There usually isn’t much you can do to stop a rib hunger once it starts. Apart from eating ribs, that is. They just feel so good. They taste like meat candy and are soft, sweet, salty, and flavorful. The grill, though, isn’t always an option. Perhaps you reside in a modest NYC apartment, like I do, or perhaps it is the dead of winter. With this simple method, you can produce unbelievably delicate, mouthwatering ribs regardless of the climate or your living conditions. Make sure you have at least 4-5 ribs each adult, or roughly 2-3 servings per rack, as you don’t want to run out before everyone has their fair portion. How to ace them is as follows:
Prepare the ribs:
Priorities first your ribs with water. Ribs typically arrive vacuum-packed and may be sitting in liquid, which you’ll want to wash off. After rinsing with cold water and patting dry, peel off the “silvering.” This is the shining, white membrane that, when cooked, forms a tough, chewy layer on top of the bones on the cupped side of the ribs. Additionally, keeping the membrane on will stop your tasty dry rub from really touching the rib meat. If the membrane does not come off readily, use your paring knife to help soften the situation. This is especially true if the membrane is exceptionally thick. To begin pulling the membrane away from the ribs, pierce it with a paring knife and run it as far beneath the membrane as you can. It should be simple to pull the membrane off the ribs once you’ve managed to get the tip of your knife under the membrane. A paper towel or a pair of strong kitchen tweezers can be used to help grasp the membrane and ease its removal.
On sometimes, you’ll come across a rack with the membrane already removed. Ask the butcher at your preferred grocery shop if you’re unsure or if you’d rather not to bother. Once you’ve finished preparing your ribs, make sure to clean the countertop and sink area.
Strong taste is the secret to succulent ribs. The seasoning comes first in this. Use plenty of kosher salt and freshly cracked pepper to season. To give our ribs even more sweetness and taste, we also apply a dry rub. For the best flavor, let the salt and spices lie on the ribs for around 30 minutes before baking.
The sauce has had to be everyone’s favorite aspect of eating ribs. Along with having a good reason to eat with your hands. Ours is superior to traditional barbecue sauces in that it is wonderfully sweet, savoury, and sticky. It is far superior to anything that is obtained from a bottle. The sauce can be prepared in advance and kept in the fridge for up to two weeks. With these delectable handmade choices, you may also exercise your creative faculties.
Keys for maximum tenderness
There is a lot of connective tissue in ribs, and it takes time for it to break down and soften. However, because ribs aren’t an especially thick piece of meat, a lengthy cooking period puts them at risk for drying out before they ever achieve their distinctive suppleness. Excellent baked ribs require a delicate combination of low temperature, lots of time, and moisture retention. Ours is cooked for two hours at 300° in a foil-wrapped pan. While the connective tissue is being broken down by the low-slow cooking, the foil ensures that not too much liquid escapes. The best part is that, unlike grilling, this dish requires no manual labor at all. Cook them in the oven with foil covering them. To ensure that there is ample of ventilation around the rack, be sure to roast them bone-side down. In order to caramelize and crisp the crust, baste with sauce and broil for a short while.
FOR THE RIBS
2 lb. baby back ribs
1/2 c. packed brown sugar
2 tsp. kosher salt
1 tbsp. garlic powder
1/2 tsp. freshly ground black pepper
1/2 tsp. paprika
1/2 tsp. ground mustard
1/4 tsp. cayenne
FOR THE BARBECUE SAUCE
1 1/2 c. ketchup
1 c. packed brown sugar
1/2 c. water
1/4 c. apple cider vinegar
1 tbsp. Worcestershire sauce
1 tbsp. molasses
1 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground mustard
1/4 tsp. paprika
- Set the oven to 300 degrees and line a baking sheet with foil. If the rear of your ribs have a thin membrane covering the bones, carefully slide a knife under the membrane and peel it away.
- Stir together the brown sugar, cayenne, salt, pepper, paprika, mustard powder, and garlic powder in a small bowl. Place ribs on baking sheet that has been prepped and rub mixture all over. Bake for two hours, foil covered, until very soft.
- In the meantime, prepare the barbecue sauce by mixing all of the ingredients in a medium saucepan over medium heat. Bring to a boil, then lower the heat and simmer for an hour, stirring now and then.
- Heat the oven to broil. Ribs should be free of the foil and sauced on both sides. 2 to 4 minutes under the broiler, or until sauce barely begins to caramelize