Ditch the BBQ Sauce Please
I cook baby back pork ribs about every month. I never follow a recipe for them, usually just a common pattern of sauces, spices, and cook times. For Mothers Day I decided to radically change the pattern and came up with this semi sauce-less splendor.
Purdy Peachy Ribs
- 1 Large Oven Bag
- Long sheet cake or cookie sheet pan
- Small Bowl
- Small Mixing Spoon
- 1 Rack Baby Back Ribs - Some oven bags will let you stuff up to 4 rib racks. Just multiply the flavoring and wet stuff by the number of racks or use the servings multipliers.
- ¼ C Water - Make sure it isn't too dry! (Humor)
- ⅓ C Peach Jam or Preserves - 1 fresh peach would probably work best, but I used jam when I created this masterpiece.
Mix of Flavoring Ingredients
- 2 Tbsp Chicken Bouillon Powder - Or just use salt if you don't have the bouillon powder.
- 1 tsp Mrs. Dash - I grind it with a pepper grinder
- ½ tsp Garlic Powder - Or tablespoon of roasted garlic. (Not garlic salt)
- ½ tsp Mustard Powder - Or prepared. (Dijon is a good choice)
- ½ tsp Celery seed or Celery salt - Ground is best, but you could substitute a few celery stocks with tops.
- 3 Tbsp Onion Powder - Or a fresh onion quartered and toss it in the bag.
The Final Touch
- 4 Tbsp Butter in 4 cut squares - 1 Tbsp. each square or cube. (AKA a ¼ C.) Use more if you like. It's butter... how much is too much?
- If you like smoked ribs, do this first. Smoke them at a low temperature (180° — 200°)for about 20 minutes. That'll let the smoke flavor seep into the ribs while slow roasting them.
- Mix the dry ingredients in a small bowl and set aside (Glass works well).
- Place the rack(s) meat side down into the oven cooking bag. The meat side is the outside curved side.
- Pour in the water onto the backside of the rack(s)
- Spread the peach jam evenly across the topside, or side facing up, of the ribs. This should be the inner curve of the ribs.
- Sprinkle the powder mix across the back of the ribs evenly and get some of it along the sides, off of the ribs a little and into the water.
- Distribute the butter along the back of the ribs, one piece on each end and two or three evenly along the middle.
- Tie up the bag with the tie that is supplied with the bag and place the bag of ribs onto a long sheet cake pan.
- Set the oven temperature to 220° and bake for 2 hrs. Drop the temperature to 180° and bake for another 4 hrs. for a total of 6 hrs.
- Too lazy for that? Bake it at 220° for 5 hrs.
- If baking 3 racks, add one hour to your baking time at the end of the low temperature time.
- Remove the ribs from the bag and place on a hot grill for 10 to 15 minutes.