Season your ribs with a little salt & pepper, place them on a baking sheet and roast them in low heat (225 to 250) for about two hours. (You could also cook them at about 350 for about 45 minutes to an hour and a half).
Once cooked, take them out of the oven and let them rest about 10 minutes. While you're waiting, make yourself some miripoix (chopped onion, celery, and carrots...make sure everything is roughly the same size. Place the miripoix at the bottom of a deep pan, then your ribs on top of that followed by some bbq sauce. Add as much as you want but don't go overboard, don't be cheap either. Then add about a cup of chopped pineapple and a couple of bay leaves...fresh if you can find any. Add enough water to cover everything then cover with tin foil, tight enough that no steam can escape. Set the oven to 350 and cook for about 45 minutes. What you're looking for is tender connective tissue, where you can stretch the bones without too much resistance and the meat is just coming off the bone. It might take longer than 45 minutes, depending on your oven and just keep checking them.
Now that your ribs are soft, take them out of the jus and set them aside, covered with tin foil. drain the jus but don't throw anything away. Pick the bay leaves out and blend everything together. Put your pureed vegetables on a pot with as much of the jus as you want. Boil that while you mix it, making sure that it doesn't stick to the bottom, and just let everything reduce...you could add a little white wine to this if you wanted to, preferably a nice Pinot Griggio. The sauce should have a nice consistency after about half an hour...if its a little thin, you can add a little slurry (water and cornstarch), making sure you stir the sauce as you add the slurry...add a little bit at a time until you get a nice velvety consistency.
To finish, you can grill your ribs, adding on your bbq sauce near the end...or you could also bake them with the sauce on, for about 10 to 15 minutes.
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