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Rib-Tickling Good – Low and Slow Oven Baked Ribs

As good as ribs can be when they are cooked on the grill, or even better in a smoker, you can still get pretty results from making ribs in the oven. Since I don’t have access to a grill or a smoker, the oven has really been my only choice and since we really like ribs around here, I have to find new ways to make them great. I have made them in the past with pretty good results, but they never seemed to be that falling off the bone great that you get at good barbecue places or from smoking them for hours. I cam across this recipe at Food.com that changed all of that for me and it can’t get any easier than this one. it is just two ingredients, a couple of steps and letting the ribs do their thing in the oven and you end up with a fantastic result.

Low and Slow Oven Baked Ribs

2 racks St. Louis style ribs (or baby back ribs, whatever you prefer)

Your favorite barbecue or spice rub, grill seasoning, or salt and pepper

1 cup of your favorite store-bought barbecue sauce or homemade barbecue sauce

Preheat the oven to 225 degrees. Place the ribs on a cutting board and season them well with your favorite spice rub, grill seasoning, barbecue rub or salt and pepper, on both sides. Line one large rimmed baking sheet or two smaller baking sheets with aluminum foil. Place the ribs meat side down on the baking sheet or sheets and cover the baking sheets or sheet tightly with aluminum foil, making sure all of the edges are well sealed.

Bake the ribs in the oven. If you are using baby back ribs, bake the ribs for about 3 1/2 hours. For St. Louis style ribs, bake the ribs for about 4 hours. Remove the ribs from the oven and carefully remove the top covering of the aluminum foil. Drain any liquid or drippings from the baking sheet and then flip the ribs over so that they are now meat side up. Be careful flipping the ribs as they will be quite hot and very tender so they may start to fall apart.

Paint the ribs with a layer of barbecue sauce and then return the ribs to the oven, uncovered, for an additional 20 to 30 minutes until the sauce has baked in. You can add additional coatings of sauce if you think the ribs need it. Remove the ribs from the oven and gently transfer them to the cutting board. Cut the ribs into 1 or 2 rib sections and place them on a serving platter. Serve the ribs with extra barbecue sauce on the side.

I have to say these were among the most tender ribs I have ever had and certainly the best ones I have made at home. They were coming easily off the bone and just melted in your mouth when you bit into them. I used the St. Louis ribs for this recipe since they were on sale here last week and were a lot cheaper than the baby backs. They are a little larger and a bit fattier but I think they have great flavor as well. You can serve these with your favorite recipes of potato salad and baked beans and you have a great meal. All you need to do is put them in the oven, go about your business for a few hours and you have great ribs for dinner.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on November 10, 2014 in Cooking, Dinner, Pork

 

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Alton Brown’s Backyard Baby Back Ribs – Sort Of

For me, finding new and different ways to cook ribs mostly means finding a new sauce or glaze to use on the ribs themselves. Since I am limited to just the use of my oven, I don’t have the options of a gas grill, charcoal grill or smoker at my disposal to use different methods to bring out different flavors. When I saw this recipe for Alton Brown’s backyard baby back ribs, I knew I wanted to try it, but I didn’t have the backyard methods to use like he does in the recipe. I also didn’t have any baby back ribs on hand; I only had some St. Louis spareribs in the freezer. I really liked the sound of the rub and the marinade on the ribs however so I decided to adapt it for my purposes. I’ll show you the original recipe here and then tell you what I did to change things around after.

Alton Brown’s Backyard Baby Back Ribs

2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
Kosher salt
6 tablespoons Rub Number Nine, recipe follows
1/2 cup orange juice (not fresh squeezed)
1/2 cup margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon espresso powder or instant coffee powder
1/8 teaspoon cayenne pepper

Rub Number Nine:
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 tablespoons ground thyme
1 tablespoon cayenne pepper
1 tablespoon allspice

Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season the rib racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate the ribs overnight.

The next day, heat the oven to 250 degrees.

Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.

The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk the ingredients until they are well combined. Set the saucepan over medium-high heat and reduce the mixture to a glaze, about 10 minutes.

Set a gas grill to medium-high and allow it to heat for 10 minutes. Cut each slab of ribs in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave everything alone for 3 minutes. Flip and cook the ribs for another 3 minutes. Flip and cook the ribs for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut the slabs into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss the ribs to thoroughly coat them. Serve the remaining glaze on the side.

For the rub, place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.

Really the only change I made in the recipe comes in the final step. I heated the glaze in a small saucepan while I baked the ribs in a 375 degree oven for 25 minutes. I then glazed the ribs, turned the heat up to 400 and baked them for another 15 minutes before glazing them a final time and putting them under the broil for 2 or 3 minutes to get the char on them. Keep in mind I was using the St. Louis ribs, which are thicker and larger than baby back ribs, so they do take longer to cook through properly. It may not turn out the same as it would with a gas grill, but the ribs were still cooked well and tasted great. I really love the glaze and although I was skeptical with the use of the margarita mix in the whole thing, it did work quite nicely along with the orange juice, honey and the espresso powder. I would certainly give these ribs a try again. I apologize for the fuzzy picture; I didn’t realize it had not turned out well and didn’t take another one, but trust me, they are good!

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on August 28, 2014 in Cooking, Dinner, Grilling, Pork, Sauce, Spices

 

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Break Out the Slow Cooker for These Slow Cooker Asian Barbecue Ribs

Since I don’t have the advantages of having a charcoal or gas grill it sometimes feels like it can really limit some of the things I can cook, particularly when it comes to making ribs. I have been able to find some great recipes for making ribs in the oven and they have turned out well, but I am always looking to see if there is something new I can try to get even greater flavor out of a meal of ribs. I came across this recipe awhile back from Kelsey Nixon on the Cooking Channel for Asian barbecue ribs that are made in the slow cooker, which makes them perfect for you to try for a weeknight meal when you want something ready for you when you get home from work. These are very easy to make, with just a few ingredients that go a long way to giving you some great flavor.

Slow Cooker Asian Barbecue Ribs

1/4 cup sesame oil

2 tablespoons chopped fresh ginger

4 cloves garlic, chopped

1 bunch green onions, white and green parts, chopped

1 cup brown sugar

1/2 cup chili sauce

1/2 cup soy sauce

1/3 cup rice wine vinegar

1/4 cup honey

2 racks pork baby back ribs (4 to 5 pounds)

Salt and pepper

1 tablespoon cornstarch

Heat the sesame oil in a large saucepan over medium-high heat. Saute the ginger, garlic and green onions until all are fragrant, about 1 minute. Add the brown sugar, chili sauce, soy sauce, rice wine vinegar, honey and 1/2 cup of water. Whisk the mixture until everything is fully incorporated. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove the sauce from the heat and allow it to cool.

Sprinkle the ribs generously with salt and pepper and place the ribs in an upright position in the slow cooker. The meaty side of the ribs should be facing outwards. Spoon the sauce over the ribs and cover the slow cooker. Cook the ribs in the slow cooker on high for 3 to 4 hours or on low for 6 to 8 hours.

Strain the sauce from the slow cooker into a saucepan and remove any accumulated grease from the top of the sauce. Combine 1 tablespoon of water with the 1 tablespoon of cornstarch and whisk them together in a small bowl. Add the cornstarch mixture to the saucepan and bring the sauce to a boil over medium-high heat. Reduce the sauce until it has thickened and serve it with the ribs.

I actually added one more step to this recipe at this point. When I removed the ribs from the slow cooker, I put some of the reduced and thickened sauce onto the ribs and then placed the ribs under the broiler for about 2 minutes to really get a nice glaze and crisp up the ribs some more. I think this made a big difference as far as flavor, texture and look of the ribs and I would do that again with this recipe. The sauce was great, giving a nice Asian flavor and flair to the dish with the ginger, soy sauce and honey. The ribs were very tender inside and crisp on the outside just the way I like them. I would definitely make this one again.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

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Posted by on May 23, 2014 in Cooking, Dinner, Pork, Slow Cooker Meals

 

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Just Because It’s Winter Doesn’t Mean You Can’t Have Great Spare Ribs

I love spare ribs no matter what time of year it may happen to be and for me living in a condo, I can’t really do any grilling of ribs anyway so I turn to making them in the oven to get the best results. i have a standard recipe that I have used often but I was looking for something a little different this time to maybe get a  different flavor. I came across this recipe from theKitchn, a blog that I check out often. They offered up a very simple recipe for cooking great ribs indoors any time of year with a nice smoky flavor and a little zip to them.

Oven Baked Spare Ribs

4 to 5 pounds pork spare ribs or baby back ribs

1/4 cup Dijon mustard

2 teaspoons liquid smoke

1 cup dry spice rub

1 cup barbecue sauce, store-bought or homemade

Line a baking sheet with aluminum foil and set a rack on top of the foil on the baking sheet. Lay the ribs on top of the rack in a single layer. This will allow for the heat to better circulate on all sides of the ribs so they cook evenly.

Mix the Dijon mustard and the liquid smoke in a small bowl and brush the mixture on both sides of the ribs. Sprinkle the ribs with the dry rub and pat the ribs gently to make sure the rub adheres well to the rib meat. For an even deeper flavor, try doing this step a day ahead of time and wrapping the ribs in plastic wrap and refrigerate them until the next day.

Heat the broiler and place an oven rack a few inches right below the broiler heating element. Make the meaty side of the ribs is facing up. Broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are evenly browned.

Heat he oven to 300 degrees. Move the ribs to an oven rack set in the middle position of the oven. Roast the ribs for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through the cooking process, cover the ribs with aluminum foil to protect them from drying out.

Remove the foil from the ribs and brush the ribs with barbecue sauce. Place the ribs back in the oven and continue to cook them for another thirty minutes. The ribs are done when a knife slides easily into the thickest part of the rib meat. Allow the ribs to rest, covered with foil, for about ten minutes, and then cut between the bones to separate the individual ribs. Serve with extra barbecue sauce for dipping.

There are all kinds of spice rub recipes you can use for your ribs, and I have given the link to the one I use most often, but you can also buy some from the store if you have a personal favorite. I actually used a rub that was sent to me by Pepper Mary, who sells spices on her website. I used the Mesquite Blend, which was perfect for the ribs and added a nice mesquite wood flavor to the meat. This is a perfect spice blend for ribs or pulled pork if you are looking for something easy to use. Adding the liquid smoke makes a big difference in the smell and flavor as well. This recipe is very easy to do if you want ribs any time of year and don’t have a gas or charcoal grill to use. Any of the typical rib sides are perfect for this meal, such as baked beans, corn bread or cole slaw or even homemade fries.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on January 17, 2014 in Cooking, Dinner, Pork, Sauce, Spices

 

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A Honey of a Recipe: Honey-Roasted Ribs

I picked this recipe up from Cook’s Country a few weeks ago and have been planning to give it a try. I finally found the ribs on sale this past week, so the opportunity really presented itself. I also had quite a bit of honey on hand for some reason, so it lent itself perfectly for making good use of this recipe. All you need is the time to put into this. The recipe itself is quite simple and easy to make.

Honey-Roasted Ribs

2 (2 1/2- to 3-pound) racks baby back ribs, membranes removed, each rack cut into 3 equal pieces

1 cup honey

5 tablespoons soy sauce

1/4 cup cider vinegar

1/4 cup Dijon mustard

4 scallions, white parts minced, green parts sliced thin

4 garlic cloves, crushed

Kosher salt and pepper

1/4 teaspoon cayenne pepper

Divide the ribs between two 1-gallon zipper-lock plastic bags. Whisk the honey, soy sauce, vinegar, mustard, scallion whites, garlic, 1 teaspoon of salt, 1 teaspoon of pepper and the cayenne pepper together in a bowl. Divide the marinade between the two bags, seal, and turn to coat the ribs evenly with the marinade. Refrigerate the ribs for at least 1 hour or up to 24 hours, turning the bags occasionally.

Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line a rimmed baking sheet with aluminum foil and set a wire rack in the baking sheet. Add enough warm tap water to cover the entire bottom of the sheet (about 2 cups of water). Transfer the ribs, meat side up, to the prepared wire rack; reserve the marinade in the refrigerator. Tent the ribs loosely with aluminum foil and bake for 1 1/4 hours. Uncover the ribs and continue cooking until just tender, about 1 hour longer.

Bring the reserved marinade to a boil in a Dutch oven over medium-high heat and cook until it is thickened to a glaze consistency, about 5 minutes. Brush the ribs with 1/3 cup of the glaze, return the ribs to the oven, and continue to cook until the glaze begins to bubble and the ribs are brown, about 15 to 30 minutes. Transfer the ribs to a cutting board (leave the hot water and the baking sheet in the oven to cool), tent the ribs loosely with foil and allow them to rest for about 10 minutes.

Cut the ribs between the bones, add them to the Dutch oven and toss them to coat with the remaining glaze. Transfer the ribs to a platter and sprinkle with the scallion greens and 1/2 teaspoon of salt.

Just a couple of quick points about this recipe. I didn’t have any scallions on hand, so I omitted them this time. i don’t think they make a very big difference in the recipe anyway. I also cut the recipe in half since I only made one rack of ribs for the 3 of us to have for dinner. It is important that you put the marinade in a Dutch oven and not just a saucepan. It may seem big for a small amount of marinade, but when the honey begins to boil it will bubble and rise up and if you have it in a small pan you risk making a big, sticky mess or burning yourself n very hot sugar. Using the Dutch oven also makes it possible for you to give the ribs one last toss in the glaze to make sure they have a really nice coating. I served the meal with some broccoli and sweet potatoes. I think the honey glaze was fantastic and was not overly sweet thanks to the soy sauce and mustard. I’ll surely be making this one again.

That’s all for today. Check back next time to see what recipes come along. I do have a lot of things planned, and the latest issue of Cook’s Country just arrived at my home yesterday and there are some great recipes I want to try out and share over the coming weeks. until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on September 11, 2013 in Cooking, Dinner, Pork

 

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Jazzing Up Baby Back Ribs with Espresso Barbecue Sauce

AS I was going through the freezer this week to try to just use what I had in the house for meals to avoid shopping before our vacation, I came across some baby back ribs that were perfect to make. Yesterday was a nice cool day here in the Northeast so it was perfect to be able to use the oven in summertime. I came across this recipe from the Cooking Channel and Michael Chiarello for a very simple recipe that makes an outstanding sauce.

Baby Back Ribs with Espresso Barbecue Sauce

2 racks baby back ribs

Salt

Freshly Ground Black Pepper

Espresso Barbecue Sauce, recipe follows

Espresso Barbecue Sauce:

4 tablespoons minced garlic

4 tablespoons extra-virgin olive oil

1 cup cider vinegar

1/2 cup soy sauce

2 cups ketchup

2 cups honey

Salt

1/2 cup strong coffee or instant espresso

Preheat the oven to 325 degrees. Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on parchment paper for easy clean up.

Salt and pepper liberally on both sides of the ribs and pat the spices into the meat. Make sure to season both sides and all over the ribs because part of the rub may inevitably come off in the pan during cooking. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place the ribs in the oven and bake for 2 hours, shifting the bottom layer of ribs every 30 minutes until they are tender and almost falling off the bone.

Meanwhile, make the espresso barbecue sauce. Add the olive oil to a preheated saute pan. Add the minced garlic and saute until it gets light brow, about 1 minute. Add the cider vinegar, soy sauce, ketchup and honey and stir well. Add a pinch of salt then whisk in the coffee or espresso. Add the freshly ground black pepper to taste. Bring the mixture to a simmer and allow to simmer for 10 minutes until slightly thickened.

30 minutes before serving the ribs, transfer the ribs to a preheated grill. Brush the ribs with the espresso barbecue sauce and close the grill. Continue to turn and brush the ribs with barbecue sauce every 10 minutes, about 3 more times, before serving.

Once the barbecue sauce has cooled, you can store it in the refrigerator and use it for about another 2 weeks. It would be great on other pieces of pork or as a condiment for burgers or any barbecue items. I loved the flavor that the espresso gives the sauce mixed with the honey. It is not too thick but just the right consistency. it’s a great sauce for ribs. I served the ribs with some baked sweet potatoes, fresh corn on the cob and some bread and I also had some of the no-mayo coleslaw left over to use as well. Overall, I think it was a pretty good meal.

That’s all I have for today. Check back next time for another recipe. I do have a special meatloaf recipe planned for tonight, so you can check back for that one as it will be my last recipe posted before we go on vacation. Check it out tomorrow and see if you will like it. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on August 15, 2013 in Cooking, Dinner, Grilling, Pork, Sauce

 

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Bring On the Baby Back Ribs

I love making ribs of all kinds no matter what time of year it is, but as the summer approaches it gets to be more and more the type of thing that people want to cook on the grill. Unfortunately, living in a condominium here in New York limits the grilling that we can do since we can’t have a charcoal or gas grill here. This means that I have to try to find ways to do this type of cooking indoors. I am always on the lookout for new recipes for ways to make spare ribs or baby back ribs (which are my personal favorite) and I came across this one from Williams-Sonoma on their website so I thought I would give it a try.

Baby Back Ribs

2 racks baby back ribs (about 5 pounds total)
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon freshly ground pepper
1/2 cup ketchup-style chili sauce
1/2 cup peach or apricot preserves
2 tablespoons dark molasses
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce

Preheat the oven to 350°. Cut each rib rack into 2 or 3 sections. Mix together the salt, paprika, oregano, thyme, granulated garlic, onion powder and pepper. Sprinkle the mixture on both sides of the ribs and rub it into the meat.

Arrange the ribs, overlapping slightly if necessary, in a large roasting pan. Cover the pan tightly with aluminum foil, place in the oven and cook for 30 minutes. Remove the foil, turn the ribs and return them to the oven. Continue cooking until the ribs are tender and browned, about 30 minutes more.

Meanwhile, make the sauce. In a small saucepan, stir together the chili sauce, peach preserves, molasses, vinegar, mustard and hot pepper sauce and bring to a simmer over medium-low heat. Remove from the heat and set aside.

If you are you using a grill, prepare the grill for direct-heat cooking over medium-high heat. Lightly oil the cooking grate. Brush both sides of the ribs with the sauce. Place on the grill, cover and cook, turning once, until shiny and glazed, about 3 minutes per side. Alternatively, if you are planning to use the oven, increase the oven temperature to 425°. Pour off the fat in the roasting pan, then return the ribs to the pan. Brush the ribs with some of the sauce and cook until the ribs are shiny and glazed, about 5 minutes. Turn, brush the ribs with more of the sauce and cook to glaze the other side, about 5 minutes more.

Transfer the ribs to a carving board and let stand for 5 minutes. Cut between the bones into individual ribs, heap on a platter and serve with any of the remaining sauce.

You could easily use spare ribs for this recipe instead of the baby back ribs. Just keep in mind that the spare ribs tend to be larger and a little tougher than the baby back ribs so they will take more time to cook. You should allow for about 45 minutes of covered baking, another 45 minutes uncovered and then 15 minutes after you put the sauce on for glazing. I think they came out great cooked just in the oven but if you have the opportunity to put them on the grill after starting them in the oven I think you could get nice flavor from that as well. I like the glaze and the combination of the apricot preserves (which is what I had on hand), the chili sauce, the mustard and the hot pepper sauce. It made a nice combination and gave a great flavor to the ribs. I served this with sweet potatoes and corn on the cob, although you could easily do it with coleslaw and potato salad, which go great with things like ribs.

That’s all there is for today. Check back again next time and see which recipes that I will post. I tried a new method for burgers yesterday and made my own homemade hamburger rolls and a special ketchup, both recipes that I got from Marc Murphy, and I think they turned out great. Check in next time and I’ll be posting those recipes. I am also planning a few other things for the coming days and weeks so you want to keep checking back and see what comes along. Until then, enjoy the rest of your day and enjoy your meal!002

 
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Posted by on May 30, 2013 in Cooking, Dinner, Grilling, Pork

 

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Jennifer Probst

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