Sunday, February 20, 2011

Apple and Ginger Glazed Fall Apart Ribs with Zesty Fresh Apple Chutney

decided to use my technique for fall off the bone BBQ  ribs (see posted recipe) but I put a fall flavor twist to it.
So here we have juicy succulent sweet ribs. My husband tasted  said they were the best he has had and actually prefers them to the BBQ flavored ribs.


1-2 racks Baby Back Ribs (Costco has a great pack of baby back ribs that are excellent quality and cook to perfection each pack has 3 racks)
1 batch of Apple Ginger Glaze (See Glaze Recipe)
2 TBS Liquid smoke
1 batch of Rib Rub (see rub recipe)

Rib Rub Ingredients:

1 TBS garlic powder
1/2 TBS Ground Cloves
1/8 cup brown sugar
1/8 cup salt (Kosher is best)
1/8 cup onion powder
1/8 cup paprika
1 TBS black pepper
1 TBS chili powder
1 TBS dry mustard
1 TBS red pepper (Cayenne Pepper)
Combine all the spices ina bowl until ready to use.
Makes enough for 2 racks of rib

Pre-Heat oven to 270F (132C)
Remove ribs from packet. Pat dry with a paper towel.

To prepare the ribs for maximum tenderness you need to strip the back of the clear membranes. 

With a sharp knife (preferably one that is long and skinny) you need to try to slip it between the membrane and the flesh. If you have too much difficulty doing this (it took me 2 racks to perfect it myself) at least scour the membrane so it can split off the meat when it cooks. If you do this be carefulnot to slice too deep so as to get into the flesh.

This takes time but I think it makes a huge difference in the end product, if you can try to slice the membrane off altogether that will produce the best result.

Prepare a roasting pan by placing approx 1 inch water in the bottom. Add your liquid smoke to this water.

Place the roasting rack in the pan to check the water will not be touching the meat.

Apply rub liberally all over the racks of ribs (note if your ribs are too long for the pan you might have to cut them in half)
Once spiced place them on the roasting rack, it is o.k. to place some on top of each other.

Cover with tin foil. Place in oven on middle rack and cook for 7-8 hours.

When ribs are done in the oven heat your BBQ/Grill to medium temp.

While the ribs are laying on one side coat it with your Apple Ginger sauce.
Coat some nonstick oil on the BBQ right before you put on your ribs .. the tender meat will stick!
(If a thunderstorm comes roller in while you are cooking outside it is o.k. to cook these in a large skillet instead - --- just speaking from experience)

Using long tongs or a super long spatula VERY carefully pick up ribs (1 rack at a time people). They are so tender they will slide off the bone when you try to pick them up. Place them on sauce side down. .
Flip oh so carefully when the front side is heated through. Remember the meat is already cooked you are just basting and infusing your glaze flavor.

1 comment:

  1. Looks delicious. I love using dry rubs but also a little something sweet to glaze with but not overpowering. Can't wait to try this, thanks for sharing!