Side Pannel
Michael's Braised Ribs
Michael's Braised Ribs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Barbeque
Ingredients List
- -------------------------------BRAISING SAUCE-------------------------------
- 1 lg Onion; finely minced
- 1 md Carrot; finely minced
- 1 Celery stalk; finely sliced
- 1 tb Minced garlic
- 1 tb Tomato paste
- 6 lb Baby back ribs
- 1 1/2 ts Salt
- 1 ts Freshly ground black pepper
- 4 c All-purpose stock
- -OR low-sodium chicken broth
- 3 Bay leaves
- 1 Sprig fresh thyme; -=OR=-
- 1/2 ts -Dried thyme
Directions
BARBECUE RIBS
6 lb Braised baby back ribs
Braising liquid from ribs
1 tb Brown sugar
1/4 c Cider vinegar
2 tb Catsup
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
BRAISING SAUCE: Preheat oven to 350F. Mix onions, carrots, celery, garlic
and tomato paste together and then place in a roasting pan large enough to
comfortably hold the ribs in a single layer. Lay the ribs on top and
sprinkle with salt and pepper. Add stock, bay leaves and thyme. Cover and
place in the oven for 1 hour. Remove from oven, remove the ribs and set
aside to cool. Strain the braising liquid and discard the vegetables. TO
FREEZE RIBS: Pour the liquid into a small freezer container and place in
refrigerator to cool for 1 hour. When cool, remove and discard any fat that
has congealed on the surface of the liquid. Cover tightly and place in
freezer for up to 3 months. Wrap the meat in plastic wrap and then place in
airtight plastic freezer bags or containers. You may freeze meat for up to
3 months, also. BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F
or light a charcoal grill. Defrost the braising liquid. Defrost the ribs or
not; it's not important. Combine the sugar and vinegar in a 1-quart pot and
place over medium heat on top of the stove. Cook until the vinegar reduces
and forms a syrup with the sugar, about 8 minutes. Watch carefully as the
syrup will suddenly darken in color. Immediately add the rib braising
liquid, then the catsup, mustard, Worcestershire, cloves, chili powder and
cayenne pepper. Cook, reducing the liquid until it has a thick sauce-like
consistency. Remove from the heat and set aside. TO COOK RIBS IN THE OVEN,
place ribs in a roasting pan, cover, place in oven and turn temperature to
350F. Cook for 30 minutes, basting with more barbecue sauce every 10
minutes. TO COOK ON THE GRILL, wait until the coals become white hot and
pile them on one side of the grill. Place the ribs on the grill so they are
not directly over the coals and cover the grill so that smoke collects
inside. If your grill does not have a cover, improvise one out of aluminum
foil. Cook for 30 minutes, basting with more barbecue sauce every 10
minutes. When ribs are well heated, remove to a platter and serve. Offer
any additional barbecue sauce on the side.
6 lb Braised baby back ribs
Braising liquid from ribs
1 tb Brown sugar
1/4 c Cider vinegar
2 tb Catsup
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
BRAISING SAUCE: Preheat oven to 350F. Mix onions, carrots, celery, garlic
and tomato paste together and then place in a roasting pan large enough to
comfortably hold the ribs in a single layer. Lay the ribs on top and
sprinkle with salt and pepper. Add stock, bay leaves and thyme. Cover and
place in the oven for 1 hour. Remove from oven, remove the ribs and set
aside to cool. Strain the braising liquid and discard the vegetables. TO
FREEZE RIBS: Pour the liquid into a small freezer container and place in
refrigerator to cool for 1 hour. When cool, remove and discard any fat that
has congealed on the surface of the liquid. Cover tightly and place in
freezer for up to 3 months. Wrap the meat in plastic wrap and then place in
airtight plastic freezer bags or containers. You may freeze meat for up to
3 months, also. BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F
or light a charcoal grill. Defrost the braising liquid. Defrost the ribs or
not; it's not important. Combine the sugar and vinegar in a 1-quart pot and
place over medium heat on top of the stove. Cook until the vinegar reduces
and forms a syrup with the sugar, about 8 minutes. Watch carefully as the
syrup will suddenly darken in color. Immediately add the rib braising
liquid, then the catsup, mustard, Worcestershire, cloves, chili powder and
cayenne pepper. Cook, reducing the liquid until it has a thick sauce-like
consistency. Remove from the heat and set aside. TO COOK RIBS IN THE OVEN,
place ribs in a roasting pan, cover, place in oven and turn temperature to
350F. Cook for 30 minutes, basting with more barbecue sauce every 10
minutes. TO COOK ON THE GRILL, wait until the coals become white hot and
pile them on one side of the grill. Place the ribs on the grill so they are
not directly over the coals and cover the grill so that smoke collects
inside. If your grill does not have a cover, improvise one out of aluminum
foil. Cook for 30 minutes, basting with more barbecue sauce every 10
minutes. When ribs are well heated, remove to a platter and serve. Offer
any additional barbecue sauce on the side.
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