{meet the meat} Baby Back Ribs

Ribs.

Dang, I love ribs.

Beef Short ribs, St. Louis Style Ribs, Baby Back ribs…  There is just something about gnawing on a bone that brings out the Fred Flintstone in me.

The baby back ribs are the cut that are the closest to the loin which sits on top of the spine of the hog.   They are the leanest and the most tender of all the rib cuts which makes them the most popular.

Because they are so lean, they are really easy to ruin on a grill.  Which is why I don’t grill mine.  I know.. I know.. it sounds like heresy.

Ribs = BBQ and BBQ = Grillin.

I destroyed many a rack of ribs before I finally gave up and cooked them in the oven and then finished them on the grill.  I know they can be grilled.. I hear rumor that it can be done.  But it was causing me so much stress that I decided to embrace my inability to grill them and chose to cook ribs in such a way that I could enjoy them.

Besides, these ribs came from my meat share with West Wind Acres and there was NO WAY I was going to risk ruining them.

Because they roast for so long in the oven,  you have a perfect opportunity to get some real flavor in those ribs.  I like to coat mine with a wet rub of molasses, ancho chiles and other spices.

Rib-Rub

Wrap the ribs up in foil and roast in the oven for a few hours. In the heat of the summer it’s hard to want to run your oven but  you can do this step early in the morning or late at night when it’s relatively cool.  The ribs can then be refrigerated and finished on the grill at another time.

Glazed Baby Back Ribs

A super quick maple glaze and 10 minutes on the grill and it’s time to eat!

Baby Back Ribs

{RECIPE} Maple Chipotle Baby Back Ribs

Inspired by Rick Bayless’s Chipotle Glazed Baby Back Ribs

INGREDIENTS:

  • One rack of baby back ribs (2-3 pounds)

For the wet rub:

  • 2 dried ancho chiles, stem and seeds removed
  • 3 cloves of garlic
  • 2 teaspoons of molasses
  • 2 tablespoons water
  • 1 teaspoon of oregano
  • 1/2 teaspoon of cumin
  • 1 teaspoon black pepper
  • 2 teaspoons kosher salt

For the glaze:

  • 1/3 of a cup of maple syrup (the real stuff)
  • 2 chipotle chiles from a can of chiles in adobo plus 2 tsp of sauce

METHOD:

  1. Preheat your oven to 275 degrees.
  2. Grind the ancho chiles in your food processor.  Add the remaining of the wet rub ingredients and combine until a paste forms.
  3. Lay your rack of ribs on a sheet of aluminum foil and coat in the wet rub.  Fold up the foil to make a nice tight wrap around your ribs.
  4. Place the ribs in the foil on a sheet pan and roast in the oven for 2 hours or until the ribs are tender.
  5. Unwrap the ribs and either refrigerate up to one day or prepare your grill by heating it up to medium heat.  If you chose to refrigerate your ribs, bring them to room temperature before grilling.
  6. Combine the maple syrup and adobo sauce in a food processor.
  7. Brush the glaze over the ribs and grill for 5 minutes or so or until the glaze browns.

No Grill? No Problem. Instead of grilling, crank your oven to 425 degrees, glaze the ribs and roast uncovered for 10 minutes.

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Categories: Animals- Raising, Dinner, Farming, Happy Meat, Meat, recipe

Author:Jeni B

As a child, Jeni fell in love with the Little House on the Prairie books, mostly because of all the wonderful things that were made at home from the simplest ingredients. Most weekends, Jeni can be found in her kitchen creating the basics for future meals. Culturing cheese and yogurt, breaking down larger cuts of meat into usable portions or for future grinding, fermenting cabbage, preserving fruits and veggies or dehydrating snacks of any variety keep her busy pretty much all weekend. When not involved in culinary pursuits, she enjoys knitting, crocheting, spinning and sewing as hobbies. She lives in Albany with her partner of 12 years and their crazy bullmastiff. Find her on her blog, Pirate Jeni.

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