Cold, windy weather makes it
tough to keep a charcoal smoker going at the right low temperature for a few
hours. But that doesn’t mean rib season is over! Sure, nothing beats the great
outdoors when it comes to slow-cooked baby-backs, but your oven can turn out
some deliciously tender, juicy pork ribs too. And the same rule applies: low
and slow.
Treat the ribs right after they’re cooked too. That means a
bold, flavor-loaded homemade barbecue sauce made with simple ingredients that
cooks in about 15 minutes. Here, the sauce is sweet, spicy, and very rich. And
very easy.
Now about those ribs: If you’re new to preparing baby-back ribs, be
aware that there’s a thin white membrane on the underside that needs to be
removed before the ribs are cooked, whether you’re grilling, smoking, or
roasting them. Left on, the membrane can turn tough and make the ribs chewy
instead of tender.
Sometimes
the butcher at your local meat shop will score the membrane by making slashes
in it through the length of the rack. This can help get you started, but it
isn’t always necessary (or easier) to start with the score line in the middle
of the ribs. Instead, use a sharp paring knife to gently scrape the top corner
of the underside and pull the membrane away as you scrape. Note: It may not tear off in one nice, easy piece (think
wallpaper).
|
Rib rack |
|
Pull off membrane |
|
Ready for spice rub |
One more thing: Spice rubs matter, so don’t skip this stage
when preparing the ribs. The aromatic spiciness cooks into the meat and adds
unbeatable flavor. Remember that the rub needs time to work into the ribs
before the cooking begins, so build in time to let them sit in the fridge for
at least three hours. Overnight, even better.
Serves 2-3
For the Ribs
- 1 tsp dried red chile flakes
- 1 tsp cayenne powder
- 1 tsp chile powder
- 1 tsp garlic powder
- sea salt
- freshly ground black pepper
- 2-1/2-lb-rack baby-back ribs,
halved in the middle, membrane removed
|
Spice Rub Mixture |
For the Sauce
- 1 tbsp olive oil
- 1 small garlic clove, finely
chopped
- 1 chipotle chile in adobo
sauce, finely chopped
- 1 red Thai chile, finely
chopped
- 1 tbsp finely chopped red or
white onion
- 1/2 cup ketchup
- 3 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- sea salt
|
Spice Rub Mixture |
For the Ribs
- Combine
the chile flakes and cayenne, chile, and garlic powders in a small bowl and
season with salt and pepper.
- Rub
the spice mixture all over the ribs, covering both top and underside. Cover and
refrigerate at least 3 hours (or overnight).
- Preheat the oven to 225° F.
Line a large baking sheet with aluminum foil.
- Place the ribs meat side-up on
the baking sheet and cover with foil. Roast 2 hours. Turn the ribs meat
side-down and re-cover the pan. Continue roasting 1 hour. Remove the cover and
turn the ribs meat side-up again.
- Baste generously with
barbecue sauce (recipe follows) and continue roasting, uncovered, until the ribs
are very tender 20-30 minutes longer, adding more sauce as desired while the
ribs finish.
- Transfer the rib racks to a
cutting board and let rest 5 minutes before cutting into individual ribs.
|
Spice-Rubbed Ribs |
|
After 2 Hours |
|
Turn Meat-Side Down |
|
After 3 Hours |
|
Slow-Roasted Ribs |
Serve any leftover sauce
alongside, if desired.
|
Slow-Roasted Baby-Back Ribs with Spicy Honey-Barbecue Sauce |
For the Sauce
- Heat a small saucepan over medium-low heat and add the olive oil. Add the garlic, chipotle and Thai chiles, and onion and cook, stirring frequently, 3 minutes.
- Increase the heat to medium and add the ketchup and next 5 ingredients (through mustard) and season with salt. Bring to a simmer, then reduce the heat to low, cover, and cook until slightly thickened, 10 minutes.
- Remove from the heat and let stand while the ribs finish. (Or, make the sauce a day ahead, cover and refrigerate overnight, and bring to room temperature before using.)
|
Garlic Mixture Beginning to Cook |
|
Sauce Beginning to Cook |
|
Cooked Sauce |
|
Spicy Honey-Barbecue Sauce |
No comments:
Post a Comment