Chicago Ribs Americas Test Kitchen Food

INDOOR BARBECUED RIBS

Steps:

• FOR THE RIBS: Cut each rib rack in half between 2 center bones. Combine 3 quarts cold water, 3/4 cup salt, sugar, and liquid smoke in stockpot or large plastic container and whisk until sugar is dissolved. Add ribs, pressing to submerge. Cover with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
• Adjust oven rack to middle position and heat oven to 275 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Combine salt, pepper, garlic, and cayenne in small bowl.
• Remove ribs from brine. Pat dry with paper towels and sprinkle ribs all over with pepper mixture. Place ribs meat side up on prepared wire rack. Roast for 2½ hours.
• FOR THE BARBECUE SAUCE: Meanwhile, heat oil in medium saucepan over medium heat until just shimmering. Add onion and cook until softened, about 5 minutes. Stir in ketchup, vinegar, sugar, Worcestershire, pepper, liquid smoke, and cumin. Bring to boil and cook until slightly thickened, about 4 minutes; set aside off heat.
• Brush meat sides of ribs with ¼ cup sauce. Return to oven and continue to roast until tender and fork inserted into meat meets little resistance, 2 to 2½ hours longer.
• Remove from oven and brush meat side of ribs with additional ¼ cup sauce. Tent with foil and let rest for 30 minutes. Cut ribs between bones and serve, passing remaining barbecue sauce separately.

BARBECUED RIBS/AMERICA'S TEST KITCHEN RECIPE - (3/5)

Steps:

• Mix paprika, sugar, cayenne, 1 tablespoon salt and 1 tablespoon pepper together, then rub mixture evenly over ribs. Arrange ribs upright in slow cooker, with meaty sides facing outward. Pour barbecue sauce over ribs, cover, and cook until ribs are tender, 6 to 8 hours on low. Position over rack 10 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Carefully transfer ribs, meaty side down, to prepared baking sheet and tent with foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Strain braising liquid into medium saucepan and simmer until thickened and measures 2 cups, 15 to 20 minutes. Season with salt and pepper to taste. Brush ribs with some sauce and broil until ribs start to brown, 2 to 4 minutes. Flip ribs over, brush with more sauce, and continue to broil until ribs are well browned and sticky, 9 to 12 minutes longer, brushing with additional sauce every few minutes. Transfer ribs to cutting board with foil, and let rest for 10 minutes. Serve with remaining sauce. Serving Size 6 to 8 servings. Cook time: 6 to 8 hours on Low