Jayne & Carlos
Rivera

We learned about Shared Beat when our dear friend and medical colleague, Dr. Ellen Sutherland Freeman, participated in a lifechanging Mission Trip to Guatemala.  She came back with stories about the wonderful children and parents she met there, and their gratitude for the much-needed basic medical care supplied by Shared Beat.  More importantly, Shared Beat also sponsors locals to become healthcare workers in their own community.  We are in the midst of a pandemic, and in the U.S.A. we know that better days lay ahead of us.  But the poor of Guatemala do not have that hope.  Let us share the many blessings God has bestowed upon us with these less fortunate children.  Please DONATE to Shared Beat by voting for our recipe.  Thank you and God Bless.

Carlos’ Clay Pot Ribs

This recipe is more about the technique to achieve totally delicious, fall-off-the-bone baby back ribs, than about the actual rub/mop.  Everyone has their own favorite BBQ sauce and ours is based on the use of Guys’ Seasoning, a longtime Texas favorite.  https://guysseasoning.com/.  This is not a labor-intensive recipe, BUT ideally you want to start preparing this dish at least 48 hrs before you are planning to enjoy your ribs.  How many racks of lean pork baby back ribs should you buy?  A full rack is about 18-20 inches long, and will feed one hungry individual.  A half rack will work just fine for a person whose appetite includes the potato salad, cole slaw, and beans.  The “mop” or sauce for the ribs can also be used as gravy for the meal.  This recipe makes about 4 cups of mop, and can easily be doubled.  The key to the slow cooking goodness is a large clay pot.  We use a Römertopf Classic Series Clay Baker.  It is a roaster that works without added oil and keeps the meat incredibly moist. 

Ingredients

• 4 or 5 full racks of lean pork baby back ribs, cut into 8-10 inch lengths
• 4 cloves of garlic
• 1 medium yellow onion
• 2 TBLS butter, vegetable shortening or olive oil
• 2 TBLS Guys’ Seasoning (or your favorite dry BBQ rub)
• 2 TBLS brown sugar
• 1 TBLS chili powder
• 1 TBLS dry mustard
• 2 cups water
• 1 cup your favorite beer
• 1 cup ketchup
• 1/3 cup Worcestershire sauce

1. Finely puree garlic and onion in a food processor.  Melt butter in medium sauce pan.  Sauté onion/garlic mixture on low heat for 8-10 minutes until translucent.
2. Mix Guys’ Seasoning, brown sugar, chili powder and mustard in a large bowl or measuring cup.  Slowly add water, mixing to avoid lumps.  Add beer, ketchup and Worcestershire sauce, mixing well. 
3. Add liquid mixture to onion/garlic mixture, stir and bring to a boil.  Turn down heat and simmer mixture for 20 minutes, stirring occasionally.
4. Rinse and dry half racks of ribs.  Place on cooking rack or baking sheet.  Lengthwise, score rib pieces with a fork on both sides.
5. Lightly season both sides of each half rack with Guy’s Seasoning.  Massage into meat.  Pour about 1/8 cup of mop onto the meaty side of each rack.  Place all racks into large plastic bags, removing excess air before sealing, and refrigerate for minimum 36-48 hrs.  Refrigerate remaining mop separately.
6. On the day you plan to enjoy your ribs, soak your clay pot in water for 15-30 minutes.  Set your oven temperature to 195 degrees.  Stack your ribs in the clay pot giving the pieces adequate space (to socially distance).  Cover and place in oven for at least 6 hrs.
7. Remove ribs from oven.  Strain about 1/2 cup of the liquid remaining in the bottom of the clay pot.  Rewarm your mop and add the strained liquid to the sauce. 
8. Turn your gas grill to medium-low and grill your baby back ribs for 15-20 minutes, just long enough to give them traditional BBQ grill marks.
9. Enjoy your ribs with an extra splash of mop.  Wear at least two napkins.