bbq baby back ribs

had some nice pork ribs at a friend’s place recently.

and then last saturday 8 of us went to georges beach club at east coast parkway & rather a surprise for me the pork ribs were very good.

i had a slab of baby back ribs in my freezer so i thought let’s give it a try, which i did on 23.11.2015. 🙂

i googled some online recipes. the st louis styled bbq seems to use very sweet, overpowering sauce.

anyhow i picked a recipe at cookinglouisiana for reference.

bbq baby back ribs

i created my own recipe – both the marinade (see below) & cooking method.

louisiana ribs

the marinade was an adventure i guess, but i tasted it as i go, and managed to get a taste i like. 🙂

bbq baby back ribs

i used 1 slab of baby back ribs.

scalded in boiling water to remove scum. seasoned generously with seasalt & pepper & browned on all sides. then i rub the dry marinade i mixed over the ribs, added 2 tsp olive oil & wrapped fully with aluminium foil.

then i placed the ribs in preheated oven at 90degC for 7hrs (i actually set 10hrs but took out at 7hrs, tested & got the texture i like).  then i open foil & broiled using oven broiler function (preheated to 250degC) for 8mins to get nicely charred surface.

bbq baby back ribs

i did not know what to exepect, but as it turned out, the pork ribs were quite marvellous, very browned outside & tender inside. ^^

bbq baby back ribs

the texture was just what i like, very tender but retaining the bite & not falling to pieces.

bbq baby back ribs

this is kind of a personal preference. i like a well seasoned ribs that is fork tender too, but maybe the lower temperature cooking produced a very tender rib that is firmer than the very soft, sinewy braised meats.

c.h.e.f andy

Ingredients :-

• 1 slab of baby back ribs

marinade

• 1tsp cumin
• no salt (since already salt & pepper when browning)
• 1tbsp soy sauce (to taste)
• 1tsp brown sugar
• 2tsp garlic powder
• 1tbsp cajun seasoning (optional)
• 1tsp yuzu jelly (optional)
• 1tbsp honey
• 1/2tbsp red pepper
• 1/2tsp rosemary
• 1/2tbsp parsley
• (no thyme)
• 1tbsp hunts honey mustard (can use dijon mustard & maybe increase honey)

Directions :-

1. scald in boiling water to remove scum.
2. seasoned generously with seasalt & pepper & browned on all sides (in high fire stainelss steel pan0.
3. rub dry marinade over the ribs, add 2 tsp olive oil & wrap fully with aluminium foil.
4. place ribs in preheated oven at 90degC for 7hrs
5. open foil & broiled using oven broiler function (preheated to 250degC) for 8mins to get nicely charred surface.