Almost everyone loves to eat barbecued ribs, but if you live in the city, you very likely have no place to cook out-of-doors. This recipe can be made on a grill, but is really designed to be cooked indoors, started on the cooktop and finished in the oven, using a ridged grill pan and heavy-duty aluminum foil. This recipe serves 2 to 4 people, depending upon how much meat you have. I prefer “country-style” ribs because they are meatier, but you can use baby back ribs if you prefer. The marinade recipe was a gift from my friend Chemayne Valdez…. I turned it into a sauce! —ChefJune
2 to 4
balsamic vinegar (the grocery store kind)
low-sodium tamari sauce
top-quality Dijon mustard (I use Fallot)
fresh lime juice
Ribs and Sauce
country-style pork ribs per person
extra-thick tomato paste (imported from Italy, it comes in a tube)
Blend marinade ingredients together in a bowl or large measuring cup.
Cut the ribs into serving-sized pieces and place in a large zip-lock freezer bag. Pour the marinade over the meat and zip the bag. Allow the meat to marinate in the refrigerator for at least 2 hours, or as long as overnight.
Remove the meat from the refrigerator about 30 minutes before you’re ready to start cooking to allow it to come to room temperature. Carefully remove the meat from the zip lock bag, reserving all the marinade in the bag. Dry the ribs on paper towels.
Heat the oven to 400 degrees F. Pour the remaining marinade from the bag into a small saucepan. Over low heat, bring the marinade to a boil. In a small bowl, blend the tomato paste and wine. Add this mixture to the boiling marinade. Allow the mixture to simmer until reduced and fairly thick. Taste and season with salt and pepper to taste.
Spray the grill pan well with vegetable oil. (I use a Misto.) Place the grill pan on a burner and have a large piece of heavy-duty aluminum foil ready.
Season the ribs well with salt and pepper and place them in the hot pan, “pretty side” down. Cook until nicely browned. Turn the ribs over and spoon some of the sauce liberally on the ribs. Cover the pan with the foil, shiny side in, and place in the preheated oven for 20 minutes.
Using a mitten on the pan handle, remove the pan from the oven, and turn the ribs over. Add more sauce. Cover again and bake for 20 minutes more. Remove from oven and allow ribs to rest for 5 to 10 minutes before serving. BE CAREFUL! That handle is HOT!
Wine Tip: Zinfandel, that robust red American grape, is a wine I think goes really well with ribs.