As I start the last week of my current semester, I am listening to the Tragically Hip, putting the final touches on some assignments after a jam-packed weekend. It was one of those weekends where you need a break on Monday from the hustle and bustle of the activities. It must be summer! Summer brings out the grill cook or bbq’er in some of us. Those that do authentic bbq, that low and slow smoke over the whole day, likely know how to smoke some great ribs. I know I do; I even wrote a previous article about it. This recipe is meant for those still wanting ribs, but who don’t own a smoker. You still want those fall-off-the-bone, saucy ribs that you can get from some decent restaurants, but why dine out if you can make this recipe?
This recipe does not require a lot of ingredients, just time. But you don’t have to watch these ribs all day. You only need a couple of hours in your oven (or grill if you have a pan that can fit). This is a braising method instead of a roasting or grilling method. You should grill them and slap on as much sauce as you want. I have a few sauces I like from the local grocery store. You could make your own, too. I have previously written about that as well.
Your list of hardware for this dish is simple. A roasting pan large enough to hold your ribs, a bottle of beer (non-alcoholic is also acceptable), and some of my Big Daddy’s meat rub. You could just use salt, pepper, onion powder, and garlic powder if you don’t have the other ingredients to make the rub. You will also need aluminum foil to cover the pan. Don’t forget to remove the membrane on the back of the ribs; it’s not great eating. Cook these ribs for three hours at 300F; you should be golden. You can even make these a day ahead, let them rest for about five minutes, then put them in the fridge. You must pour off the juices before you refrigerate them. Otherwise, you will have to contend with the solidified fat. The next day you can remove the ribs and cut them into portions of two or three ribs, then fire up the grill and start saucing.
1 – 2 racks of ribs (side or backs are fine)
1 bottle of beer (you could substitute chicken stock if you’d rather)
A few tablespoons of Big Daddy’s Meat rub.
- Preheat the oven to 300F.
- Remove the rubbery membrane from the back of the ribs.
- Cover the ribs with the meat rub.
- Place them in a roasting pan.
- Pour in the beer and cover the ribs with aluminum foil.
- Braise for 3 hours.
- Let the ribs rest for 5 minutes, then pour off the liquid.
- Portion your ribs and sauce.
- Grill if you’d like to get that charred crust from the bbq sauce.