Daday’s Kitchen: Baby Back Ribs

Jonjie and I are fond of watching food and cooking show in Lifestyle and TLC Channels. We specially like the  Man vs. Food by Adam Richman (but it ended already), MasterChef with Gordon Ramsay, Anthony Bourdain's No Reservations, Take Home Chef by Curtis Stone, Curiosity Got the Chef by Sharwin Tee.

Every time we watched something that we really like, Jonjie will find a way to transform gourmet cooking into simple home cooking. And this Baby Back Ribs is one of those...

He cooked it three times already this year. The first time was exclusively for us and some close friends, unfortunately I was not able to take a photo. The second, with the plated photo below, was during one of my mini-birthday celebrations last July. And the third, served "to share", was just this month, when one of Jonjie's friend from Bulacan visited Pampanga.

INGREDIENTS:

2 kgs baby back ribs

Dry Rub:

1 tbsp paprika

1 1/2 tsps dark brown sugar (muscovado)

1 1/4 tsps salt

3/4 tsp ground cumin

1/2 tsp ground black pepper

1/4 tsp cayenne pepper, to taste

Marinate:

1 1/2 cups Steak Sauce

1 1/2 cups Tomato Catsup

1 tbsp Worcestershire Sauce

1/2 tsp dark brown sugar (muscovado)

2 tbsp Cooking Oil

1/4 cup Water

DIRECTIONS:

• Mix all the dry rub ingredients together.
• Rub desired amount onto the baby back ribs. Let it sit for 30 minutes.
• Brush a generous amount of marinate mixture onto the baby back ribs.
• Wrap with aluminum foil ensuring all the edges are sealed. Refrigerate it for at least 12 hours (longer or until 24 hours is better to infuse the meat with the marinate).
• Steam for at least 2 hours using a steamer.
• After steaming, open the foil slowly and collect the accumulated juices from the rib and put it together with the remaining marinate mixture.
• Grill using charcoal and from time to time brush with the marinate / rib juice mixture to keep it moist. Cook until the meat is a little bit charred.
• Serve according to your preference. Please see below for some ideas.

We called this Flintstone Meal served with Shepherd's Pie, Garden Salad and Chili Con Carne Soup (not in the photo). To view related post on this, please visit A Look Back At July: My Birthday Month and scroll down to July 23

Served with Baked Stuffed Green Bell Pepper, Potato Salad, and Raisin Bread.
We prefer this combination over the Flintstone Meal as the side dishes enhances the taste of the Baby Back Ribs.

Hope you tried this Baby Back Ribs recipe at home and feel free to post your comments here.

ENJOY!!! HAVE A HAPPY TUMMY...