Michael's Braised Ribs
Submitted by wezza
Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minThe two-stage approach here is what separates great ribs from good ones. First, the baby back ribs braise in the oven on a bed of mirepoix with stock, thyme, and bay leaves until the meat is fall-apart tender. Then the braising liquid gets strained and transformed into a tangy, vinegar-forward barbecue sauce for the final cook on the grill or back in the oven.
That braising liquid is liquid gold. Brown sugar and apple cider vinegar cook down into a syrup, and you have to watch it carefully because it darkens fast. The moment it hits that amber caramel stage, in goes the braising liquid, ketchup, dry mustard, Worcestershire, cloves, and cayenne. It reduces into a thick, glossy sauce with layers of sweet, tangy, and spicy.
The recipe is also built for make-ahead cooking. Braise the ribs, cool them down, skim the fat off the braising liquid, and freeze both separately for up to three months. When you’re ready, just defrost and finish on the grill. The ribs are already cooked through, so that final 30 minutes is just about heating, glazing, and building a sticky bark.
Chef Tips
- Skim the congealed fat off the chilled braising liquid before making the sauce. It will be cleaner and the sauce will reduce properly.
- Baste every 10 minutes during the final cook. Each layer of sauce caramelizes and builds up that lacquered finish.
- On the grill, use indirect heat. Place the coals on one side and the ribs on the other. Direct heat will burn the sugary sauce.
- These freeze beautifully. Braise a double batch on a lazy Sunday and stash half for a future weeknight.
Variations
- Smoky: Add a teaspoon of smoked paprika to the barbecue sauce for deeper smoke flavor without a smoker.
- Honey glaze: Swap the brown sugar for honey in the sauce for a more floral sweetness.
- Spare ribs: Use St. Louis-style spare ribs instead of baby backs. They have more fat and stand up to the long braise even better.
Ingredients
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.
Comments
