Tuesday, January 11, 2011

You Want Your Baby Back Ribs? Sure, Just Stop Singing that Song!

Why am I'm doing a baby back ribs video in the dead of winter. I love how they taste. Sorry I don't have a more interesting answer for you, but I'll be damned if I'm going to let the earth's periodical tilting away from the sun prevent me from enjoying these tasty pieces of pork.

I'll be the first to admit this is not the best technique for doing ribs. You just can't replace slowly roasting the meat over smoky coals, but, that said, this baked in the oven version is way beyond respectable.

I've always found baby back ribs a very user-friendly product. Unless you severely over or undercooked them, they're pretty hard to mess up. I know I'm going to get all kinds of tips and tricks for the ultimate rib – the plastic wrap, the steaming, the braising, the marinating – but quite frankly, I've never seen the need.

Maybe this summer I'll try some of the more interesting ideas, but for this early January, this will do just fine. Speaking of ideas, yes, those are chicharrones on the plate of ribs. You're welcome.

This works with literally any dry rub and barbecue sauce combo. I've posted a basic, all-purpose rub recipe below, in case you're interested. For the sauce, I've of course used Michele's SFQ, but any premium quality barbecue sauce will work.

Anyway, if you're in the mood for a little virtual trip into summer, I hope you give this technique a try. Enjoy!



Ingredients:
1 full rack of baby back ribs
1 cup barbecue sauce

Dry Rub Recipe (makes a lot extra)
1/4 cup salt
1/4 white sugar
1/4 raw sugar (turbino) or brown sugar
1/2 cup ancho chili powder
2 tbsps freshly ground black pepper
1 tbsp ground cumin
1 tsp dry mustard
1 tsp cayenne pepper
1/2 tsp ground chipotle pepper

85 comments:

keith said...

I'm glad a popular source of food information (you :P) finally just came out and said that the ribs should have a bit of bite and not just fall right off the bone. The head chef and I were talking about that very same thing the other day at work. We live in Georgia and unfortunately there are a lot of people who prefer having their ribs resemble pulled pork which to me completely defeats the purpose of ribs. Thanks for sticking it to them!

Asian Malaysian said...

Chef John, what are your views on using "liquid smoke" for this?

Anonymous said...

Chef John, can you use this same procedure for texas Beef Ribs(the 7 bone rack)? Same oven temperature and 2 hour time? I prefer the beef ribs over pork. Thanks

Chef John said...

Never tried, so can't give time, but that would take much longer. But would work.

Chris K. said...

I was going to give you a ribbing for not using a braise. I suppose I ought to bone up on some new techniques.

Although that rib membrane should be removed. Everybody knows that a rind is a terrible thing to baste.

Chef John said...

Like i've always said, never let the facts get the way of a good rhyme. ;-)

keith said...

@Anonymous if you do beef ribs you'll want to cook them for a bit longer (the bigger bones slows down the cooking process i guess), and you will definitely need to take the membrane off the back of the ribs because the membrane on beef ribs is waaaay tougher than pork.

Eric H said...

Oh chef John, I love your sense of humor.

If one wanted to remove that membrane on the bottom side, is there any special technique to that?

--As for that puncturing/dry rub technique, do you do that with any other meats that you dry rub?

Anonymous said...

Who does your photography?

Are you holding the camera in one hand while taking a bite of rib with the other at the end of the video?

Do you use a tripod?

It always turns out good!

Jim

JimmerSD said...

When I use the oven method I like to add a dash of liquid smoke to the sauce mixture. Also I prefer to go low and slow on the temp/time.

Jesse from Detroit said...

Until I can convince my wife of the necessity of a charcoal grill, these recipes will be my bread and butter. Thanks, Chef! -Jesse from Detroit

Anonymous said...

My Baby Back Rib loving husband can't stop singing that song. But, I will still make these for him tonight. Adore your blog, I share it with friends and family. So many favorites already: pumpkin pancakes, chicken parmesan bake, Arroz con pollo, baked rainbow trout, pork tenderloin diablo...so many more. You're the best!

Anonymous said...

Chef John, I love your recipes but what's with the Language...? I refer tons of people to your website and have learned so much. I look forward to reading your blog everyday but the last thing I want to here is GD. I think very highly of your blog and passion you have for others to learn how to simply Enjoy food. Thanks for listening.

qumqkin77 said...

Hi,Chef John. Try with Miso paste base BBQ sauce. There's no such a thing, so obviously, you have to be creative and make your own, but Miso paste (RED or WHITE) and Pork go very well. I would add brown sugar, ginger, and garlic, for the basic, then add some others (maybe marmalade or apricot jam) to make a wonderful sauce. Just an idea.

keith said...

@qumqkin77 have you actually made the sauce before or is it just an idea? Could you email me with a more detailed description of your concept please? it sounds very interesting. my email is brianremes@gmail.com Thanks!

Anonymous said...

THESE ARE SO GOD DAMN SEXY

Anonymous said...

This looks very good.I will try this soon with some wild hog ribs.On a side note I have to agree with the post above about the language(using Gd).Other than that I love your blog an read it almost daily.Your recipes are great.
Johnny Scott from Georgia

Chef John said...

It's a good thing you guys don't hear me speak while I'm filming! GD is the nicest expression I use. ;-)

Julie *ROLL TIDE ROLL!* said...

Lay off the chef, people.....I want my Chef John, "unfiltered"..... We are all big boys and girls.


ROLL TIDE!

Julie *roll tide roll* said...

Chef,

What is the side that u show in the photo?


ROLL TIDE!!!!!

Chef John said...

I don't get it. Is that a Alabama joke?

Yiannis said...

can you do a recipe on venison (either ground or whole sirloin) please? I would love to get some ideas on how to approach it.
thanks

Chris K. said...

CJ -

"Roll tide" is a reference to the University of Alabama's football team, the Crimson Tide.

So yes, it is a joke. On several levels...

Julia said...

I made these the other night and couldn't get over the silence at the dinner table as my family devoured the ribs...the dry rub turned out well and I'm thinking of using up the extra by doing this with chicken.

Anonymous said...

I used this recipe for my very first attempt ever at cooking a rack o' ribs.

Holy SFQ Barbecue Sauce Batman, these were great cussing ribs!

Anonymous said...

How can you tell when the ribs are done? Is there something to look for or should I take a temp reading?

Chef John said...

Not temp, just until tender. You'll know.

Anonymous said...

Does my favorite blogging chef have any tips on time/temp for cooking more than one rack at a time?

Chef John said...

Same temp, little longer time since it will take longer to apply the sauce. Cook until done! ;-)

capsaicin said...

Hey, Chef John -- what do you think about taking a cue from the pork shoulder technique, and putting a small ramekin of liquid smoke/water with the ribs inside the wrapped foil? Perhaps on top of the bone side, in the middle..

(And yes, the ultimate answer is, "Try it and see how it works!".. and I think I will next time ;)

Chef John said...

I like how youre thinking, but I'd just use a bbq with some smoke in it. Same difference. btw, the pork shoulder was more for the humidity as the flavor. Here you want a tight wrap.

Anonymous said...

I've made a LOT of barbecued ribs in my days - and thought I already had the best method figured out, but I have to say that after making 'the best ribs I've ever eaten' yesterday following your instructions, I will never go back. The only difference is that I took a few extra minutes and stripped the membrane off, I really dislike the mouth feel of that stuff!

Amazing John - now I just need to find a really good barbecue sauce recipe! (I'm in Canada and don't believe I can buy SF up here!)

Thanks again for another great method to add to my repertoire!

Julie

kerberos said...

Tried making ribs for the first time with your recipe. Used a rub and sauce from one of my favorite US restaurants. It turned our AWESOME.

Thank you Chef John! Will definetly make these for my Fiancee next time I'm stateside.

Now I'm fed, full and happy!

John said...

Hey Chef John - Big fan of your work. I will be making about five racks of ribs and pulled pork for this super sunday. I dont want to wake up at 3:00am and put the pork shoulder in, take it out at 3:00pm and then put the ribs in until 7pm (is that even long enough?). What do you think of making the pulled pork on Saturday. Will it dry out in the fridge or not taste as good? Any thoughts are very welcome.

Chef John said...

The pork is even better the next day! Just pull, add the sauce, and reheat the next day. Impossible to dry out.

Liam said...

Hi Chef, thanks for helping me become a better cook. Pulled Pork, Ribs, No-Knead Ciabatta...you are always my first source. Love all you videos. Can't wait to build up the courage to do your pork belly dish. Greetings from Budapest Hungary, land of the Mangalica Pig.

Lo said...

Excellent recipes and presentation. I learn a lot! Keep up the good work.

But I too need to agree with others who are offended by using the name of God in frivolous ways. i will continue to recommend your site (hopefully without a caution).
Regarding Julie’s “Lay off the chef…we are all big boys and girls.” That’s EXACTLY WHY we would not use the name. Big boys/girls don’t want to be offensive. It all comes back to being intentional with everything we say. While it is not a violation of the third commandment necessarily, it is offensive speech to most, that must be used with wisdom and discretion

Thanks, John, for hearing your faithful viewers. I’m making the RIBS FOR COMPANY TOMORROW!!

Chef John said...

Thanks! But, "god damn sexy" is not offensive to most people, only a small vocal minority (who btw assume everyone thinks like they do(. No one I know would have a problem with it, especially in this context. It's only offensive if you take it that way. Lastly, I know God, and she's fine with it.

Gabriel Fonseca said...

I wish people would stop criticizing Chef John, and just be thank- full that he allows us to view these awesome recipes for free. He can say whatever he wants…it’s his show. Chef John, I want to thank you, I have the ribs in my oven right now, and can’t wait to eat them!!! Please don’t stop what you’re doing. You are doing an awesome job!!!

TxTrickzters said...
This comment has been removed by the author.
TxTrickzters said...

these were awesome, i think another thing that made them taste even better was letting the dry rub mix marinate in the fridge with the ribs overnight

i havent seen many videos on this, but can you please do oven beef ribs, havent eaten a good one in awhile and i would really love trying to cook them at home.

Anonymous said...

YOU are a genius sir... I double the stack, added 2 hrs, and they were fall off the bone! My brother in law had 3 helpings, and that is a high compliment... Thank you so much for the recipe, this website, and your amazing zeal for cooking. Our best to you from Ontario!

Anonymous said...

Just made these for my dad/family for Father's Day! I know you say that dads like to barbeque and stuff, but as I'm not much of a grill aficionado, these were perfect for me to tackle. They were a hit! (and I think my dad enjoyed not having to make the BBQ for a change!) Fell off the bone sooo perfectly. yummm. Thanks for another great recipe Chef John!

Anonymous said...

What PERFECT timing: your "winter" barbecue recipe surfaced during my Internet search and Michele's BBQ sauce just arrived. My gosh - that's one fabulous BBQ sauce! I've never tasted anything like it. I love the complexity, the different layers of flavors. She's used spices that would never have occurred to me and some I can't quite identify. Please thank her for me!

Anonymous said...

Chef John,

Thank you for this technique I'll be trying it tomorrow. And a big thanks for not backing down on your use of GOD DAMN! I get so tired of people trying to force their will on other people. YOU ROCK!!!

Anonymous said...

Salivating.

Anonymous said...

great recipe! Would it be OK to freeze the ribs avter the 2 hours in oven and save for a later use, like having them ready to bbq at a later date?

Chef John said...

yes, u can!

Sasha said...

Chef John, this recipe is nothing short of incredible!!
I made it today, and everyone loved it so much,they kept going for seconds,and thirds,and fourths...I should've made heaps more!!

TroyG said...

Tried this today! It's really really good!!! :D Thank you Chef John!

1Bigg_ER said...

Seems like you'd require longer "baking" time if your making more that one rib rack.
I had 3 racks in there, took them out after 2 hours, followed the bbq sauce protocol only to discover that the meat wasn't pulling clean off the bone. I just covered them and baked an additional hour at 250 degrees.

Razors Edge said...

Trying this recipe right now! Thanks John! Although I prefer to remove that nasty membrane, just loathe the way I have to chew into that stuff.

Midori said...

question, i suffer from acid reflex so i try to avoid spicy food and in general well can i not add cumin or cayane ? instead what other spicy can i add :[

JozieLee said...

OMG, made these ribs for dinner tonight. The ABSOLUTE BEST ribs I've ever eaten. I'm not a rib fan - too much work for too little flavor/substance. My husband could eat ribs every day - conjures up wonderful memories from his past - growing up with master southern grillsmen. We both LOVED these ribs. Finger lickin' good. Tender. Tasty. Flavorful. Smoky, cause I finished them on the outside grill. Beautiful. Lean. Yummy! Thanks, Chef John, for making me look like a marvelous cook.

Anonymous said...

Love this recipe and your site! Have made this lots of times and now have made a rib lover out of my boyfriend.

Anonymous said...

Chef John's recipes rule. You have to try his perfect prime rib recipe. Incredible! I had 28 people at my Derby party. Made 20 pounds of prime rib (two 10 pounders)in the same oven using the recipe. It came out magnificent. Perfectly rare/medium rare. The crowd roared. And, I got to eat the ribs the next day.

Anonymous said...

Thanks for walking me through barbecue ribs! I made these this evening - together with your roast potatoes - and they both came out great. I only discovered your website earlier this week, but I expect I'll be back, and soon. Keep up the good work!

Mel K Gam said...

Thank you so much for this wonderful Baby Back Ribs Recipe. I must say I am not a pork fan... I did make this recipe for a family I am a Nanny for. The Kids said wow it is like restaurant ribs. The dry rub and then the glazing every 10 to 8 min made the 4 racks of ribs look perfect I only did it 4 times. I have one rib myself and I will defiantly make this for my family Whoop whoop I now can find pork I enjoy. Thank you so much Mr. J

Terese said...

Hi John, Can I use spare ribs instead of baby back ribs for this recipe. Baby back ribs seem to be harder to get in Australia. Would the cooking time be longer with spare ribs. thanks. Terese

Brandi Shepherd said...

I hope I haven't completely messed up my timing! I put in 2 racks of bbr'a and one rack of spare ribs. Chef or someone else that has tried this, should I start putting the sauce on after 2 hours or do I need to wait the additional 2-3 hours??? Thanks for your help!

Chef John said...

You have to treat them differently. Let the spare ribs go longer before sauce. Don't worry about time. Start saucing once they start to get fork tender.

1Bigg_ER said...

I start saucing when the meat starts slightly pulling off the bone.

Karina said...

I really love all your recipes. Can you please show us how to make homemade barbecue sauce please.

Richard Maj said...

Tampa Dick

My ribs may never touch another grill in the future. They came out tender and firm and delicious. I used regular BBQ sauce 3 times to coat. I prepared these by myself and for myself. Chef I hope you don't mind that in the future when I serve these to others I refer to them as MY SECRET recipe.

Diana Tofan said...

Dear John - would be grateful to see again the recipe of the glaze that you were initially using in this recipe (the one containing honey and moustard) - I've cooked this marvellous dish on Ney Year's Eve and would be happy to repeat it in the original interpretation! Thank you so much for greatest recipes on earth!

sara826 said...

What if I forgot to poke the membrane on the back of the ribs? Obviously the are in the oven right now and I am little worried. First time rib maker.

Chef John said...

They will be fine!

Elina said...

Chef John, the ribs look beautiful but I was wondering if they are really hot? I love combination of peppers in the recipe but I am afraid they will be too spicy for kids? Thank you for your wonderful recipes! :-)

Chef John said...
This comment has been removed by the author.
Chef John said...
This comment has been removed by the author.
Chef John said...

Sorry, but I have no way of knowing, since we all have different tolerances. Just add the hot stuff to taste, and you'll be fine. Enjoy!

Elina said...

I put half of cayenne and it was perfect for kids. I also had spare ribs and cooked them 4 hours before adding sauce. They were folk tender but weren't falling out the bones. Great tasting ribs! Thanks again!

JIMW said...

Liked the recipe but not the taking of the Lord's name in vain.

Pam Armstrong said...

Hello Chef John,

My very favorite chef along with Michael Smith. :)

Just want to say that I believe you meant no disrespect to anyone's beliefs when you said GD.

We are here for your recipes and have no right to dictate what you should or shouldn't say anyways!

Your family must smile and laugh alot! From what I see and hear your personality is addictive! You always make me smile!! :) Thank You for your amazing recipe collection and time it took to make the videos, we are so blessed by them and you!!!

McShine said...

I will have to use spare ribs, since I'm finding it very difficult to get my hands on baby back ribs here in Germany...I'll probably leave a comment as to how long they took to get tender.

Also, I don't really care for pork rinds and would like to serve the ribs with something more wholesome, maybe some veggies or salad. Do you have any good suggestions for side dishes to go with ribs? Thanks!

Unknown said...

I made these today, hands down best ribs i've ever had. Thank you john for all your recipes!

Pavle said...

Here in Serbia we are eating a lot of meat, but is should be just salted and that is it. We are trying to learn people that you need to experiment with spices and sauces that you can find on market here. However we can not find real american bbq sauces, only something simmilar, so we are bringing them abourd from our trips around the world. Your blog is our favorite and we tried couple of your recepies and all were fantastic. Thank you chef John and keep on the good job.

David Chapman said...

We poured off the juices like you suggested. It seems a shame to get rid of it but I'm not sure what to do with it. Maybe cook rice in it? Or maybe use it to marinade steak to make fajitas?

Suggestions?

David Chapman said...

We poured off the juices as you suggested, and it seems an awful shame to waste it. What do you suggest doing with it?

I thought to maybe use it to cook rice, or as a marinade for steak to make fajitas.

JIMW said...

Chef John, while you may have the right in this country to use the Lord's name in vain, in His sight you do not.

Thought you would have more respect and common sense when trying to drive folks to your site. I am certain that you could find other more appropriate ways to describe what you are trying to say.

But what can you expect from someone who believes that God is a "she".

God Bless

Chef John said...

Beleive me, if there is a "God," she's a woman! They're just better at creating life. Also, you have a big surprise coming, my friend. A big surprise.

Greg said...

Wow! I personally like this better than Chili's (they no longer have any stores in our state). Thanks so much.

Linda Strickland said...

You have the right to saw GD but I have the right to vote with not watching anymore of your videos.

Chef John said...

Yes! Please don't watch!

Kritz said...

What's with all this talk about God here in the comment section of a baby back rib recipe?

Anyway, it just came to my realisation that there's a difference between baby back ribs and spare ribs -- and I don't even know which ones are mine! But I believe the main point of the video + blog post is the technique, rather than the specifics of the dry rub, BBQ sauce or usage of God's name.

Hope mine turns out good!