Winter Ribs Recipes

WINTER RIBS

Steps:

• Preheat oven to 275 degrees. Mix seasonings together and rub ribs all over with this mixture. Put them in a roasting pan in one layer. Bake, pouring off accumulated fat every 30 minutes or so, for 2 hours or longer, or until ribs are cooked through and very tender. (If you are in a hurry, cover roasting pan with aluminum foil, which will shorten the cooking time by about a third.)
• When you are ready to eat, roast ribs at 500 degrees for about 10 minutes (or grill them or run them under a broiler), until nicely browned; watch carefully for burning.

STU'S BAKED BBQ RIBS

Steps:

• Preheat the oven to 250 degrees F. Line a sheet pan with foil.
• In a small bowl, mix together the brown sugar, paprika, black pepper, garlic powder, onion powder and 1 teaspoon salt.
• Lay the ribs onto the prepared sheet pan and season on both sides with salt. With the meat side of the ribs face down, brush with half of the mustard and sprinkle over half of the seasoning mix. Turn the ribs over, so the meat side now faces up, and use the remaining mustard and seasoning mix on the other side. Bake the ribs meat-side up until they are very tender, 2 to 2 1/2 hours.
• Remove from the oven and spread the ribs with half of the BBQ sauce. Return the sheet pan to the oven for another 30 minutes, allowing the sauce on top to become sticky and delicious.
• Transfer the ribs to a cutting board and allow them to rest for a few minutes before slicing into individual ribs. Serve with the remaining BBQ sauce on the side.

WINTER SHORT-RIB STEW

Steps:

• Place a rack in the middle of the oven, and heat oven to 500 degrees.
• Place the short ribs in one layer in a medium roasting pan, and roast for 25 minutes. Turn the pieces, add the garlic, and roast for 15 minutes more.
• Remove the ribs to a tall, narrow stockpot. Spoon the fat from the roasting pan, and pour any juices over the bones.
• Place the roasting pan on top of the stove over medium heat, and add 1 1/2 cups water. Bring to a boil, scraping any browned bits off the bottom of the pan with a wooden spoon. Pour this liquid over the bones.
• Add the tomatoes, 2 cups water, the bay leaf, 2 pieces of orange zest and the lemon zest. Cover the stockpot, and bring to a boil. Uncover, lower the heat, and simmer for 40 minutes.
• Stir in the barley, the string beans and 2 cups water. Cover, and bring to a boil. Uncover, lower the heat, and simmer for 30 minutes.
• Occasionally poke the string beans down into the liquid. Add 2 teaspoons salt, and simmer for 10 minutes.
• Skim the fat. Add the fennel and the herbs. Bring the pot to a boil. Lower the heat, and simmer for 5 minutes. Add the remaining salt, the lima beans, two strips of orange zest and 2 cups water.
• Bring to a boil, lower the heat, and simmer for 5 minutes. The meat should be falling off the bones.
• Remove the meat and the bones from the stockpot. Place two pieces of meat (with or without the bones) in each of six bowls, and divide the vegetables and liquid evenly over them.

BAKED BBQ BABY BACK RIBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
• Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
• Generously apply coating of dry rub to all sides of rib rack.
• With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
• Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
• Increase oven temperature to 350 degrees F (175 degrees C).
• Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
• Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
• Cut rack into individual rib segments and serve with more barbeque sauce.