Baby Back Pork Ribs
Hi veryone
I've recently found a superb butcher in north london that delivers for free. I bought some ribs and sprinkled some cajun seasoning over it. My son suggested to put some runny honey over it too, which I did. They were good but I think I needed some more intense flavour on it. Does anyone have any suggestion please, for next time.
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10 Comments:
I rub mine with a mix of dark brown sugar, Kosher or sea salt, ground pepper and granulated garlic then slow-roast at 275F for 3 hours. They're then slathered with a BBQ sauce (sweet or savory, depending on the side dishes) and grilled over high heat till slightly blackened. You can see how they turn out here.
LunaPierCook at 1:07PM on 05/18/08
How did you cook them?
I've had outstanding results with this recipe (made it 4 or 5 times now):
http://www.seriouseats.com/recipes/2007/05/michel-richard-thyme-glazed-baby-back-ribs-recipe.html
Ignore the comments below, these people have no idea what they are talking about because they didn't try it. I was skeptical, as a native of narbecue country, but I wouldn't have imagine how superbly this method works. It's not a boil; it's a poach at a very very low simmer, which gives such a great flavor to the ribs with all the aromatics, and and makes them meltingly tender.
Then you dry them off and put them in a hot oven with a glaze to get that crispy caramelized finish. The recipe uses simple honey+cayenne, but I've tried everything from hoisin sauce to western barbecue sauce to the honey and it's all delicious. The easiest trick is to mix some seasonings into the honey, like some extra cayenne or other chile powder, spices or garlic powder, a little worcestershire, some of that cajun seasoning you already have, whatever strikes your fancy.
But plain honey works with this recipe because they are already packed with flavor from the poach. It's so good, I can't encourage you enough to give it a try.
I've also tried Alton Brown's oven braise in a foil pouch but they turned out much greasier than I prefer. Another plus to Richard's technique is that you get a lot of the excess fat out.
renzata at 1:32PM on 05/18/08
John Thorne's Home-Grown Patent Rub (from his wonderful book Serious Pig) is my favorite rib seasoning.
1 teaspoon kosher salt
1 teaspoon ground hot red chile pepper
1 teaspoon black mustard seeds
1 teaspoon black peppercorns
3 juniper berries
1 tablespoon peanut oil
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1 large clove garlic, minced
Pound everything in a mortar until it's a thick paste. Work the result evenly into the meat and let sit 1/2 hour or so before cooking. This is enough for 2 or 3 small slabs.
Cathy at 2:00PM on 05/18/08
We rub a mix of salt (kosher or sea salt), coarse ground black pepper, cumin, brown sugar, garlic (raw, minced or smashed very fine--granulted would work ok, too), ancho chilli powder, chipotle chilli powder, cayenne pepper, mexican oregano (optional) or thyme (optional), allspice (optional). I like to let it sit covered in the fridge overnight or at the very least for two hours. With all these chillis, I little goes a long way. Just be sure to salt it well. I taste my "dry"-rub to make sure the heat is prominent, but balanced by salt and sugar.
Then place on a rimmed baking sheet add a little liquid (beer, chicken or beef stock) about 1/4 cup to 1/2 cup. Cover tightly with plastic wrap, crimping around the rim of the baking sheet. Then cover all that with heavy duty aluminum foil, crimping tightly around the rim of the baking sheet. Bake for 45 mins. to an hour at 300 F Allow it to rest outside of the oven for about 20-30 minutes before you uncover the foil and plastic. Now, baste with your favorite bbq sauce and finish it on the grill or under the broiler for about 5 to 10 minutes or until the sauce gets some good color.
wookie at 2:05PM on 05/18/08
Smoke them ribs....with a good rub and finishing sauce 275 for 3hrs smoked with apple wood...you'll find that taste your looking for and color
Markbb at 2:16PM on 05/18/08
Well what can I say but YUMMY. Thank you all for your advice. I shall be experimenting.
immaculate55 at 3:25PM on 05/18/08
Gasheads listen! It takes me 45 seconds to start a hardwood fire from cold to grilling temp! How? The same way the Memphis In May BBQ pros do it: blast the charcoal or hardwood with a propane weed burner! Any hardware store has them. Instant bbq fire! As for ribs, smoke them at no more than 200. An hour before they are done wrap in tin foil, put in some mop, and they will steam their way to tenderness in the last hour in the smoker.
cytero at 4:39PM on 05/18/08
@cytero, thanks for the tip. If I ever decide to absolve myself of my 30+ year addiction to gas, I'll try it. ;-)
Kidding aside, I never try to convince woodies or charheads to change to gas. It's everyone's own choice as to what they feel comfortable with.
(This messsage was written on a Mac, but only because my PC isn't turned on.)
LunaPierCook at 5:05PM on 05/18/08
@cytero: if being a TinFoilHead is acceptable, then so is being a GasHead.
grampart at 6:02PM on 05/18/08
@cytero, I'm a charcoal girl all the way but I don't foil. To my taste, the best ribs aren't fall-apart tender; I like them when the meat still has some "chew," and a tug of the teeth pulls it cleanly off the bone. Your mileage may vary. :)
I cook ribs at around 230ยบ (grid level temp), usually with a mix of hickory and apple wood for smoke - 3-4 hours for baby backs, 5-6 for spares.
Cathy at 6:52PM on 05/18/08