These are way easier than you ever thought they would be.
2 racks of baby back ribs
Kosher salt
I TB Chipotle powder (or
hot Spanish pimentón)
1 TB Ancho chile powder
pepper
¼ cp. soy sauce
¼ cp. cider vinegar
¼ cp. water
Clem’s (or your favorite)
bbq sauce. (I like to add some
cayenne to Clem’s to make it hotter.)
1. (Earlier in the day)
Preheat oven to 400.
2. Dry ribs with a paper
towel and rub with a mixture of the spices – can let sit in refrigerator for a
while or not.
3. Place the ribs bone side
down on large cookie sheet (with rim).
Pour liquids in the bottom of the cookie sheet.
4. Cover first with
parchment paper, then foil to seal around the edges (make sure it’s sealed,
because you want them to steam), and place in oven.
5. After 10 minutes turn
oven down to 300 and then cook for 2 hours (check after 1 ½ hours to see if
they are done – you want them to be very tender but not totally falling apart –
also to check if the liquid has escaped in which case add some water. And, if you forget and they come to shreds in your hands, do not curse the darkness, because now you have pulled pork! Just create a nice pile of shredded meat - discard the fat - soak in the bbq sauce, and heat it up when you're ready.)
6. Remove the ribs from the
oven and open the foil, being careful of the escaping steam. When cool, cut the racks in half or
pieces that are easy to turn on the grill. Move to a platter, and coat with
barbecue sauce. Let sit (put in
refrigerator if it’s more than an hour) until ready to light the grill.
7. Brown just moderately
over the grill for 5 minutes or so – enough to heat them up and get a smoky
taste. Cut into serving size
pieces.
9. Heat up extra sauce and
serve alongside.
It is impossible to know how
many this serves because some people (who shall remain anonymous) can eat
unlimited amounts.
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