Smoky Indoor Ribs
How do you duplicate the tender texture and smoky richness of slow-smoked barbecued ribs in your oven?
Why This Recipe Works
Just because winter rolls around, it doesn’t mean that our cravings for barbecue stop. We wanted to make smoky, sticky barbecue pork ribs in the warmth of our kitchen. Our solution? We mimicked the slow smoke infusion of the grill with an indoor braise using water, liquid smoke, and espresso powder (for its bitter, charlike quality). While the meat braised, we made our own smoky barbecue sauce, again using liquid smoke and espresso, as well as smoked paprika. After 1½ hours of braising, the ribs were finally ready for glazing. After three applications of our sticky sweet sauce, you’d never know these ribs didn’t come straight off the grill.
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