During summer one of the things that I miss the most is having a grill. I live on the 6th floor of an apartment building in Harlem and the NYFD doesn’t take kindly to you grilling on your fire escape. Ha! I’ve been wanting to try these ribs, but wanted to wait until I could cook them properly on a grill.
Well, I couldn’t wait any longer – I was really craving ribs for Labor Day weekend – so I decided to try this recipe without the grill.
Ina says you can use baby back or St. Louis ribs, so I got a rack of both to figure out which I like better (baby back btw) The barbecue sauce has a lot of ingredients, but comes together easily and you make make it days ahead of time.
I followed Ina’s recipe covering the ribs in tin foil, and baking for 1 1/2 to 1 3/4 hours at 350 degrees. To finish them off, I placed them under the broiler for 6 minutes, carefully watching to make sure they didn’t burn. They didn’t get that smokey flavor that comes from grilling, but they were still insanely good!
Book: Barefoot Contessa Foolproof
Rating: 5/5
How Easy Is That: Easy
Store Bought Is Fine: Tomato paste
Good Ingredients: Dijon mustard, honey
Recipe on Food Network Online.
