Barbara, not real sure just what method you'd like, so here are three of my favorites. I must have 10-12 different ways to do them (we love ribs
), but these three I seem to come back to quite often.
BROWN SUGAR & BOURBON RIBS
1/2 c packed golden brown sugar
1/2 c apple butter
1/4 c bourbon whiskey
1/4 c apple cider vinegar
3 T. apple cider
2 T. Dijon mustard
1 T. coarse kosher salt
1 T. packed golden brown sugar
1 1/2 tsps dry mustard
1 1/2 tsps dried thyme
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
2 2-2 1/4 lb. racks baby back pork ribs
1 lg onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 c apple cider
FOR BASTING SAUCE:
Whisk all ingred. in medium bowl to blend.
Mix first 7 ingred. in small bowl.
Using small sharp knife, loosen membrane from underside of each rib rack & pull off (or score membrane).
Rub 1 T. seasoning mix into each side of each rib rack.
Place ribs in large roasting pan.
Cover & chill at least 6 hours and up to 1 day.
Preheat oven to 325° F.
Lift ribs from pan.
Scatter onion, cinnamon stick, & ginger in pan.
Pour in Cider.
Return ribs, meat side down, to pan; cover pan with foil.
Roast ribs till meat is tender and begins to pull away from bones, about 2 hours.
Uncover; cool at lease 30 minutes and up to 2 hours. (I left longer before using)
Prepare barbecue (med-high heat).
Grill ribs, till heated thru and slightly charred, about 5 min. per side.
Brush generously on all sides with basting sauce.
Grill till sauce becomes sticky glaze, about 3 min. longer per side.
Transfer rib racks to cutting board.
Cut racks tween bones into individual ribs.
Arrange on platter and serve, passing remaining sauce separately.
O.K. - I could not stand to throw the wonderful 'goop' in the bottom of the roasting pan away, so -
I strained the juice and added enough additional cider to make 2 cups. Reduce to ~ 1/2 cup to a nice syrupy sauce.
Pick the cinnamon stick pcs. and ginger pcs. out of the onion and sauté the onions till just starting to caramelize.
I served the ribs with no more basting sauce, but topped with the onions and drizzled the reduction over all.
IT IS WONDERFUL!!
STICKY RIBS W/CHINESE FLAVORS
Made these last nite and are they ever good! The recipe is from the LCBO magazine .
STICKY RIBS W/CHINESE FLAVORS
2 racks meaty baby back pork ribs
Salt & freshly ground pepper (I used the Hotel Good Sh*t-salt, white pepper, garlic, and a little 5-spice)
Vege oil, for greasing pan
2 tsp. coarsely chopped garlic
1/4 c red pepper jelly
3 T. hoisin sauce
2 T. soy sauce
2 tsp. red chili paste
1 T. oyster sauce
1 T. honey
1/2 tsp. 5-spice powder
Preheat oven to 300°.
Season ribs generously. Put ribs on oiled sheet, bone-side down. Fill botom of pan with water & cover ribs tightly w/foil. Put ribs in oven.
Bring remaining ingred. to simmer in small saucepan over med. heat. Stir to combine and set aside.
Bake ribs 2 1/2 hours or till ribs are tender when pierced w/a knife. If bottom of pan dries out during cooking, add more water. Discard foil & brush ribs w/sauce. Continue baking ribs for 30 min. longer.
(At this time I chilled and kept for service.)
Preheat the grill on med-high heat. Remove ribs from oven (or frig.) & brush both sides w/sauce. Grill 3-5 min. per side. basting occasionally w/sauce.
Transfer ribs to a board and let rest 5 min. Cut each rack into 2 sections and serve...with lots of napkins!!
Lorraine, that magazine is wonderful!!
Tuscan-Style Spareribs with Balsamic Glaze
2 tablespoons extra-virgin olive oil
2 tablespoons chopped rosemary leaves
1 1/2 tablespoons kosher salt
1 1/2 tablespoons fennel seeds
2 teaspoons freshly ground black pepper
2 teaspoons chopped sage
2 teaspoons chopped thyme
2 teaspoons sweet paprika
1 teaspoon crushed red pepper
1 teaspoon ground coriander
1/2 teaspoon ground allspice
6 pounds pork spareribs
3 tablespoons balsamic vinegar -- preferably one aged for at least 5 years
In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.
Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.
Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve. (I don’t broil them, I put them on the grill just long enough to heat and glaze)
A slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti.
Search for easy-to-find complex, savory chianti classico or riserva