In this post I want to show you how to cook ribs in the oven. We are going to clean them up by trimming any excess fat and removing the fascia (membrane), make a spiced up rub and then a honey and balsamic vinegar glaze. These will cook long and slow.
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Serves four
1 rack baby back ribs
FOR THE RUB:
2 TBS brown sugar
1 tsp. paprika
1/4 tsp. cumin
1/2 tsp. dried thyme
1/2 tsp. red chili flakes (optional)
1/2 tsp. dried mustard
1/2 tsp. garlic powder
1/8th tsp. ground cinnamon
1 tsp. salt
1 tsp. black pepper
1 TBS olive oil
Combine all the ingredients in a bowl and mix until you have a paste.
FOR THE GLAZE:
1/4 cup honey
1 TBS yellow mustard
1 TBS soy sauce
1 tsp. Worcestershire sauce
1 tsp. Chipotle sauce (optional but heavily recommended)
2 TBS of Balsamic vinegar
1 TBS fresh lemon juice
1 tsp. black pepper
Place all the ingredients in a pot and mix until well incorporated. Stir frequently at low heat. Once it is all incorporated you can stop stirring. Let the sauce simmer for about 4 minutes until it thickens.
PREPARATION:
Trim the ribs of any excess fat and place them bone side up.
Release a small piece of the fascia or membrane from the side opposite from you, grip it with a paper towel and pull it towards you. Remove all of it. If it breaks simply repeat the process. Flip the ribs and place them on a rack in a roasting pan.
Liberally apply the rub on both sides and allow them to sit at room temperature for about 20 minutes.
Heat your oven to 325°F (160° C).
Tent the roasting pan with aluminum foil and place it in the oven. Bake the ribs for 90 minutes. Remove them from the pan and glaze them with 1/3rd of the glaze. Re-tent the pan and place it back in the oven. Cook for another 30 minutes. Remove and glaze with another 1/3rd of the glaze. Re-tent and cook for another 30 minutes. Finally, remove from oven and glaze with the remainder glaze. Bake uncovered for 30 more minutes – please make sure to check that the glaze is not burning at about the 15 minute mark.
Remove and tent with the aluminum foil. Let the ribs sit for 5 minutes. Cut them and serve with a lot of napkins.
CALORIES 698.05; FAT 44.39 grs (sat 13.82; mono 20.63; poly 7.24); PROTEIN 47.93 grs ; FIBER 0.98 grs; CARBS 28.70 grs; CHOLESTEROL 156.47 mg; IRON 3.84 mg; SODIUM 1085.44 mg; CALCIUM 133.69 mg
Print your recipe here – http://thefrugalchef.com/2015/03/how-to-cook-ribs-in-the-oven/
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