Tonight's dinner was a sirloin tip roast smothered in top-secret spices that I swear I didn't Google, and then I seared it and threw it on a party bus of carrots, celery, onion, teeny new potatoes, and smashed garlic. The broth magically transformed into a ridiculously rich, dark gravy, because let's face it, gravy is the real MVP. We had roast potatoes and garlic, lemon green beans, because a squeeze of lemon makes everything pop, and some homemade Yorkshire pudding .
In a saucepan, combine:
- 1 ¼ cup ketchup
- 1/3 cup brown sugar
- 2 tbsp maple syrup or honey
- 2 ½ tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 2–3 cloves garlic (or jarlic)
- 1 tbsp Dijon mustard
- Juice of 1/2 lemon
Flavor Boost Add:
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- Small pinch cayenne
- Tiny splash apple cider vinegar (or white vinegar)
How to Cook the Sauce :
Simmer low for about 15–20 minutes until thickened and shiny. It should coat the back of a spoon — not watery.
Full Showstopper Effect Ribs
1. Cook Covered at 350 F for about 2 to 2½ hours
2. Then uncovered: 15–25 minutes to tighten and caramelize the sauce
Since they’re already sauced and foiled:
- the ribs are basically steaming in their own juices right now, which is excellent for tenderness.
If you have a gas oven, don't forget to turn your pan around carefully about half way through the cooking process, as gas ovens are known to have hot spots.
3. Spoon the rendered juices over top, brushing it on again as thick as you can,
4. Broil 3–5 minutes until sticky and caramelized.
5. Repeat another layer if you want that lacquered BBQ look. The lemon in the sauce will wake everything up so it doesn’t taste overly sweet, and the maple + smoke + garlic combo will go unbelievably well with fiddleheads and mashed potatoes.
Use your judgment to cook the mashed potatoes, I usually do this after I've uncovered the ribs.
For the fiddle heads, I just did a sauté with garlic butter.
1. In a 10 inch pan, melt the garlic butter,
2. Set in the fiddleheads
3. Put some salt, pepper, onion powder, and smoked paprika
4. Add 1/4 teaspoon of lemon juice
4. Sauté for approximately 10 minutes, stirring often, on medium heat
5. Turn the heat down, and put a lid on the pan for about 5 minutes, this allows them to become softer
6. At this point, they're ready to serve.
Now all that is left is to pull out your plates, serve up what you've cooked, and enjoy!
