Chef Irvine’s mouth-watering rib recipe will leave you licking your plate and wanting more. His technique takes the mystery out of making the meat so tender that it falls off the bone.
Robert Irvine’s Ribs
- 1 cup soy sauce
- 1 cup Worcestershire sauce
- 2 tablespoons garlic powder
- 2 tablespoons dry mustard, such as Coleman’s
- 2 tablespoons onion powder
- 2 tablespoons rib rub
- 2 tablespoons kosher salt
- 2 tablespoons light brown sugar
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon ground white pepper
- 1 tablespoon seafood seasoning, such as Old Bay
- 1 teaspoon ground cumin
- 1 teaspoon ginger powder
- 4 whole dried bay leaves
- 4 racks baby back ribs
- 4 cups BBQ sauce
Preheat the oven to 225 F.
Mix together the soy sauce, Worcestershire sauce, garlic powder, dry mustard, onion powder, rib rub, salt, brown sugar, the ground peppers, seafood seasoning, cumin and ginger powder.
To prepare the ribs, remove the silver skin from the back or under the rib side. Then rub the trimmed rib racks with the spice mixture. Place the racks onto a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours.
Remove from the oven and allow to rest for 10 minutes. Place on a cookie sheet and coat with BBQ sauce. Roast, under the salamander on medium heat or in the oven set to broil, until the sauce is caramelized, 3 to 4 minutes.
Remove the sauced ribs and allow to rest, 3 to 5 minutes. Then portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw.