In an effort to clean up the air in Glendale, barbecues were banned. This doesn’t mean you don’t occasionally smell Kabob grilling in the neighborhood, we have a few really good Greek and Armenian restaurants, and there is the odd grandfather protectively guarding his kabob laden grill, who when challenged says “No English!” But, for the rest of us, sadly the days of my Weber Smokey Joe wafting its fragrance under noses, making mouths water, and stomachs growl, are over. So, what’s a girl to do?
Nesco to the Rescue
My Nesco oven has been saving me for so many years. When the real oven went out, the Nesco was a ready. Thanksgiving and Christmas just don’t happen without the Nesco. Meatloaf? It has to be done in the Nesco to keep it as moist as possible without falling apart. Barbecue? Would the Nesco be able to do it? Yes!
Recipe: Nesco Baby Back Ribs
Summary: Nesco Baby Back Ribs fall off the bone, and have smoky, tangy flavor.
- 1 package Baby back Pork Ribs
— Rub —
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoon Paprika
- 1 teaspoon Cayenne
- 1 teaspoon Dry Mustard
- 1 teaspoon Smoked salt
- 2 tablespoon Brown sugar
— Steaming Liquid —
- 1 cup Red wine
- 2 Garlic cloves sliced
- 1 Onion root and skin only
- 1 quart Water
— Sauce —
- 1 cup Favorite Barbecue Sauce
- Have ready the racks for an 18 quart Nesco. Remove the cooking well and pre-heat the Nesco base to 250.
- Remove the ribs from their packaging, and rinse. Remove any extra skin or sinew.
- Make the rub, set aside.
- Put the bottom half of the Nesco rack in the cooking well with the sides pointing up. Pour the wine and water into the cookwell.
- Do not remove the skins from the garlic, just chop it roughly and put it in the cooking well. Remove the skin, top and bottom from the onion. Put it in the cookwell, and use the rest of the onion for something else, like potato salad. Place the second rack on the first rack.
- Generously put about three of four teaspoons of the rub on the bottom of the ribs, and rub it in, pressing lightly with your fingers. Turn it over and put it on the rack of the Nesco. Rub the remaining rub on to the top and sides of the ribs.
- Put the cooking well into the base, and cover. Cook for 2 hours, or until the meat has separated from the bone.
- Have ready a baking sheet lined with foil. Carefully remove the ribs from the Nesco and place on the cooking sheet. Using a pastry brush, brush the ribs with your favorite barbecue sauce.
- Place under the broiler at high heat, and broil until the top is bubbling.
If you have the use of a barbecue, you could put the ribs on the barbecue instead of the broiler.
If you have another dry rub you like to use, please feel free. Taste the rub, and adjust ingredients until it is to your liking.
Preparation time: 10 minute(s)
Cooking time: 2 hour(s)
Diet tags: Gluten free
Number of servings (yield): 4
Culinary tradition: USA (Southern)
Fat: 19 grams
Protein: 14 grams
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.