The Triumph Of Baby Back Ribs - Ellen's Tastes Blog at - 242603

Ellen's Tastes

The Triumph of Baby Back Ribs 
Jul. 8, 2011 5:24 am 
Updated: Jul. 8, 2011 7:59 am
A quick review of an earlier blog: hubby was raised in a not-overly religious Jewish family, although they followed some traditions, which includes an avoidance of all things pork. Mike, on the other hand, has always been a bit of a rebel: his favorite after school snack was one or more BLTs, which he made for himself. In his defense, I doubt he connected the dots between bacon and pig.

Moving then to our nearly 30 years together, Mike has been adamant that I not make any pork meals (BLTs don't count). So I've avoided pork chops, pork tenderloin, ham, or anything featuring pork as the main ingredient. All the while, I've known he'd eat the ham that was inevitably on buffet tables at holiday parties so — similar to his attempts to stay with a macrobiotic diet (see an earlier blog) — I knew he was flexible. And then last December, seemingly out of no where, he ordered baby back ribs at a restaurant. "But I thought...." I began, and he waved to signal that his answer was final: he was going to have those ribs. In fact, he ordered them several times last winter.

Well! That changed everything. Finally I could once again have the pork chops (served with apple sauce) of my youth. And I could try to conquer making baby back ribs which, with the help of some store bought flavorings, have so far been a success. In fact, so good, Mike craves them. Although I'll be working on devising my own rub and BBQ sauce, here's what I do to make him swoon over swine:

Ellen's Baby Back Ribs

1 rack of pork ribs (about 14 ribs in all)
1 packet of dried seasonings (rub)... pick whatever one appeals to you
1-1/2 c. (or so) of BBQ sauce

Rinse the ribs and pat dry.
Generously cover with the rub.
Generously coat with the BBQ sauce.
Wrap well in foil (I use two sheets, wrapped at 90° angles to one another).
Place in a foil baking pan and set in the 'fridge overnight.
(Sleep well.)

Place the pan and ribs (still wrapped in foil) in a 300° oven and bake for 2-1/2 hours.
Remove the foil from the ribs and turn the oven to broil. Broil the ribs for 5 minutes, until they char a bit.

Hubby likes to have tasty bread to sop up the sauce, and I like it with corn-on-the-cob and a salad.

When I've developed my own rub and sauce, I'll use those instead. Meanwhile, this is working just fine... it tastes as good as anything he's had in a restaurant. Next up: pork medallions!

Baaaaabyyyyy, baby back ribs
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Jul. 8, 2011 5:51 am
We love baby back ribs and I do mine much like you do except I do the ribs low and slow with just the rub. When tender - I let cool and then finish on the grill with the sauce. Perfection!
Jul. 8, 2011 5:54 am
We also dry rub and slow roast in oven. Then we finish on grill the next day. Sometimes they are so tender this way that it is really difficult to get them on the grill in one piece!
Jul. 8, 2011 7:59 am
I've got a rack of ribs in the freezer and between you and B'Nana, I'm gonna have some GREAT BBQ before school starts in august. Thanks for sharing!
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About Me
I've loved cooking since I was a kid, and still have my first (very battered) cookbook. Other than cooking, I adore interior design, writing, and playing bridge. Oh... and tasting new wines (or old favorites).
My favorite things to cook
As I've grown older, my tastes and philosophy have changed. I now use organic ingredients whenever I can, and I prefer using unprocessed ingredients.
My favorite family cooking traditions
Well, my mother (bless her) had 8 people to feed, so she made foods that were easy to prepare. My favorites were her baked ribs with barbecue sauce; english muffins topped with cheese, tomato, and bacon, and then broiled; and spaghetti noodles with tomato soup and cheddar cheese stirred in. I wouldn't make these dishes today, but they're full of fond memories.
My cooking triumphs
Adding orange juice to diced tomato sauce • Adding Cointreau to fresh fruit salads or a chocolate sauce • Adding tequila and bittersweet chocolate to chili • "poaching" salmon in orange juice, sprinkled with Old Bay and tarragon • adding cidar vinegar and soy sauce to vegetable soups • adding fresh mint to steamed red potatoes • knowing how to bail out a botched dish (example: over-steamed broccoli mashed with bleu or swiss cheese isn't nearly as bad as over-steamed broccoli on it's own).
My cooking tragedies
Over-steaming broccoli and most any other veggie... and a lasagna that was so loaded with oregano, no one could eat it.
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