Combination Cooking
Ribs require combination cooking – that is, they need a low, slow start to help the tough connective tissue around the bones to dissolve into delicious and satisfying gelatin, then they need a dry, hot finish to caramelize the surface and give us all those yummy crunchy bits.
What’s more, ribs benefit from a 48 hour brine/ marinade for additional flavor and to help them retain moisture while we’re cooking them – nobody likes a dried out rib! Here is the best method I’ve found for making ribs – a variation on what they USED to do at TGI Friday’s back when it was the best casual restaurant chain in the US (and before it became a red-and-white version of Denny’s).
To really get the southern “feel” going, we’re going to add two sides: fried okra and collard greens.
RECIPES
Chef Bates’ Ribs
Ingredients
- 2 whole slabs ribs any cut
Dry Rub:
- 8 tablespoons light brown sugar tightly packed
- 1 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon fresh thyme
- 1/2 teaspoon onion powder
Braising Liquid:
- 1 cup apple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic chopped
Instructions
- Preheat oven to 250 degrees.
Prepare Dry Rub
- In a bowl, combine all dry rub ingredients and mix well.
- Place each slab of baby back ribs on a long piece of heavy-duty aluminum foil.
- Sprinkle each side generously with the dry rub.
- Pat the dry rub into the meat. Seal aluminum foil package all the way around. Refrigerate the ribs for a minimum of 1 hour or preferably overnight.
Braise:
- Remove ribs packets from refrigeration one hour before braising. Place each on a half sheet pan.
- In a microwavable container, combine all braising liquid ingredients. Microwave on high for 1 minute. Allow to cool.
- Open one end of each foil packet and pour in half of the braising liquid. Tilt the sheet pan in order to equally distribute the braising liquid. Reseal foil.
- Braise the ribs in the oven for 2 1/2 hours. Carefully remove ribs from oven.
- Strain braising liquids and meat drippings into a medium sauce pan. Bring the liquid to a simmer and reduce by half or until a thick syrup consistency.
- Brush the glaze onto the ribs. Place under the oven broiler or on a preheated grill just until the glaze caramelizes. Slice each slab into rib bone portions.
- Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
- Serve immediately.
Tennessee-Style Collard Greens with Smoked Ham Hocks and Bacon
Ingredients
- 6 slices of bacon
- 1 large onion chopped
- 3 clove garlic minced
- 2 to matoes chopped
- 2 smoked ham hocks
- 1 lb collard greens thoroughly washed, dried, and cut into 2 inch pieces
- 3 cup chicken broth
- 1½ tsp red pepper flakes
- 2 tbsp cider vinegar
- 1 tbsp brown sugar
- 1 tsp sea salt or to taste
- 1 tsp black pepper freshly ground
Instructions
- Add bacon to a large pot and cook over medium-high heat until crisp. Remove from the pot, crumble, and return to the pot.
- Add onion and cook until tender, about 5 minutes.
- Add garlic, and cook until just fragrant.
- Add collard greens and fry until they start to wilt.
- Add chicken broth, tomatoes, ham hocks, sea salt, black pepper, red pepper flakes, cider vinegar, and brown sugar
- Reduce heat to low, cover, and simmer for 45 minutes or until the greens are tender.
- Taste and adjust salt and pepper.
Fried Okra
Ingredients
- 10 pods okra sliced in 1/4 inch rounds
- 1 egg beaten
- 1 cup cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup vegetable oil
Instructions
- In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
- Heat oil in a large skillet over medium-high heat.
- Dredge okra in cornmeal mixture, coating evenly.
- Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden.
- Drain, season, and serve.