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How To Cook Pork Baby Back Ribs

This baby back ribs recipe that I have made for restaurant, is designed to produce perfectly tender and delicious ribs, but you can easily modify it for home use.

Now, I have seen a lot of "atrocities" being done to pork ribs, including by people unfairly "accused" of being chefs. What I am giving you here is a genuinely reliable and great recipe that require very little work.

Ingredients: 2 or more slabs of baby back ribs, 1 onion, several bay leaves, 1 large carrot, 1 tablespoon black peppercorns, 1 teaspoon paprika, 1 tsp. sea salt, cold water as needed.

Cooking pork baby back ribs

Cooking pork baby back ribs

I have seen in other web sites some ridiculous recipes for bbq baby back ribs, such as brush the ribs with bbq sauce, wrap them in aluminum foil and bake them at 225 F. Unless I was in the woods with only a box of matches in my pocket and a roll of aluminum foil in my hand, I wouldn't even think to cook my ribs this way. By the way, you do need aluminum foil for my recipe, but it is only to cover the cooking pans. Also, a homemade bbq sauce, or a nice store-bought sauce, is required for after the pork ribs are braised. Just make sure the bbq sauce you are using has no MSG in it. The best barbeque sauce is the one you make yourself. This way you avoid all the garbage that food processing companies put in it for competative reasons.

Cooked pork baby back ribs

Braised pork ribs

Recipe: Place the pork ribs in a roasting pan, that is the correct size, so the ribs can stand sideways. Pour some water in the pan to cover 2/3-inch from the bottom, and add the rest of the ingredients. Cover the pan tightly with aluminum foil and place it in a preheated oven at 300 F. Braise the pork ribs for about 3 hours, or until they are so tender, that you would be able to pull a small bone without effort. Be vary careful when you are opening the aluminum foil cover. The steam that in inside will try to escape and burn your fingers. You know that moisture is many times more conductive to heat than dry air. That is why braising work best for meats that require long slow cooking, in order to brake down the connective tissues and make it tender. After the baby back ribs are ready, you can give them a nice smoky flavor, by grilling them for a couple of minutes on each side. Brush your favorite bbq sauce on the ribs before serving. If you don't have a grill, you can brush the bbq sauce first and then finish the ribs by baking them for several minutes in a medium hot oven for about 5 minutes.

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Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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