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Cheese Boy
Oct 7, 2012 06:58 PM
Season with s&p and bake ribs. Last 15-20 minutes, coat with a duck sauce or "Saucy Susan" apricot product and allow to caramelize.
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PesachBenSchlomo
Oct 6, 2012 11:56 PM
I preheat the oven to 170-175 f. I season only with Kosher salt and freshly ground pepper, then place on a rack in a large roasting pan (mine is Calphalon non-stick, so it is a very easy clean-up). I let the ribs slow bake for 4 hours, then turn them, and let them bake for another 3. To finish, I take the pan with the ribs out of the oven, and turn the heat up to 400. While the oven is heating I brush with a mixture of 1/2 hoisin sauce and 1/2 good commercial barbecue sauce. When oven is hot,I slide the pan back in, turn on the oven light, and *watch* the ribs so that the sauce bubbles and caramelizes but doesn't burn. For a smokier flavor you can add pimenton to the salt and pepper, but I prefer not to..
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I dry rub them with a Cajun/BBQ type rub and let sit for a day or two. Then I slow bake them in some apple juice with some apple cider for a few hours.
Then I slather them in BBQ sauce and (grill) but you can definitely just broil to char in spots for a few minutes, flip & char other side for a minute more.
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I normally bake country style ribs.
This is a basic recipe similar to what I do http://southernfood.about.com/od/coun...
What changes I've made are mostly due to my Hispanic background. So I usually marinate the ribs with bitter orange and usually a mix of adobo, cumin and oregano for a few hours in the fridge.
But then just bake and by the end baste with your favorite BBQ sauce and cook for a few minutes longer. Add more sauce before serving if preferred.
