Medicine for the Soul:Oven Braised Baby-Back Ribs

I love to cook, here is my first post related to cooking.

I made these recently (for New Years Eve) and they turned out awesome. The oven braising method comes from Alton Brown (Food Network), but I tweaked\simplified his recipe. I will make all my ribs like this from now on. In the summer I would finish these on the grill, but in the dead of a South Dakota winter, I finished under the broiler.

The Meat:
First, start with good meaty baby back ribs. I get mine from Sam's Club. Always have had good luck with the meat I get there. I cooked up 8 pounds of ribs. 8 pounds may seem like a lot, but these reheat really well (if you are lucky enough to have any left).

The Rub:
Assuming each slab of ribs is around 2 pounds. Prepare the rub based on the amount of meat you have. For each 2 pound slab:

• 3 tablespoons of light brown sugar


• 1/2 tablespoon of kosher salt


• 1/2 tablespoon of chili powder


• 1/2 tablespoon of Old Bay seasoning (I love this stuff)


• 1/4 teaspoon of black pepper


• 1/4 teaspoon of dried thyme


• 1/4 teaspoon of onion powder

Apply canola oil (or other vegetable oil) to the meat. Add rub to all sides. Then refrigerate overnight. I actually let mine go for 24 hours. Honestly not sure if it makes a huge difference. I think the extra time lets the sweetness from the sugar get through the meat a bit more.

I imagine any rub would work, but I love the Old Bay in this one. Add cayenne if you want heat, or wait until the last step and just get your heat from your favorite BBQ sauce. I like waiting until the last step since those I cook for like different degrees of heat.

Braising Liquid:
For each 2 pound slab (just increase the liquid a bit if you slabs are bigger).

• 1/4 cup of beer (I used Bud Light, because I didn't want to beer to overpower)


• 1/4 cup of Chicken Broth or Stock


• 1 tablespoon of Worcestershire sauce


• 1/2 tablespoon honey


• 1 clove garlic (can use garlic powder if that's what you've got)

The measurements here are not that touchy and the first 2 ingredients are the most important. It's all about slow cooking these ribs in a small about of liquid (braising).

Braising the Ribs:
This is the method I go from Alton Brown. You will cook each slab individually in aluminum foil with the braising liquid.

• Set oven to 275.


• Lay slab of ribs on heavy duty foil. Bone side up. This is important so the bones don't poke holes in the bottom of the foil. You're going to pour the braising liquid in the foil packet so no seams in the bottom. Fold the foil loosely over the top of the ribs and crimp tightly (don't want steam to escape). Roll up one of the sides. Make sure you have enough foil so these side seams end up rolled even with the top seam. You want to eventually form a leak\steam proof packet. Take your time, if you poke a hole, start the packet over. Remember to leave one side open. for the next step.


• Pour braising liquid into the open end of the packet and then seal tightly.


• Place the slabs in a single layer on a sheet pan(s), in case they leak.


• Place in oven. After about 2 1/2 hours check one packet. Unroll one of the sides of the packet, stick a fork in the ribs and test the meat. When done...On the meaty side you'll see the meat pull away easily. don't forget to test between the bones, that part may not be done yet. Mine took about 4 hours to cook. Since we are braising, it's unlikely you'll over cook them. You do want the slab to stay together when you take it out of the packet. You only need to check the same packet for doneness; once it's done, they all will be. You could go as far as cutting a rib off your test packet to make sure you are happy with the doneness.


• Drain the braising liquid. (Poke a hole through the packet and let the liquid drain in the sink)
  
  Note: If you want to prepare ahead, you could stop right here, cool and refrigerate the ribs overnight (in their foil) and finish the next steps before serving.
  

Finishing the Ribs:
Now you have tender meat that has good base flavor, the final step of broiling or grilling is the key to getting big flavor from these ribs.

• Set your oven to broil and set the rack on the 2nd position from the top.


• Coat the ribs with your favorite BBQ sauce. (I use Famous Dave's Rich and Sassy.)


• Broil the ribs to caramelize the sauce and even add a little char if you want. Keep tabs on them. You don't to overdo it after all the work to get to this point. I broiled for about 10 minutes, but mine went in the broiler cold from the refrigerator.

I cut the ribs in 2 rib portions and put in a crock pot to keep warm (if prepping a little ahead of time). Otherwise serve immediately.

Enjoy. If you try these, let me know how it goes.