Reading the lines and everything between the lines recently, I could hardly wait for a small break. It is almost the same feeling when one is waiting for a price to hit the target but only for a split second, coming very close but not hitting it for hours and then finally hitting the mark for that split second and then taking off. When my beautiful wife said that she went to an interesting place called the Restaurant Depot where she bought a "healthy" portion of baby back ribs, I could hardly wait. Using my sister-in-law's birthday as the perfect occasion, I put the ribs in the oven to parboil (the easiest way to make these things) at 225 for 4 hours (some call this cheating). This was the waiting time. After they were almost ready, I cleared the backs with a knife, and put them on the grill for another hour of slow cooking. The southern BBQ sauce made by my American mother came next. Five or six applications of the magic sauce on the magic ribs ready to fall off the bone and I was in the zone where politics, markets, money, NKVD disappear into the noise and the background. Who would have thought that an Armenian would come to enjoy the sweet taste of that special southern BBQ baby back ribs. That was a moment to be shared and to be remembered. Enjoying the meal with the family, I thought may God continue to bless this country and all its people.





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2 Comments so far

  1. Steve Leslie on May 15, 2009 10:04 am

    My sister owned a Damon's Grille restaurant in Annapolis, Maryland. They used to be Damon's, The Place for Ribs. Here is her "secret" for home cooked baby back ribs. This is the "inexpensive" way to prepare the ribs. More extravagant ways would include a smoker etc. but unless you are cooking in volume, it is completely unnecessary. Start by preheating the oven to 400 Degrees F. Take a turkey roaster pan or any metal pan will do. Get a metal grating that fits on top of the roaster along the lip of the roaster. Add water to the roaster up to but not touching the grating. Add some liquid smoke. I use the hickory flavor. Place the ribs on top of the grating and cover the entire contents with Aluminum foil. Make sure that it is reasonably sealed. Place the entire roaster in the oven for 2 hours. The technique here is to slowly steam the ribs and allow the smoke to get inside the meat. Properly executed, you should not smell the ribs being steamed. Check the ribs after two hours to make sure they are cooked. Poke the meat with a fork to make sure they are soft and tender. If done, take the ribs off the rack generously slap on the barbeque sauce, ( I have been using sweet Baby Ray's sauce) wrap them in aluminum or seal them in a tupperware container and put them in your refrigerator for storage.

    When you are ready for the final stage take the ribs out and cook them on the grille. Put them on a low heat. Only a few minutes here so you do not burn them. If necessary, use the Tempora rack. Remember, they are alrady cooked so you just want to braise them. Add more barbeque sauce if necessary. Now they are ready. Properly executed, the meat will practically fall off the rib.

    Serve with the sides (baked beans, cole slaw, spinach, corn on the cob are some suggestions). I bet you will be lauded for your efforts.

  2. ld on May 15, 2009 10:35 pm

    I’ll need to try 400 degrees for 2 hours next time! Thank you for sharing.


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