Some days it is snowing and you have these great ribs (on sale!) and you really, really want BBQ. YOU CAN DO IT!!
To start with: How to remove the membrane/skin off baby back ribs.
- Turn ribs over with bone/rack-side facing up.
- Carefully slide a blunt knife under the membrane at one end of the rack.
- Lift to loosen the membrane off of the bone.
- Using a sheet of paper towel to hold onto the membrane, peel it off the back of the ribs. It should come off in one piece.
- Pat the ribs dry with a paper towel.
Ingredients:
- 2 1/2 Tab kosher salt
- 1 Tab dry mustard
- 1 Tab paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper
- 1 c port or red wine
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks) In case you are wondering, baby back ribs do not come from baby pigs! They are only called baby back ribs because they are shorter in comparison to regular spareribs and St Louis style ribs.
- Low-salt chicken broth (optional)
- 1 1/2 cups KC Masterpiece barbecue sauce (or your favorite)plus more
Directions:
- Preheat oven to 350°.
- Combine first 5 ingredients in a small bowl.
- Place each individual rack of ribs, meat side up, on a generous double layer of foil.
- Sprinkle rub all over ribs.
- Message it into the meat.
- Turn ribs meat side down.
- Divide port among the packets.
- Cover tightly with foil – seal it really tight.
- Place in ovenproof dish.
- Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. (After roasting, if they are not tender, they need MORE time. After a couple of hours, pull a little piece off to test. If it’s not melt in your mouth tender, add another 20-30 minutes. If they are ready ahead of time, you can turn the oven off and let them sit for up to 1 hour if you don’t open the oven.)
- Carefully unwrap ribs.
- Pour any juices from foil into a 4-cup heatproof measuring cup.
- Reserve juices.
- Let ribs cool completely.
- Add broth or water to rib juices, if needed, to measure 1 1/2 cups.
- Whisk in barbecue sauce to blend.
- Brush onto ribs.
- To get that crispy, caramelized “bark” that resembles good barbecue, give the ribs a few minutes under the broiler. broil the ribs, meaty sides up, 4 to 6 inches from the heat, until browned, which should take 2 to 3 minutes. ( Alternately, you can grill the ribs on your grill to cook on the sauce.)
- Transfer to a cutting board.
- Cut between ribs to separate.
- Transfer to a platter and serve with additional barbecue sauce.
DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Re-wrap ribs in foil and chill.
HOW LONG TO COOK RIBS IN THE OVEN
The preferred method is a low temperature for a longer period of time.
275°F – 2 hours to 2 1/2 hours
300°F – 1 1/2 hours to 2 hours
350°F – 1 1/4 hours to 1/1/2 hours
Serves: 8
Source: Bon Appétite and several other web sites.
