Barbecued Baby Back Ribs
This accidental find is very flavorful and thanks to the ribs being simmered first, they are scrumptious and tender.
This accidental find is very flavorful and thanks to the ribs being simmered first, they are scrumptious and tender.
- Carbohydrate 26.8755392054495 g
- Cholesterol 244.9398798 mg
- Fat 71.4889809895465 g
- Fiber 0.359244672493998 g
- Protein 49.0044599135528 g
- Saturated Fat 26.4052759140763 g
- Serving Size 1 1 (373g)
- Sodium 578.543987526449 mg
- Sugar 26.5162945329555 g
- Trans Fat 6.80867093872484 g
- Calories 960 calories
Step-by-step
- Cut ribs into serving size pieces; place in a Dutch oven and cover with water.
- Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil.
- Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender.
- Do not overcook.
- Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired.
- Drain ribs and transfer to grill.
- Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed.
How do you achieve fall-apart tenderness without burning the exterior sugars on the grill? Simmering the pork in a covered Dutch oven for one hour and twenty minutes pre-cooks the connective tissue before the meat ever touches an open flame. Submerging the bones in water ensures even internal heat transfer. Monitor the texture carefully until the meat yields to a fork without falling apart entirely. Skipping this initial simmer leaves tough muscle fibers that grilling alone cannot fix.
Managing Sweetness and Viscosity
Honey and ketchup provide both sweetness and thickness to the glaze, but substitutions require careful ratio adjustments. Replace honey with dark brown sugar at a one-to-one volume, though expect less caramelization speed due to lower moisture content. Standard yellow mustard mixed with maple syrup can substitute for honey-dijon barbecue sauce, provided you reduce the added salt by half to compensate for prepared mustard's sodium levels.Storage and Reheating
Cooked ribs maintain structural integrity in the refrigerator for up to four days sealed in an airtight container. Reheat leftovers covered in a 325 degree Fahrenheit oven for twenty minutes to prevent the rendered pork fat from drying out.
