any ideas on what to do with a couple pair of baby back ribs?

R

richard-in-cincy

Well-known member
I was going to fire up the grill, but since our temps have fallen and it's colder than a witch's you know what in a brass you know what, I ain't standing outside to grill. So it's the drama oven for them, which sounds so boring. Any creative oven roasted baby back ideas out there?

 
On the grill for just a bit?

I prepare baby back ribs as follows:

Rinse and pull off back membrane. Rub with a sprinkling of sugar, black pepper and garlic powder. Cut racks to fit dish. Stand ribs up in a glass or pyrex baking dish with rolls of aluminum foil between. Add about 1/2 inch of water to the dish. Cover with plastic wrap (Saran is best) and then cover with heavy duty aluminum foil. Bake at 275 degrees for 3 hours. Remove from oven and immediately spread on your favorite barbecue sauce. Either refrigerate covered until ready to use or finish off on the grill.

 
Steve 2 wrote a post on Gails about cooked then fried ribs...Sounded delishious! I have not made

them, and unfortunately can't find the original post. They sounded sinful.

I do not recall if they started on the grill or the oven.....

Any search experts???

Regards,
Barb

 
Rec: Hoisin and Honey Pork Riblets

These work nicely with baby back ribs too.

Hoisin and Honey Pork Riblets

3 1/2 pounds pork of spareribs, halved crosswise, preferably by a butcher, and cut
into individual ribs
1/3 cup honey
1/4 cup soy sauce
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/3 cup hoisin sauce
1/2 teaspoon English-style dry mustard
1/4 cup distilled white vinegar

In a kettle of boiling salted water simmer the ribs, covered, for 30 minutes and drain them well. In a large bowl whisk together the honey, soy sauce, garlic paste, hoisin sauce, mustard, vinegar, and black pepper to taste, add the ribs, and toss the mixture well, coating the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or overnight.

Remove the ribs from the marinade, arrange them in one layer on the oiled rack of a foil-lined broiler pan, and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade, for 3 minutes. Turn the ribs with tongs and broil them, basting them with the marinade, for 2 to 3 minutes more, or until they are browned well and glazed. Discard the marinade.

Makes about 50 hor d'oeuvres.
Source: 6/92 Gourmet

Pat’s notes: While this recipe is geared toward being an appetizer, I've found it can also be a nice main course dish...don't cut the ribs into riblets and just leave them whole. It goes well with steamed rice (jasmine is my favorite) and stir-fried veggies. I've been known to kick-it-up-a-notch too by adding some minced fresh jalapeno or Thai bird pepper to the sauce. ;o)

 
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