Monday, October 7, 2013
365 BBQ Ribs
One of the best things about cooking barbeque is being outdoors. However, when the temperature outside is colder than the beer I don’t do a lot of prolonged grill work. But that doesn’t mean that I give up enjoying BBQ’d food.
This is a killer recipe for barbequed baby backs that doesn’t go anywhere near a smoker, pit or grill. I know to some diehards that may be sacrilege but I’ll just ask for a little bit of leeway on this one.
Using this recipe means that when I find ribs on sale I can buy them and use them right away and not wait for the perfect weekend day. (That day might be months away!)
To get the best results, give your ribs an overnight in the refrigerator to revel in the rub and cook them on day two. But you can prep and eat these on the same day with only a few hours spent in the Frigidaire.
Oh, and they do turn out really good prepared on your favorite outdoor cooking apparatus.
365 BBQ Ribs
Yield: 2 to 4 Servings Preparation Time: 15 Minutes + Overnight Cooking Time: 2 Hours, 10 Minutes
• 2 Racks Pork Loin Baby Back Ribs, 3 to 3½ pounds each
• 3 Tablespoons Hickory Liquid Smoke
• 2 Teaspoons Sweet Hungarian Paprika
• 2 Teaspoons Smoked Spanish Paprika (not the hot variety)
• 1⅛ Teaspoons Garlic Powder
• 1⅛ Teaspoons Dry Mustard
• 2¼ Teaspoons Kosher Salt
• 2¼ Teaspoons Freshly Ground Black Pepper, coarse grind
• 2 Tablespoons Light Brown Sugar
• 1½ Cups Barbeque Sauce (try my Barbeque Sauce Starter Kit recipe)
Step 1. Rinse the Ribs and pat dry. Remove the membrane from the underside of the rack.
Step 2. Brush the Ribs all over with the Liquid Smoke.
Step 3. In a small bowl combine the Paprikas, Garlic Powder, Dry Mustard, Kosher Salt, Freshly Ground Black Pepper and Brown Sugar and rub the mixture well into the Ribs.
Step 4. Seal the ribs, with the membrane side down, in individual sheets of aluminum foil and refrigerate overnight.
Step 5. Remove Ribs from refrigerator for 1 hour to come to room temperature.
Step 6. Preheat oven to 325ºF.
Step 7. Lay the wrapped Ribs on a large baking sheet and bake for 2 hours then carefully open the foil wrapping and pour off the juices. Use about ½ cup of the sauce to brush both sides of the Ribs then broil 4” from the heat source until the sauce begins to bubble and caramelize. Turn the Ribs over and broil to caramelize the second side.
Heat and serve the remaining 1 cup of sauce on the side.
Tips and Trending
~ The membrane will easily separate from the back surface of the ribs but it’s going to be slippery. Start at one end of the rack and carefully loosen one corner of the membrane with a boning knife. Pull the membrane back along the rack as if you are removing packing tape from a box. If you have slippage issues, grab the membrane with a paper towel and pull away. Don’t fret if you can’t get every tiny bit off, as long as you get most of it.
~ I recommend using Wright’s Liquid Smoke®. It’s not a chemical or artificial reproduction of smoke flavor but actually hardwood smoke that is condensed in water and nothing more. Other brands add vinegar and sweeteners like molasses which are not bad, but they will add a flavor dimension over which you have no control.