This is the rib recipe I promised when I posted the Spicy BBQ Chicken. These ribs can be made spicy or less spicy by adding brown sugar to the rub. I make them in the oven and finish them under the broiler. Some of you may be shocked that I don’t cook them on the grill. I find that they fall apart on the grill. I will eat any BBQ anywhere that its being served. Spicy or sweet I like them all. This recipe is all about the rubs. The best way to use a rub is to get your hands dirty!
What you’ll need
Your hands…..
A rimmed baking sheet or roasting pan
Dry Rub for Ribs/Chicken
2 teaspoons fresh thyme leaves
1 tablespoon paprika
2 tablespoons cumin
1/4 cup brown sugar
1 tablespoon salt
2 teaspoons of black pepper
Liquid For Ribs
1 cup white wine
2 cups chicken stock
1 tablespoon honey
1 tablespoon Cider vinegar
Spicy Rub for Ribs/Chicken
1 teaspoons Cayenne pepper
1 tablespoon chipotle chili powder (adjust to your desire for heat)
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon of coriander
2 teaspoons salt
¼ teaspoon of fresh ground black pepper
1 teaspoon oregano
Liquid For Ribs
1 cup white wine
2 cups chicken stock
1/4 cup ketchup
2 tablespoons each of soy and white vinegar
1/4 cup brown sugar
You will need to get the ribs and remove the silver skin from the rack. If you are uncomfortable with this step, ask your friendly butcher (yes even the big stores have butchers) they will be happy to help!
Next, mix the dry rub in a bowl until it’s all incorporated. Taste for salt. The rub should be salty but not inedible. Now take the ribs and cover every bit of the meat. Wrap in plastic wrap and put it in the fridge overnight. Yes, sorry they really should marinate overnight.
Now it’s time to cook.
Take the plastic wrap off and wrap ribs in foil. Large enough that you can wrap the ribs in one sheet and leave room to pour all of the liquid in – I use large heavy – duty foil. Take the ribs bone side down and wrap them in the foil and leave a large lip in the foil. Place them in a roasting pan or lipped sheet pan and put it in a 300-degree oven and let it cook for 30 minutes. This takes the cold off. Now mix all your liquids and pour them into the ribs using the lip of foil. Now fold the foil down and make sure that the package is tight.
Let the ribs cook, undisturbed for 4 hours. When the time is up, remove the ribs and let them sit for about 20 minutes, undisturbed. When you’re ready, turn your broiler on and gently open the foil and fold it around the meat so that the surface of the meat is all exposed.
Put the ribs back in the oven under the broiler and slowly brown the meat. You can use a BBQ brush to brush the liquids from around the ribs so that you get a burn on top. The ribs will crisp up and pull them when they are browned and crispy.
Remove the ribs to a cutting board and pour the liquid into a sauce pot. Reduce the liquid and you can use this as a sauce for anyone that wants to sauce them up more. That’s based on personal taste….!
Baby Back Ribs - Baby
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Loading...This is the rib recipe I promised when I posted the Spicy BBQ Chicken. These ribs can be made spicy or less spicy by adding brown sugar to the rub. I make them in the oven and finish them under the broiler. Some of you may be shocked that I don’t cook them on the grill. I find that fall apart on the grill. I will eat any BBQ anywhere that its being served. Spicy or sweet I like them all. This recipe is all about the rubs. The best way to use a rub is to get your hands dirty!
Ingredients
- Dry Rub for Ribs/Chicken
- 2 teaspoons fresh thyme leaves
- 1 tablespoon paprika
- 2 tablespoons cumin
- 1/4 cup brown sugar
- 1 tablespoon salt
- 2 teaspoons of black pepper
- Liquid for Ribs
- 1 cup white wine
- 2 cups chicken stock
- 1 tablespoon honey
- 1 tablespoon Cider vinegar
- Spicy Rub for Ribs/Chicken
- 1 teaspoons Cayenne pepper
- 1 tablespoon chipotle chili powder (adjust to your desire for heat)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon of coriander
- 2 teaspoons salt
- ¼ teaspoon of fresh ground black pepper
- 1 teaspoon oregano
- Liquid for Ribs
- 1 cup white wine
- 2 cups chicken stock
- 1/4 cup ketchup
- 2 tablespoons each of soy and white vinegar
- 1/4 cup brown sugar
Instructions
You will need to get the ribs and remove the silver skin from the rack. If you are uncomfortable with this step, ask your friendly butcher (yes even the big stores have butchers) they will be happy to help!
Next, mix the dry rub in a bowl until it’s all incorporated. Taste for salt. The rub should be salty but not inedible. Now take the ribs and cover every bit of the meat. Wrap in plastic wrap and put it in the fridge overnight. Yes, sorry they really should marinate overnight.
Now it’s time to cook.
Take the plastic wrap off and wrap ribs in foil. Large enough that you can wrap the ribs in one sheet and leave room to pour all of the liquid in – I use large heavy - duty foil. Take the ribs bone side down and wrap them in the foil and leave a large lip in the foil. Place them in a roasting pan or lipped sheet pan and put it in a 300-degree oven and let it cook for 30 minutes. This takes the cold off. Now mix all your liquids and pour them into the ribs using the lip of foil. Now fold the foil down and make sure that the package is tight.
Let the ribs cook, undisturbed for 4 hours. When the time is up, remove the ribs and let them sit for about 20 minutes, undisturbed. When you’re ready, turn your broiler on and gently open the foil and fold it around the meat so that the surface of the meat is all exposed. Pour as much of the remaining juice into a sauce pan and reduce it by half.
Put the ribs back in the oven under the broiler and slowly brown the meat. You can use a BBQ brush to brush the reduced juices so that you get a burn on top. The ribs will crisp up and pull them when they are browned and crispy.
Remove the ribs to a cutting board cut between the bones. Get plenty a napkins and enjoy!
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