Michael's Braised Ribs
Yield
4 servingsPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Braising sauce | |||
| 1 | large |
onions
finely minced |
|
| 1 | medium |
carrots
finely minced |
|
| 1 | each |
celery stalks
finely |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
tomato paste
|
|
| 6 | pounds |
baby back ribs
|
* |
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 4 | cups |
stock
all purpose, or lowsodium chicken broth |
|
| 3 | each |
bay leaves
|
*
|
| 1 | Sprig |
thyme
fresh, or 1/2 ts dried |
*
|
| Barbecue ribs | |||
| 6 | pounds |
baby back ribs
braised |
* |
| 1 | x |
liquid
braising from ribs |
* |
| 1 | tablespoon |
brown sugar
|
|
| ¼ | cup |
apple cider vinegar
|
|
| 2 | tablespoons |
ketchup
|
|
| 1 | tablespoon |
dry mustard
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Braising sauce | |||
| 1 | large |
onions
finely minced |
|
| 1 | medium |
carrots
finely minced |
|
| 1 | each |
celery stalks
finely |
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
tomato paste
|
|
| 2.7 | kg |
baby back ribs
|
* |
| 7.5 | ml |
salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 946 | ml |
stock
all purpose, or lowsodium chicken broth |
|
| 3 | each |
bay leaves
|
*
|
| 1 | Sprig |
thyme
fresh, or 1/2 ts dried |
*
|
| Barbecue ribs | |||
| 2.7 | kg |
baby back ribs
braised |
* |
| 1 | x |
liquid
braising from ribs |
* |
| 15 | ml |
brown sugar
|
|
| 59 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
ketchup
|
|
| 15 | ml |
dry mustard
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
cloves
ground |
|
| 5 | ml |
chili powder
|
|
| 1.3 | ml |
cayenne pepper
|
|
Directions
BRAISING SAUCE: Preheat oven to 350℉ (180℃).
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 375℉ (190℃) 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 ketchup, 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 350℉ (180℃). 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 When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.
