Sunday, March 23, 2014
You Want Your Baby Back Ribs Sure Just Stop Singing that Song!
Why am Im doing a baby back ribs video in the dead of winter. I love how they taste. Sorry I dont have a more interesting answer for you, but Ill be damned if Im going to let the earths periodical tilting away from the sun prevent me from enjoying these tasty pieces of pork.Ill be the first to admit this is not the best technique for doing ribs. You just cant replace slowly roasting the meat over smoky coals, but, that said, this baked in the oven version is way beyond respectable.
Ive always found baby back ribs a very user-friendly product. Unless you severely over or undercooked them, theyre pretty hard to mess up. I know Im going to get all kinds of tips and tricks for the ultimate rib – the plastic wrap, the steaming, the braising, the marinating – but quite frankly, Ive never seen the need.
Maybe this summer Ill try some of the more interesting ideas, but for this early January, this will do just fine. Speaking of ideas, yes, those are chicharrones on the plate of ribs. Youre welcome.This works with literally any dry rub and barbecue sauce combo. Ive posted a basic, all-purpose rub recipe below, in case youre interested. For the sauce, Ive of course used Micheles SFQ, but any premium quality barbecue sauce will work.
Anyway, if youre in the mood for a little virtual trip into summer, I hope you give this technique a try. Enjoy!
Ingredients:
1 full rack of baby back ribs
1 cup barbecue sauce
Dry Rub Recipe (makes a lot extra)
1/4 cup salt
1/4 white sugar
1/4 raw sugar (turbino) or brown sugar
1/2 cup ancho chili powder
2 tbsps freshly ground black pepper
1 tbsp ground cumin
1 tsp dry mustard
1 tsp cayenne pepper
1/2 tsp ground chipotle pepper
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment