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
I don't usually cook my ribs the same way twice, but this time the results were so fantastic I decided I'd better jot this one down because it was worth repeating. I don't know what possessed me to mix celery and mustard powder with peach, but it works somehow. You've got to try this one. Oh btw, toss the BBQ sauce, you won't need it for these ribs.
Equipment
- 1 Large Oven Bag
- Long sheet cake or cookie sheet pan
- Small Bowl
- Small Mixing Spoon
Ingredients
- 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.
Wet Ingredients
- 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?
Instructions
- 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.
Rib(s) Preparation
- 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.
Cooking Instructions
- 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.
Optional
- Remove the ribs from the bag and place on a hot grill for 10 to 15 minutes.
Notes
Too lazy for that? Bake it at 220deg for 5 hrs.
If baking 3 racks, add one hour to your baking time at the end 180° temperature or a half hour to the lazy chef method.
Nutrition
Serving – 2 ribsCalories – 300.6 kcalCarbohydrates – 8.4 gProtein – 22.3 gFat – 19.9 gSaturated Fat – 7.3 gTrans Fat – 0.2 gCholesterol – 81.3 mgSodium – 162.8 mgPotassium – 345.5 mgFiber – 0.8 gSugar – 3.6 gVitamin A – 60.1 IUVitamin B1 – 0.5 mgVitamin B2 – 0.4 mgVitamin B3 – 7.7 mgVitamin B5 – 1 mgVitamin B6 – 0.5 mgVitamin B12 – 0.6 µgVitamin C – 1.6 mgVitamin D – 1.3 µgVitamin E – 0.3 mgVitamin K – 0.3 µgCalcium – 58 mgCopper – 0.1 mgFolate – 4 µgIron – 1.2 mgManganese – 0.1 mgMagnesium – 25.3 mgPhosphorus – 194.1 mgSelenium – 36.1 µgZinc – 3.1 mgNet Carbs – 7.6 g
Tried this recipe?Let us know how it was!
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