Tacky Baby Backy

Ribs Braised in Chilies and Pork Broth. Finished in a pan to messy hands perfection

PREP: 30mins || COOK: 3hrs || COOL: 10hr // 2nd COOK: 30mins

Rib Needs

  • 1 Large Rack baby back ribs (buy the heaviest rack you find at the store)

  • 4 Tbsp Dusseldorf mustard

  • 3 Tbsp Light Brown Sugar

  • 1 Tbsp Garlic Powder

  • 1 Tbsp Black Pepper

  • 1 Tbsp Kosher Salt

Braising Materials

  • 1 Red Chili (Fresh)

  • 1 Vidalia Onion

  • 3in Nub Ginger Quartered

  • 3 Sprigs of Sage

  • Juice and pulp of 1 Orange

  • 4 Cups Pork Broth

  • 1/2 Cup Dry Vermouth

Finishing Items

  • 1 Tbsp Honey

  • 1 1/2 Tsp Soy Sauce

  • 1 Tsp Sriracha

  • Flake Salt

Rub & Prep the Ribs

  1. Preheat the oven to 250 degrees

  2. In a small bowl mix the brown sugar, garlic powder, black pepper, and salt prepping your dry rub

  3. Wash the rack of ribs in cold water and pat dry (wash thoroughly, this will benefit the final sauces flavor)

  4. Remove the silver skin from the back of the ribs (if you want)

  5. Cut the rack of ribs in to two equal sized halves, and place each bones up in their own 9x13in glass backing pan

  6. Place 1 Tbsp of the mustard on the back side of each set of ribs and rub into form an even thin coat of mustard

  7. Then shower a quarter of the dry rub onto each of the ribs coating as even as ya can

  8. Flip the ribs over so they are facing up and repeat the mustard and dry rub steps for the tops of the ribs

  9. Nestle the chillies, onions, sage, and ginger evenly around the ribs in each pan

  10. Squeeze the juice out of the orange, half in each pan and toss in any extra pulp that comes out while squeezing

  11. Pour in half the broth and half the vermouth into each pan, try to pour on the sides of the ribs to not disrupt the top of the dry rub

  12. Cover twice in regular foil or once in heavy duty, and crimp the sides tight to form an airtight tray

Cook & Cool

  1. Place the covered ribs in the oven and let cook for 3 hrs

  2. When the ribs are finished braising remove the foil from the top of the pans and allow to cool until you can handle the ribs easily

  3. Gently pull the ribs out of the pans and cut them into individual bone portions, set aside

  4. Take the braising liquid from the two pans and pour it through a fine mesh strainer catching all of the veg the ribs braised with

  5. Place the cut ribs horizontally back into one of the 9x13 pans and then pour over the strained braising liquid submerging the cut ribs

  6. Cover and place in the fridge for 8hrs minimum, but up to 2 days, until you are ready to serve the ribs

Finishing, Saucing, & Tossing

  1. Pull the ribs out of the fridge, and wiggle each out of the chilled braising liquid

  2. Heat one or two pans over medium high heat (You don’t want to over crowd one pan so if heating all the ribs best to do in batches or in multiple pans)

  3. Place a 1/3 cub of the braising liquid, the Honey, Soy Sauce, and Sriracha in a pan and stir to combine into a suace

  4. Then add the ribs to the sauced pan starting horizontally to heat the meat

  5. Allow the ribs to brown on one side, and flip to brown the other, the sauce should thicken naturally as the ribs caramelize.

  6. When the ribs have browned a bit on each side, start to toss them a bi looser in the pan, insuring that all parts of the rib get covered and sticky

  7. Serve immediately with flake salt a top!

Notes

  1. Could be nice to add fennel or five spice to the dry rub mixture to up some flavor notes and harmonize with the ginger

  2. This is a great recipe for entertaining, all of the work can happen before guests arrive, and at the time of the event all that is needed is reheating and sauce tossing!

  3. If the ribs start to fall off the bone in the finishing process that is not the end of the world, if anything it means they are braised to perfection, and they might be able to pick up more sauce too!

  4. Great to serve with a coleslaw, potato salad, or raw broccoli salad