Recipe File:Prepare barbecue ribs indoors
MANILA, Philippines - Barbecued ribs are always a much-awaited treat in any household. But with the onset of the rainy season, grilling the best ribs is next to impossible.
Fortunately, baking is an equally tasty alternative to making barbecues. Oven-cooked meat items stay tender because they retain the natural moisture that is lost in grilling. Plus, you get uniformly cooked dishes without burnt parts.
Chef Eugene Raymundo shares that to ensure no-mess marinating, use the Glad Freezer Zipper Bag.
“It’s very convenient to use since it seals in all the flavors of both marinade and meat, cutting marinating time in half. Just like in baking, wrapping the meat in durable Glad Aluminum Foil also helps prevent dried-out meats because it traps the moisture and the flavors in, just like in a pressure cooker, to hasten the cooking process,” the chef adds.
Don’t let the rainy season keep you from making barbecue dishes. Stay indoors and discover the joys of baked barbecue.
Chef Eugene shares this lip-smacking barbecue recipe from Glad.
Orange Barbecue Baby Back Ribs
Ingredients:
2 slabs baby back ribs, cut into halves
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. garlic powder
1 pc. orange, juice extracted zest of 1 orange
1/4 cup honey
1/4 cup brown sugar
1/2 cup tomato catsup
1 tbsp. Worcestershire Sauce
1 tbsp. minced garlic
1/2 tsp. chili powder
pinch cinnamon
1 tsp. salt
1/8 tsp. pepper
Procedure:
Pre-heat oven to 175F.
Place ribs in Glad Freezer Zipper Bag and add in salt, pepper, chili powder, and garlic powder. Massage for a few seconds and marinate for at least one hour.
Wrap each slab in Glad Aluminum Foil and bake for three hours.
To make the barbecue sauce, blend all remaining ingredients (orange juice, zest of orange, honey, brown sugar, tomato catsup, Worcestershire sauce, minced garlic chili powder, cinnamon, salt, and pepper) until smooth.
Open Glad Aluminum Foil and pour barbecue sauce over ribs and bake at 350F for 30 minutes, or until golden in color.
