Baby Back Ribs
prep 20 min total 2 h 20 min serves 6
INGREDIENTS
2 stalks celery, roughly chopped
2 onions, roughly chopped
2 large carrots, roughly chopped
2 heads garlic, halved, skins left on
3 apples, halved, unpeeled
3 Tbsp canola oil
3 racks baby back pork ribs
salt and pepper
Flour for dredging
1 cup Worchestershire Sauce
1 cup tomato ketchup
1 cup soy sauce
1 cup cider vinegar
1 cup maple syrup
1 tin of Chipotle Peppers in Adobo Sauce
A clump of fresh thyme sprigs
A clump of fresh rosemary sprigs
1 bottle red table wine
Water to cover
2 Tbsp potato starch
2 onions, roughly chopped
2 large carrots, roughly chopped
2 heads garlic, halved, skins left on
3 apples, halved, unpeeled
3 Tbsp canola oil
3 racks baby back pork ribs
salt and pepper
Flour for dredging
1 cup Worchestershire Sauce
1 cup tomato ketchup
1 cup soy sauce
1 cup cider vinegar
1 cup maple syrup
1 tin of Chipotle Peppers in Adobo Sauce
A clump of fresh thyme sprigs
A clump of fresh rosemary sprigs
1 bottle red table wine
Water to cover
2 Tbsp potato starch
INSTRUCTIONS
- Preheat oven to 300 degrees.
- Cut your vegetables into nice thick chunks. Halve the garlic and quarter the apples. Don’t worry about skins, seeds etc. All will be strained later.
- Take your racks of ribs, cut in half and season with S & P.
- In a large bowl, dredge the rib racks with flour on all sides.
- In a large wide pot, on high heat, add oil, let it get hot, and sear the ribs until brown on all sides. Don’t tamper with them. Let their surface maintain a nice contact with the hot pan. Will take about 4 – 5 minutes per side.
- Remove meat and drain excess oil leaving behind all of the solid meaty bits that are stuck to the bottom.
- Add all vegetables, apples and herbs to the pot.
- Let them caramelize by leaving them to sit without tossing, for a few minutes, then toss them and let sit a bit longer.
- Return the ribs to the pot on top of vegetables.
- Place all sauce ingredients in a bowl to combine: Worchester, ketchup, cider vinegar, soy and maple syrup. Add chipotle peppers with their Adobo Sauce. Stir.
- Add liquids to cooking pot. Add the wine and top up with water if needed to ensure the ribs are just barely covered.
- Bring to a boil.
- Cover with foil and place in a 300 degree oven for 1 ½ hours or until barely fork tender – but not so tender they are falling off the bone
- Remove meat from pot. Cut into rib sections and set aside.
- Strain solids out of the liquid.
- Return liquid to the pan and reduce by half to make the barbecue glaze (about 15 minutes.)
- When nearly done, place a half cup into a dish, add potato starch and whisk till smooth. Add back to pot, whisking as you do. This will help thicken the glaze and give the shiny look and syrupy texture.
- Toss ribs back into glaze to warm and get coated. Mound up on a platter, garnish with a handful of baby greens or sprouts, and serve with Warm Potato Salad.
Chuck I’ve always followed you as much as I can. Worked offshore most of my oilfield career and love cooking out there for everyone and at home.
Being a Texan I smoke the ribs with mesquite. Would love to share some recipes or even meet you sir if you ever wander down this way.
Cheers and thanks for the inspiration..
RK