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Mmmm…Ribs!

Ribs were on sale at Metro grocery stores this week, along with Atlantic salmon so I picked up both. I don’t have a barbeque so I have to make ribs in the oven instead, which I have only done twice before and both times didn’t turn out that great. The first time they were rubbery and the second time the sauce was not very good at all 😦 I looked up oven roasting ribs in my Cook’s Illustrated cookbook but the process looked too long and complicated and called for a pizza stone and some special tea leaves to give them a smokey flavour. I turned to www.finecooking.com instead and found this recipe which is quite simple. I took the spice rub recipe from C.I. and was inspired by the technique from fine cooking, roasted them covered in tin foil and in a covered roaster for 2 hours. I made the barbeque sauce from the Memphis ribs but had to substitute a couple of ingredients and leave others out (I can’t eat hot sauce) so I cannot vouch for that recipe but I will include it anyway. The ribs turned out fall off the bone tender and yummy. Because they were basically steamed in the roaster I removed the foil and cover and put them under the broiler for about 5-7 minutes each side to crisp the outside before serving. The spice rub makes for flavorful ribs so you don’t even need barbeque sauce.

Oven Roasted Ribs

6tbsp yellow mustard

2tbsp ketchup

3 garlic cloves

1 tbsp chili powder

½ tsp cayenne

1 tablespoon sweet paprika

3 tablespoons brown sugar

2 tsp fresh ground pepper

1 teaspoon ground cumin

1 ½ tsp kosher salt

For the Memphis Ribs barbecue sauce
1/4 cup vegetable oil
1 medium onion, finely diced
Kosher salt
1 can (14 ounces) tomato purée
2 Tbs. dark brown sugar
2 Tbs. tomato paste
2 Tbs. cider vinegar
1 Tbs. Worcestershire sauce
1 Tbs. Tabasco sauce
1 Tbs. Dijon mustard
1 tsp. hot chili powder
1 tsp. paprika
1/4 tsp. cayenne

Position a rack in the center of the oven and heat the oven to 300°F.

Rinse the ribs and pat them dry. Remove the membranes from the back of the ribs. Place the ribs on a baking sheet and brush the ribs generously with the mustard, ketchup, garlic mixture. Combine the sugar, spices, and salt in a small bowl. Sprinkle this mixture over both sides of the ribs. Grind fresh pepper over the ribs.

Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet. (This is where I placed them in a roaster and covered them with foil, plus the cover) After the first hour, rotate the pan every 30 minutes (Note: If you use two baking sheets, switch their position in the oven, too). The ribs will sizzle gently as they cook, and they’ll become tender after about 2 hours in the oven.

To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance. If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan. (After this I broiled them for 6min per side to crisp)

To make the sauce, heat the oil and add the onion to a medium sauce pan over medium heat. Season lightly with salt and sauté until translucent, about 3 minutes. Add the tomato purée, brown sugar, tomato paste, cider vinegar, Worcestershire sauce, Tabasco, mustard, chili powder, paprika, and cayenne and stir well. Turn down the heat to low and let the sauce simmer until it thickens slightly, about 30 minutes. Remove from the heat, season to taste with salt, and let cool to room temperature. The sauce will keep for about a week in the refrigerator.

Cool ribs for at least 10minutes before cutting. Serve with the barbeque sauce.

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About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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