Tuesday, May 31, 2011

Baby Back Ribs


I originally posted this last year after a Memorial Day cook out but they hadn't been exactly what I had expected so this year I thought I would give it another go!

As much as I love my Dad's ribs, I have always wanted to try them in the oven as grilling is not my forte. I did a little research combined with a few ideas I had heard before and came up with this recipe.  I tried a similar version last year and though the flavor was delicious they did not fall off the bone like I had wanted.  A friend of mine said it was probably because they needed to cook with some sort of acid so when I was doing some research on new recipes I thought I would combine the ones that called for such techniques.  I have also heard that some people flash grill them before putting them in the oven to give them that flavor so I thought I would try that as well.  Here is what I came up with and let me just tell you....they were DELICIOUS!!!


Baby Back Ribs

4 pounds pork baby back ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1 cup water
1/2 cup cider vinegar 
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt

Dry Rub:

1/4 cup brown sugar
1 1/2 tablespoons paprika 
1 tablespoons kosher salt 
1 1/2 tablespoons black pepper 
1 teaspoon garlic powder
1 teaspoon onion powder 
1/4-1/2 teaspoon cayenne red pepper

Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray.   Remove the membrane from the bone side of the ribs by slitting with a knife, grip the membrane with a paper towel, and pull. It will rip right off.  Rub the ribs with the dry rub.  Wrap tightly and refrigerate for at least 8 hours, or overnight.  In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. 
Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.  
Preheat a grill to 400 degrees.  Remove the ribs from the foil.  Place each rack on the grill and grill for 5 minutes on each side.  
 
Preheat oven to 300 degrees.  Combine 2/3 cup of water and 1/3 cup red wine vinegar.  Wrap the ribs back in foil leaving an opening to pour in the water and vinegar mixture.  
 
Close the foil packet tightly and place in the preheated oven.   Bake ribs wrapped tightly in the foil at 300 degrees for 2 hours and 30 minutes. 
Note: I place a baking sheet under the ribs to catch any juices that might escape the foil so it doesn't make a huge mess on the bottom of the oven.
Remove ribs from foil and add barbecue sauce. 
 Place under the broiler, meat side up, for approximately 15 minutes if you would like to have a crusty top.
 
They will literally fall off the bone!  We couldn't even transfer them to a serving platter as they simply fall apart when we tried....just what I was wanting!!
   
Here are some of the pictures from our 4th of July!
   
 

 
   

 

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