Wednesday August 20, 2008

RECIPE OF THE WEEK!!!.........Ming's Ribs

2 whole slabs of pork baby back ribs

Dry Rub: (The purist will make their own rub. I usually use Emeril's Rib Rub when I'm in a hurry, available in most grocery store spice aisles.)
8 tablespoons light brown sugar, tightly packed
3 tablespoons 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 low-sodium chicken broth
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 cloves garlic, chopped

Other:
Heavy Duty Aluminum Foil (must be large enough to completely wrap the ribs)
Yellow Mustard
Napkins. Lots of napkins.

Prep:
Lay 2 sheets of foil on the counter, shiny-side down.
Place 1 slab of ribs in the center of each sheet (ribs should be at room temp)
Coat each slab with plain yellow mustard, each side
Generously apply dry rub to both sides and "pat" into the meat
Wrap in foil by taking the two sides of the foil, pinching them together, and gently rolling down. Then roll the two ends. This ensures a good seal.
Place into a refrigerator overnight.

Prep Braising Liquid:
Combine all ingredients into a microwave safe dish
You may refrigerate until needed.
When ready to use, microwave for about a minute and whisk to incorporate the melted honey.

Cooking:
Preheat your oven to 250 degrees
Place rib/foil "envelopes" onto baking sheet
Carefully unroll one end of each, and open to create a type of funnel
Pour half of braising liquid into each, and tip the baking sheet up to distribute the liquid
Seal up the ribs again
Cook at 250 for 2 1/2 hours

Final Prep:
Remove from oven
Drain liquid. I usually do this by placing the ribs over a bowl and cutting a small whole in each side of the foil, directly in the middle of the slab, allowing the liquid to drain. This allows me to keep the foil on the ribs until I'm ready to serve.
Note: You may put liquid into a wide pan and reduce to create a pretty doggone good glaze.

Serving
Pack ribs and head to your tailgate
When ready, fire up the old grill
Carefully remove ribs from foil (they'll be incredibly tender, so be careful not to let them fall apart)
Place on a hot grill for 10-15 minutes
Remove and serve
Sit back and enjoy the best ribs you've ever had, and be amazed at the knowledge that they were oven-cooked

This looks wonderful! thanks to Mingpd23® for sending this in! and CONGRATS on having this weeks best recipe

Keep sending in recipes to tag240@jwu.edu or tmail them to me and you could be next weeks winner!!!!!!