Ribs from a geek
This recipe is a fair amount of work but well worth it - you will be rewarded with ribs that rival the best you have ever had.
2 whole slabs pork baby back ribs
2 Step Dry Rub:
I start with Emeril’s dry rib rub…good base, I add the following to it in a bowl:
½ tsp Onion powder
Dried Basil leaves
1 tbl chil powder
2 tbl smoked paprika (super secret ingredient)
½ tsp black pepper
½ tsp kosher salt
½ tsp old bay
½ tsp thyme
If you want more zip you can add cayenne and jalapeno to the mix.
To make the aluminum foil “pouch” you will want to shape it so that you curl both ends closed so later you can unroll one end (should be like a funnel) and pour the braising liquid in.
Rub the slabs with this mixture in really well. Use thick aluminum foil (heavy duty). Let rest in refridge for at least 2 hours
NOTE: make sure aluminum foil is shiny side down (outside of wrap is shiny)
After resting period carefully open foil pouch and rub generously with brown sugar (I mix dark and light together in bowl)
Wrap in foil again and let rest at least 6 hours in refridge…works best overnight…the longer the better.
When you take the ribs out of the refridge to start cooking we need to make a braising mix to cook them in.
Pre-heat oven to 250 degrees.
Mix the following into a bowl
1 cup white wine (your favorite will work the best – I never cook with wine that I wouldn’t drink)
2 tbl white wine vinegar (very important)
2 tbl Worcestershire sauce (secret ingredient)
2 tbl honey (preferably local honey) (secret ingredient)
3 garlic cloves chopped
Mix together well. Pour mixture into a sauce pan and heat to combine. Bring to boil and take off heat.
Place the rib foil pouches on a baking sheet.
Open one end of the foil on each slab and pour half of the braising liquid into each foil packet.
Tilt the baking sheet in order to equally distribute the braising liquid.
Braise the ribs in the oven for 2 1/2 hours.
OPTIONAL STEP: After 2 1/2 hours at 250 degrees I turn the oven down to 200 degrees and let sit in warm oven for another 2 hours.
Transfer the braising liquid into a medium saucepot. There is a trick to this.
I place the ribs in the foil over a large baking pan (like a lasagna pan) and push down on the center of the ribs to force the foil to bend toward the bottom of the pan at the middle.
I then just take a knife and slice the bottom of the foil and the liquid just drains out.
You will want to get all the liquid out. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency (this takes a while but you will know when it is done…it will be like thick syrup and tastes great).
Fire up your grill on high.
Brush the glaze onto the ribs. (I brush both sides – some people do just the top).
You will want to keep any of the excess sauce for after grilling.
Place ribs on super hot grill. Turn heat down to med-high. You want to caramelize the sauce on the hot grill. You should grill till you get the amount of “black” goodness on the ribs.
Cut the ribs to portion (2-4 ribs per portion) and sauce the grilled ribs one more time with the sauce (I keep this hot on the stove while I grill).
You can place the ribs in a bowl with the sauce and toss until covered.
Serve and eat!
2 whole slabs pork baby back ribs
2 Step Dry Rub:
I start with Emeril’s dry rib rub…good base, I add the following to it in a bowl:
½ tsp Onion powder
Dried Basil leaves
1 tbl chil powder
2 tbl smoked paprika (super secret ingredient)
½ tsp black pepper
½ tsp kosher salt
½ tsp old bay
½ tsp thyme
If you want more zip you can add cayenne and jalapeno to the mix.
To make the aluminum foil “pouch” you will want to shape it so that you curl both ends closed so later you can unroll one end (should be like a funnel) and pour the braising liquid in.
Rub the slabs with this mixture in really well. Use thick aluminum foil (heavy duty). Let rest in refridge for at least 2 hours
NOTE: make sure aluminum foil is shiny side down (outside of wrap is shiny)
After resting period carefully open foil pouch and rub generously with brown sugar (I mix dark and light together in bowl)
Wrap in foil again and let rest at least 6 hours in refridge…works best overnight…the longer the better.
When you take the ribs out of the refridge to start cooking we need to make a braising mix to cook them in.
Pre-heat oven to 250 degrees.
Mix the following into a bowl
1 cup white wine (your favorite will work the best – I never cook with wine that I wouldn’t drink)
2 tbl white wine vinegar (very important)
2 tbl Worcestershire sauce (secret ingredient)
2 tbl honey (preferably local honey) (secret ingredient)
3 garlic cloves chopped
Mix together well. Pour mixture into a sauce pan and heat to combine. Bring to boil and take off heat.
Place the rib foil pouches on a baking sheet.
Open one end of the foil on each slab and pour half of the braising liquid into each foil packet.
Tilt the baking sheet in order to equally distribute the braising liquid.
Braise the ribs in the oven for 2 1/2 hours.
OPTIONAL STEP: After 2 1/2 hours at 250 degrees I turn the oven down to 200 degrees and let sit in warm oven for another 2 hours.
Transfer the braising liquid into a medium saucepot. There is a trick to this.
I place the ribs in the foil over a large baking pan (like a lasagna pan) and push down on the center of the ribs to force the foil to bend toward the bottom of the pan at the middle.
I then just take a knife and slice the bottom of the foil and the liquid just drains out.
You will want to get all the liquid out. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency (this takes a while but you will know when it is done…it will be like thick syrup and tastes great).
Fire up your grill on high.
Brush the glaze onto the ribs. (I brush both sides – some people do just the top).
You will want to keep any of the excess sauce for after grilling.
Place ribs on super hot grill. Turn heat down to med-high. You want to caramelize the sauce on the hot grill. You should grill till you get the amount of “black” goodness on the ribs.
Cut the ribs to portion (2-4 ribs per portion) and sauce the grilled ribs one more time with the sauce (I keep this hot on the stove while I grill).
You can place the ribs in a bowl with the sauce and toss until covered.
Serve and eat!
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