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Calling ATOT cooks ...

M

mundane

Diamond Member
The collective consciousness of ATOT certainly have created some crafty culinary constructions. Curiosity and circumstance compel me to query concerning colorful cooking customs.

Does anyone have a good rib recipe? My wife's grandmother loves ribs, and we thought we'd turn the tables on her and make her dinner for a change. Our options are somewhat limited since neither household has a grill / BBQ, which pretty much reduces to either oven or slow cooker.

Lacking input, I'll probably just buy some ribs from Costco and put them in the slow cooker for six hours or so with some BBQ sauce / mixture. But I'm certain someone on the forums can supply a much better plan ....

TIA.
 
Here's an Alton Brown recipe:

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
 
I've made Mark Bittman's recipe twice and it was easy and turned out great!

Mark Bittman / New York Times

Winter Ribs

1/2 tablespoon salt

2 tablespoons sugar

1 tablespoon ground cumin

1 tablespoon freshly ground black pepper

1 tablespoon paprika

About 4 pounds spareribs

Preheat oven to 275 degrees. Mix seasonings together and rub ribs all over with this mixture. Put them in a roasting pan in one layer. Bake, pouring off accumulated fat every 30 minutes or so, for 2 hours or longer, or until ribs are cooked through and very tender. (If you are in a hurry, cover roasting pan with aluminum foil, which will shorten the cooking time by about a third.) When you are ready to eat, roast ribs at 500 degrees for about 10 minutes (or grill them or run them under a broiler), until nicely browned; watch carefully for burning.

Yield: 4 servings.

Per serving: 1,131 calories; 85 g fat (31 g saturated fat; 68 percent calories from fat); 3 g carbohydrates; 340 mg cholesterol; 700 mg sodium; 82 g protein; 1 g fiber.

Ribs are so closely associated with grilling that we can forget that the best ones are cooked very slowly. Once cooked, they may be crisped up on a grill, but the part of the procedure that makes them tender is indirect heat, the mark of true barbecue.

This may mean a smoky pit, or it may mean cooking on the side of a wood-fired grill, but in a home kitchen in winter, it means cooking in a common and unhip appliance: the oven. For steady, slow heat, there is no better source.

Long spareribs or baby back ribs become perfectly tender and delicious in an ordinary oven with nothing more than a simple spice rub and no more attention than the occasional draining of fat. At that point, they can be finished in a hot oven, under a broiler or, of course, on a grill.

If you take the time to cut the racks into separate ribs, you will get more of the spice mixture on each one and they will cook more quickly (the presentation definitely suffers, however). If you must use barbecue sauce, to which I am personally opposed, apply it near the very end of cooking to avoid burning the sugars in the sauce.

Those who really want to attempt to replicate genuine barbecue can set up a pan of moist wood chips in the oven to get some smoke going, but I do not find this at all necessary. The ribs themselves have plenty of flavor, and the spice rub is the perfect accompaniment.

Besides, fussing defeats the point, which is to have really great ribs while it's still freezing out.

 
Not exactly ribs, but try beef short ribs some time.

Sear the short ribs in a pan for about a minute per side. Deglaze with red wine you would drink.

Sautee any number of vegetables in the deglazed pan, throw in pot. Fill pot with chicken stock (heated) to cover ribs. cook at 300F for 6-8hrs.

You can modify this basic framework with any number of herbs and spices, which is what I do.
 
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