they USED to do at TGI Friday’s back when it was the best casual restaurant chain in the US (and before it became a red-and-white version of Denny’s).

To really get the southern “feel” going, we’re going to add two sides: fried okra and collard greens.

RECIPES

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Chef Bates’ Ribs

Course Main Course
Cuisine American
Keyword Cooking Methods, Culinary 3

Ingredients

  • 2 whole slabs ribs any cut

Dry Rub:

  • 8 tablespoons light brown sugar tightly packed
  • 1 tablespoons kosher salt
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon onion powder

Braising Liquid:

  • 1 cup apple juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 2 cloves garlic chopped

Instructions

  • Preheat oven to 250 degrees.

Prepare Dry Rub

  • In a bowl, combine all dry rub ingredients and mix well.
  • Place each slab of baby back ribs on a long piece of heavy-duty aluminum foil.
  • Sprinkle each side generously with the dry rub.
  • Pat the dry rub into the meat. Seal aluminum foil package all the way around. Refrigerate the ribs for a minimum of 1 hour or preferably overnight.

Braise:

  • Remove ribs packets from refrigeration one hour before braising. Place each on a half sheet pan.
  • In a microwavable container, combine all braising liquid ingredients. Microwave on high for 1 minute. Allow to cool.
  • Open one end of each foil packet and pour in half of the braising liquid. Tilt the sheet pan in order to equally distribute the braising liquid. Reseal foil.
  • Braise the ribs in the oven for 2 1/2 hours. Carefully remove ribs from oven.
  • Strain braising liquids and meat drippings into a medium sauce pan. Bring the liquid to a simmer and reduce by half or until a thick syrup consistency.
  • Brush the glaze onto the ribs. Place under the oven broiler or on a preheated grill just until the glaze caramelizes. Slice each slab into rib bone portions.
  • Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
  • Serve immediately.
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Tennessee-Style Collard Greens with Smoked Ham Hocks and Bacon

Prep 10 min Cook 60 min Ready 70 min Serves 6
Course Side Dish
Cuisine American
Keyword Cooking Methods, Culinary 3, Southern Regional Cuisine

Ingredients

  • 6 slices of bacon
  • 1 large onion chopped
  • 3 clove garlic minced
  • 2 to matoes chopped
  • 2 smoked ham hocks
  • 1 lb collard greens thoroughly washed, dried, and cut into 2 inch pieces
  • 3 cup chicken broth
  • 1½ tsp red pepper flakes
  • 2 tbsp cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp sea salt or to taste
  • 1 tsp black pepper freshly ground

Instructions

  • Add bacon to a large pot and cook over medium-high heat until crisp. Remove from the pot, crumble, and return to the pot.
  • Add onion and cook until tender, about 5 minutes.
  • Add garlic, and cook until just fragrant.
  • Add collard greens and fry until they start to wilt.
  • Add chicken broth, tomatoes, ham hocks, sea salt, black pepper, red pepper flakes, cider vinegar, and brown sugar
  • Reduce heat to low, cover, and simmer for 45 minutes or until the greens are tender.
  • Taste and adjust salt and pepper.
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Fried Okra

Course Side Dish
Cuisine American
Keyword Cooking Methods, Culinary 3

Ingredients

  • 10 pods okra sliced in 1/4 inch rounds
  • 1 egg beaten
  • 1 cup cornmeal
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup vegetable oil

Instructions

  • In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
  • Heat oil in a large skillet over medium-high heat.
  • Dredge okra in cornmeal mixture, coating evenly.
  • Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden.
  • Drain, season, and serve.