This recipe is a slow poached rib recipe with the seasonings that are normally incorporated into a dry rub in the poaching liquid, creating simple and succulent ribs!
4 Spanish onions, chopped
12-15 cloves of garlic, chopped
2 teaspoons cayenne pepper
2 teaspoons paprika
3 teaspoons mustard Seeds
1-2 sprigs of fresh thyme
2 fresh bay leaves
2 teaspoons peppercorns
4 pounds St Louis ribs (specially cut spare ribs)
In a large soup pan filled with water, place, onions, garlic and seasoning sand bring to just before simmer. Add the spareribs to the pan of water and slow poach for about 3 hours or until meat begins to slide of the bone. Allow ribs to cool in the poaching liquid. The seasonings in the poaching water can be altered according to taste. Grill the ribs slathering the Bourbon BBQ sauce all over them as they grill and after.
*Recipe Property of Polo Dobkins