Baby back ribs: seared, braised and grilled

Main Dish

2 servings

Very Easy

1 h 50 m

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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

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Preparation

• 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.
• 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.

The Chubby Cook

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