Recipes

Smoky Indoor Ribs (for Two)

Cuisine: American

Type: Main Course

Serves: 2

Source:	Cook's Illustrated
Attributes:
Comments:	I've used both spare ribs and baby back ribs and they work well.
Serving Suggestions:

Ingredients:

Ribs
1 cup water
1 tbs. instant espresso powder
1 tbs. liquid smoke
1 1/2 tsp. salt
1 (2 1/2- to 3-pound) rack pork spareribs, preferably St. Louis cut, trimmed, membrane removed, and rack cut in half

Barbecue Sauce
2 tsp. vegetable oil
1 small onion, chopped fine
Salt and pepper
1 1/2 tsp. smoked paprika
3/4 cup chicken broth
1/3 cup cider vinegar
1/3 cup dark corn syrup
1/3 cup ketchup
1/4 cup molasses
1 tbs. brown mustard
1 1/2 tsp. hot mustard
1 1/2 tsp. instant espresso powder
1/4 tsp. liquid smoke

Instructions:

1. For the ribs: Adjust oven rack to middle position and heat oven to 300 degrees. Bring water, espresso powder, liquid smoke, and salt to boil in small saucepan. Pour mixture into 13 by 9‑inch baking dish. Place rib halves, meat side down, in liquid. Cover dish tightly with aluminum foil and bake for 1 1/2 hours.

2. For the barbecue sauce: Meanwhile, heat oil in medium saucepan over medium heat until shimmering. Add onion and 1/8 teaspoon salt and cook until softened, about 5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Stir in broth, vinegar, corn syrup, ketchup, molasses, mustard, hot sauce, and espresso powder. Bring to simmer and cook, stirring occasionally, until thickened and reduced to 1 cup, 20 to 25 minutes. Stir in liquid smoke and season with salt and pepper to taste. Let cool for 20 minutes. Reserve 1/4 cup sauce for serving.

3. Set wire rack in aluminum foil–lined baking sheet. Remove ribs from baking dish and transfer, meat side up, to prepared rack; discard braising liquid. Brush both sides of ribs with sauce. Bake until tender and fork inserted into meat meets no resistance, about 1 1/2 hours, brushing meat with sauce after 30 and 60 minutes of cooking. Tent ribs loosely with foil and let rest for 30 minutes. Slice meat between bones. Serve with reserved sauce.

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