Baby Back Ribs

There are a lot of ways you can cook this “baby” (back ribs) and a lot of people have their own special marinade/ sauce but whatever the method: boiled, grilled, broiled, braised, I know one thing for sure that makes it sooo good: long and slow cooking.

You have to be patient with this type of meat of you will not get that reward at the end: fork-tender, melt-in-your-mouth flavorful meat..YUM!

This dish has become one of our favorite, I used to do something like this only on special occasions and some weekends but since I have learned  how to do it the easy way, no outdoor grill to set up or anything, we now have it any day we want it.

When I first made this,  my husband said, it’ so good.  He thought I grilled it for a long time. It was grilled/broiled alright but only for a short time. I actually “cheated”, I boiled it with the marinade until it is very tender. I finish it by either putting it in the oven to brown for about 15 minutes or cook it over a stove-top grill (easier) to sear the outside, then I boil the marinade until it’s slightly thick and use it as glaze.

You can do it too with your favorite marinade, if you don’t have one I have one below that you might like to try.   Just adjust it to your taste if you want.

baby_back_ribs_marinade2
put marinade and ribs in a pot.. boil until tender

grilled_baby_back_ribs
grill for a few minutes on each side..

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yum…don’t forget to brush it with marinade

RECIPE:

BARBECUE/GRILLED BABY BACK RIBS

Ingredients
Pork Baby Back Ribs, about a kilo ( have it slice into 2 to fit your pot)

Marinade:
3/4 cup pineapple juice
1/2 cup ketchup
1/3 cup soy sauce
1/4 cup brown sugar
1 teaspoon ground paprika
1 teaspoon whole peppercorn
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon ground pepper
1/2 teaspoon cayenne pepper (optional)
1/4 teaspoon worcestershire sauce

cooking oil

Wash and clean ribs

In a pot big enough to fit the ribs, combine all the ingredients for the marinade, stir well to melt the brown sugar.

Put the ribs in the pot with the marinade. Cover the pot and let sit for at least 30 minutes before setting the pot on a high heat to boil.

do ahead:  you can keep the marinated meat in the fridge  for 2 days

Once boiling, set the fire to medium low and simmer for at least 2 hours or until the meat is very, very tender. Flip the meat halfway through cooking.  If the liquid is becoming too little, you may add some water, raise the heat, bring to boil, then lower the heat again to simmer.

Heat the stove top grill; with a pair of thongs, gently take the cooked meat from out of the pan and lay it on the hot grill. Drain the meat or pat dry a little to avoid splattering. You may drizzle a little oil on the grill to prevent the meat from sticking to the grill.

Grill for about 3-4 minutes on each side. Brush with marinade.

Plate it and you’re done, oh wait, you may reduce the marinade liquid that’s in the pot until it becomes thick and then pour some on top of the meat or on the side as a sauce.

Now, you’re really done cooking..serve with steamed rice or mashed potatoes or pasta

Enjoy!

Olive

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