A classic of the BBQ season!
So we all have our tricks when it comes to make those delicious ribs. I use to steam them on low heat to cook them tender. Then I read somewhere to steam them over apple juice, to infuse the meat with the sweet flavor of fruits instead of plain water. It definitely adds flavor.
Also, when steaming your ribs over a drip tray, instead of boiling them (often a precook technique), you make sure to not wash away any of the amazing flavor of the meat and the rub you’ve been applying on them.
Yes, the rub! Don’t skip the rub! I used to make my own, but we sell quite a few very flavorful options in our store. Right now, I am experimenting with Char Blue rubs, and they are just wonderful! Doesn’t hurt that they are also made locally! I recommend you apply the rub the night before cooking so the flavor gets deep in the meat.
The next day, place your ribs on a drip tray, or roasting rack, overtop of a baking tray, half filled with apple juice. Wrap the whole thing with aluminum paper, so it’s completely sealed and no steam can escape. Cook on low temperature (225 to 250 F) for 2 to 3 hours, until fork tender.
You can then proceed to spread your barbecue sauce and finish your ribs on the BBQ or under the broiler, to give them that nice saucy, caramelized finish. The grilling shouldn’t be long, since the ribs are cooked already, just enough to sear the delicious sauce on the meat!
I used to make my own BBQ sauce too, which I really love, but when running out of time, or when being just plain lazy, a good store bought BBQ sauce from the Joe Beef collection is impecable!
So, here they are, my Baby Back Ribs! I would love to hear, what are your secrets? How do you make them? Leave us a comment below!
Baby Back Ribs
- The day before: Pat dry your ribs, divide the rack in sections of 4 to 6 ribs. Sprinkle the rub on all sides of the ribs and massage it well in the meat. Place them in a dish, cover with plastic wrap and let marinade overnight, or at least 12 hours.
- The next day, preheat your oven at 250F. Set a drip tray, on top of a baking tray. Fill the baking tray halfway with apple juice. Place the ribs on the drip tray, above the apple juice. Wrap the whole things with aluminum paper, making sure there are no openings, so the steaming juices do not escape. Cook for 2 to 3 hours, until ribs are fork tender.
- When your ribs are done cooking, you can grill then right away, or refrigerate until your are ready to.
- Turn your barbecue on high. When it is ready, place your ribs on, and with a brush, spread the barbecue sauce generously on the side facing you. After about 5 min, or when the side down has nice grilling marks, flip the ribs and spread sauce on the sides now facing you. Cook for another 5 minute.
- If you like your ribs really saucy, you can repeat the flipping and spreading process one more time.
- Serve right away