Waffles and Ribs
- Level: Intermediate
- Yield: 4 servings
- Total: 3 hr 50 min (includes resting time)
- Active: 35 min
Ingredients
Nonstick cooking spray, for the waffle iron
24 ounces Waffle Batter, recipe follows
1 slab cooked Barbecue Ribs, recipe follows, heated (see Cook's Note)
8 tablespoons whipped butter, or to taste
4 teaspoons powdered sugar
Your favorite maple syrup, for drizzling
Your favorite BBQ sauce, for serving
Waffle Batter:
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
1 rounded tablespoon granulated sugar
1/2 teaspoon kosher salt
2 1/4 cups milk
1/3 cup (5 tablespoons plus 1 teaspoon) melted butter
1 teaspoon vanilla extract
3 eggs
Rib Rub:
1/2 cup light or dark brown sugar
1/4 cup granulated sugar
1 tablespoon granulated garlic
1 teaspoon crushed dried oregano
1 teaspoon freshly ground pepper
1 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon cayenne pepper
1/2 teaspoon dark chili powder
1/4 teaspoon ground coriander
Ribs:
One 1.75- to 2-pound slab baby-back pork ribs
1 cup your favorite barbecue sauce
Directions
- Preheat a waffle iron. Spray irons with nonstick spray. Ladle in waffle batter, close the iron and let cook until the waffle has turned a nice golden brown with a crispy exterior and fluffy interior, 3 to 3 1/2 minutes.
- Cut rib slab into individual rib pieces.
- Liberally butter your waffle and sprinkle with powdered sugar. Top the waffle with 3 or 4 ribs. We like to stack them for an impressive presentation. Serve with your favorite syrup and extra BBQ sauce.
Waffle Batter:
- Combine flour, baking powder, granulated sugar and salt in a bowl. (Be sure the baking powder is well incorporated to give the waffles fluffiness.) Combine milk, butter, vanilla and eggs in a separate bowl. Whisk the wet into the dry until there are no clumps of flour in batter. Let the batter rest 10 minutes before making waffles.
Ribs:
- For the rib rub: Stir the brown sugar, granulated sugar, granulated garlic, oregano, pepper, seasoned salt, cayenne, chili powder and coriander together in a bowl with a fork until combined.
- For the ribs: Preheat oven to 275 degrees F.
- Line a sheet pan or shallow baking pan with foil. Add about a cup of water to the pan. This will keep your ribs nice and moist. Rub 1/2 cup rib rub into the slab of ribs, top and bottom (save the remainder for another use). Place the ribs on the sheet pan and tightly cover the entire pan with foil.
- Roast for 2 hours and 15 minutes. Remove the pan from the oven and take off foil. Carefully drain the excess liquid out of the pan. Turn the oven up to 350 degrees F. Pour your favorite barbecue sauce over the ribs. Return the pan to the oven, uncovered, and cook for another 45 minutes. Let rest for 5 minutes before serving, or cover and refrigerate for up to 2 days.
Cook’s Note
To make waffles and ribs, you can go to any of your favorite rib joints to pick up a slab, or get fresh ribs from a grocer or butcher to smoke or grill your own. To reheat cold ribs in the oven, simply drench them in more barbecue sauce, cover with foil and cook at 350 degrees F until hot, 10 to 15 minutes. To reheat on a grill, add more barbecue sauce and throw them right on a hot grill until hot and slightly charred.