Oreo Rib Buster
It's no secret that Oreos are my favorite cookie. When I first saw the post for this contest, I had no idea what is was but I knew that I was in. I was a little concerned that it was going to be a baking challenge, not really my skill set. Once I read more about the contest I discovered that the challenge was to use Oreos in a creative way and develop a recipe using your cooking style. I had absolutely no reservations and now, no regrets, about making the decision to use Oreos to make BbQ!
It was just weird enough to work! The Oreo Dry Rub was so delicious that I'm using it again tonight, for burgers! Don't take my word for it though...here are the recipes: have a little fun playing with something completely outside of the box!
12 Oreos (approximately)
1/2 rack of St. Louis ribs
4 brioche buns
Separate the cookies from the cream. Grind the cookies in a food processor and reserve the creams.
Oreo Dry Rub:
3 TBL (ground) Oreos
4 TBL brown sugar
1 TBL ancho chili powder
1 TBL kosher salt
2 tsp onion powder
1 tsp garlic powder
1 tsp dried mustard
1 tsp ground ginger
1 tsp cinnamon
1 tsp vanilla powder
Mix all ingredients in a medium bowl.
Chocolate Tomato Sauce:
3 TBL olive oil
2 cloves minced garlic
1 onion, finely chopped
1 tsp S&P
3 TBL (ground) Oreos
1/2 cup chicken broth
1 tsp balsamic vinegar
(14.75 oz can) crushed tomatoes
Heat oil in a heavy saucepan over medium heat. Add the garlic and onions. Add the S&P. Cook until the onion is tender, about 4 minutes. Stir in the Oreos. Add the broth, vinegar and tomatoes. Bring the sauce to a simmer. Cover the pan. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Season with salt & pepper if needed. Remove from the heat.
Once cooled, blend until smooth.
Oreo BbQ Sauce:
1 cup stout (I used Flying Dog's Cream Team - Cookies and Cream Stout)
1 1/2 cups Chocolate Tomato Sauce
1/2 cup dill pickle juice
1/2 cup brown sugar
1/4 cup (or ALL) of the cream from the Oreos, melted in the microwave for 45 seconds
1 TBL Oreo Dry Rub
Mix all ingredients in a saucepan. Whisk all ingredients well.
Bring sauce to a boil over medium heat. Reduce heat and simmer 20-30 minutes.
1 cup mayo
2 TBL crushed Oreos
1 TBL white sugar
2 TBL cider vinegar
1 tsp S&P
1/2 tsp vanilla powder
1 (14 oz) package of coleslaw mix
In a large bowl, mix everything except the coleslaw.
Add the coleslaw mix and toss to coat well.
For the ribs:
(if you are uncomfortable smoking the ribs I suggest using the following recipe)
Preheat the oven to 225 degrees.
Season with the Oreo Dry Rub.
Place the ribs, meat side down, in a baking dish.
Cover the baking dish with aluminum foil and place in the oven. Cook for 4 hours.
After 4 hours, flip the ribs, carefully.Cover with the Oreo BbQ Sauce. Return to the oven and cook for an additional 20-30 minutes.
Remove the bones from the ribs and shred the meat.
Put the shredded rib meat on a bottom bun. Add more sauce if desired. Top with coleslaw. Take a bite and get ready for an explosion of flavor!
"Eat this and B well"