ISO recipe for baby back ribs in oven
I'm thinking that there must be some kind of dry rub marinade and then a bbq sauce (not sweet, doesn't have to be BBQ, could be some kind of spicy sauce -- we like things hot) that I could use. Perhaps start wrapped in aluminum foil and then use a sauce for last little bit? But I have no recipes, nor ideas about how long two smallish racks need to cook. Help!
Baby Back Ribs
• 4 pounds pork baby back ribs
• - Creole Seasoning
• - barbecue sauce
1. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs.
2. Spray each piece of foil with vegetable cooking spray.
3. Dust the ribs liberally with Creole Seasoning and place each portion in its own piece of foil.
4. Wrap tightly and refrigerate for at least 8 hours, or overnight.
5. Preheat oven to 300°F.
6. Bake ribs wrapped tightly in the foil at 300°F for 2½ hours.
7. Remove from foil and add barbecue sauce, if desired.
It's actually pretty easy to make baby back ribs come out really, really good. I usually make them on the gas grill, but they can be done in the oven with excellent results.
Moisten the ribs with orange juice - about a half-cup is enough - and season liberally with cajun seasoning (pretty much any brand works; or you can just use salt and pepper).
Cook at 250 for 3 - 4 hours, or long enough so that they're almost, but not quite, falling off the bone (just sort of pick them up when they look like they're getting done; if the rack starts to break apart under its own weight, they're done); bone side down, in a large flat pan to catch the drippings. Save the drippings! Mix them about half-and-half with a good bottled barbecue sauce (Sweet Baby Ray's is a good one), add as much cayenne/hot sauce as you want, and simmer to blend the flavors. Serve the ribs with the sauce on the side. At least one person will say these are the best ribs they've ever had.
I use this recipe from Alton Brown:
Only I replace the cayenne, pepper, and chili powder with Penzey's Adobo seasoning, and the jalapeno powder with chipotle powder. I replace the white wine with apple sauce mixed with water, as well. :) It's delicious. :)
Who Loves Ya Baby-Back?
Recipe courtesy Alton Brown
See this recipe on air Wednesday Apr. 16 at 8:00 PM ET/PT.
Show: Good Eats
Episode: A Rib For All Seasons
2 whole slabs pork baby back ribs
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
I use a dry rub and let it sit on the ribs overnight...then, low and slow, covered in the oven at 275 for 2 or 3 hours, then we finish them on the grill with whatever sauce we make (there's a Bourbon Mustard sauce at Epicurious that we do love but it may be too sweet for you)....but if you cannot finish on the grill, I'm sure you could add the sauce and increase oven temp to finish. Here's the spice rub we love and you can always make it hotter by increasing the cayenne pepper:
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon coarse salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
4 to 5 pounds baby back pork ribs