A big plate of glistening, fork-tender ribs is surely one of the most drool-worthy foods in existence. Top it off with an ice-cold beer and it’s hard to find anything more satisfying. But what makes the perfect rib? Some say it comes down to smokiness, sauce-to-meat ratio, charring, and tenderness. While I wholeheartedly agree, it’s a bit of a challenge to get that charring and hickory smoke flavour in my BBQ-free condo in the middle of winter. But then again, there’s no way I’m going to wait a few months for grilling season to roll around to indulge.
Slow-cooking them in your oven is certainly the next best option if you’ve got a hankering for ribs. I promise you’ll get tender, fall-off-the-bone meat every time! All you need is the foresight to prep and cook them about 3 hours before you actually want to eat them. Other than that, it’s pretty hard to mess them up. Season, cover with tinfoil, bake, and sauce them up. These ribs are seasoned with a Sichuan pepper and glazed with char siu sauce, which is essentially Chinese BBQ sauce.
See, just a few simple steps to get finger-lickin’ good ribs. Just make sure you have a stack of napkins nearby before you get down and dirty with these racks.
- 1 rack of baby-back pork ribs
- ½ tsp salt
- ½ tsp ground Sichuan pepper
- ¼ tsp garlic powder
- ½ cup char siu sauce
- 1 green onion, julienned
- Roasted sesame seeds
- Pat dry ribs with paper towel and remove the silver skin. In a small bowl, mix together salt, Sichuan pepper, and garlic powder. Season both sides of the ribs with the mixture. Let marinate for at least 1 hour.
- Preheat oven to 275°. Place ribs in a roasting pan and tightly cover with tinfoil. Cook ribs for 2 ½ hours or until they’re fall-off-the-bone. Remove from the oven and brush with char siu sauce. Return to oven and broil on high for 2-3 minutes. Garnish with sesame seeds and green onion. Serve immediately.