Oven Baked Baby Back Ribs

Confession – after 5 years of living in an apartment the longing for a BBQ has finally found us. I think it started a few months ago when we went to a friends house warming party in the city and instantly became jealous of their side patio and BBQ. Then it was a “come celebrate our finished patio party” for friends in the burbs and again jealously hit not only for their BBQ but also their amazing vegetable garden. The icing on the cake, our summer Cook’s Illustrated arrived and nearly every recipe in the magazine requires a grill. Really!?! Our jealously for the grill even had us contemplating (only for a split second) relocating. Yes there were other factors involved like sunshine, more space, a garage, a washer / dryer, and, of course, a backyard with a grill. But we just couldn’t stomach leaving our apartment, we just love it too much. So coming to terms with our grill-less state it is. To try to justify to ourselves that we didn’t need a grill I decided to figure out a way to cook my most favorite summer BBQ food ever  sans BBQ. Bring on the baby back ribs. After consulting many different recipes, I decided to go with Mark Bittman’s brown, braise, broil method with a few modifications, of course. It did not disappoint. The hubby and I enjoyed an AMAZING rack of fall-off-the-bone ribs without having to ditch our apartment for a BBQ. Oven Baked Baby Back Ribs

Serves 2

1 rack of baby back ribs

1 bottle of dark beer (I used a porter)

1 tbsp olive oil

Salt & Pepper

Your favorite BBQ sauce

Season the ribs with salt and pepper.

Heat olive oil in dutch oven over medium-high heat. Add ribs top side down and let sear for 5 minutes. Flip over and brown for an additional 5 minutes on the other side.

Turn off heat and remove ribs from the dutch oven. Let both the ribs and dutch oven cool down for 10 to 15 minutes.

Preheat the oven to 275.

Add the ribs back to the dutch oven with the dark beer. Cover and place in the oven for 2.5 to 3 hours until the meat is totally tender.

Remove the ribs from the dutch oven and place on baking sheet.

Cover the ribs on both sides with your favorite BBQ sauce.

Turn the oven to broil and place the ribs under the broiler for 2-3 minutes per side. Just long enough to caramelize the sauce.

Cut and serve!

We enjoyed ours with mashed sweet potatoes and some type of fresh pea that you can eat without shelling.


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