The Husband so loves my version of baked baby back ribs – so tender, the meat just falls right off the bones!
It is very easy to prepare. The more difficult part, at least for me, is finding the perfect ribs to bake. I get ribs from our local supermarket, Walter Mart. I scrutinize every rack I get. I make sure I only get ribs about 1.5 to 2 cm. thick; otherwise, it would not come out as tender as I want them to be.
I think the “secrets” to baking the ribs perfectly are: as mentioned above, getting a nice rack of ribs, marinating them overnight, and patiently awaiting for them to cook in the oven.
So, the night before you intend to bake your ribs, let them swim into the marinade overnight. Before doing so though, remove the silver skin/membrane where the bones are. I use a butter knife to do the job. You may then proceed to make the marinade. You’ll need:
Soy sauce, about 1/2 cup
Brown sugar, add according to taste
A pinch of Magic Sarap seasoning granules
Star anise, about 4 to 5 pieces
A clove of garlic, minced
Pepper, freshly ground, of course!
Once happy with the marinade, which should be with just a hint of sweetness and pepper-y taste, put in the ribs and then cover with cling wrap; then place inside the fridge overnight for some beauty rest. Haha!
If I intend to serve the ribs for lunch, I put them out of the fridge by 8:30 a.m. An hour later, I pre-heat my oven to 150 degrees C, while I transfer the marinated ribs to a baking rack.
I used to cover the ribs with aluminum foil when I did not have an oven at home. The brown sugar caramelizes faster in a turbo broiler and I do not want to end up with burnt ribs. Now, that I have an oven (yay!), I do away with the foil and just use the center shelf for baking. As soon as my oven temp is good, I put in the ribs and wait.
Meanwhile, I prepare whatever I plan to serve with the ribs – potato soup, stir fried vegetables, and/or steamed prawns or crabs.
After 2 to 2 and 1/2 hours of baking, this!
The ribs are tasty enough to be served without sauce, but The Husband loves it when I use the drippings to make sauce. I just boil the drippings in a pot with cornstarch and water mixture (1/2 T of cornstarch mixed with 1/2 C of cold water). You may add more water, if too salty or sweet, or season with salt and/or pepper, if necessary.
Have you tried any of our Manyaman Mondays recipes? Would love to know how it came out!