Saturday, May 10, 2008

Oven Baked Barbecue Ribs

I love barbecue. Especially ribs, and pulled pork. Basically anything that's been slow cooked and comes off a pig. It all tastes really good. So I had to have a way to make it myself, at home, with no smoker, barbecue, or grill. What I did, being the practitioner of debrouiller that I am, is steal a skillet pork chop recipe from America's Test Kitchen and modify it to suit my purposes. Here you go:


One rack of pork spare ribs (I don't want to even hear about anyone using beef ribs. That's an abomination that must be stamped out. Pork is where it's at. But I guess you could substitute baby back ribs.) Also make sure this is the non enhanced meat, so that it doesn't already have a brine added.
1/2 cup salt- for the brine

Spice Rub-
1 tablespoon Paprika (I like it better if you use half regular Paprika and half smoked, but do it how you want.)
1 1/4 tablespoons Brown Sugar
1 1/2 teaspoons Ground Coriander
1 1/4 teaspoons Ground Cumin
1 1/4 teaspoons Ground Black Pepper

A little over 1/2 cup Ketchup
2 tablespoons molasses
1 tablespoon corn syrup
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
1 1/2 tablespoons brown sugar
1 teaspoon liquid smoke


1- First dissolve the salt in with about 2 quarts of water in a large container to create a brine. Put the ribs (after removing the membrane, from the back side) in the brine, submerging them completely. You may need to cut the rack of ribs into smaller pieces to make it fit. Cover, and put it in the fridge for at least 30 minutes.

2- Mix the ingredients for the spice rub in a mixing bowl. Try to create a fairly even consistency, especially breaking up any large chunks of brown sugar. Separate out about 2 teaspoons worth to mix into the sauce.

3- Preheat the oven to 250 degrees and take the ribs out of the fridge when they are done brining. Pat the ribs dry with a towel, so that the spice rub will stick. Place the ribs on a large baking pan (or I use a cutting board), and coat the outside completely with the spice rub.

4- Wrap the ribs tightly (and I really mean tightly, otherwise you'll lose all the tasty fat) in foil (if you have more than one piece, wrap them all separately), put them on a pan and insert into the 250 degree oven for about 30 minutes.

5- After 30 minutes turn the heat down to 200 degrees. Leave in the oven for 3 hours.

6- About 30 minutes before the ribs are done take the ingredients for the sauce, whisk them together in a sauce pan over low heat. Stir occasionally for about 15 minutes, then turn off heat.

7- After the 3 hours are up, take the ribs out of the oven. Move the oven rack up to the top position and start the broiler at 500 degrees.

8- Unwrap the ribs carefully, there will be hot liquid fat in there! Take about 2 tablespoons of the fat and add it to the sauce, incorporating it fully. Drain the rest of the fat off.

9- Put the unwrapped ribs back onto the pan and baste the tops with some of the sauce. Just enough to cover them. Place the ribs under the broiler for 5 minutes. This should make the sauce just a little crunchy and caramelized.

10- Serve ribs with the rest of the sauce.

It takes a lot of time, but they're very, very tasty. (and that isn't a picture of when I made them, I stole it from the web)

1 comment:

aubrie said...

That looks really good! I'm disappointed that we missed out on it.

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