Braised Ribs

Printer-friendly versionPrinter-friendly versionSend by emailSend by email
  • 1 slate pork baby back ribs or spareribs
  • 1/4 cup brown sugar
  • 1 teaspoon kosher salt
  • spices to taste (maybe paprika, mustard powder, chili powder, crushed garlic and/or parsley flakes)
  • cooking oil
  • aluminum foil
  • 1 cup of white wine
  • 1/2 teaspoon of kosher salt
  • 1/4 cup white sugar

  • Barbecue sauce

Preheat oven to 275 degrees Fahrenheit.

Trim fat from the meat. Trim away the membrane. Cut slits at the top and bottom of each rip -- so the pull apart easily when cooked.

You must remove the membrane from the ribs. Well, I suppose you don't have to, but your ribs will be awful if you don't. Just remove the membrane, however obnoxious it is.

Rub brown sugar, 1 teaspoon salt and spices into the meat.

Heat oil in a large pan on the stovetop. Brown the ribs quickly.

Lay out a large piece of aluminum foil, somewhat longer on it's longest axis than the ribs. Actually, lay out a double sheet -- you don't want this to leak. Place the aluminum foil in a large baking pan with a lip (the lip will help prevent a big mess).

Place the browned ribs centered on top of the aluminum foil, inside the baking pan.

Make a sauce by heating the white wine, 1/2 teaspoon of salt and the white sugar over a meadium heat, whisking as needed. Bring to a simmer for a few minutes, but do not thicken it.

Pour the white wine sauce directly underneath the ribs, inside the aluminum foil.

Loosely fold the aluminum foil over the ribs, sealing the ends. Leave space between the top of the foil and the ribs.

Place on a middle rack of the oven and cook for about 150 minutes.

Remove the ribs from the oven. Open the tent, and slather the ribs with barbecue sauce. Leave the ribs exposed on the baking tray.

Set the oven to broil, and return the ribs to a high rack.

Broil for 20-30 minutes.

Remove pan from oven, plate the ribs, and let stand for 5 minutes before serving.

Serves: 2-3

Preparation time: ~220 minutes