Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, March 30, 2023

Glazed Baby Back Ribs

The snow is gone from the deck, time to roll out the barbeque! No grill, no problem, these ribs are nearly as good under the broiler…the key is an hour in the oven first.

Preheat your oven to 425, cut the racks in half, and rub all over with a mixture of salt and sugar. Approximately a tablespoon and a half of salt and a tablespoon of sugar per rack.

Wrap them individually in aluminum foil and pop them in the oven on a baking sheet. Leave them in for an hour, flipping once or twice. Once done, take them out of the oven and set aside for fifteen minutes while your grill or broiler heats up.

Remove the ribs from the foil and lather them liberally with your favorite barbeque sauce. Place on a hot grill or under the broiler for five minutes or until lightly charred. Cut into individual ribs and serve with some extra sauce.

Happy spring!

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