Morley's Oven Braised Ribs
Posted by Donna-Marie Pye on
- 3 lbs baby back ribs, about 2 full racks
- ¼ cup "Ultimate’Que* dry spice rub
- ½ cup granulated sugar
- ½ cup orange juice
- ½ cup water
- Juice of 2 freshly squeezed limes
- 1/3 cup honey
- 1/3 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp instant coffee granules or cayenne pepper
- Rinse ribs and pat dry with a paper towel. Cut ribs into two portions and sprinkle spice rub mixture over both sides of ribs. Place in oven-proof dish and cover. Refrigerate for at least 2 hours or up to 24.
- Preheat oven to 350°F and adjust oven rack to middle position.
- Braising Sauce: In a bowl, combine sugar, orange juice, water and lime juice. Pour into bottom of oven-proof dish and recover with lid. Bake in preheated over for 1 hour. Reduce heat to 250°F and cook 2 hours longer.
- Glaze: Remove baking dish from oven and drain all juices into a small saucepan. Add honey, ketchup, Worcestershire sauce and coffee granules or cayenne. Bring mixture to a boil, reduce heat and simmer over medium-low until sauce thickens and is of spoon-coating consistency, about 20 minutes.
- Preheat broiler to high. Brush ribs with glaze. Place ribs about 6-inches from broiler and broil until ribs begin to look glossy, about 1 minute. Flip ribs over and cover with more glaze. Broil about 1 minute longer or until ribs are deep mahogany in colour. Remove from oven and brush with glaze one more time. Let rest for 10 minutes. Serve immediately passing more glazing sauce if desired.
Makes 6 servings
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- Tags: Le Creuset, Main Course
I’m scouring the internet trying to find the episode of vinyl cafe that this recipe is inspired by, but to no avail. It’s one of my boyfriend’s favorites and he can’t find it or remember the name of it. Can you tell me what it’s called? It would be such a great surprise to find it for him… And then make him these ribs!