In this post I want to show you how to cook ribs in the oven. We are going to clean them up by trimming any excess fat and removing the fascia (membrane), make a spiced up rub and then a honey and balsamic vinegar glaze.
I would highly recommend that you do not skip the removing of the fascia step. This will allow the flavors to infuse the whole thing and will also make it easier to eat.
If you want to keep this gluten free make sure to use Tamari sauce or a gluten free soy sauce for the glaze. Cook the glaze on low heat and allow it to thicken.
I would like you to make sure that once you have glazed the ribs for the third time and you continue cooking them without the aluminum foil cover that you do not burn them. Check them after fifteen minutes and if they are caramelized remove them from the oven.
Once they are cooked let them rest for five minutes before you start cutting them. This will allow all the juices to settle.
This is how to cook ribs in the oven:
1 rack baby back ribs
FOR THE RUB:
2 TBS brown sugar
1 tsp. paprika
1/4 tsp. cumin
1/2 tsp. dried thyme
1/2 tsp. red chili flakes (optional)
1/2 tsp. dried mustard
1/2 tsp. garlic powder
1/8th tsp. ground cinnamon
1 tsp. salt
1 tsp. black pepper
1 TBS olive oil
Combine all the ingredients in a bowl and mix until you have a paste.
FOR THE GLAZE:
1/4 cup honey
1 TBS yellow mustard
1 TBS soy sauce
1 tsp. Worcestershire sauce
1 tsp. Chipotle sauce (optional but heavily recommended)
2 TBS of Balsamic vinegar
1 TBS fresh lemon juice
1 tsp. black pepper
Place all the ingredients in a pot and mix until well incorporated. Stir frequently at low heat. Once it is all incorporated you can stop stirring. Let the sauce simmer for about 4 minutes until it thickens.
Trim the ribs of any excess fat and place them bone side up. Release a small piece of the fascia or membrane from the side opposite from you, grip it with a paper towel and pull it towards you. Remove all of it. If it breaks simply repeat the process. Flip the ribs and place them on a rack in a roasting pan.
Liberally apply the rub on both sides and allow them to sit at room temperature for about 20 minutes.
Heat your oven to 325°F (160° C).
Tent the roasting pan with aluminum foil and place it in the oven. Bake the ribs for 90 minutes. Remove them from the pan and glaze them with 1/3rd of the glaze. Re-tent the pan and place it back in the oven. Cook for another 30 minutes. Remove and glaze with another 1/3rd of the glaze. Re-tent and cook for another 30 minutes. Finally, remove from oven and glaze with the remainder glaze. Bake uncovered for 30 more minutes – please make sure to check that the glaze is not burning at about the 15 minute mark.
Remove and tent with the aluminum foil. Let the ribs sit for 5 minutes. Cut them and serve with a lot of napkins.
CALORIES 698.05; FAT 44.39 grs (sat 13.82; mono 20.63; poly 7.24); PROTEIN 47.93 grs ; FIBER 0.98 grs; CARBS 28.70 grs; CHOLESTEROL 156.47 mg; IRON 3.84 mg; SODIUM 1085.44 mg; CALCIUM 133.69 mg