| Baby back ribs are a bit on the pricier side but they | | | | about a 1/2 cup of white wine, followed by 2 tbsp of |
| certainly are tasty. When done right, they are meaty | | | | honey and then 3 tbsp of soy sauce. I also add a |
| and succulent without too much extra fat. But baby | | | | tablespoon of vinegar. Any kind of vinegar will work |
| back ribs can easily outside the budget for many a | | | | except for balsamic. To even further the flavor add |
| family. With this method, the high price of baby back | | | | two cloves of crushed garlic. Place all these |
| ribs will be offset by the hearty pork stock you will | | | | ingredients in a saucepan and heat until all ingredients |
| make after that can be used in numerous recipes. In | | | | are dissolved and blended. |
| this article I will describe step by step how to get | | | | Proceed to open one end of the foil package and |
| the tastiest results from your baby back rib | | | | pour in the braising liquid. Tilt the cookie sheet to |
| investment. If done right, these ribs will be tender, | | | | distribute the juice and place in a 200F degree oven |
| meaty, juicy and full of flavor. I will then explain how | | | | for 3 hours. It is of utmost importance to monitor |
| to get an entirely different meal from the bones of | | | | your oven temperature and make sure that it stays |
| your baby back ribs. Yes folks, when you are finished | | | | at 200F so an oven thermometer is recommended. |
| with this meal you will save everyone's bones. | | | | After 3 hours, open the foil just enough to get at |
| The Rub | | | | the second or third bone in and tug on it. If it is lose |
| All great barbecued meats have one thing in | | | | and comes away from the meat easily it is finished. |
| common, the rub. A rub is a mixture of sugar, salt | | | | The Sauce & The Broiler |
| and seasonings that is applied to meat prior to | | | | Place your rack with foil attached on top of a |
| cooking. The rub is used for flavor and for | | | | saucepan and slit the foil so that the juices inside |
| tenderization. Rubs require at least 5 hours contact | | | | drain into the saucepan. Reduce the liquids in the |
| with the meat but personally I like to let a rub do it's | | | | saucepan on high heat for about 25 minutes or until it |
| magic overnight. It is very easy to find rub recipes | | | | becomes the consistency of a moderately thick |
| out there on the internet. Simply Google "rubs" or | | | | barbecue sauce. Once you achieve this sauce, place |
| make one up yourself. If you make one up yourself, | | | | the ribs on a broiler pan. Set your oven to broil and |
| follow this simple rule. Every rub should have 8 parts | | | | place your ribs in and brush the sauce on. When the |
| brown sugar to 3 parts salt to 1 part chili power and | | | | sauce starts to sizzle and caramelize, flip and brush |
| then 1 part seasoning. That remaining 1 part can be | | | | the sauce on the other side. Repeat until you are out |
| made up of as many different seasonings you like. I | | | | of sauce. |
| encourage you to experiment as I do to find the rub | | | | Remove ribs from broiler and let rest for about 10 |
| that "rubs you the right way". | | | | minutes so that the juices will stay in the meat. After |
| Using the Rub | | | | 10 minutes slice and serve. |
| Take a large sheet of tin foil, big enough to wrap | | | | The Bones |
| your rack of ribs in and place it on a cookie sheet | | | | Keep the bones! A delicious pork stock can be made |
| and lay your ribs on it. Liberally apply this rub to both | | | | and used for so many dishes. Cook some broccoli in |
| sides until it is completely covered. Really cake it on | | | | a little bit of pork broth or make a great rice porridge |
| for the best results. Then proceed to wrap the foil | | | | with this stock. Get an extra meal from just the |
| around the ribs but wrap the ribs in a way that you | | | | bones. Read on.. |
| can easily open one end of the package and pour in | | | | Get a roasting pan and bake the bones for 25 |
| our braising liquid later. Also make sure the seam is on | | | | minutes at 400 degrees. When you start to smell |
| the top so that the braising liquid will not leak out of | | | | them you know you are close. Take the bones from |
| the bottom of the package. Close securely and place | | | | the over and place in a stock pot and add 3 stalks of |
| in the refrigerator for at least 10 hours and up to 48 | | | | celery, 1 whole leek (cleaned thoroughly), 1 |
| hours. | | | | tablespoon of black peppercorns, 3 cloves of crushed |
| Braising Liquid | | | | garlic and cover with water. Bring to a rapid boil, then |
| A great braising liquid should have an element of salt, | | | | reduce the heat and simmer for 6 hours. Add salt to |
| sweet and acidity. This will not only flavor the meat | | | | taste and then store for later use. |
| but will also tenderize it. In my recipe I like to use | | | | |