Last weekend I bought 3 racks of babyback ribs. I decided to try a different kind of Mumbo Jumbo {no-nonsense seasoning} on each rack. So I dusted 1 rack with Mumbo Jumbo EVERYDAY, 1 rack with Mumbo Jumbo JAVA, and 1 rack with Mumbo Jumbo MESA.
I used my favorite braising liquid on each rack and they turned out great! ( Below is recipe for braising liquid and instructions)
RESULTS:
The rack rubbed with EVERYDAY was outstanding, with traditional southern flavors of paprika, brown sugar, and cayenne pepper. I’ve used EVERYDAY on ribs before — so I knew this rack was going to be good.
The rack rubbed with JAVA was really interesting. I’d had JAVA many times on pork tenderloin — but never on ribs. The white wine braising sauce and this coffee-based blend, with thyme and garlic gave the ribs a complex flavor reminiscent of African or Island cuisine. These will wow some people — but may be a bit too “out there” for some folks who are accustomed to more traditional southern flavors. I’ll definitely cook them again.
And finally, the rack rubbed with MESA was outstanding and also a couple people’s favorite (it was a real tough call for me between MESA and EVERYDAY). The smoky flavors of MESA’s smoked Spanish parika, chilean Merken, and sweet sugars proved to be a great combination with the pork.
We paired all 3 varieties with some sauteed okra and a crunchy cole slaw…the verdict: Southern YUM!
NOTE: My wife had not eaten meat in 3 weeks when I sprung this experiment on her. She sampled all of the above and said “WOW!” Since she ended up eating a half rack — I took it as a compliment. I look forward to trying them next time with ELEGANCE. Stay tuned…
Here’s the full recipe and instructions:
Braising Liquid
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hone
- 2 cloves garlic, chopped
Instructions:
Wrap the ribs in aluminum foil. Pour the braising mixture inside the aluminum foil. Cook in oven for 2.5 hours on 250. Remove ribs from oven and pour liquid from foil into pot. Cook (reduce 50%) over medium heat for 10 to 15 minutes until liquid thickens. Place ribs on grill for 30 minutes and brush with braising sauce. Cook for a few minutes on each side to give ribs a nice char. Braise and serve.
Shake…Grill…Enjoy,
Jeremy
