How To Cook Ribs

ribs-cookedRibs are the most enjoyed meat because of their slow roasting at a low temp. ,it gives them that tenderness that allows the meat to melt in your mouth, and fall off the bone.  The oven is best to cook them because a BBQ will cook them too fast drying them out at its higher heat.  You will surely love our take on your favorite baby back ribs, using a combination of both cooking methods.

What you’ll need:

Ingredients: Brown Sugar

Spices

White Wine

White Wine Vinegar

Honey

Fresh Garlic Cloves

Worchestershire Sauce

Tools: A Cookie Sheet

A Brush

Roasting Pan

Strong Aluminum foil

Saucepan

Steps:

1) Make the dry rub, using brown sugar and any spices that you like or you may buy a rub

2) Place your ribs on strong aluminum foil, shiny side down, brush dry rub onto your ribs, fold over your aluminum wrap and roll the ends to seal them shut, allow rub to soak into your meat a minimum of 1 hour, preferably overnight in your fridge

3) Preheat your oven to 250F

4) Make the braising liquid, in your microwavable container, add your chopped garlic, 1 tbsp honey, 2 tbsp white wine vinegar, 1 cup white wine, and 2 tbsp worchestershire sauce. Heat in the microwave on high for 1 minute.

5) Grab your rib package out of the fridge and place onto cookie sheet, opening one end of your packet pour in your braising liquid, then close again. Tilt your baking sheet to one side to make sure your liquid will be even and then to other side

6) Time to get this cooking- Cook for 2 hours and a half to 3 hours but the longer you cook it at lower heat gives it that tenderness you crave

7) Drain the braising liquid into a saucepan, bring to boil, reduce the liquid to half or until a syrup consistency.  Apply glaze using a brush to your ribs. Place your oven to broil instead now to lightly caramelize your glaze, you may also choose to do this on the bbq if you have one.  After its lightly caramelized apply one more coating of glaze.

8) Serve and Eat

Tip:

- Do not add too much salt to dry rub as your braising liquid has a salty flavour which may end up making your ribs too salty

- Do not speed up the baking process by raising the temperature of your oven you will end up with dry, chewy and tough meat






Leave a Reply

You must be logged in to post a comment.