I love RIBS! These baby backs are slow-steamed in the oven, brushed with an Asian BBQ sauce, and caramelized until they’re irresistible. We had to put straws in our water glasses because we couldn’t put the ribs down long enough to take a drink. Stella practically did back flips to get her paws on a morsel. What I’m trying to say is: make these for your next BBQ.
I learned to cook ribs by steaming them in the oven, a method that produces a fabulously tender result. I don’t have an oven steamer, so I made one. Buy 2 disposable baking trays. Rip one piece of tin foil that is 3 times the length of the tray, and center it in the tray length-wise. Rip a second piece of tin foil that is 3 times the width of the tray, and center it in the tray width-wise. Then, fill the tray with 3/4 inch of water. In the center of the tray, set a small ramekin or another oven-proof, flat object that is taller than the water but shorter than the tray.
Take your second disposable tray, and punch a bunch of holes in its bottom. The holes will let the steam through. Set the second tray on top of the ramekin.
Prepare your ribs by rubbing them on both sides with salt, pepper, and minced garlic. Set the ribs inside of the second tray.
Wrap the rib tray tightly with the tin foil.
Cook your ribs in the oven for 3 hours at 325º F. After that time, the ribs should be very tender. At this point, you can either move forward with finishing the ribs or refrigerate them to serve later.
When you’re ready to finish the ribs, prepare your BBQ sauce. To make an Asian-flavored sauce that covers 1 rack of ribs, mix together 1/2 cup of ketchup, 1/4 cup of hoisin sauce, 1 tablespoon of soy sauce, 1 teaspoon of rice vinegar, 1 teaspoon of grated ginger, 1 teaspoon of red pepper flakes, and a dash of fish sauce. Taste the BBQ sauce and add any other ingredients you think it needs. Brush the BBQ sauce onto the ribs.
If you have a grill, I definitely recommend throwing the ribs on there to get a nice sear. Sadly, I am grill-less. So, I set my ribs on a roasting rack and put them back into the oven at 400º F for about 10 minutes. Then, I turned on the broiler to get some extra browning. When the ribs are done, slice them between the bones, and brush over any extra BBQ sauce.
These ribs smell and taste amazing. If you think I’m enthusiastic about them, you really should have seen Stella. She went through her whole rotation of tricks hoping we would reward her with a taste. We did. And now- go make these ribs and reward yourself too!
- Baby back ribs- 1/2 rack per person
- Garlic- 3 cloves
- Salt and pepper
- Ketchup- 1/2 cup
- Hoisin sauce- 1/4 cup
- Soy sauce- 1 tablespoon
- Rice vinegar- 1 teaspoon
- Ginger- 1 teaspoon, grated
- Red pepper flakes- 1 teaspoon
- Fish sauce- 1 dash