Evening Edge
What’s For Dinner?
DEL.ICIO.USBaby Back Ribs
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In the Kitchen With . . . Eric Randall, Marietta
Nominated by Elaine Kporha
"By day, Eric Randall is an engineer. Evenings and weekends he is a talented cook, delighting his family and friends with his culinary creations. Recently, Eric prepared a special dinner for a group of his wife's friends. We suspect that the enjoyment his hobby provides might be the secret ingredient that makes his meals so delicious and unique."
Hands on time: 30 minutes Total time: 1 hour and 50 minutes Serves: 8
Ingredients:
-
4 racks pork baby back ribs
Salt and pepper to taste
Garlic powder to taste
1 (4-ounce) bottle liquid smoke
Bacon grease (about 1/4 cup)
1 cup barbecue sauce (Bullseye brand is good)
Instructions:
Prepare a hot flame on the grill. With sharp knife, score inside of each rack in 2-inch diamonds. Sear both sides of each rack over very hot fire until lightly browned. Season ribs with salt, pepper and garlic powder.
Preheat oven to 225 degrees. Place wire rack in the bottom of a deep pan (like a steam table hotel pan). Pour the liquid smoke into the bottom of the pan, then add water just to the level of the wire rack. Place the ribs in the pan, leaving space so that the moist air can move around the ribs. Place the racks of ribs on their edges, facing each other, like this: ( )( )( )( ).
Seal the pan with plastic wrap, then overwrap the plastic wrap with heavy-duty aluminum foil. Cook in oven at low heat (175 to 225 degrees; the low heat won't melt the plastic wrap) for 6 to 8 hours, until rib bones pull freely from meat. Cool for 45 minutes.
Brush each rack with bacon grease, then wrap each rack in plastic wrap and refrigerate or freeze until ready to serve.
To serve, in a small saucepan, warm barbecue sauce. Heat ribs on grill or under broiler, turning occasionally until both sides are sizzling and "hot to the bone." Brush liberally with barbecue sauce.
Preheat oven to 225 degrees. Place wire rack in the bottom of a deep pan (like a steam table hotel pan). Pour the liquid smoke into the bottom of the pan, then add water just to the level of the wire rack. Place the ribs in the pan, leaving space so that the moist air can move around the ribs. Place the racks of ribs on their edges, facing each other, like this: ( )( )( )( ).
Seal the pan with plastic wrap, then overwrap the plastic wrap with heavy-duty aluminum foil. Cook in oven at low heat (175 to 225 degrees; the low heat won't melt the plastic wrap) for 6 to 8 hours, until rib bones pull freely from meat. Cool for 45 minutes.
Brush each rack with bacon grease, then wrap each rack in plastic wrap and refrigerate or freeze until ready to serve.
To serve, in a small saucepan, warm barbecue sauce. Heat ribs on grill or under broiler, turning occasionally until both sides are sizzling and "hot to the bone." Brush liberally with barbecue sauce.
Notes:
Eric Randall learned this method for preparing ribs when he worked in a restaurant. He recommends stacking the ribs on their sides, convex to concave, to allow for maximum air flow --- this is best accomplished in a large turkey roasting pan or a full-size hotel pan, available at restaurant supply stores. He cooks quantities of the ribs at a time, then freezes them until he is ready to finish them on the grill. Speaking of grills, a gas grill makes searing the ribs before roasting them a breeze.
Nutrition:
Per serving: 582 calories (percent of calories from fat, 77), 29 grams protein, 4 grams carbohydrates, 1 gram fiber, 49 grams fat (18 grams saturated), 149 milligrams cholesterol, 473 milligrams sodium.
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