Restaurant Impossible Ribs
I had no idea you could use plastic wrap in the oven, but he insisted that if the temp was low enough and you didn't put it under the broiler, you were fine. I was giving platelets today and watching Restaurant Impossible. Ribs Recipe courtesy Robert Irvines Eat, Robert Irvines Nosh Show: Restaurant: Impossible Episode: Sink or Swim
I had no idea you could use plastic wrap in the oven, but he insisted that if the temp was low enough and you didn't put it under the broiler, you were fine. I was giving platelets today and watching Restaurant Impossible. Ribs Recipe courtesy Robert Irvines Eat, Robert Irvines Nosh Show: Restaurant: Impossible Episode: Sink or Swim
- 2 tablespoons kosher salt
- 1 teaspoon ground cumin
- 2 tablespoons garlic powder
- 1 tablespoon cayenne pepper
- 1 cup soy sauce
- 2 tablespoons onion powder
- 2 tablespoons light brown sugar
- 1 cup worcestershire sauce
- 2 tablespoons dry mustard such as coleman's
- 2 tablespoons rib rub
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon ground white pepper
- 1 tablespoon seafood seasoning such as old bay
- 1 teaspoon ginger powder
- 4 whole dried bay leaves
- 4 racks baby back ribs
- 4 cups bbq sauce
- Carbohydrate 534.524738303381 g
- Cholesterol 0 mg
- Fat 19.0298925376129 g
- Fiber 134.964826228592 g
- Protein 138.542250309744 g
- Saturated Fat 2.20189875422028 g
- Serving Size 1 1 Recipe (5502g)
- Sodium 24796.1531230978 mg
- Sugar 399.559912074789 g
- Trans Fat 5.16243151204023 g
- Calories 2721 calories
Step-by-step
- Preheat the oven to 225 degrees F.
- Mix together the soy sauce, Worcestershire sauce, garlic powder, dry mustard, onion powder, rib rub, salt, brown sugar, the ground peppers, seafood seasoning, cumin and ginger powder.
- To prepare the ribs, remove the silver skin from the back or under the rib side. Then rub the trimmed rib racks with the spice mixture.
- Place the racks onto a sheet of plastic wrap, top with the bay leaves and wrap tightly.
- Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours.
- Remove from the oven and allow to rest for 10 minutes.
- Place on a cookie sheet and coat with BBQ sauce.
- Roast, under the salamander on medium heat or in the oven set to broil, until the sauce is caramelized, 3 to 4 minutes.
- Remove the sauced ribs and allow to rest, 3 to 5 minutes.
- Then portion the ribs into serving-size pieces.
Restaurant Impossible Ribs: My Take on Robert Irvine's Recipe
As a busy mom juggling work, kids, and a never-ending to-do list, finding time to cook delicious, satisfying meals can feel impossible. So, when I stumbled upon Robert Irvine's Restaurant Impossible episode featuring these incredible ribs, I knew I had to try them. The show itself is always a captivating watch, showcasing the drama and delicious results of restaurant makeovers. But the recipes are often beyond my typical cooking capabilities. However, this one intrigued me, not just for the amazing-looking end product, but for its surprising simplicity. And the use of plastic wrap in the oven? That was a game changer!
Let me tell you, I’m not a professional chef, not even close. I'm just a regular woman who appreciates a good, flavorful meal without spending hours in the kitchen. Initially, the ingredient list seemed overwhelming: soy sauce, Worcestershire sauce, garlic powder, dry mustard, onion powder, rib rub, salt, brown sugar, a variety of peppers, seafood seasoning, cumin, ginger, bay leaves, and of course, the ribs themselves. But trust me, the prep isn't nearly as daunting as it sounds. The most time-consuming part is removing the silver skin from the ribs—a simple task that makes a big difference in the final texture. I’d recommend having your favourite BBQ sauce ready. This recipe focuses on the perfect smoky, tender ribs.
The magic of this recipe truly lies in the low-and-slow cooking method. The ribs are wrapped tightly in plastic wrap and baked at a low temperature. This creates a wonderfully moist and tender result, almost melt-in-your-mouth perfection. It’s a testament to the power of patience in cooking. And yes, using plastic wrap in the oven was a bit unusual at first, but Robert Irvine is a trusted source, and it worked perfectly. No melting, no disasters, just incredibly juicy ribs. After the low-and-slow bake, a quick broil under the salamander or a few minutes under the oven broiler creates that beautiful caramelized BBQ crust, adding a touch of sweetness and a satisfying crunch.
My personal adaptation: I experimented with different BBQ sauces, and found a smoky chipotle sauce paired wonderfully with the savoury spice rub. I also added a splash of apple cider vinegar to the spice mix for a little extra zing. Feel free to experiment and adapt the recipe to your own taste preferences! It's all about finding the perfect balance of sweet and savoury, smoky and spicy. The ribs are incredibly versatile—they're perfect for a casual weeknight dinner, a backyard barbecue, or even a fancy dinner party (believe me, they impress!).
Serving suggestions: I love serving these ribs with a side of creamy coleslaw to cut through the richness, and some corn on the cob, grilled or boiled. This combination of textures and flavours is truly irresistible. If you're looking for a complete meal, some baked beans or potato salad are great additions. You can even serve them up with some fluffy rice, or grilled vegetables. The beauty of these ribs is their adaptability.
Making these ribs was a fantastic experience. Not only did they taste incredible, but the entire process was surprisingly straightforward and manageable, even for a busy woman like myself. The result was a truly satisfying meal that impressed even my pickiest eaters. So, if you're looking for a recipe that is both delicious and surprisingly easy, I highly recommend giving Robert Irvine's Restaurant Impossible Ribs a try. You won't be disappointed!
