Ribs to the rescue

Looking for an easy way to feed a crowd? Break out the baby backs.

Though they are best cooked slowly, baby back ribs require little hands-on time. And the combination of slow cooking and a vibrant sauce packs intense flavor that - pardon the cliché - really can have diners licking their fingers.

But you don't need to wait for grilling season. Though outdoor barbecue is the traditional approach for baby back ribs, quite respectable versions can be had from the oven.

And while there are ways to mimic that luscious smoky flavor had from the grill, it can be a cumbersome and messy process. We opted for smoke-free, oven-friendly recipes that stand quite nicely on their own.

Most roasted rib recipes are as simple as cutting the racks of ribs into servings, dousing them with a sauce, then popping them in the oven. If you have time to let them marinate a bit before cooking, all the better.

Baby back ribs would be a tough midweek meal (most recipes take at least an hour in the oven), but they are perfect for weekends and special occasions. And because they are cut from the loin, they are leaner and more tender than other ribs.

When selecting baby back ribs, get fresh. Pork doesn't freeze well. If you do freeze it, use it within two months. When you buy, the meat should be light to dark pink. Tightly wrapped, it can be refrigerated for three to four days.

Most racks of baby back ribs will still have a tough membrane lining the inside surface.

This is best removed; doing so allows the sauce flavor to more fully permeate the meat, and makes them easier to eat.

But removing the membrane can require a bit of muscle. Consider asking the butcher to do it for you.

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THAI RED CURRY SPARERIBS
Yield: 2-3 servings

3 tablespoons red curry paste
2 tablespoons tamarind paste
3 tablespoons canola or vegetable oil
2 tablespoons fish sauce
2 tablespoons granulated sugar
2-4 dried red chiles, chopped
Pinch salt
1 (15-ounce) can coconut milk
1 rack baby back pork ribs (about 2-3 pounds), membrane removed
1 cup long-grain white rice
Pinch saffron threads
1 1/2 cups water
1/2 cup chopped fresh cilantro

Procedure:

In blender, combine curry paste, tamarind paste, oil, fish sauce, sugar, chiles, salt and coconut milk. Purée until smooth; set aside.

Cut ribs into 3- to 4-rib portions, then arrange in large nonreactive bowl. Pour curry paste mixture over ribs, then use your hands to rub it in and ensure all surfaces are coated.
Cover bowl and refrigerate 1 hour.

Preheat the oven to 350 degrees.

Transfer ribs to roasting pan, spreading over them any marinade that has collected in the bowl. Bake 50 minutes to 1 hour, or until meat begins to pull away from bone.

After 30 minutes of baking, in medium saucepan combine rice, saffron and water. Bring to boil, then cover and reduce heat and simmer 20 minutes. Remove pan from heat and let stand, covered, 10 minutes.

Serve ribs with saffron rice. Garnish everything with cilantro.

Source: The Associated Press

• • •

SURF AND TURF BABY BACK RIBS
Yield: 4 servings

1 tablespoon smoked paprika
1 teaspoon celery seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 pound large shrimp, shelled and veined
1 rack baby back pork ribs (about 2-3 pounds), membrane removed
Salt and ground black pepper, to taste
Olive oil cooking spray
1 large yellow onion, cut crosswise into 3 rounds
1 (12-ounce) bottle beer (such as stout)
4 cups chicken broth, divided
1 cup long-grain white rice
10 threads saffron
2 tablespoons olive oil
1 bunch asparagus, bottoms trimmed, cut into 1/2-inch lengths
2 cloves garlic, minced
1 shallot, minced

Procedure:

Preheat grill on high. Preheat oven to 350 degrees.

In large bowl, mix together paprika, celery seeds, cayenne and garlic powder. Add shrimp and toss to coat. Cover bowl and refrigerate until needed.

Season both sides of ribs with salt and pepper, then spritz ribs and onion rounds with cooking spray. Place ribs and onions on grill and sear 10 minutes per side.

Transfer onions and ribs (onions on the bottom) to a roasting pan. Add beer and 2 cups chicken broth. Cover with foil and bake about 2 1/2 hours, or until meat is very tender.

About 30 minutes before ribs are done, in medium saucepan combine rice, remaining 2 cups chicken broth and saffron. Bring to boil, then cover, reduce to simmer and cook 20 minutes, or until liquid is absorbed.

When ribs are finished, transfer to a plate and cover with foil. Set a mesh strainer over a bowl and pour cooking liquid from roasting pan through; discard any solids. Skim off and discard any fat from strained liquid.

In large skillet over medium heat, heat olive oil. Add shrimp, asparagus, garlic and shallot, then sauté 2-3 minutes per side. Transfer shrimp and asparagus to a plate, then return skillet to burner.

Use strained cooking liquid to deglaze skillet, scraping the bottom to release any charred bits. Bring to a simmer and cook until reduced and thickened, about 4 minutes.

Serve ribs with rice and shrimp and asparagus. Drizzle with pan sauce.

Source: The Associated Press

• • •

CHINESE RESTAURANT BBQ RIBS
Yield: 20 servings

1 rack baby back pork ribs (about 2-3 pounds), membrane removed
2 teaspoons kosher salt
1/2 cup honey
1/4 cup hot Chinese chili sauce (Sriracha) or ketchup
1/4 cup soy sauce
2 tablespoons rice vinegar
2 garlic cloves, minced
1 tablespoon chopped fresh ginger
1-2 tablespoons toasted sesame seeds

Procedure:

Preheat oven to 350 degrees.

Cut ribs into sections of 1-3 ribs each. Arrange ribs in roasting pan or on large rimmed baking sheet. Sprinkle ribs with salt. Set aside.

In small bowl, whisk together honey, chili sauce, soy sauce, vinegar, garlic and ginger.

Pour or brush sauce over ribs, turning them in the sauce until well coated.

Bake ribs, uncovered, 1 hour, basting periodically with pan drippings. The ribs are done when the meat is chewy-tender and starts to pull away from the bone.

To serve, sprinkle ribs with sesame seeds.

Source: "Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather," by Mindy Merrell and R.B. Quinn