Cooking / Food / Uncategorized

Seriously Delicious Ribs

This is the rib recipe I have been hoping for! It was such a hit with the Hubby, and very easy to make. Not a lot of hands-on prep or “babysitting” needed, so it’s great if you’re got guests or something else to do. Not too spicy, not too sweet. Great combination of flavors. I don’t have any good pictures once the ribs were plated and served because we dug right in and got our fingers too sticky to take any pictures. They were so. very. delicious.

Seriously Delicious Ribs

Credit: Homemade with Love by Jennifer Perillo

Ingredients:

Dry-Rubbed Ribs

½ cup packed dark brown sugar

2 teaspoons sweet paprika

1 teaspoon garlic powder

½ teaspoon freshly ground black pepper

1 tablespoon coarse salt

1 teaspoon instant espresso powder (I used 1 packet of Starbucks Via Ready Brew)

¼ teaspoon allspice

1 teaspoon chipotle powder (I used cayenne pepper instead)

2 whole slabs pork baby back ribs

Braising Liquid

1 cup sparkling white wine, like prosecco

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon honey

Directions:

For the dry-rubbed ribs, combine the sugar, paprika, garlic powder, pepper, salt, espresso powder, allspice, and chipotle powder in a bowl. Use a fork to stir until well combined. Rub the mixture evenly all over each rack of ribs, making sure to coat both sides. Place the ribs in separate roasting pans (or in a single layer in one big roasting pan). Cover the pans tightly with heavy-duty foil and place them on the bottom shelf of the fridge, for at least 1 hour or overnight.

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When you’re ready to cook the ribs, preheat the oven to 250 degrees. Combine the wine, vinegar, Worcestershire, and honey in a small pot and bring to a boil over high heat Remove from the stove, and set aside.

Gently remove the foil from the roasting ans and pour the braising liquid over the ribs. Wrap the pans tightly again with the foil and place them in the oven (side-by-side, if possible). Cook for 2 ½ hours, and rotate the pans halfway through if cooking on separate racks.

Remove the ribs from the oven, discard the foil, and pour or spoon the braising liquid into a medium pot. Bring the juices to a boil over high heat, then reduce heat to low so the mixture bubbles gently Let it cook until the liquid reduces by half ad becomes a thick, syrupy sauce, about 30 minutes.

Preheat the broiler. Brush the glaze on top of each rack of ribs. Place the ribs under the broiler until the glaze begins to caramelize, 1 to 2 minutes (watch carefully, or all your patience will be spoiled by burnt ribs!). Slice between the ribs and serve with the remaining glaze on the side.

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