Monday, March 25, 2013

Winter, Summer, Spring or Fall Baby Back Ribs improve them all

One of my all time favorite foods to cook happens to be ribs, especially pork ribs. I usually buy the baby back ribs which are partially trimmed and usually have some of loin meat still attached. Once I remove them from their packaging I rinse them under cold running water and pat them dry with a clean tea towel. I am a huge fan of dry rubbing my ribs which infuses them with great flavor, breaks down the proteins which not only tenderizes the ribs but it also results in a nice juicy rack!. Once the rub is massaged into both sides of the rack I cut them into smaller portions and store them overnight in gallon sized Ziploc baggies in the refrigerator.  As you can see in the picture below the ribs have marinated and gone from being dry to plump and juicy.
I let the ribs sit out on the counter until they are close to room temperature. I place them in a heavy roasting pan and loosely cover with foil and cook at 250* F. for approximately 4 hours. When cooking a larger batch I usually bump the temperature up to 350* F. for the last hour until the meat starts to pull away from the bones but  the rack still maintains its structure and doesn't fall apart when handled. At this point I preheat my grill and assemble any sauces that we want to glaze the ribs with. Alex usually likes a spicy sauce with plenty of heat, Ariel is more of a sweet and tangy kind of girl, Rebecca likes the bold and spicy style BBQ sauce and I of course like them all. Of course if you are not a fan of sauce you can always caramelize your ribs just the way they are thanks to the coating from the dry rub process. No matter what your taste just make sure your grill is good and hot and once you start don't walk away. Just like the dry rub I like to caramelize both sides which will only take about 2 minutes per side if your cooking over direct heat and the coals are good and hot.

  Of course once you have finished cooking the only thing left to do is grab a plate with your favorite side (mine is a sweet vinegar slaw) and dig in! Alex has learned that there is nothing better than eating them while they are hot and the meat is falling off the bone!
They say your are what you eat and he truly is a HAM! 


Kim said...

I've never done a dry rub . . . this makes me want to try it.

Chuck said...

Kim, If you want I can make you up a small batch of my secret rub to try or if you give me a call I can walk you through making your own. Its good on steak, pork, chicken and even fish!