July 22nd, 2016 12:21:00 pm
Without using your oven, you can learn here how to make baby back ribs that fall-off-the-bone. We finished ours on the grill in order to make the sauce a bit thick and crispy and bake it onto the meat. But the key is how you cook them prior to the final 5 minutes on the grill. Let's get those taste buds warmed up with some appetizers first... We had shrimp bites with a zest of lime and adobo sauce. Yum... Final product was killer. Here's how you proceed...
Start by removing or trimming the membrane sheath from the back of each rack. Start it off by getting under it on one end with a filet knife and then gently coax it off all the way across the rack. It should come off in one piece like this. Next rub each rack top and bottom with a lot of rub or seasonings. Coat them well.
I had fairly large group to feed so I was working with 3 full racks of ribs. I chose my 13" Sauce Pan and lid for this job. See HERE. I sliced each rack in half. Next you simply load the seasoned ribs into the pan, apply the lid, and set it on medium-low heat. The lids are nicely domed giving you plenty of space in this large sauce pan to accomodate all 3 racks of meat. You don't want it so hot that it's cooking the surface, just hot enough to create the vapor and begin the process of slow cooking the rib meat in moist heat. Now set your timer for two hours and walk away. I ended up leaving mine in there for closer to 3 hours, but they were tender at 2 hours. I was timing this for the arrival of guests and this is a very flexible choice of entree that allows you to cook it longer, without ruining it. I would not go with longer than 3 hours, however, because the meat needs to stay attached to the bones for grilling and presentation.
It is so nice to have a clear glass lid so that you can see the transformation going on inside the Titanium Cookware as it vapor cooks on the stovetop. The color of the meat is changing. The smell drifting from the vents makes your mouth water in anticipation. As guests arrive, they watch you pull these ribs from the pan and load them with barbeque sauce for some quick time on the outdoor grill. You could also put them on your Titanium Grill Sheet Pan and put them under the broiler, if you don't want to use an outdoor grill. See the sheet pan for broiling HERE. That is it. Remove them from the pan, brush barbeque sauce on them, and make the sauce crispy either on the grill or under the broiler in less than 5 minutes.
You will find that the meat is super tender when vapor cooked in this method. If you are not interested in blackening the sauce, just use it for dipping, or skip it entirely. The rub that is vapor cooked into the rib meat makes them savory solo too. We hope you enjoyed learning how to make baby back ribs in this simple but impressive fashion, using your Titanium Cookware Collection pans to make it quick and easy.
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