Ryan McDonald, executive chef at the new Urban Fare grocery store in Calgary, says his favourite method for precooking anything is sous vide style. If you don’t know what sous vide cooking is, it involves sealing whatever you’re making in a plastic pouch and letting it slowly cook in a temperature-controlled water bath.
The best ribs McDonald says he ever made were done sous-vide style, and cooked low and slow for 48 hours, but if you’re not quite ready to try sous vide at home, McDonald’s delicious rib recipe below comes out perfectly made in the oven as well.
2 racks of beef or pork ribs
1 cup (250 mL) chicken broth
2 Tbs (30 mL) apple cider vinegar
1 Tbs (15 mL) Worcestershire sauce
1 cup (250 mL) of your favourite barbecue sauce
¼ cup brown sugar
2 Tbs chili powder
½ tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1 tsp dry mustard
Salt and pepper to taste
- Mix all dry rub ingredients together.
- Remove silver skin from back of ribs. Rub mixed spices generously over ribs. Cover ribs and place in your refrigerator overnight (if you’re in a hurry, let sit for a minimum of 1 hour).
- Preheat oven to 250º F.
- Mix broth, apple cider vinegar, and Worcestershire sauce together in a roasting pan. Add ribs and cover tightly. Bake for about 2 hours, and then remove ribs from pan.
- Pour leftover liquid into a saucepan, and bring to a boil. Lower to a simmer and reduce to about half. Add barbecue sauce.
- Preheat barbecue to medium-high. Put ribs on grill and cook for about 5 minutes per side, until slightly charred. Cut ribs in between the bones, and toss in sauce.