I love eating ribs. However, I do not own a barbecue. My brother does, he lives in a house. One of the drawbacks of condo living is no grill. Not allowed on the patio and no space inside the crib.
So this technique of cooking ribs in the oven was developed by me out of necessity. It is kind of similar to the French method of cooking En Papillote. The ribs are placed in a pouch of aluminum foil; the pouch holds in the moisture and steams the ribs. Now I cook my ribs low and slow to achieve a very tender finished product. If you are not into slow food then this will not be for you.
Laz will not be sharing his spice rub or BBQ sauce recipe. Some secrets stay with the cook.
No Grill BBQ Pork Spare Ribs
Were they tender? Yes!
Tender & Moist
This particular concoction came together as a challenge, by the Lawyer, to get rid of some left over produce in the fridge. Here’s what I had to work with…
- Pork spare ribs.
- 1 Spanish onion
- Green beans
- Iceberg lettuce
- Celery root
What the hell was I gonna make? How about a pizza? Great idea.
Pork Spare Ribs Pizza
Pork Spare Ribs, Green Beans, Grilled Onions, Celery Root Mayo Slaw
For the Ribs:
1 rack pork spare ribs
Spice rub of choice
BBQ sauce of choice
Preheat the oven to 250 F.
Lay out a sheet of aluminum foil, large enough to accommodate the rack of rib, on a work surface. Pour 1 tbs of liquid smoke on the foil. Using a brush spread out the liquid smoke to cover most of the foil.
Brush both sides of the rack with yellow mustard. Generously rub both sides of the rack with the spice rub. Place the ribs on the foil. Close the foil around the ribs to make a pouch. Place on a baking sheet. Cook in oven for 4 hours.
Remove the pouch from the oven. Remove the ribs from the pouch. Discard the pouch. Place the ribs on the baking sheet. Glaze the ribs with the BBQ sauce. Return to the oven. Cook for 30 minutes. Glaze the ribs again with the BBQ sauce. Cook for 30 minutes.
For the Celery Root Mayo:
1 1/2 tbs organic homemade mayo - (or store bought)
1 tbs heavy cream
1 fuji apple - (peeled and cored)
1 Meyer lemon - (juiced)
10 oz celery root - (trimmed & peeled)
Using a box grater, grated the apple and celery root finely.
Bring 1 quart of water to the boil. Add 1 tbs sea salt and the lemon juice. Boil the grated celery root for 45 seconds. Remove to a colander and rinse under cold water. Drain.
In the bowl of a food processor, add the apple, celery root, mayo, and heavy cream. Process until smooth. Season with sea salt and white pepper.
That's it for now...till we exchange a few words again...Peace!