“If you could have anything to eat right now, at this exact moment, what would it be?” If you want to work-up a true Foodie this is the question to ask.
Some will give an immediate answer, some will ponder for a moment. Some will give a different answer every time they are asked, some will always give the same answer. I would say 9 out of 10 times I will answer “Baby Back Ribs.”
One of my favorite Baby Back Rib recipes is from Alton Brown’s Good Eats program on the Food Network. This is a braising recipe, not BBQ. Braising usually involves the “low-and-slow” cooking technique which inevitably leads to meat following off the bone. And that is the way I like it.
The basics: a meaty slab of baby back ribs and dry rub ingredients.
Dry rub applied, allow to marinate overnight if possible.
Wrap that rascal in tin foil and add braising liquid.
A few hours later, we have reached the promise land.
The braising liquid makes an incredible sauce. BBQ sauce? We don’t need no stinking BBQ sauce!
Let me at it!.
Tender as a mother’s love, falling off the bone, moist, perfectly seasoned. I’d like to write more but I’m drooling on the keyboard. Bon appetit!