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If you don't want to fire up the grill, bake these tender ribs in the oven! They're fall-off-the-bone good. See how easy they are to make in this episode of Cooking with Trevor.
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0:00
Hi everybody, welcome to Winekeller Restaurant
0:20
I'm Trevor Littlejohn, Chef de Partie at the Canadian Food and Wine Institute
0:24
So today we're going to be working with baby back ribs. And what we have when we have baby back ribs is we've got nice meat along the top and we
0:30
have very little fat. But what we need to look for when we're doing our ribs is any kind of discoloration along
0:37
the skin. We want to make sure we avoid that when we're at the grocery store
0:41
So this one is very nice, it's got very minimal bruising, it hasn't been mishandled at all
0:46
But when we flip it over, there's a couple things we need to do to get it ready for the oven
0:50
So these little flaps here, we don't really need these. So with a very sharp knife, we're just going to take those off and we're going to discard them
0:58
And one final trick that everyone seems to always forget is there is a membrane along
1:03
the bottom side of the bones that separates the ribs from the tenderloin
1:07
But what we need to do is scratch just along the bone here, get our fingers in, get dirty
1:13
take that membrane, and with your other fingers push down on the ribs, lift and pull, and
1:20
take that whole membrane off. And what that's going to do is stop our ribs from curling up when we put them in the oven
1:26
and allow them to cook flat and even. To get our ribs ready for the oven, all we want to do, heavy salt and heavy pepper
1:35
Don't be afraid to rub it in there and get dirty. It's okay, you're going to wash your hands later anyway
1:40
Flip over the ribs, same thing on the top side. Now you might be saying to yourself, why didn't I put tons of different spices on here
1:54
That's because I want the barbecue sauce to do the work and glaze the ribs later
1:58
All we're doing right now is using the salt and pepper to season the meat
2:02
And once the meat has this really awesome glossy tinge to it on the top, that means
2:06
the salt is doing its job and it's drawing excess moisture to the surface, which is going
2:10
to create that classic crust. With a clean pan lined with parchment paper, we're just going to transfer our ribs and
2:16
we're going to put the bone side down. So that way as the ribs roast in the oven, the fat is going to baste the meat and keep
2:23
them nice and juicy and tender. And now we're going to go to a 400 degree Fahrenheit oven and get our ribs roasting nicely
2:29
All right, so our ribs are roasting in the oven and while that's happening, we need to
2:38
make our barbecue sauce. Simplest barbecue sauce ever here. What we're looking at is some tomato paste
2:44
We've got some apple cider vinegar, some raw honey, cinnamon, nutmeg, onion powder, garlic
2:50
powder, chili powder, and paprika. All the classic seasonings that you'd normally find in any regular barbecue sauce, except
2:58
we're just going to make it ourselves. First thing we need to do is in a pan on medium high heat, we need to toast our tomato paste
3:04
Now the reason we want to do that is because the tomato paste itself is naturally bitter
3:09
and we want to cook some of that bitterness out. You'll see some browning start to occur
3:13
That's how we know we've cooked that bitterness out of the barbecue sauce
3:17
Then, in we're going to go with our apple cider vinegar and we're just going to incorporate
3:22
that into the tomato paste. Then we're going to add our honey
3:27
Once that's all bubbling and coming together nice, we're just going to add our spices
3:33
Once we start adding our spices, we're going to want to turn it down to low because we
3:37
do not want to burn those spices and make them bitter. In goes our onion powder
3:43
In goes our cinnamon. Making sure to stir everything in. In goes our nutmeg
3:48
Now you start to really smell some fragrance going on. The final touch to add the smokiness and the little bit of heat that we need in our barbecue
3:56
sauce, we're adding our paprika and chili powder. Let all of that just come together
4:01
You might be thinking to yourself right now, geez Trevor, that looks a little thick
4:05
The reason we've got it thick like this is because we want it to be a glazing sauce on
4:09
top of the ribs. What's actually going to happen is the juices from the ribs later when we glaze them is
4:14
actually going to mix with this barbecue sauce and coat everything nicely and create a really
4:19
awesome glazy, sticky texture. Once we don't see any lumps anymore, our barbecue sauce is complete and we can just transfer
4:27
it to a bowl and reserve it for brushing onto our ribs
4:31
There you have it, homemade barbecue sauce. Alright everyone, our ribs have just come out of the oven
4:40
We're going to check and see if they're done. The way we check and see if they're done is we just want to carefully lift them up and
4:46
between the two middlest bones of the ribs, you just want to pull them and see if that
4:51
meat pulls away properly. As you can tell by my gasping noises, these are cooked perfect
4:58
A lot of times we cook ribs so far that they have that fall-off-the-bone texture, but they
5:04
end up tasting like pulled pork. What we're actually looking for is the meat to be cooked enough to come away from the
5:10
bone but it still should have a little bit of bite and texture to it
5:14
You'll notice that salt and pepper created an awesome, crispy crust along the outside
5:19
of our ribs that sealed in all the moisture from all that rib meat
5:23
Now all we're going to do is flip our ribs over once to reveal the bottom side where
5:28
we see from taking that membrane off, everything has stayed nice and flat, nothing has curled
5:33
up on us, and we have beautifully even-cooked ribs, and we're going to start slathering
5:38
on our super-thick barbecue sauce. Cover every single surface, get messy, who cares if some spills on your shirt, it's not
5:48
a big deal, and then we're going to flip it over once, lay it on thick
5:53
You want them to be saucy, you want them to spill down the front of your shirt, you want
5:57
to have a bib on when you're eating these. And once you add your barbecue sauce to those ribs, all those fragrant spices that we put
6:03
into that barbecue sauce are going to start wafting into the air from the heat of those
6:07
ribs and you're going to start to feel a little woozy because it's just way too much to handle
6:12
So what we're going to do now is we're going to take those ribs and we're going to go back
6:16
to the oven. Our ribs have come out of the oven and now I get to do the best part, I get to cut them up
6:25
So on our cutting board, ribs up, vertical, and all we're going to do is cut down the
6:31
middle to reveal that cooked rib meat in the center. And there's what we're looking for everyone, we're looking for it to be just cooked but
6:41
not falling apart. So now you're just going to follow the bones and cut straight through
6:54
And now why transfer to a new plate? Just put them up there nicely for everyone to take and grab as they walk by because these
7:02
will literally only last three minutes as soon as you bring them into the dining room
7:07
That sauce is nicely glazed and falling off them and all we're going to do is give it
7:12
a swizzle of our sexy yellow oil, which is just canola oil, just pressed differently
7:19
And of course, because I'm a chef and I can't do anything without color, sprinkle some micro
7:25
sprouts across the top and there you have it, easy oven baked barbecue ribs
7:31
No barbecue, no long afternoon outside, just delicious tasting oven baked ribs that you
7:36
had to set and forget in the oven. Now get messy and enjoy
7:40
See you later
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