ROASTED AND GRILLED PORK RIBS
We had these rather uniquely textured
and seasoned rack of pork ribs in Milwaukee over Thanksgiving. My
niece prepared them expertly. For New Years dinner, I got out her
recipe (which came from Bon Appetit) and did them again. Roasting
the ribs lends a tenderness to the rack that cannot be done on the grill
without charring them to a dry death. Grilling the roasted racks
to reheat them and to impart a glaze to the barbecue sauce makes the whole
mess irresistable.
Here is my version and complete rewrite
of the recipe:
Roasted and Grilled Rack of Pork
Ribs
See Abbreviations, if needed
Ribs: (General Rule:
Allow five ribs per person)
2
racks of baby back pork ribs
Dry Rub:
1T salt
2T brown
sugar
2t
dry mustard
2t
thyme
1t
ginger, fresh grated or dry ground
½ t
cinnamon, fresh grated or dry ground
½ t
cayenne
Pan Roasting Mixture:
1
onion, sliced
1
cinnamon stick, broken
1T
ginger, freshly grated
1.5C apple cider
Barbecue Sauce:
½ C brown
sugar
1 oz butter, melted
¼ C bourbon
¼ C rice
wine or white wine vinegar
2T Dijon mustard
1. Remove silver
skin from back of ribs, trim off excess fat and set aside
2. Prepare dry
rub by mixing all ingredients together in a small bowl
3. Hand rub the
ribs with the dry rub, cover and chill for 1 to 24 hours
4. Spray or rub
roasting pan surface with EVOO
5. Place roasting
pan mixture (less apple cider) in pan
6. Lay ribs in
pan meat side down, then add apple cider
7. Cover pan with
foil and place in preheated 325F oven
8. Roast until
ribs are very tender and meat is pulling away from the ribs (about 2 hours)
9. Remove pan
from oven, uncover and let stand until grill is hot (1 hour max)
10. Fire grill to medium high
heat
11. When ready, carefully
remove ribs from roasting pan and transfer to hot
grill, bone side down (don’t let the rack of ribs break apart)
12. Brush on barbecue
sauce generously and grill for 3 minutes
13. Turn ribs meat side down
and baste again
14. Repeat until ribs are
thoroughly reheated and barbecue sauce becomes brown and glazed
15. Carefully remove rack
of ribs from grill onto serving platter
16. Cut racks with a sharp
serrated knife into one or two bone servings
17. Reheat remaining barbecue
sauce and serve as a side. |
