BARBECUED BABY BACK RIBS
Makes 4 servings
2 racks baby back ribs, 3-1/2 to 4 pounds total
8 tablespoons Chef Paul Prudhomme's Barbecue Magic or Chef Paul Prudhomme's Meat Magic or Chef Paul Prudhomme's Pork and Veal Magic
1-1/2 cups Big Bang Barbecue Sauce (recipe follows)
Plastic wrap (Be sure to use an oven-safe brand.)
Preheat the oven to 250 degrees.
Season the ribs evenly on both sides, using 2 tablespoons of Barbecue Magic on each side of each rack (8 tablespoons total).
Measure out 2 pieces of plastic wrap 6 inches longer than the length of the rack. Lay the two pieces on a flat work surface, overlapping them by about 3 inches so that the overlapped pieces form a square. Place a rack on the edge of the square. Roll the rack once in the plastic, then fold
in the sides and roll up the rack in the plastic, burrito fashion.
Repeat this process 3 times. The rack should be tightly rolled in 3 separate layers of plastic wrap.
Repeat the entire process for the remaining rack of ribs.
Place the wrapped racks in a shallow baking pan, rib sides down. (If possible, use a pan that will fit in your broiler.) Place the pan in the preheated oven and bake until the bones can be pulled away from the meat easily, about 2-1/2 hours.
Preheat your broiler.
Remove the ribs from the oven and cut off the plastic wrap. Do this gently because the ribs are very tender and will fall apart easily. Return the racks to the pan, meaty side up. Brush the top of each rack generously with the Big Bang Barbecue Sauce, coating them evenly and fully, about
3/4 cup per rack.
Place the pan in the broiler and broil, watching constantly, until the liquid in the barbecue sauce has evaporated and the sauce begins to darken. Remove and serve immediately, 1/2 rack per person.
BIG BANG BARBECUE SAUCE - Makes about 2 quarts
1/4 cup (1/2 stick) margarine
1/4 cup vegetable oil
5 tablespoons Chef Paul Prudhomme's Barbecue Magic or Chef Paul Prudhomme's Meat Magic, in all
5 cups chopped onions, in all
2 cups chopped celery, in all
1/2 cup freshly squeezed lemon juice
2 cups crushed canned tomatoes
1 cup canned tomato pure
2 tablespoons minced fresh garlic
1-1/4 cups packed dark brown sugar, in all
1 tablespoon grated fresh lemon peel
1/2 unpeeled medium orange, cut into quarters
5 cups chicken stock, in all
4 bay leaves
1/2 cup cider vinegar
Melt the margarine with the oil in a heavy 12-inch skillet over high heat. When it sizzles, stir in 4 tablespoons of the Meat Magic. Cook, stirring constantly, until the Meat Magic starts to darken, about 1 minute. Add 3 cups of the onions and 1 cup of the celery, stir well, and cook for 2
minutes. Cover and cook for 3 minutes, then stir and scrape the pan bottom well. Cover and cook for another 3 minutes, then stir and scrape the pan bottom again. Cover and cook 3-1/2 minutes more, then stir and scrape up all the brown bits. Cover again and cook for 3 minutes, then add the
lemon juice and deglaze the pan. Scrape the sides and bottom of the pan to get up all the brown bits, and cook, stirring occasionally, for 1 minute.
Add the crushed tomatoes, tomato pure, garlic, 1/2 cup of the brown sugar, and the lemon peel. Cook for 2 minutes, then add the orange quarters and the remaining Meat Magic. Cook, stirring occasionally, for 3 minutes more. Add 2 cups of the stock, the remaining onions and celery, and the
bay leaves. Stir well and cook, stirring occasionally, for 7 minutes. Stir in 1 cup more stock and bring to a boil, stirring occasionally. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes. Stir in 1 cup more stock, the remaining brown sugar and the vinegar. Cook,
stirring occasionally, for 40 minutes. Stir in the remaining stock and cook, stirring occasionally, until the sauce thickens somewhat and the flavors blend, about 45 minutes.
Copyright 1998 by Paul Prudhomme
