This was one of the recipes that I really wanted to make out of the cookbook. They just sounded like fun. And when I'm in the "valley of the sun" there's no bbq readily available, so I was intrigued with the idea of oven-roasted ribs. Of course, being in the southwest, and having spent a number of years in the Great State of Texas - I knew that for once, I needed to "tweak" the recipe just a little bit. So, while I kept the Chinese Five Spice (I am a convert - I think I've told you of my love of a certain spice cake our mentor Dorie created spotlighting that blend), I decided that I'd use peach jam, add some chipotle, and use Dr. Pepper instead - kind of a Paris, Texas combination...
Now, as people who are serious about their ribs know, there's a prep technique that's important in getting the right texture/tenderness in ribs - so as fair warning to the faint-of-heart, there are a couple of photos that follow that you may wish to avoid. For the rest of you - this is a great trick - whether you cook them with Dorie's method or any other.
|as you see, some home-made peach jam, added chipotle and little of the Dr. |
I used baby-backs, simply because that was what I could find in a reasonably-sized package
(warning: next two photos are pretty graphic in their depiction of un-cooked ribs)
|then just pull the sheet of membrane off, exposing the meat on the back side of the ribs|
it might need to come off in more than one piece
I use a paper towel to grip it, and then just pull it off
|now that the ribs are prepared, the spice mixture is created|
|glazed with the marinade and ready for the oven|
I basted them as instructed, added the soda and basted them some more
I didn't have a problem with the pan burning
|perfectly cooked - the photo doesn't do them justice|
I also reduced the juices/marinade in the baking pan to pour over the ribs
|delicious, meaty ribs with a litle extra sauce|