| When I lived in an apartment without a grill I | | | | Make a packet of the ribs by folding up the ends of |
| experimented until I learned a good way for slow | | | | the foil. Let sit for at least an hour, preferably |
| cooking baby back ribs in the oven. Good BBQ ribs | | | | overnight. |
| were one of the foods I missed making for myself and | | | | Preheat oven to 250. |
| friends and could never find really good ones in a | | | | Make a braising liquid. Here is a suggestion for |
| restaurant. By good ones I mean the kind where the | | | | ingredients: |
| meat falls off the bone and the sauce is an addition to | | | | 1 cup white wine, |
| the flavor of the smoked meat, not the whole flavor. | | | | 2 tablespoons white wine vinegar, |
| The kind of ribs that you eat at home. Unless it's a | | | | 2 tablespoons Worcestershire sauce, |
| true BBQ place, I've never really enjoyed eating ribs | | | | 1 tablespoon of honey. |
| out. They're not the kind of food you eat in a | | | | A couple chopped cloves of garlic. |
| restaurant, ribs are family and friends backyard food! | | | | The essentials are that there is liquid and flavor. You |
| Hungry yet? | | | | can use juice instead of white wine or soy sauce |
| The key to slow cooking baby back ribs is the word | | | | instead of Worcestershire, brown sugar instead of |
| "slow". Whether you do it on the grill or in the oven | | | | honey. You can vary the amount of the ingredients, |
| you need low heat and a lot of time. That long, slow | | | | more garlic less honey. Get the idea? |
| cooking is what gives the flavors a chance to sink into | | | | Heat the braising liquid in microwave using high heat for |
| the meat and for the meat to develop that | | | | 1 minute. Pour braising liquid into each of the rib |
| fall-off-the-bone tenderness. Keep in mind, there is no | | | | packets that you made. Place on a cookie sheet and |
| "only" way to slow cook ribs, no matter what your | | | | cook in the 250 oven for 2-1/2 to 3 hours. Leave |
| brother-in-law says. With the basics you can | | | | them alone and let them simmer in their own juice. |
| experiment with flavors that you like and try new | | | | For the final touch you're going to drain the braising |
| things. | | | | liquid into a saucepan and heat it until it's reduced by |
| Start off with a rub of spices into the meat. You can | | | | about 1/2 and thick enough to glaze onto the ribs. |
| make your own or buy a commercial rub. Rub a | | | | Glaze the ribs with the reduced sauce and place the |
| generous portion into both sides of the meat and lay | | | | ribs under the broiler. |
| them on a piece of aluminum foil, shiny side down. | | | | |