Who Needs a Grill to Barbecue?

One of my guilty TV pleasures is watching the chef competition shows every week – between Top Chef, Hell’s Kitchen, and the Next Food Network Star, I get my fill of watching other people cook. I watch partially to get ideas, and partially out of a sense of schadenfreude (better than them me!). But mostly for ideas.

One of the dishes featured on TNFNS was Rory’s Ribs, which were featured in this month’s copy of Bon Appetit. I didn’t go through the whole mess of making the sides and the BBQ sauce, but I used her method for cooking ribs and let me tell you, these are the most tender juicy fall off the bone ribs I’ve ever had. I think I’m going to make them this way from now on. I served them with potato salad and corn on the cob – barbecue flavor without having to fire up the grill at all!

ribs

To make the ribs, get 4 racks of baby back ribs (about 2 1/2 lbs each), and season each side with salt, pepper, and chili powder (I used Penzey’s Chili Con Carne seasoning, which worked spectacularly). Preheat the oven to 450, and make sure one shelf is on the top third of the oven, and one is one the bottom third. Put 2 racks of ribs on each cookie sheet, pour a mixture of 1/2 cup of chicken broth plus 2 tbsp. soy sauce in each cooie sheet, and cover tightly with foil. Bake in the oven for 30 minutes, and then switch the positions of the cookie sheets (the one that was at the bottom will go to the top shelf, and vice versa). After you switch, let it cook another 45 minutes or until tender (and believe me, they WILL be tender). Cut between each bone, and then brush them with your choice of BBQ sauce and serve.

3 thoughts on “Who Needs a Grill to Barbecue?

  1. I saw Rory do this on TNFNS (like you,I love the drama of these shows, perfect summer fare!), but had not seen the recipe, so thanks for sharing. I love babybacks and so will have to try this method!

  2. We use this method, but rather put the ribs into a large roaster pan, add about 1 cup of BBQ sauce (per rack), 1 beer and then foil them & bake slow & low for about 3-4 hours at 325. They then get finished on the grill for a short time to carmelize the sauce. Boil the pan juices with the remainder of your BBQ sauce (reduce to about half) and you have some spectacular stuff!

  3. Cool! We “grill” our ribs in the oven too. Glad to see antoher fellow oven griller! Loved your idea of the chicken stock. My husband likes the country style ribs and when you slow bake them they fall off the bone and make you drool. Then we found out that a friend of ours who makes killer BBQ ribs actually boils his (sort of similar to yours and ours in that we’re basically slow roasting in liquid) and sets them aside with a rub and finishes them off on the grill. A lot of steps but they come out great. Your ribs look fantastic (why did that sound dirty?)

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