In celebration of this week’s RibFest happening here in Ottawa, I thought it was appropriate to share a recipe for ribs 🙂 RibFest is that wonderful time of year when you step out of your office and all you can smell is BBQ! All the options are there to tempt you; Pulled Pork, BBQ Chicken and Ribs. It is difficult to sit at your desk, eating your garden salad, when the smell of BBQ is coming in from the street.
Now, as you know, Jamie and I live in an apartment and do not have a BBQ. I was curious if I could create ribs that were fall off the bone tender and had that great BBQ flavour, without using an outdoor grill. The short answer is YES! (high-five!) You can totally accomplish great BBQ ribs with time and an oven.
I was searching through some of my cooking magazines when I stumbled across a recipe for Sticky Oven Ribs in one of my LCBO magazines. The photos made these ribs look so tasty, so I wanted to give this recipe a try.
The first step for tender, fall of the bone ribs is to remove the membrane from the back of the ribs*. This is a tedious and labour intensive task, but trust me; the end result is totally worth it! Jamie first introduced me to this technique. The benefit of removing the membrane from the bones is that it helps to allow your sauces and dry rubs flavour the ribs more thoroughly. Plus, the cooked ribs will be more tender and easier to eat.
*See how to remove the membrane from a rack of ribs. (click here for a video)
Once you have removed the skin from the back of the ribs, the next step is to braise your ribs in stock. You actually end up cooking your ribs three times, but that is how you get them to transform into succulent and tasty BBQ ribs.
After they have been cooked, let them cool, and generously apply your dry rub, and cook them again. After this cooking process has been completed, you baste the ribs with your homemade BBQ sauce and let them get all sticky and delicious before serving!
Since we enjoy food with a little bit of kick (read: spice), we added Sriracha to our BBQ basting sauce. Now that I have discovered just how spicy and awesome Sriracha sauce is, we put it on/in almost everything; eggs, chicken, pork chops, hummus, trust me, we eat it almost every day!
The spiciness of the ribs was perfect for us! We cooked up two racks of back ribs, and we ate all of them over a period of 24 hours. They totally tasted like they had been cooked over a BBQ. I was very happy to discover that ribs can be cooked in an oven but taste like they had been cooked over a grill 🙂
LCBO – Sticky Oven Ribs
- 2 racks meaty pork back ribs
- 1 cup chicken broth or stock
- 1 tbsp garlic powder
- 2 tsp paprika
- 2 tsp cayenne pepper
- 1 tsp freshly ground pepper
- 1 tsp sea salt
- ½ cup molasses
- ½ cup ketchup
- 2 large garlic cloves, minced
- 1½ tsp Dijon mustard
- 1 tbsp cider vinegar
- 1 tsp Sriracha
- 2 whole onions, quartered
- Arrange rack to centre; preheat oven to 375°F.
- Remove membrane from back of ribs.
- Cut racks into sections, usually halves, to fit in a single layer in a large roasting pan. Arrange meaty-side down. Pour broth over ribs; snugly cover dish with aluminum foil. Bake for 1 hour.
- Remove ribs from pan to cool; drain off all pan juices.
- Line a large baking pan (with sides) with foil for easy cleanup. Increase oven temperature to 425°F.
- Stir rub ingredients together. Dry ribs with paper towels. Sprinkle and press spices into meaty areas, putting only a slight amount on the bony side. Now turn bony-side up to easily cut into single ribs.
- Prop meaty-side-up single ribs against each other in foil-lined pan. Place quartered onions around ribs. Bake uncovered for 30 to 35 minutes or until sizzling and browned. Drain fat from pan.
- Stir molasses with ketchup, garlic, mustard and vinegar. Slather meaty tops with a third of sauce. Bake ribs, uncovered, for 5 minutes. Then turn ribs on side and baste again; bake 5 minutes. Finally turn ribs to other side and baste with remaining sauce; bake 5 minutes or until glazed.
- Pile onto a plate and dig in! Don’t forget the napkins!