Thursday, January 5, 2012

Slow Baked Pork Baby Back Ribs 香焗豬肋排骨

"If you cook, your family will eat dinner together.
If you cook, you will naturally have a more sustainable household.
If you cook, you'll set a lifelong example for your children.
If you cook, you'll understand what goes into food and eat more healthily.
If you cook, you'll make your home an important place in your life.
If you cook, you'll make others happy.
If you cook, people will remember you."

                                                              ~Amanda Hesser & Merrill Stubbs

This is a quote from the authors of "The Food52 Cookbook". I couldn't agree with them more. Cooks think alike. It seems that they can read my mind.

Let me add one more: "If you cook, you'll have fun and satisfaction."

This cook book has recipes from many home cooks for all 52 weeks of a year. It has appetizers, salads, main dishes and desserts. It is a very interesting book.

This is one of the recipes that I tried. There will definitely be more to come. This slow baking and braising cooking method makes the meat very tender and juicy. And the combination of all the marinate make it soooo delicious!

Dry Rub for 2 slabs of pork baby back ribs (3-3½ lb):

½ cup light brown sugar (do not pack)
2 tsp sweet paprika
1 tsp garlic powder
½ tsp freshly ground black pepper
1 tbsp kosher salt
1 tsp instant espresso powder
¼ tsp allspice

Braising Liquid:

1 cup sparkling white wine
2 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp honey

1)  Mix all the dry rub ingredients in a bowl. Rub it evenly all over each rack of ribs, top and bottom. Put the ribs on a roasting pan. Cover and refrigerate for an hour.
2)  Preheat oven to 250°F.

3)  Heat the braising liquid in a small pot until hot.
4)  Take the ribs out and pour the braising liquid over the ribs. Wrap with foil and cook for 2 hours.
5)  Pour the liquid into a pot and heat under high heat until the liquid reduces by half, about 20 minutes.
6)  Heat the broiler. Brush the glaze onto the ribs and broil for 1-2 minutes on the highest rack in the oven until the glaze is caramelized. Slice and serve with the glaze on the side.

1)  Instant coffee can substitute espresso powder if it is not available.
2)  Depends on the type of paprika you have, it can be very spicy for some people. Adjust the amount accordingly.
3)  Watch closely using the broiler. As soon as the glaze is caramelized, remove it from the broiler. Otherwise, it burns easily.
4)  Prosecco sparkling white wine is recommended by the author. I guess the carbonation helps tenderize the meat.
5)  Do not substitute baby back ribs with spareribs. They will give you different results.


                                                       ~Amanda Hesser & Merrill Stubbs


兩位作者在新書 「The Food52 Cookbook 」內收集了很多住家食譜,可供一年五十二星期之用,層出不窮,以下這個食譜便是其中之一。這個配方用慢火烤燴,使肉質非常嫩滑,醃料配合得宜,讓人食到不能停口!



半杯 黄糖(不須要壓實)
二茶匙 紅辣椒粉
一茶匙 蒜粉
一湯匙 鹽
一茶匙 即溶咖啡粉
四分一茶匙 香料粉

一杯 有氣白酒
二湯匙 蘋果醋
二湯匙 喼汁
一湯匙 蜜糖

1)  將所有乾醃料攪勻,均勻地塗在腓骨的二面,放上焗盤,蓋好,放雪柜醃一小時。
2)  預熱焗爐至250°F。
3)  將焗汁加熱。
4)  將焗汁倒入腓骨上,用錫紙蓋好,入爐焗兩個小時。
5)  將排骨汁液倒入小煱內加熱至份量減半,約廿分鐘。
6)  將爐温開至broil,將汁塗上排骨烤一至二分鐘,放在焗爐最高的一架。排骨切件後便可食用。


1)  排骨放broiler時要小心,切勿過時燒焦。
2)  如不食得太辣,可以減少紅辣椒粉的份量,或不用。
3)  焗汁用的白酒是要有氣(sparkling)的那種, 原作者提議用意大利Prosecco牌子。
4)  請不要用大排骨取代這種小排骨!

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