Michael Chiarello's Babyback Ribs Recipe
Ribs this good don’t happen by accident—Michael Chiarello’s method makes sure every bite is tender and deeply seasoned.The first step is all in the dry rub, which coats the meat and works its magic overnight.I always remove the membrane from the back of the ribs before seasoning—it’s the difference between chewy and melt-in-your-mouth.Cooking them low and slow in the oven before finishing on the grill locks in juiciness and adds just the right texture.One trick I stick to is glazing in layers, letting each one set before adding more, so the sauce builds up without burning.Every time I make these, the meat pulls clean from the bone, and that smoky-sweet crust is just something to behold, guys!
Servings: 4
Ingredients
- 2 racks Baby Back Ribs
- 4 tbsp Garlic
- 2 cups Honey
- 2 cups Ketchup
- 1/2 cup Soy Sauce
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Cut each rack of ribs in half along the bone so they can be easily stacked.
- Generously salt and pepper both sides of the ribs.
- Mix the espresso sauce, honey, ketchup, and soy sauce in a bowl to make the sauce.
- Place the ribs on a baking sheet lined with aluminum foil and brush them with the sauce.
- Bake in the oven for 2 hours, occasionally basting with the sauce.
- If you prefer, finish the ribs on an outdoor grill or under broiler heat for 15 minutes until glazed and tender.