Life has been good lately.
The other day, I made mouthwatering ribs took 90 minutes to cook and were perfectly tender and moist inside. In fact, Michael declared that they were the best ribs he ever had, which, considering how much he loves BBQ, is a huuuge compliment. I knew I had to share the recipe, which could not be easier. So easy that I hereby declare them weeknight ribs.
Weeknight Baby Back Ribs:
- 1 rack of baby back or St. Louis ribs
- 2 tbsp honey
- 1/4 cup apple juice or cider
- 1 tbsps each onion powder, garlic powder, smoked paprika, cayenne pepper, black pepper
- 2 tbsp kosher salt
- 1 tsp cumin
- canola oil, for the grill
- bottled bbq sauce of your choice. (We used Gold's, which is made without high fructose corn syrup)
First, pour the apple juice or cider into an oven proof dish and place on the bottom rack of the oven. Make sure the top rack is in the middle of the oven. Preheat the oven to 350 degrees F. Next, blend the spices together in a bowl. Using your hands, rub it all over the ribs, taking care to coat especially the top, meaty part. Once covered, drizzle the honey over the top of the ribs as thinly as possible. Use your hands to spread it around slightly if needed. The honey is what creates this yummy crust, so don't skip this step!
Once the oven is preheated, place the ribs in the oven until it's nice and brown, about 1 hour. The ribs should be golden brown, with a tiny crust, but not substantially crisp on the outside. To crisp, we'll finish these on the grill*.
Brush the grill grates with a paper towel soaked in canola. Using a basting brush, brush the ribs on both sides with the bottled bbq sauce. Once the grill is very very hot, place the ribs meat side down on the grill. Place the cover on it and let it cook for about 6 minutes, or until the bbq sauce forms a deeper crust. Flip the ribs, baste the top again, and let it cook for another 3 minutes.
Remove from the grill onto a cutting board and cut to serve.
*If you don't have a grill, placing the rack in the oven higher and then broiling the ribs will work too. This will probably take less than 6 minutes, though, so keep an eye on the ribs so as not to burn them.
For the slaw:
- 1/4 or so cabbage, sliced thinly
- 1 large carrot, julienned or shredded
- 2 scallions, chopped
- 1/4 cup apple cider vinegar
- 1 tsp honey
- 1 tsp smoked paprika
- salt and pepper, to taste
- 1 glug olive oil
- juice of half a lemon
Whisk the cider vinegar, honey, paprika, and olive oil together in a big bowl. Add the carrots, scallions and cabbage and toss. Add lemon juice for extra tanginess. For best results, let the mixture sit for a couple of hours before serving.