Beef Ribs. For me, the very mention of this wonderful finger food immediately conjures up memories of the massive wood fired pits I became accustomed to in Texas. Those BBQ places that actually had ribs on the menu were few and far between, but they were invariably my favorite places to eat. Brisket is great, but for me ribs are far more succulent and I was there for the grease-covered jaw gloriousness of the affair.
Sure, you can be completely civil and eat ribs with a knife and a fork, but where’s the fun in that? Part of the experience with bone-in foods is the sheer joy of foregoing the flatware and getting down and dirty with your meal. It’s just fun! The kids love it too, and there’s always room for a few chuckles and good-natured ribbing (pardon the pun) about messy faces and lack of manners.
While I usually smoke or grill my ribs, this particular version was made in the oven with a balsamic dressing. The flavors are amazing, the meat it fall-off-the-bone tender, juicy and absolutely sumptuous. I don’t think I could have done better in my smoker, and the flavor that the balsamic vinaigrette adds to the beef is both subtle and stunning at the same time. This is a definite keeper.
Are you a fan of the K.C. Style, sauce covered ribs or, spicier Louisiana style? If you’re like me, sauce just covers the flavor, but we’ve all got different tastes. What are yours?
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