Oven Baked/Grill Finished Baby Backs… (Done Two Ways)
We had a couple racks of baby backs and a Sunday afternoon and this is what we came up with. Got the idea for this from a recipe by Chris Lilly on Food and Wine’s website. We changed it up but the ideas are very similar.
We created a separate braise for each rack. One consisting of diced apples, an Indian Pale Ale, and brown sugar. The other with soy sauce, hoisen sauce, apple cider vinegar, smoked paprika, garlic powder, molasses, and brown sugar. Once each of these cooked down in a sauce pan, we poured them over the racks and wrapped them in foil. Into the oven they went for 3 and half hours at 250.
Once they were done in the oven the meat was at that perfect point where it wasn’t falling off the bone, but with just a little pressure the bones could be pulled out clean as a whistle. We covered the apple braided rack with bbq sauce and put them both on the grill to finish over direct heat.
We ended up having delicious ribs that were done just right. The finishing added a nice grill flavored crust that complemented the meat’s tenderness from the time in the braise.
We threw on some fresh farmer’s market zucchini and sweet corn to go along with a nice rice side for a great Sunday dinner. And I won’t forget the Apothic Red red wine blend we had to complement the meal.