post written by my husband chris for #manmonday. the OTHER techy/nerdy/foodie in the house.
Something to Chase:
Now when I was 15 years old, I had a very important person in my life come to me and say, "What are the best ribs you've ever had?" And I said, " I don't know, I gotta think about that. Give me a couple of weeks." I come back two weeks later, this person comes up and says, " What are the best ribs you've ever had?" I said, "I thought about it. You know what ribs are the best I've ever had? It's the one's I'll cook myself in 10 years." Ten years later, that same person comes to me and says, "So are your ribs the best you've ever had?" And I was like, "Not even close. No, no, no." He said "Why?" I said, "Because the best ribs I've ever had are the one's I'll cook when I'm 35." So you see every day, every week, every month and every year of my life, the best ribs I'll ever have are the ones I'm going to cook in 10 years. I'm never going to make the perfect ribs. I'm not gonna attain that. I know I'm not, and that's just fine with me because that keeps me chasing the perfect recipe for cooking ribs. (Thanks for the inspiration McConaughey)
The 3 Laws of Ribotics:
Law #1 - BBQ ribs may not be served dry, or in other words, must always be smothered in BBQ sauce.
Law #2 - BBQ ribs must fall from the bone with little to no effort. Anything less is not worth eating.
Law #3 - No utensils shall be provided during the consumption of the ribs mentioned in the 1st and 2nd laws.
I love ordering ribs from the menu at BBQ joints claiming to have the best there is. Some are great, and some are just downright embarrassing. If you're going to run a BBQ joint, you better get your ribs right!
Having been underwhelmed too often, I made it my personal quest to find the best method for cooking the ultimate fall-off-the-bone ribs. I've tried every method I could think of, from grilling, baking, to boiling. After all my experimentation, I believe I've come close to perfection.
Baked Apple BBQ Pork Ribs
1 rack of Baby back Pork ribs (these are the best ribs you can eat, in my opinion)
1 Green apple
1 Red onion
McCormick Mesquite seasoning
Sweet Baby Rays Sweet and Spicy BBQ sauce
BBQ Sauce mixture:
4-5 tablespoons of the Sweet and Spicy BBQ sauce mixed with approximately 1/2 tablespoon of honey. More or less to your taste. The honey adds a bit of sweetness but also helps to caramelize the BBQ sauce during the broil phase.
1. Preheat oven to 250 degrees
2. Line the cookie sheet with heavy foil.
3. Slice green apple and red onion in quarters and line them up down the middle of the cookie sheet.
4. Season the baby back ribs with the mesquite rub. Be generous.
5. Place the ribs on top of the sliced apple and onion with the meaty side up. Do not cover in BBQ sauce yet.
6. Cover the ribs with the foil by "tenting" over the top and enclosing the sides. You do not want the foil touching the top of the ribs. Tenting creates an open space above the ribs and allows them to cook with the steam from the apples and onions.
7. Bake in the oven at 250 degrees for 2 hours. After 2 hours, remove from the oven and smother the top with your BBQ/honey mixture. Re-tent and place back in the over for 1 more hour.
8. After the ribs have finished cooking, open the tented foil and cover the ribs once more in the BBQ/honey mixture. Switch your oven to broil and let the Ribs sit uncovered under the broiler for 5-7 minutes. Check every couple minutes thereafter. The ribs are done when the sauce is lightly caramelized.
Enjoy and keep chasing the perfect ribs!!