1 - Take ribs and split into half or 1/3 rack portions for easy handling and serving
2 - If present, remove the membrane on the back side of the ribs.
3 - Turn on your broiler with the top rack about 6 - 8 inches from the top burner.
4 - Rub the ribs with your favorite spice mixture. If you don't have one, simply try sprinkling with garlic salt and a little chili powder. For sweeter ribs you can add a little brown sugar, but I feel sweetness should come from the sauce.
5 - Broil the ribs on both sides until brown, but not burned.
6 - Remove ribs from oven. Set the oven back to 350 degrees, and if it is safe to do so, lower the rack to the middle of the oven.
7 - Lay each section of ribs onto its own piece of aluminum foil. You will need to fold this up to make a pouch. Leave a small section unsealed to pour in the liquid ingredients.
8 - Mix the whiskey, apple cider vinegar, liquid smoke, and dilute with water to make about 1C of liquid.
9 - Pour the liquid into each pouch, making sure there arent any major leaks.
10 - Bake for 1.5-2 hours. Ribs will be juicy and tender after an hour and a half, and should be falling off the bone in 2 hours.
11 - Carefully, using tongs and oven mitts, remove the ribs from the oven and liberate from their foil prisons. Turn the broiler back on, and return ribs to the oven.
12 - Broil long enough to dry the outside of the ribs without losing too much moisture from the inside. This should only be a couple minutes. Apply sauce, broil until it has set, flip, and sauce the other side.
13 - Enjoy.
Author's Comments
Creates tender, flavorful ribs (baby back, spare, or any piece of pork really) without a grill. This method is derived from several Food Network shows (Good Eats, Emeril, etc), combined with a little food science, and some other random recipes I've run across. Essentially the challenge was to get tasty ribs in my apartment. Since I couldn't go Memphis style and get that hard, woody flavor, I would have to go for a tender juicy rib that just about everyone can agree on. The acid and alcohol you use will tenderize even the cheapest pork, and the rich flavors of the whiskey and the cider will add depth normally not found in oven ribs.
Instructions
1 - Take ribs and split into half or 1/3 rack portions for easy handling and serving
2 - If present, remove the membrane on the back side of the ribs.
3 - Turn on your broiler with the top rack about 6 - 8 inches from the top burner.
4 - Rub the ribs with your favorite spice mixture. If you don't have one, simply try sprinkling with garlic salt and a little chili powder. For sweeter ribs you can add a little brown sugar, but I feel sweetness should come from the sauce.
5 - Broil the ribs on both sides until brown, but not burned.
6 - Remove ribs from oven. Set the oven back to 350 degrees, and if it is safe to do so, lower the rack to the middle of the oven.
7 - Lay each section of ribs onto its own piece of aluminum foil. You will need to fold this up to make a pouch. Leave a small section unsealed to pour in the liquid ingredients.
8 - Mix the whiskey, apple cider vinegar, liquid smoke, and dilute with water to make about 1C of liquid.
9 - Pour the liquid into each pouch, making sure there arent any major leaks.
10 - Bake for 1.5-2 hours. Ribs will be juicy and tender after an hour and a half, and should be falling off the bone in 2 hours.
11 - Carefully, using tongs and oven mitts, remove the ribs from the oven and liberate from their foil prisons. Turn the broiler back on, and return ribs to the oven.
12 - Broil long enough to dry the outside of the ribs without losing too much moisture from the inside. This should only be a couple minutes. Apply sauce, broil until it has set, flip, and sauce the other side.
13 - Enjoy.
Author's Comments
Creates tender, flavorful ribs (baby back, spare, or any piece of pork really) without a grill. This method is derived from several Food Network shows (Good Eats, Emeril, etc), combined with a little food science, and some other random recipes I've run across. Essentially the challenge was to get tasty ribs in my apartment. Since I couldn't go Memphis style and get that hard, woody flavor, I would have to go for a tender juicy rib that just about everyone can agree on. The acid and alcohol you use will tenderize even the cheapest pork, and the rich flavors of the whiskey and the cider will add depth normally not found in oven ribs.
Similar Recipes
barbecue rib, main courses