Pork ribs are a cut of pork popular in European and Asian cuisines. It is the ribcage, with the meat and bones together. It is cooked by smoking, grilling, baking, or cooking on top of the range and served with a barbecue sauce. In this method, we will prepare the ribs on top of the range producing a juicier rib.
The inner surface of the rib cage is covered by a layer of connective tissue that is difficult to cook tender; it is usually removed before marinating or cooking.
BBQ BABY BACK RIBS
PREPARATION: 3 hours – makes 10 servings.
EQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, 12-quart Stockpot, 3-quart saucepan, large baking sheet or roasting pan.
- 6 pounds baby back pork loin ribs
- 5 quarts filtered or purified water (Do not use chlorinated tap water)
- 1 onion quartered.
- 4 celery ribs cut into 1-inch pieces.
- 2 cups Burgundy wine
- 2 strips of bacon, chopped.
- ½ cup green pepper, chopped
- 1 onion peeled and chopped #2 blade.
- ¼ cup filtered or purified water
- 1 ½ cups brown sugar.
- 1 cup molasses
- 1 cup yellow mustard
- 2 tablespoons Crystal or Tabasco hot pepper sauce
- ¼ teaspoon liquid smoke
- 2 teaspoons Worcestershire sauce
- ¾ cups ketchup
- 2 cups prepared barbecue sauce (see recipe)
Place racks of ribs inside your 12-quart stockpot and cover with water. Add the onion, celery, and burgundy wine. Cover with the vent open and bring to a boil over medium-high heat 375ᵒF. Skim froth from the top of the water, reduce to medium-low 180ᵒF to 200ᵒF heat, replace the cover, open the vent, and simmer for 1½ to 2 hours or until meat is tender and pulls easily away from the bones.
Prepare the brushing sauce. In the 3-quart Saucepan. Sauté bacon, green pepper, and onions over medium heat 275ᵒF until slightly brown, about 3 to 5 minutes. Add all other ingredients and stir to combine. Reduce to medium-low heat 180ᵒF to 200ᵒF for 45 minutes.
When ribs are tender, remove them from the 12-quart stockpot and set aside to dry. Preheat oven to 350°F. Brush ribs with sauce on both sides and place on the baking sheet with a rack. Bake ribs in the oven for 25 to 30 minutes or until the ribs are glazed and appear candied. Brush on the additional sauce as needed.
Place ribs on the cutting board, and slice between the bones. Serve the entire rack on a large serving platter with side of BBQ sauce for dipping.