Nesco Baby Back Ribs fall off the bone, and have smoky, tangy flavor. No outdoor grill? These ribs are your answer.
As you know, California has had some exceptionally bad fires. In an effort to prevent them, barbecues were banned in all but single family dwellings in California Fire Code Chapter 3, Section 308.1.4 . 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 saved me for so many years. When the real oven went out, the Nesco was 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 Nesco be able to do it? Yes!
Why use a Nesco
The Nesco has an cooking well inner pan and a rack. This means that you can put meat on the rack and liquid in the cooking well and the flavor from the liquid will bring its flavor to what is cooking on the rack. It’s a closed system and a good one, too. The Nesco is the perfect way to make the ultimate Thanksgiving Turkey.
The Trick to Good Flavor
Using an outdoor grill gives the meat a chance to get some smokiness. When you are barbecuing without a grill, you need to make sure you have a good rub. For moisture you also need a well-flavored liquid. Cooking the ribs slowly in the Nesco insures you will have great taste and a tender bite.
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- 2 pounds 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 Boswell Barbecue Sauce, or your favorite
- Have ready the racks for an 18 quart Nesco. Remove the cooking well and pre-heat the Nesco base to 250 °F.
- 2 pounds Baby back Pork RibsRemove the ribs from their packaging, and rinse. Remove any extra skin or sinew.
- 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 sugarMake the rub, set aside.
- 1 cup Red wine, 1 quart WaterPut the bottom half of the Nesco rack in the cooking well with the sides pointing up. Pour the wine and water into the cookwell.
- 2 Garlic cloves sliced, 1 Onion root and skin onlyDo 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 or 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 onto 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.
- 1 cup Boswell Barbecue SauceHave 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 another dry rub you like to use, please feel free. Taste the rub, and adjust ingredients until it is to your liking.