Baby back ribs were the the featured item on our birthday party menu for Saturday evening and they went over well with party goers of all ages and sizes. There were 18 people who showed up at our little cottage and as you may have guessed, there was more than ribs being served for our Saturday celebration.
- Simmering longer will only bring these new friends even closer and provide for a more structured and tightly-knit flavor. Also, it will send a clear aromatic signal that something seriously delicious is being created in your kitchen.
- As with all recipes, this is a guide. Don’t hesitate to make adjustments to your tastes and preferences.
- If your sauce appears too thin, mix a few tablespoons of cornstarch in a half cup of cold water. Incorporate this mixture into the sauce. It will gradually thicken the sauce up and add a velvety sheen to the sauce when served over the ribs.
- If you’ve got a few extra aromatics around, throw them into the pot. I was making salsa during this process and diced up some extra onion from that recipe and tossed it in with this. Use your imagination and the flavors will flow.
- Other examples of flavor enhancers to this sauce can include a half cup of strong coffee, a few tablespoons of pickle juice, some flecks of red hot pepper, or some ground fresh ginger.
What makes a sauce a sauce? I was brought up to believe that sauces were put on this earth to help other things look and taste better. To this end, taste and consistency are two of the major players of any sauce. Both are contributing factors to its character and ultimately determine how well it does or does not cut the mustard, no pun intended here of course. A sauce should stick to the back of a spoon, as shown in this photo below. This is a good indication that it will have enough structure to cling to whatever main ingredient it is being paired with, for today’s party it is going to be five racks of beautiful baby back ribs.
Many meat departments will remove this membrane for you. Make sure you ask before they pack them up for you, it will save you the trouble of having to do it yourself.
Low. Slow. These two words are among the most important for making ribs in the oven. These are going to be baked at a low temperature, 350 degrees F., and baked over a period of 3 to 5 hours.