Oven Essentials Heavenly Pork Loin Ribs Food

OVEN ESSENTIALS: HEAVENLY PORK LOIN RIBS

Steps:

• 1. PREP/PREPARE
• 2. You will need a good study, ovenproof pot with a lid. My recommendation would be a medium-sized Dutch oven.
• 3. If you do not wish to make the BBQ sauce, no worries. Either make one of your own, or pick up your favorite store-bought variety... Sweet Baby Ray's comes to mind.
• 4. You want the ribs submerged in the liquid. So, if you need more, feel free to add it. In my case I needed about another cup of liquid, so I added 1/2 cup additional water, and 1/2 cup additional beer. This is a recipe for a pork braise; it is not a recipe for rocket fuel. The ratio of beer, to water, to stock, does not have to be exact. Have fun with it. Just remember to take notes on how you changed things up.
• 5. Gather your Ingredients (mise en place).
• 6. Add all the ingredients for the rib bath into a large pot, and bring up to a simmer.
• 7. Add the ribs, and simmer, covered, (not boil) for 1 hour.
• 8. Remove from heat, add the red potatoes, cover, and allow to sit for an additional hour. In this stage, you are not over heat... just letting the pot sit, and slowly cool.
• 9. While the ribs are sitting there doing nothing, add the BBQ sauce ingredients to a small saucepan, bring to a simmer, then remove from heat, and reserve.
• 10. About 1/2 hour before the ribs are ready, place a rack in the middle position, and preheat the oven to 325f (165c).
• 11. Remove the ribs, and taters from the pot. Then, strain the solids, and add them to the ribs.
• 12. Return the ribs, and solids to the empty pot.
• 13. Add the BBQ sauce, and toss with a pair of tongs, or fork, to coat.
• 14. Cover and place into the preheated oven, until the ribs are fork tender, about 1 to 1.5 hours.
• 15. PLATE/PRESENT
• 16. Serve the ribs with the taters, and onions, crusty bread, and some extra sauce. Enjoy.
• 17. Keep the faith, and keep cooking.

EASY OVEN BAKED PORK LOIN BACKRIBS

Steps:

• 1. Preheat oven to 340 degrees. Rinse ribs.
• 2. Make several slits through membrane on the backside of the ribs. Cut slab in half if needed to fit in 13x9-in. baking pan.
• 3. Season ribs front and back with salt & pepper or you choice of rub ingredients.
• 4. Place slab(s) in baking pan and cover tightly with foil. Bake at 340 degrees for 1 1/2 hours or longer until done. Remove foil; Add BBQ sauce and bake uncovered an additional 20-30 minutes. Let set a few minutes before slicing. Enjoy! NOTE" May place cooked ribs on outdoor grill for a few minutes, if desired.

OVEN PORK RIBS WITH BARBECUE SAUCE

Steps:

• Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
• Preheat oven to 160°C/320°F (all oven types).
• Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
• Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
• Line a new tray with foil then baking / parchment paper (you'll thank me later).
• Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
• Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
• Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
• Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!

CLASSIC BARBECUE PORK RIBS WITH SMOKY BACON BARBECUE SAUCE

Steps:

• Prepare the rub and bake the ribs:
• In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours.
• Preheat the oven to 325°F.
• Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill.
• While the ribs are baking, make the barbecue sauce:
• In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes-do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.
• Grill the ribs:
• While the barbecue sauce is simmering, prepare your grill for direct-heat cooking over medium-high heat: If using a charcoal grill, open the vents on the bottom of the grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill's bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for about 3 seconds for medium-high heat. If the charcoal is too hot, continue to let it burn until it reaches medium-high.
• If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium-high.
• Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.

RIB ESSENTIALS: BBQ BONELESS PORK RIBS

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place)
• 3. Rub the seasoning over the pork ribs.
• 4. Add the ribs to an ovenproof pan or pot with a lid, and allow them to sit on the countertop for 30 minutes.
• 5. Place a rack in the middle position and preheat the oven to 330f (165c).
• 6. Add the sliced onions to the top of the pork ribs.
• 7. Cover and place into the preheated oven, until the ribs are tender, about 1 - 1.5 hours.
• 8. Remove the lid, and coat with the BBQ sauce.
• 9. Chef's Note: This is the homemade BBQ sauce that I use with this recipe: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-southern-style-bbq-sauce.html
• 10. Bake, uncovered, for an additional 15 minutes.
• 11. Chef's Note: If you want them crispy, put them under the broiler for a couple of minutes, but watch to make sure the sauce doesn't burn.
• 12. PLATE/PRESENT
• 13. Plate with your favorite veggies and/or starch, and spoon on some of that yummy sauce.
• 14. Keep the faith, and keep cooking.

OVEN RIBS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat. Quickly brown the spareribs on both sides. Remove the ribs, and place in a roasting pan. In a medium bowl, stir together the ketchup, cola, and ginger. Pour over the ribs, and place a lid on the pan, or cover tightly with aluminum foil.
• Bake for 2 hours in the preheated oven. Remove the lid during the last 30 minutes.