Claret and Cobalt Ribs

Ribs

My close friends will tell you I’m a DIEHARD Real Salt Lake fan. It all started witnessing Brian Dunseth score the first home goal for the team at Rice Eccles stadium. Or maybe it was the time they won the 2009 MLS Cup on penalty kicks. Or maybe it was the time they went further in the CONCACAF tournament than any MLS team had ever gone.

The memories with the team go on and on. And it is in honor to those memories that this recipe is created in their team colors.

Happy eating!

5-6 lbs of either short or baby back pork ribs – cut into 3 -4 rib segments
1 Tbs of salt per pound of ribs
Enough water to cover the ribs in a slow cooker
1/2 an onion – sliced

In a slow cooker layer the rib segments, salting each layer as you go.
Cover with water and add the onion.
Cook on highest setting for 2-3 hours
Remove from slow cooker and transfer to the grill, cooking over high heat at least 5 minutes per side.
Move to low heat and slather with BBQ sauce. Let rest over low heat for 5-10 minutes

Blueberry BBQ Sauce (The Cobalt)

10 package of frozen blueberries
1/3 cup balsamic vinegar
3/4 tsp salt
1/3 cup brown sugar
1 Tbs dutch process cocoa powder
1/4 tsp ground mustard
1/4 tsp ground cumin
1/2 tsp smoked paprika

Place all ingredients in a blender or food processor. Process until completely pureed.
In a 2-4 quart saucepan, place over low heat and reduce until thickened (reduce by approximately 1/3rd). Should yield roughly 1 1/2 cups of sauce

The red BBQ Sauce (The Claret)
2 cups of pureed watermelon
1/4 of a medium sweet onion
1/4 cup lemon juice
2 Tbs red wine vinegar
1/4 cup molasses
1/4 cup white sugar
3/4 tsp salt
1/2 tsp ginger
1/4 tsp cayenne pepper
1/4 tsp liquid smoke

Combine all ingredients in a blender or food processor. Process until completely pureed.
In a 2-4 quart saucepan, place over low heat and reduce until thickened (reduce by approximately 2/3rds. Should yield roughly 1 1/2 cups of sauce

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