If you’ve ever made ribs or are simply a rib lover, you know that the best are slowly cooked. I bought ribs at Costco this weekend, thinking that I would somehow make them during the week but I work full-time therefore slow cooking anything can be a challenge. My solution was to make them in two steps, a make-ahead method.
On Sunday, I quickly prepared the rub, applied it to the ribs and baked for about 2.5 hrs. Then on the following Tuesday, I brushed on the BBQ sauce, broiled them until caramelized and voila! They were done in a snap and the result was deliciously saucy, sweet and savoury fall-off-the-bone ribs.
4 lbs pork ribs (2 racks from costco)
3⁄4cup light brown sugar
1 + 1/2 tsp hickory smoke salt (if you have) or kosher salt
1 tbsp paprika
1 tbsp garlic powder
1⁄2 tsp ground red pepper (optional) I used my mild Mayan Gound Chili Peppers
2 cups of your favorite barbecue sauce
Preheat oven to 300 degrees f.
Peel off tough membrane that covers the bony side of the ribs.
Mix together the sugar and spices to make the rub.
Apply rub to ribs on all sides.
Lay ribs on two layers of foil, shiny side out and place meat with meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, rolling edges upwards to seal.
Place parcels on a large baking sheet and bake for 2 1/2 to 3 hours or until meat is starting to shrink away from the ends of the bone.
Remove from oven
Cool for a few minutes and remove from foil and carefully discard liquid.
Make ahead tip: At this stage you can cool then cut the racks into portions of 3-4 ribs, place on a baking sheet lined with parchment paper, cover with foil and refrigerate for up to two days.
Set oven to Broil (High)
Arrange ribs on baking sheet, bony side up.
Brush on sauce.
Broil for 2-3 minutes until sauce is cooked on and bubbly.
Turn ribs over, baste meaty side with sauce and broil once again for a few minutes.
When you’re ready to serve, brush on a little more sauce to make your ribs glisten!
Alternately, you can do this last step on your BBQ . It’ll give it a little smokey taste.
My mouth is watering as I am writing this. Hope you feel the same reading it.
Removing the rib’s membrane: This is an important step. The membrane is a thin yet incredibly strong layer of fat on bony-side of your rib-rack . If you want your ribs to fall off the bone, it must be removed. Most of the time this is easy to accomplish. I cut into it downward (See far right in photo), making a slit through the membrane. Then from the corner, I slowly pull back the membrane. It usually comes off in one shot. See below.
Recipe adapted from : http://www.food.com/recipe/beths-melt-in-your-mouth-barbecue-ribs-oven-107786