BY RICHARD MOOREY
SO MANY of us love a great rack of ribs. You know the kind I mean. Big juicy ribs full of amazing sweet and spicy fire-licked flavour with meat that has just the right amount of chew and comes nicely off the bone. Amazing rib flavour that you just can’t beat. But how do you recreate ribs like that at home? Watching all those shows on the food network, making great ribs seems so complicated. Hours and hours in equipment in custom built smoke pits worth tens of thousands of dollars, how’s a guy supposed to compete with that?
Great ribs don’t have to be crazy complicated and you can achieve great ribs at home. It’s all about time, temperature and of course a little bit of great barbecue sauce. An easy way to recreate amazing restaurant-style ribs is to use what I like to call the oven to grill method.
Cooking your ribs in the oven prior to placing them on the barbecue allows for an even and steady temperature and gives you the ability to do other things during the time they are in the oven. So if you have to cut the grass, make some delicious sides or even just chill on the deck with an icy beverage, you can do so without worry.
Once the ribs are out of the oven all nice and tender it’s the perfect time to fire up the grill and put some sweet and sticky barbecue sauce to work and create that sweet flame flavoured bark that marks a great restaurant rib. A little bit of time in the flames and some sauce mopping really makes for some transcendent tastitude.
Of course the sauce has to be good but that’s not very complicated either. A few simple ingredients, a little simmering, stirring and you can have a homemade barbecue sauce that will make your taste buds rejoice.
So in honour of rib lovers everywhere, here’s an easy rib recipe that will help you get to rib nirvana this summer along with a quick sauce recipe. Of course being the grill man/woman, you always get an opportunity to indulge before the food hits the table.
Chef House’s Easy Ribs with Home Made barbecue Sauce
FOR THE RIBS:
3 tbsp. kosher salt
2 tbsp. chili powder
2 tbsp. packed dark brown sugar
2 tbsp. paprika
1 tbsp. garlic powder
2 tsp. ground mustard
1 tsp. freshly ground black pepper
2 full racks baby back pork ribs
FOR THE BARBECUE SAUCE:
1 1/2 cups ketchup
1/2 cup apple juice
1/3 cup packed dark brown sugar
1/4 cup light or dark molasses
2 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
1 tablespoon chili powder
2 tsp. garlic powder
2 tsp. paprika
1 tsp. cumin
MAKE THE RIBS
Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.
ÊCut four (24-by-12-inch) pieces of aluminum foil; set aside.
ÊPat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs.
Cut one rack in half crosswise and place the two pieces side by side on a sheet of foil. Repeat with the second rack and a second piece of foil.
Evenly coat both sides of the ribs with the spice rub. Pull the foil up and over each set of ribs to create two completely enclosed packets.
Place the packets side by side on a rimmed baking sheet. Cover the baking sheet tightly with the remaining two pieces of foil.
Heat the oven to 300¡F and arrange a rack in the middle. Place the ribs in the oven and roast until fork-tender, about three hours. Remove from oven and cool until ready to finish on grill prior to eating.
Meanwhile, make the sauce.
Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally.
Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about two cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill.
FINISH THE RIBS ON THE GRILL:
Heat a gas or charcoal grill to medium (300F).
Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for five minutes. Flip and brush the ribs and cook another five minutes. Continue to cook, flipping and brushing every five minutes, until the sauce has thickened and the ribs are heated through and have grill marks, for a total grilling time of 20 minutes.
Transfer the ribs to a cutting board and cut the racks between the bones. Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.
Richard Moorey (aka Chef House) can be reached with email to email@example.com, through his website at www.evot.ca, or on his Facebook group Evolution of Tastitude. You can follow him on Twitter @House_74.