I love Saturday.
Discussion
Because for me, Saturday is rib day 
I usually get a couple of these packs of ribs from Waitrose :
On the Friday night, I clean them and remove the membrane from the back. Then rub generously with my own dry rub - paprika, brown sugar, five spice, cayenne, black pepper, onion powder, garlic powder, dry mustard, mixed herbs, and Accent (MSG). Then I wrap each rack individually in foil and pop them in the fridge overnight to marinade.
Around Saturday lunchtime, the foil-wrapped ribs go straight into the oven at 120C. As they slowly cook, the ribs juices effectively steam them, making them incredibly tender. After three or four hours, I unwrap them carefully (they are almost ready to fall apart at this point!) and place them on a rack, turn the oven up high, and baste the ribs with a mix of brown sugar and BBQ sauce (sometimes I make my own, but I find that Budweiser ones are excellent). I do this a few times in this last phase of cooking, building up layers of sauce as it caramelises in the hot oven. Gives a lovely crispy crust.
Once the ribs are dark, crispy and luscious, I take them out and allow them to rest for 10 minutes. The waiting is of course the hardest part! Then it's time for rib heaven.
No way could I ever go vegetarian. For me, ribs even trump the food which is reputed to convert veggies back from the dark side... the bacon sandwich!
(incidentally, today's ribs have just gone in the oven, I'll take some piccies later... om nom nom!)
I usually get a couple of these packs of ribs from Waitrose :
On the Friday night, I clean them and remove the membrane from the back. Then rub generously with my own dry rub - paprika, brown sugar, five spice, cayenne, black pepper, onion powder, garlic powder, dry mustard, mixed herbs, and Accent (MSG). Then I wrap each rack individually in foil and pop them in the fridge overnight to marinade.
Around Saturday lunchtime, the foil-wrapped ribs go straight into the oven at 120C. As they slowly cook, the ribs juices effectively steam them, making them incredibly tender. After three or four hours, I unwrap them carefully (they are almost ready to fall apart at this point!) and place them on a rack, turn the oven up high, and baste the ribs with a mix of brown sugar and BBQ sauce (sometimes I make my own, but I find that Budweiser ones are excellent). I do this a few times in this last phase of cooking, building up layers of sauce as it caramelises in the hot oven. Gives a lovely crispy crust.
Once the ribs are dark, crispy and luscious, I take them out and allow them to rest for 10 minutes. The waiting is of course the hardest part! Then it's time for rib heaven.
No way could I ever go vegetarian. For me, ribs even trump the food which is reputed to convert veggies back from the dark side... the bacon sandwich!
(incidentally, today's ribs have just gone in the oven, I'll take some piccies later... om nom nom!)
Edited by calibrax on Saturday 20th August 14:19
king oven broke last night so I've had it in bits to see what's causing the trip. No ribs for me 'til it's fixed!
ambuletz said:
good god that looks gorgeous. How much does it end up costing you to make it?
Two racks of ribs about £5.00 (2 x 500g)Bottle of Budweiser BBQ sauce £1.99
Dry rub is hard to price up as I make it from existing stuff.
But for the whole thing... I'd say definitely under £9, even including the electricity. Makes enough ribs for two people (I usually have one rack for dinner and then have the other rack cold the next day).
The Major said:
calibrax what sort of measurements for the dry rub? I got some ribs at costco and Im wishing to try and recreate this little treat
oh, and the ribs look REEAAALLLLLYYY good.
Cheers!oh, and the ribs look REEAAALLLLLYYY good.
Well, I don't really follow a recipe to be honest... it's probably about 40% paprika, 40% brown sugar, and 20% other ingredients. Just taste it as you go, and adjust as needed. I try not to overdo the garlic or the mustard as they can be quite overpowering.
Also, cook them in foil that way up, but when you remove them from the foil to put on the rack, just baste that side quickly with BBQ sauce, then immediately turn over and do all the rest of the cooking with the meaty side up / bone side down. It's the meaty side where you want the nice crust.
The Major said:
is the tin foil really important? I've ran out :/
If you have greaseproof paper that will do, or if you have a closed ovenproof container you could put them in that. The idea is to keep the moisture in so they don't dry out during the long phase of cooking.Remember you need to cook for a few hours, so if you're just starting now they won't be ready until well after 10pm...
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