TMC executive chef shares can’t-fail rib recipe for grill-ready days

Cooking Tutorial YouTube ThumbnailI’d love to grill and BBQ every day – especially at this time of year – but with our busy lives, it’s just not realistic. On my days off, I always prepare several items that my family can enjoy later in the week, when the prospect of cooking after a long day of work has lost its luster.

One of them is BBQ Ribs. The fact is that I like mine smoked several hours over hickory;  but most weekends, that’s not happening.

The following recipe is a fool proof way to get solid BBQ Ribs, with just an oven (and a grill if you’d like.) There’s also an option to do the first step on the weekend, and finish them in 30 minutes on any night of the week.

BBQ Ribs without a smoker


2   2 ½ – 3 ½ lb  rack pork rib (baby back)

2 tbsp salt

2 tbsp coarse ground pepper

1 cup dry rub (Recipe to follow)

1 cup of any BBQ sauce you’d like

½ cup apple cider vinegar

1 lager beer or 1 cup water

Dry Rub Recipe

1/2 cup chili powder

2 tbsp  granulated garlic

2 tbsp  cumin

2 tbsp paprika

½ tsp cayenne pepper

1 tbsp brown sugar

1 tsp cinnamon

1 tsp salt

The ratios are about right, so you can double or triple the recipe and store in a sealed container.

Prep:

Pull the ribs out of the fridge and place them on a cutting board. Cut each rack in half. This will make it easier to arrange on a sheet or roasting pan.

Salt and pepper both sides of the ribs.

Then liberally massage in the dry rub. If you’re dirty and are making a mess, you’re doing it right.

Set ribs on sheet pan or shallow roasting pan. (1 Layer)

In corner of roasting pan , pour in apple cider vinegar. Not over the pork, under the pork.

Open the beer and pour in half the same way. The rest is for you. (My wife just loves when I make ribs at 10 a.m. on a Saturday. All downhill from there.) Or use water.

Cover tightly with aluminum foil. They need to steam.

Roast:

Preheat oven to 325F. Roast for 2 hours 15 minutes.

Remove and let sit 15 minutes, then uncover.

Finish:

Now, you can continue the cooking process, or you can let cool to touch,  wrap tightly and place in the refrigerator for later use. The ribs are thin, so they will cool quickly enough in a standard refrigerator. They can be stored up to 5 days.

To continue cooking, either preheat a grill to high, or your oven broiler. Slather sauce on meat side of ribs. Grill for 5 minutes or broil 2 minutes meat side up. Flip and do the other side. Make sure the sauce bubbles up off the meat. The sugars in the sauce are caramelizing. Remove. Try not to eat them all.

If you’re reheating the next day or later, preheat oven to 350F. Wrap ribs tightly in foil, and let rest at room temperature for 20 minutes. Then follow the above step.

You see? Tuesday night all of a sudden looks like Rib Night – and all in half an hour.

Chef Jason Ricciardelli

ChefJason

Editor’s note: Sometimes, mere mortals may be skeptical when a chef calls a recipe “foolproof” so, dear readers, we can attest that members of the TMC Communications team, who have no particular culinary expertise to speak of, were able to successfully make these for a dinner party. They turned out fabulous. No one knows what happened to that other half of a beer. 

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Tucson Medical Center | 5301 E. Grant Road | Tucson, Arizona 85712 | (520) 327-5461
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