Oven-roasted Baby Back Ribs and Home Made Barbecue Sauce

Due to a fire that happened a few years ago in my condo complex, we were ordered to remove all gas or charcoal grills from our roof decks even though they were not the cause of the fire.  Like some of  my neighbors, we bought an electric grill.  It does a decent job, but you can't compare to the smoky flavor you get from the open fire.  Since then, I roasted my “barbecue” baby back ribs in my oven, top it with some homemade barbecue sauce; and finish them on my electric grill to satisfy my barbecue craving.  Though it may not sound like a traditional barbecue method to the barbecue enthusiasts, but the result of the slow-cook ribs in the oven is just as delicious.  So I was extremely happy when I read a recent NY Times article “Ribs without Smoke” that the two chefs Jon Shook and Vinny Dotolo from Animal in Los Angeles make oven-baked pork ribs in their restaurant too.  The article really inspired me to use some of their techniques when making oven-roasted ribs.  Now my oven-roasted “barbecue” baby back ribs are even tastier than before.  

Oven-Roasted Baby Back Ribs with Home Made Barbecue Sauce

2 racks of baby back ribs

6 stalks of lemon grass (crushed then peel the outer skins off and crush the tender part slightly and leave in whole)

8 – 12 gloves of garlic (slightly crushed to release flavor)

8 springs of parsley

Salt (At least 1 tbsp)

Barbecue Sauce

1/2 cup of hoisin sauce (could be found in local Asian market)
1/2 cup of ketchup

1/2 cup of rice wine vinegar

1/4 cup of soy sauce

1/4 cup of honey

1/4 cup of guava jam (optional)

3 stalks of scallions (white parts only cut in 2 inches pieces for easy removal)

4 thickly sliced pieces of ginger

1 tbsp of Sriracha sauce (or your favorite hot sauce)

2 tsp of five spice powder

Preheat oven to 450 degrees. Salt the pork generously on both sides then place each rack of ribs on a piece of aluminum foil.  Divide the lemongrass and garlic in two portions, and place each portion of the lemongrass and garlic under each rack.  Then top each rack with four sprigs of parsley.  Wrap the ribs tightly with aluminum foil and place in a roasting pan.  Roast the ribs for 30 minutes then lower the temperature to 250 degrees.  Roast for 1 1/2 hour to 2 hours until the meat is tender.

After the ribs are slow roasted for at least an hour, prepare the sauce.  Put all the ingredients together and bring in to a boil.  Lower heat and simmer for about 20-30 minutes until it thickens.  After the ribs are done, take the ribs out of the oven, unwrap the ribs and discard foil.  Generously brush the sauce on the bottom side of each rack.  Turn the broiler on high, place the ribs under the broiler and broil for 5 minutes.  Turn the racks over and brush sauce on the top side of each rack and broil for another 5 minute.  You could serve these by halving each rack for dinner portions or cut into individual rib to serve as an appetizer.

By tightly sealing the ribs with foil and slow roasting those in the oven made them especially moist and tender.  The meat just falls off the bone.  The sauce is sweet and sour with a little bit of spiciness added; a perfect complement for the pork ribs.  These ribs are definitely finger-licking good.  So all you city dwellers with no outdoor space for a grill or who do not own a grill could make these delicious ribs in your ovens.  Even the traditional barbecue enthusiasts should give these oven-roasted ribs a try and you'll be surprised how good they taste.