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.

Tea Time - Vanilla Cupcakes with Passion Fruit Cream Cheese Frosting

This past Sunday, I participated in Tristin and Tyler's fashion photo shoot for an upcoming issue in Babiekins Magazine, a children fashion and design magazine.  Tristin and Tyler are 7 year old twins who have their own web series called "Tristin and Tyler's Tales from the City!". They promote green living and teach other kids how to have fun in the big city.  The busy Eco twins also started modeling for children fashion; and for this photo shoot, one of the themes is a kids' tea party, so I provided cupcakes and finger sandwiches as the backdrop (and snack).

As you may know I am a novice baker and only started baking a few years ago.  Even though these cupcakes may serve as the backdrop of a photo shoot, I thought it would be better to make them from scratch.  Besides making cupcakes from scratch is really not that difficult, and these ingredients are usually in your pantry/fridge already.

My go-to cupcake recipe is from Alan Richardson and Karen Tack of Hello, Cupcakes.  I got the recipe from watching Karen Tack on one of my favorite food channels demonstrating her basic vanilla cupcakes recipe.  It looked so simple to make; so I made them and now it is one my favorite recipes.

The cupcakes are light and moist, and not too sweet.  As to the frosting, I adapted from a cream cheese buttercream frosting from Angie Dudley at Bakerella.com; another simple recipe that anyone could do.  But instead of using vanilla to flavor the frosting I came across some purple passion fruits and as a big fan of this flavorful fruit, I added some purple passion fruit juice to the frosting instead.  Result - delicious!

Basic Vanilla Cupcakes - Recipe by Alan Richardson and Karen Tack of Hello, Cupcakes (yield 18 cupcakes)

1 stick of butter (8 tbsp - softened, room temperature)
1 cup of sugar
3 eggs

Dry Ingredients
2 1/2 cup of flour
1/2 tsp of salt
2 tsp of baking powder
1/2 tsp of baking soda

Wet Ingredients
1/2 cup vegetable oil
1/2 cup of milk
1 tsp of vanilla extract

Preheat oven to 350 degrees.  Whisk all the dry ingredients together in a bowl, set aside.  Then in another mixing bowl, whisk all the wet ingredients and set aside for later use.  In a standing mixer or use a hand mixer in medium speed, cream the room temperature butter and sugar together until smooth.  Then add one egg at a time until each is well incorporated before adding the second egg.  After the eggs are mixed, alternately add the dry ingredients (be sure to add the dry ingredients first), then the wet ingredients to the egg mixture.  Repeat the process until you end up with adding the dry ingredients last.  Pour the batter into a pastry bag to make it easier and less messy to pour into the lined cupcakes molds.  Dispense the batter 2/3 full into each cupcake mold and bake for at least 15 to 20 minutes.  Cool cupcakes on a rack before applying frosting.

Purple Passion fruit Cream Cheese Frosting - Adapted by Angie Dudley at Bakerella.com (make enough to top 18 cupcakes)

1 package of cream cheese (8 oz - softened, room temperature)
1 stick of butter (8 tbsp - softened, room temperature)
1 lb of confectioner's sugar
3 tbsp of fresh squeezed purple passion fruit juice (approximately 6 passion fruits) 

Cut the passion fruits in half, scoop the seeds and pulp with a spoon.  Strain the juice by pressing pulp with the spoon over the strainer.  While the juice is straining, cream the room temperature cream cheese and butter together in a stand mixer fitted with a paddle until the mixture is creamy.  Put the mixer on low, then slowly add the confectioner's sugar.  After the mixture is well incorporated, add the fresh passion fruit juice then increase the mixer speed to medium.  Mix the cream until it turns light and fluffy about a couple of minutes.  Once the frosting is finished, fit the pastry bag with a star piping tip.  Fill the bag with the frosting and hold it upright.  Start piping the frosting along the edge of the cupcake first. Then work your way into the center.  I also top my cupcakes with some fun store-bought decorations.

The photo shoot was a lot of fun, and here's a sneak peak with some of the shots I took.  I can't wait to see Nicole Taylor's pictures, so great to meet her and her story of how she became a professional photographer was inspiring.  I also loved meeting the antique shop owner Gregory Cole of Gregory Cole Antique Shop in Norwalk, CT.  If you're in the neighborhood, be sure to visit him.  He provided the furniture and space for the photo shoot.  I had an interesting conversation with him about blogging and social media.  I hope to see him add a blog to his store's website; and maybe even see him on the Twitterverse in the near future. Finally, I want to thank Props for Today for lending me the beautiful tea set that completed the tea time table!