“The best ribs. Ever!” exclaimed my sister-in-law as she tasted my latest Dorie offering. Now you should know, she’s married to my brother, who is pretty well-known for his grilled ribs. In fact, her brother has dubbed him the rib-master… so pretty high praise, and though I kind of felt bad for my bro…well, not so much…
This was one of the recipes that I really wanted to make out of the cookbook. They just sounded like fun. And when I’m in the “valley of the sun” there’s no bbq readily available, so I was intrigued with the idea of oven-roasted ribs. Of course, being in the southwest, and having spent a number of years in the Great State of Texas – I knew that for once, I needed to “tweak” the recipe just a little bit. So, while I kept the Chinese Five Spice (I am a convert – I think I’ve told you of my love of a certain spice cake our mentor Dorie created spotlighting that blend), I decided that I’d use peach jam, add some chipotle, and use Dr. Pepper instead – kind of a Paris, Texas combination…
Now, as people who are serious about their ribs know, there’s a prep technique that’s important in getting the right texture/tenderness in ribs – so as fair warning to the faint-of-heart, there are a couple of photos that follow that you may wish to avoid. For the rest of you – this is a great trick – whether you cook them with Dorie’s method or any other.
|as you see, some home-made peach jam, added chipotle and little of the Dr.
I used baby-backs, simply because that was what I could find in a reasonably-sized package
(warning: next two photos are pretty graphic in their depiction of un-cooked ribs)
|then just pull the sheet of membrane off, exposing the meat on the back side of the ribs
it might need to come off in more than one piece
I use a paper towel to grip it, and then just pull it off
|now that the ribs are prepared, the spice mixture is created|
|I put on a generous layer of the “rub” on both the front and back sides
I then chilled the ribs for several hours
(ok, to be honest, I didn’t read the recipe correctly – the marinade could have been added
here too – but I only did the rub ahead of time)
|glazed with the marinade and ready for the oven
I basted them as instructed, added the soda and basted them some more
I didn’t have a problem with the pan burning
|perfectly cooked – the photo doesn’t do them justice
I also reduced the juices/marinade in the baking pan to pour over the ribs
|delicious, meaty ribs with a litle extra sauce|
As noted above, we really, really liked these. The cooking technique worked perfectly, and produced juicy, nicely crusted ribs. We also liked the Chinese Five Spice – we thought it added a great flavor, though definitely we also liked the smoky kick of the chipotle (I’d add a little more next time, probably). But they were delicious! Not exactly French to me, but delicious! I will definitely make these again.