Tugaloo Chef

The best way to add flavor is to take away something

If you really want to ramp up the flavor in your dishes, do not overlook the power of reductions. Reductions can be used in every facet of cooking and with a variety of ingredients.
Basically, a reduction is simply removing liquid from an ingredient or blend of ingredients by cooking to achieve a certain stage. With the liquid (many times water) removed, the flavor is intensified tremendously.
Let’s look at three different uses for a reduction.
First, as a main course, we will make a wonderful glaze for baby back ribs. When the liquid is removed from the root beer and whiskey, the result is a thick, sweet, stick-to-your-ribs sauce packed full of flavor that can be brushed on and caramelized or even served on the side as an accompaniment.
The Jacked-up Root Beer-Glazed Baby Back Ribs recipe uses a layering technique to get tasty ribs that are full of flavor. The ribs are first coated with a dry rub and allowed to sit for a while. The rub is a savory blend of several spices that will go throughout the meat as it is allowed to sit. Giving the rub time to marry with the meat ensures the flavor will penetrate throughout the ribs.
The ribs are then cooked in a foil pouch in the oven. Chicken broth is added to the pouch to add even more flavor and keep the ribs from becoming dry. Be sure to use a good quality chicken broth. I have found the new boxed broths can be kept on hand in the refrigerator and are higher quality than canned broths.
Finally, the glazed is brushed on and then caramelized with more glaze served on the side. The glaze will give the ribs a great mouth-watering color and shine, but the flavor is where the real payoff will be. The intensified flavor of the glaze will add even more flavor to the already well-seasoned baby backs.
The glazed onion and carrot side dish actually creates the reduction while the vegetables are cooking. The result is a yummy glazed pearl onion and carrot blend that can be served for any occasion, from casual to formal.
The water is necessary to allow the veggies to cook completely without burning and also acts as a timer for doneness. When the water is gone, the carrots and onions should be done.
The molasses and butter flavors remain with the vegetables as the water is removed, leaving a delicious even coating that can tempt even picky veggie eaters. The addition of raisins and toasted almonds give the dish texture and even more flavor.

Jacked-Up Root Beer Glazed Babyback Ribs

Glaze:
2 bottles IBC root beer
1 bay leaf
2 tablespoons A1 or steak sauce
6 whole cloves
1 cup Jack Daniels whiskey*
1/2 cup brown sugar, packed

Ribs:
4 to 5 pounds baby back ribs (2 full slabs)
2 tablespoons kosher or sea salt
1 tablespoon paprika
1 teaspoon granulated garlic powder
1 1/2 teaspoons granulated onion powder
1 teaspoon freshly ground black pepper
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 cup chicken stock

Directions:

For the Glaze:
1. Place all of the glaze ingredients in a pot and bring to a boil over medium-high heat, stirring occasionally

2. Once the mixture comes to a boil, reduce heat to medium and continue to cook until it reaches a syrup-like consistency (about ½ an hour).

3. Remove from heat and strain through a fine mesh strainer. Keep warm until ready to use.

For the ribs:
1. Preheat oven to 275 degrees F.
2. Combine salt, paprika, garlic powder, onion powder, black pepper, cumin and cayenne pepper.
3. Using approximately 2 tablespoon of the mixture, rub mixture into each side of the ribs and allow to stand undisturbed for at least 20 minutes. This can be done up to a day in advance if needed. The longer the better.

4. Cover a sheet pan with aluminum foil with enough overlap to fold and cover the ribs. It is best to use wide foil so there are no seams on the bottom or sides.

5. Pour the chicken stock into the foil. Place ribs in pan and fold to make a tight seal. Place the ribs in the oven to cook for 1 ½-2 hours, or until the ribs are tender. (If grilling, omit the foil and chicken stock and cook on grill using indirect heat, turning occasionally until ribs are tender.)

6. Remove the ribs from the oven and discard all of the juices. Allow the ribs to stand for 15 minutes and turn the oven to broil, moving the oven rack to the lowest position.

7. Brush the ribs liberally with the glaze (about 6 tablespoons per rack). Return the ribs to the oven and allow the glaze to caramelize, about 5 minutes. (If grilling, place the ribs over direct heat and allow the glaze to caramelize.)

8. Remove the ribs from the oven (or grill) and lay on a cutting board, meaty side down. Cut the ribs apart using a sharp knife. Serve with remaining glaze.

* Rather not cook with alcohol? Simply omit the whiskey and add an extra root beer!

                                                      Molasses Glazed Carrots and Pearl Onions

                                                      1/2 pound pearl onions
                                                      1/2 pound carrots
                                                      1/2 cup raisins
                                                      1/2 cup toasted slivered almonds*
                                                      1 cup water
                                                      1/4 cup molasses
                                                      2 tablespoons butter
                                                      salt/pepper to taste

Directions:
1. Peel and cut carrots on a bias into about 1 inch slices

2. Place onions in pot of boiling water and allow to cook for 3 minutes to loosen skins. Remove onions from water and cut off root end. Squeeze the onion from the stem end and onion will slide out of skin.

3. Add onions, carrots, raisins, water, molasses, and butter to a large skillet and bring to boil over medium-high heat. Reduce heat to low and continue to cook until the liquid evaporates and onions begin to caramelize, stirring often (about 45 minutes).

4. Season with salt and pepper to taste.

5. Remove from heat and add almonds. A few drops of water can be added if too dry. Serve warm.

* To toast slivered almonds, place in dry skillet over medium-high heat and cook until slightly browned, shaking or stirring often. Do not leave almonds unattended because they will toast very quickly and burn easily.