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.
Swapping standard soy sauce for tamari alters the sodium balance significantly, requiring a careful reduction in added kosher salt to prevent overpowering the spices. Many home cooks ruin ribs by skipping the vital step of peeling the tough silver skin from the bone side, which acts as an impermeable barrier that blocks both spice penetration and proper rendering of internal fats. Leaving this membrane intact results in rubbery textures that no amount of roasting time can correct.
Maintaining a precise oven temperature of 225 degrees Fahrenheit is non-negotiable when utilizing plastic wrap for the initial braising stage, because higher heat sources will compromise the synthetic material and ruin the food. Probe the meat between the middle bones with a wooden skewer to judge doneness without relying on a thermometer, looking for zero resistance as the tool slides through the muscle fibers. Allowing the meat to rest for ten minutes post-roast redistributes moisture throughout the dense tissue before the final coating goes on.
Applying barbecue sauce too early during the high-heat broil phase causes the sugars to burn before the glaze properly adheres to the spiced crust. Watch the sheet closely during those final three to four minutes under the broiler until the sauce bubbles and darkens at the edges. Resting the finished racks for another five minutes ensures clean cuts when portioning individual servings.
