BABY BACK RIBS
My brother makes the best ribs I’ve ever had—it’s probably his dry rub, which he was nice enough to share with us here. My husband and I love making ribs on a Sunday when we’re going to be home all afternoon and can enjoy the smell of spicy, slow-cooked pork; it’s like driving on a summer night past our favorite BBQ place, down the street from our first apartment in Charlotte. SERVES 4
PREP TIME: 10 minutes, plus 1 hour to marinate
COOK TIME: 2 hours, 45 minutes
2 whole slabs pork baby back ribs
¾ cup Dry Rub (here)
1 cup white wine or beef broth
2 tablespoons honey
2 tablespoons white vinegar
2 garlic cloves, crushed
- Line a baking sheet with aluminum foil. Lay the ribs flat on the baking sheet, and sprinkle them with the Dry Rub. Rub it in with your hands. Cover the sheet with more foil, and refrigerate for at least an hour.
- Preheat the oven to 225°F.
- In a small saucepan over low heat, mix together the wine or broth, honey, vinegar, and garlic, and warm for about 5 minutes. Open the foil, and pour half of the liquid in under the ribs. Return the pan to the stove, bring to a boil, and then reduce to a simmer.
- Put the ribs in the oven, and bake for 2½ hours.
- While the ribs cook, simmer the remaining sauce over low heat so it thickens into a glaze.
- When the time is up, remove the ribs from the oven, and turn the heat to broil. Drizzle the sauce over the ribs, pop them under the broiler until they’re nicely browned, about 5 minutes, and serve.
VARIATION 1 ASIAN BABY BACK RIBS: Add 2 tablespoons sesame oil and 1 teaspoon garlic chili paste to the glaze, and garnish the cooked ribs with a sprinkle of sesame seeds and 1 to 2 tablespoons sliced scallions.
VARIATION 2 BBQ RIBS: Skip the Dry Rub and the glaze; instead, brush the ribs with homemade BBQ Sauce (here) for faster prep. Add 1 tablespoon chopped fresh rosemary for extra flavor .
