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I am such a Food Network addict!


Started with Top Chef, then Top Chef Canada, followed by Kitchen Nightmares and now Restaurant Impossible, and let’s not forget Iron Chef and Food Network Star, I just cannot stop myself from watching every episode!


It can be beneficial in the sense that it inspires me to cook and gives me crazy ideas to try in the kitchen, but at times it can also cause me to salivate and turn hungry which can lead to unnecessary snacking at times.


So Food Network is a two-edge blade for me.


However, this time it led to something very positive.


I was watching one of the older Restaurant Impossible episode in which Chef Robert taught a chef how to make a better and easier BBQ ribs recipe. I’ve always been a fan of sticky, smokey and fall-of-the-bones ribs and Chef Robert produced a dish that delivered exactly what I craved.


Keep in mind that I’ve never made western-style before, but I’ve done ribs but mostly in a stew or soup recipe that I learned from my mom (100% Asian cooking style), so what Chef Robert did on the show really got me excited to finally making some BBQ ribs!


I used his recipe as the foundation but I modified it slightly. He used plastic wrap as his secret weapon to lock in moisture and help to infuse flavours from the spice rub into the ribs. I chose not to use plastic wrap because the thought of the plastic possibly melting on my meat makes me uncomfortable (although Chef Robert said on the show that low temperatures will not melt the plastic, but still I’m a little worried); instead I wrapped it in foil. I also added BBQ sauce half way through the baking process to keep it moist. I finished off the ribs by broiling them to get them nicely browned and crackly.


I like that this recipe because it requires very little prep work. It is just a matter of having a dry rib and BBQ sauce on hand. Then, you simply need patience to let the meat cook until tender.


For my first time making ribs, I used store-bought spice rub and BBQ sauce but next time I might like to make my own so I can tweet the sweetness or the spiciness to my liking.


Chef Robert’s BBQ Ribs

Serves 2.


What you’ll need:

  • 1 rack baby back ribs
  • Spice rib of your choice (store bought or homemade)
  • BBQ sauce (store bought or homemade)

What to do:

  • Preheat the oven to 250F. Coat the ribs with the spice rub, wrap the ribs in tin foil and place onto a cookie sheet. Bake for at least 2 hours, or until the ribs will easily separate from the meat.
  • Midway through cooking, take the ribs out the oven. Open the tin foil carefully (caution: hot!), drizzle BBQ sauce over the ribs. Re-wrap the ribs in the tin foil and place it back into the oven.
  • When the ribs are ready, remove the tin foil. Broil the ribs for 2-3 minutes or until the ribs are nicely brown and crackly.
  • Remove from the oven, gently cover with tin foil and let the meat rest for 5 minutes before cutting into it. Serve with a zucchini ribbon salad or some gazpacho to make a refreshing, balanced meal!
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