Baby Back Ribs: Seared, Braised and Grilled

So I’m just going to throw it out there.  Ribs are awesome when they are done properly.  They are pretty terrible when cooked poorly as well.  There are not many shades in between great ribs and crappy ones.  If you’re going to make ribs, you gotta spend some time.  Make sure they aren’t rushed.  If you’re in a hurry, make something else because the ribs won’t forgive your impatience.  When you give them the attention they deserve, you’ll be rewarded with a delicious meal.

Ok, so off the soapbox for a minute.  What we’re going to do for this recipe might not be what you have done before.  If you are a fan of smoked ribs, head off to Google and pull another recipe.  If you are a fan of liquid smoke, I’m sorry.  Enough said.  In the greater Cleveland area, I’ve only seen one personal smoker in my tenure here.  That smoker was only here for a year before it hot footed back to Texas where it came from.  I think it was only used once or twice.  Cleveland isn’t a huge smoking town.  But we can throw down a mean braise, probably because it is so cold here.  That’s right folks, we’re going to braise these ribs and you’re going to love the end result.

Baby back ribs slathered in barbecue sauce on the grill. Photo by Scott Groth

We’re going to give these ribs a nice coating of dry rub to start and let them sit out to soak up some of the goodness.  Next, we’re going to fire up the cast iron skillet and sear in all the flavor.  Then we’ll braise them with onions, stock and the brown bits from the cast iron.  Lastly, off to the grill where they smothered in barbecue sauce and seared off to perfection.  My suggestion for this recipe is to crack open a couple beers cause we’re going to be here for a while.

Makes 2 slabs of baby back deliciousness

Ingredients:

2 slabs baby back ribs

1 tablespoon kosher salt

1 tablespoon fresh cracked pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cumin powder

1/4 teaspoon cayenne powder

1 large onion, sliced

3 tablespoons Canola oil

1/4 cup chicken stock or water

1 recipe for barbecue sauce or store bought barbecue sauce

First, mix all the dry ingredients together in a bowl. They don’t need to be exact and you can use whatever other spices you like as well. Take out a 9X13 baking dish and spray with non-stick cooking spray. Slice the onion and put into the baking dish in an even layer. Add the chicken stock or water and set aside.

All right then, let’s get the oven set at 325 degrees. Take the ribs out of the refrigerator and set on the counter. We need to do some work on them first. Remove them from the package and rinse under cold water. Pat dry with paper towels. On the bone side, look to see if there is a membrane covering the ribs. This needs to be removed. The easiest way is to take a knife at one end of the slab and peel about a half inch of the membrane. Then use a paper towel and grab the membrane and pull. It should come right off. This will allow for the rub to penetrate and the meat to get juicy.

If you have a whole slab of ribs, cut it in half across the middle. You need to be able to fit the ribs into your pan, so if you need to cut it in thirds, go ahead and do that. Once they are the size you need, rub those spices all over the ribs. Set the coated ribs aside until they have come to room temperature or 30 minutes have passed since you took them out of the fridge.

Heat the skillet (cast iron if you have it) over medium-high heat. Add the oil. When the pan is nice and hot, begin searing the ribs, meat side down. They should cook for about two to three minutes in the pan. Get them nice and brown. You do not need to sear the bone side. Set the seared pieces aside for the time being. While the pan is still hot, deglaze with about 1/2 cup water. Pour the water from the pan directly into the 9X13 baking dish. Layer the ribs in the dish on top of the onion and cover with foil. Make sure the foil has a good seal.

Cook in the oven for 2 hours at 325 degrees. Open another beer and relax for a while. When two hours have passed, take the dish out of the oven. Let it rest on the counter for about 15 minutes while your grill is heating up. Now is a good time to get out the barbecue sauce of your choice. I have a really fantastic recipe, but it is not mine and I have been sworn to secrecy. If you ever want to try it, just ask and I’ll send you some.

Take the ribs out of the 9X13 dish and put them on a platter. When your grill has reached it’s high heat capacity, put the ribs bone side down on the grate. Slather your favorite sauce over top and close the lid. Cook for 5 minutes, then flip and repeat on the bone side. Cook for another 5 minutes and flip. Slather more sauce on the top and let cook for 2 more minutes. Your delicious, juicy baby back ribs are now ready to be devoured.

Any number of side dishes will work. Since this is finger food, corn on the cob is a great choice simply because silverware is not required. I like asparagus for the same reason. For me, picking up asparagus and chomping down the stalk like a french fry is an eating experience. If you want to go all out, grill some potatoes and load them up with sour cream and chives. Or make some redskins, smash them, add some milk and butter for a rustic masher. Or, do like I did and sit outside with no side dish, savoring the awesome flavor of the rib all by itself. Yeah baby, these are really good.

Perfectly caramelized sauce- looks and tastes delicious! Photo by Scott Groth