I cannot think of many meats that I like better than some tender messy ribs. You know the ones where the meat just falls off the bone. I’ll be the first to say that I have not had good luck with ribs until I watched this how-to video with Sarah Carey. I just love this girl. You can bet that I’m going use her expertise in my classroom this year. What a great resource for my students!! Anyway back to these ribs. They are fabulous!!! It’s really the cooking method that makes them so good. Add whatever rub and sauce that is your favorite. Personally I really liked the one here. I did think that the amount of salt was way too much so I reduced it by half. This is easy, easy! I mean anyone can do this!!! There is one step that cannot be eliminated and that is to remove the membrane. You will have the worst ribs ever if you fail to do this small step. Turn the ribs to the bony side. Take a knife and lift a small bit of the membrane. Holding the membrane with a piece of paper towel pull the membrane as if you were removing cellophane tape from the meat. You might get lucky and get it in one big piece, but that is not likely. With that one step and low heat you will have the most tender ribs ever!
Smoky Baby Back Ribs changed slightly from Martha Stewart
Yield : 4 servings
- 1-2 racks baby back pork ribs about 3 lbs. (the ones I buy are usually very meaty with 1 rack weighing 3 lbs)
- 1/4 cup packed dark-brown sugar
- 1 tablespoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons Cajun seasoning
- 1 1/2 tablespoons smoked or sweet paprika
- 3/4 teaspoon cayenne pepper
- 3/4 teaspoon ground mustard
This rub can be doubled and saved for another time in a container with tight lid.
- 1 cup chili sauce
- 1/4 cup chopped chipotle chiles in adobo
- 2 tablespoons honey
- Prep the ribs: Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
- Combine brown sugar, salt, ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub.
- Fold foil and parchment around ribs, crimping the edges together to form a packet.
- Preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet. Bake until a knife can pierce meat with no resistance, 2 1/2 hours.
- Remove ribs from oven. Heat broiler. Unwrap ribs, place on sheet, and brush with Chipotle Sauce.
- Broil until sauce is bubbling and ribs are lightly charred, about 5 minutes, brushing with more sauce if desired.