'Barbecued' Baby Back Ribs
- serves 0
These yummy, tender ribs are perfect for summer entertaining!
2 stalks celery, roughly chopped
2 onions, roughly chopped
2 large carrots, roughly chopped
2 heads garlic, halved, skins left on
3 apples, halved, unpeeled
3 Tbsp canola oil
3 racks baby back pork ribs
salt and pepper
Flour for dredging
1 cup Worchestershire Sauce
1 cup tomato ketchup
1 cup soy sauce
1 cup cider vinegar
1 cup maple syrup
1 tin of Chipotle Peppers in Adobo Sauce
A clump of fresh thyme sprigs
A clump of fresh rosemary sprigs
1 bottle red table wine
Water to cover
2 Tbsp potato starch
1. Preheat oven to 300 degrees.
2. Cut your vegetables into nice thick chunks. Halve the garlic and quarter the apples. Don’t worry about skins, seeds etc. All will be strained later.
3. Take your racks of ribs, cut in half and season with S & P.
4. In a large bowl, dredge the rib racks with flour on all sides.
5. In a large wide pot, on high heat, add oil, let it get hot, and sear the ribs until brown on all sides. Don’t tamper with them. Let their surface maintain a nice contact with the hot pan. Will take about 4 – 5 minutes per side.
6. Remove meat and drain excess oil leaving behind all of the solid meaty bits that are stuck to the bottom.
7. Add all vegetables, apples and herbs to the pot.
8. Let them caramelize by leaving them to sit without tossing, for a few minutes, then toss them and let sit a bit longer.
9. Return the ribs to the pot on top of vegetables.
10. Place all sauce ingredients in a bowl to combine: Worchester, ketchup, cider vinegar, soy and maple syrup. Add chipotle peppers with their Adobo Sauce. Stir.
11. Add liquids to cooking pot. Add the wine and top up with water if needed to ensure the ribs are just barely covered.
12. Bring to a boil.
13. Cover with foil and place in a 300 degree oven for 1 ½ hours or until barely fork tender – but not so tender they are falling off the bone
14. Remove meat from pot. Cut into rib sections and set aside.
15. Strain solids out of the liquid.
16. Return liquid to the pan and reduce by half to make the barbecue glaze (about 15 minutes.)
17. When nearly done, place a half cup into a dish, add potato starch and whisk till smooth. Add back to pot, whisking as you do. This will help thicken the glaze and give the shiny look and syrupy texture.
18. Toss ribs back into glaze to warm and get coated. Mound up on a platter, garnish with a handful of baby greens or sprouts, and serve with Warm Potato Salad.