There are many methods and styles of classic summer barbequed pork short ribs, but today I’m making what is often called the “Chicago style.” These can be made on a gas grill, smoker, or charcoal grill, ideally in combination with your standard oven. But they come out just as well when made only in the oven, which is what I’m doing today.
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| Julian's Chicago Style BBQ'd Baby Back Ribs |
It is vital you remove the silverskin (peritoneum) before preparing the ribs. Because it does not soften when cooked, this connective tissue remains tough and leathery, making the ribs difficult to chew. Furthermore, it forms a barrier that prevents dry rubs, sauces, and smoke from penetrating the meat. See photo below.
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| Remove the Silverskin Membrane |
While I provide recipes for both the dry rub and the barbeque sauce, you can just as easily substitute pre-made, store bought varieties. I like varieties of the dry rub that include smoked spices as opposed to artificial smoke flavor added to the sauce.
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon dark brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons celery salt
1 teaspoon cayenne pepper
1/2 teaspoon ground allspice
2 racks (about 3 pounds) baby back ribs
1 large onion
1 1/4 cups ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1/8 teaspoon liquid smoke
Ribs: Wash and dry the ribs and flip them so the back, boney side is facing upward on a large cutting board. Slide a butter knife or handle of a serving spoon under one edge of the thin yet tough membrane layer called the silverskin and pull it upward. Using a paper towel, grasp the end of the membrane and pull it down the rack of ribs until you have removed it completely. Do the same to the second rack. Paint the boney side of both racks of ribs with the wet mustard. (This is used primarily to help the spice mixture adhere to the ribs.) Sprinkle generously with the spice mixture and turn over and paint the other side with mustard and coat with the remaining spice mixture.
Preheat your oven to 250F degrees.
Cut two large piece of heavy-duty aluminum foil twice the length of your rimmed baking sheet. Line the baking sheet with the two layers of foil so they cover the entire sheet with equal amounts of foil overhanging each end. Now cut a third sheet of foil and place it crossways with 4-6 inches of excess foil overhanging the pan. Cut the onion into large chunks and spread in two rows on the foil-lined baking sheet so that they sit under each rack of ribs.
Place the prepared ribs on top of the onions on the foil-lined baking sheet and fold the foil inward, sealing the ribs inside the foil package so steam does not escape. Place the ribs in the oven and bake for 3-4 hours.
Sauce: Meanwhile, whisk ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub in bowl. Set aside as you wait for the ribs to be done.
Remove the ribs from the oven and let sit for 15-20 minutes. Increase the oven temperature to 500F using the roast or browning setting, or heat the broiling element.
With steam proof gloves on your hands, open the foil packet being careful of the hot steam that will escape. Fold the foil down around the sides of the ribs.
Brush the top meatier side of the ribs with 1 cup of barbecue sauce. Note that the ribs will be fall-apart tender at this point making turning difficult and that it is not necessary to brush both sides with sauce. Return to the hot oven and cook for 5-10 minutes until the sauce is beginning to darken.
Remove from oven and serve, passing remaining sauce at
table.
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| Ready to Serve |
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