Saturday, September 11, 2010

Baby Back Ribs

This is a recipe that I've made before but it needs improvement.  I got it from some website years ago.  There are several schools of thought on how to make ribs.  If I had a smoker, I would smoke them.  Since I don't, cooking in the oven is a really great way to get them nice and tender, almost too tender though.  I think I'm goint to try them without foil and try to come up with a rub to add to the mix.  Either way, heres a great place to start.  The sauce is quite potent!

2 large racks pork baby back ribs
coarse ground black pepper
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cup water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoon salt
1 teaspoon liquid smoke
1 teaspoon Jim Beam whiskey
1/4 teaspoon coarse ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree F oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

1 comment:

Adam said...

I made these this weekend. I tried adding a rub. Used too much paprika. I only cooked in the oven for 2 hours. The ribs held together better when I put them on the grill. I found that previously, they fell apart too easily. Overall, they weren't too bad, just not as good as they have been. I'll test more rubs out.