Whenever i go to florida we always have the baby back ribs, my kids love them, as the meat just falls off the bone and has the tenderness of stewing steak!
So i want to make them here in uk, i want to know what cut to ask for to my butcher, as the normal ribs are not like this.
And how to cook them? i would guess slow roasting?
Any recipes would be great!
Ask the butcher for baby back pork ribs. A good butcher will know what they are. You boil them before covering in the sauce and roasting.
Glazed Baby Back Pork Ribs with Toasted Cashew Nuts
For the master stock
1 litre water
125ml Mirin, (rice wine)
75ml light soy sauce
1/2 lemon
1/2 orange
30g stem ginger, sliced
30g garlic cloves, finely chopped
1 tsp dried chilli
1 stick Cinnamon
2 Star anise
3 Cloves
4 racks baby back pork ribs, (each rack about 8 ribs)
For the glaze
4 tbsp sweet chilli sauce
4 tbsp Mirin, (rice wine)
2 tbsp Soy sauce
2 dashes of chilli oil
2 tbsp hoi sin sauce
1 tbsp Sesame seeds
To serve
4 tbsp cashew nuts, crushed and toasted
4 tbsp Spring onions, sliced
Method
1. Make the stock one day ahead: combine the water, mirin, light soy, lemon and orange halves into a medium sized pan, large enough to hold the ribs and the stock.
2. Mix the ginger, garlic, dried chilli, cinnamon, star anise and cloves. Tie all these spices in a spice bag made from the cheese cloth. (Like a tea bag)
3. Add the pork ribs to this stock and bring to a gentle simmer.
4. Allow to simmer covered for about 2 hours over a very low heat. Take the pan off the heat and allow to cool with the ribs in the stock.
5. Preheat the oven to 180C/gas 4.
6. To make the glaze: stir the sweet chilli, mirin, soy sauce, chilli oil, and hoi sin sauce and sesame seeds together to form the basting sauce.
7. Take the ribs from the cold stock and place on a baking tray.
8. Brush the ribs liberally with the glaze and bake in the oven for 7 minutes, basting once during the cooking.
9. Remove from the oven and allow to cool for 1-2 minutes.
10. To serve: slice the ribs individually and sprinkle with the crushed toasted cashew nuts and sliced spring onions.
October 31st, 2009 at 12:11 pm
Baby back ribs, sometimes called Pork loin ribs or simply back ribs, are taken from the top of the rib cage between the spine and the spareribs, below the loin muscle. They have meat between the bones and are shorter but meatier than spareribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage.
Great recipe:
Ingredients
4 racks of baby-back pork ribs
SAUCE
1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Directions
1 Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
2 When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
3 When you’re ready to make the ribs, preheat the oven to 300 degrees.
4 Brush sauce over the entire surface of each rack of ribs.
5 Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
6 Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.
7 When the ribs are just about done, preheat your barbecue grill to medium heat.
8 Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
9 Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
10 Just be sure not to brush on the sauce too soon or it could burn.
References :
October 31st, 2009 at 12:55 pm
Hiya, This how most americans do it:
No problem They are young pork back ribs, I get mine at the
Food City in the states, but your butcher will have them. Here is a receipe for you:(usual merican style)
Baby Back Ribs
"These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple."
PREP TIME 8 Hrs
COOK TIME 2 Hrs 30 Min
READY IN 10 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC
INGREDIENTS
905 g pork baby back ribs
224 (18 ounce) bottles barbecue sauce
(if you want to spice it up you can add some chili, etc)
DIRECTIONS
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300 degrees F (150 degrees C).
Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Hope you enjoy them, I usually triple the amount. You can also barbeque.
ps: DO NOT PRE BOIL IN WATER
References :
October 31st, 2009 at 1:43 pm
Ask for back ribs, not side ribs. He will know what you want. Boil them for 45 min. and then put in a roast pan. Top with your favourite barbeque sauce recipe and roast at 325 for 40 min..
References :
October 31st, 2009 at 2:31 pm
Tell your butcher you want Merican cut baby back ribs. They’re a pork rib, and most butchers and supermarkets in the UK know or carry this cut now.
Make sure they take the silver skin off the back.
This Alton Brown recipe is very nice and easy:
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
References :
October 31st, 2009 at 2:40 pm
Ask the butcher for baby back pork ribs. A good butcher will know what they are. You boil them before covering in the sauce and roasting.
Glazed Baby Back Pork Ribs with Toasted Cashew Nuts
For the master stock
1 litre water
125ml Mirin, (rice wine)
75ml light soy sauce
1/2 lemon
1/2 orange
30g stem ginger, sliced
30g garlic cloves, finely chopped
1 tsp dried chilli
1 stick Cinnamon
2 Star anise
3 Cloves
4 racks baby back pork ribs, (each rack about 8 ribs)
For the glaze
4 tbsp sweet chilli sauce
4 tbsp Mirin, (rice wine)
2 tbsp Soy sauce
2 dashes of chilli oil
2 tbsp hoi sin sauce
1 tbsp Sesame seeds
To serve
4 tbsp cashew nuts, crushed and toasted
4 tbsp Spring onions, sliced
Method
1. Make the stock one day ahead: combine the water, mirin, light soy, lemon and orange halves into a medium sized pan, large enough to hold the ribs and the stock.
2. Mix the ginger, garlic, dried chilli, cinnamon, star anise and cloves. Tie all these spices in a spice bag made from the cheese cloth. (Like a tea bag)
3. Add the pork ribs to this stock and bring to a gentle simmer.
4. Allow to simmer covered for about 2 hours over a very low heat. Take the pan off the heat and allow to cool with the ribs in the stock.
5. Preheat the oven to 180C/gas 4.
6. To make the glaze: stir the sweet chilli, mirin, soy sauce, chilli oil, and hoi sin sauce and sesame seeds together to form the basting sauce.
7. Take the ribs from the cold stock and place on a baking tray.
8. Brush the ribs liberally with the glaze and bake in the oven for 7 minutes, basting once during the cooking.
9. Remove from the oven and allow to cool for 1-2 minutes.
10. To serve: slice the ribs individually and sprinkle with the crushed toasted cashew nuts and sliced spring onions.
References :
October 31st, 2009 at 3:26 pm
This is a very cruel and archaic cut of meat that dates back to Saxon times. Years ago there were no such things as foster parents or orphanages. A respected medic of the time saw that there was an opportunity to make money and opened what he called ‘The Refuge’. Unknown to many outside of his inner circle, the so called refuge was in fact a processing plant, a sort of pre cursor to Fray Bentos! Unwanted babies were taken, humanely dispatched, and then processed. Heads were dipped in wax and used on expensive dolls. Arms, complete with hands, were sewn together and used as golf ball retrievers. Legs, minus the knees, were used as garden plant supports. The knees were used as extending dining table hinges. Innards were sold to Liberty, who had just started making cushions, and used as cushion filling. The front ribs were covered in parchment and used as sandwich covers in the up and coming Highwaymans Diner franchise, a forerunner to Berni Inns. This left the highly praised back ribs which, because of the fatty content, the British would not eat. So, our illustrious medic decided to export them to the States, knowing that the fat Yanks would eat anything! This trade was carried on for many generations of the medics family until the great, great, great, great, great, great ,great grandson of the founder decided to stop exporting to the States and instead ground up the back ribs, covered them in breadcrumbs and spices and started to sell them under the brand name Bernard Matthews.
Hope this helps.
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