Sunday, May 1, 2011

Perfect "All Day" Oven Ribs

These ribs are simply to die for. And the best part, is you can make them ahead of time, and then finish them in minutes!

These ribs can be made with any cut of beef ribs. Here you can see where I made them with babyback ribs, and simply cut them into individual ribs before cooking. So if you see a cut of ribs on sale, give them a try!

To start, place your oven rack in the top third of your oven, and turn on your broiler. Put your ribs in a baking dish that is safe for broilers. Broil the ribs for 10 minutes, 5 minutes on each side.

Using an herb bundle bag, or some cheese cloth & twine, you will create a "bouquet garni" of 3 Bay leaves, 1 tsp Anise seed, 1 teaspoon Rosemary and 4 or 5 sprigs of thyme (1 teaspoon leaves.)

Tie the bundle closed, and set aside.

When your ribs have broiled, place them on a platter, and salt & pepper them.

Now for the veggies....slice up 3 carrots and 2 stalks of celery. Coarsely chop 5 cloves of garlic, 2 red onions, and 2 - 2 inch pieces of crystallized ginger.

In an oven-safe dutch oven, heat 2 Tablespoons oil.

Toss in your chopped veggies, and begin sauteing them.

Add some salt & pepper.

Cook until the onions are tender, then pour in 1 cup red wine. (I used flipflop wine's Pinot Noir)

1 1/2 cup Port.

1 tablespoon Red Wine Vinegar

Maybe I should call these "drunken ribs" ???

And 4 cups (1 quart) Beef Broth.

Toss in your herb bundle.

Now put all the ribs into the pot. Push them all into the liquid, submerging them as much as you can.

Lower your oven rack enough to give enough room for the dutch oven, and turn your oven to 350 degrees.

Bring everything to a boil.

Cover the pot with foil, and then put the lid on.

Bake it for 2 hours, then remove the lid, and loosen the foil, and bake it for 30 more minutes.

Carefully remove the ribs from the pot. My ribs were so tender, the bones were literally falling right out. Set your ribs in your clean baking/broiling dish.

Now take the contents of the dutch oven, and pour it all into a bowl, through a strainer.

Now at this point, you are going to put your broth in the fridge and chill it for a couple hours. You want the fats to congeal on the top, so you can scoop them off. You can do the first part one day, and finish the next day, or do a morning/dinner time thing. Whatever works for you. Of course store the ribs in the fridge while you do this process as well.

After you have scooped away the layer of fat, put 2 cups of the broth into a saucepan.

To the broth, add the zest from an orange.

2 Tablespoons Molasses

2 Tablespoons Honey

And the juice from the orange.

Bring this all to a boil, and boil it gently until it is reduced to half its original volume.

Pour the liquid over the ribs, and then give them a stir to coat them.

Now put the ribs in your oven, and broil them one more time, for 6 minutes. Stir them half way through, then pour them out onto a platter.

These ribs are heaven! The only thing I would do make more! Enjoy!

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