Equipment
Ingredients
Ribs and Dry Rub
- 2000 g baby back pork ribs, whole racks
- 15 g kosher salt
- 5 g black pepper, freshly ground
- 5 g garlic powder
Concord Grape Glaze
- 300 g concord grape jelly
- 120 ml soy sauce
- 60 ml rice vinegar, unseasoned
- 15 g fresh ginger, finely grated
- 10 g garlic, minced
- 2 g red pepper flakes
Nutrition (per serving)
Method
Preheat the oven to 135°C (275°F). Prepare a large baking sheet.
Remove the thin silver skin membrane from the back of the baby back ribs using a butter knife and a paper towel for grip. Pat the ribs dry.
Combine the kosher salt, black pepper, and garlic powder in a small bowl. Rub the mixture evenly over both sides of the ribs.
Wrap each rack of ribs tightly in heavy-duty aluminum foil to create a sealed packet. Place the foil packets seam-side up on the baking sheet. Bake in the oven for 2 hours.
While the ribs are baking, whisk the Concord grape jelly, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using) in a saucepan over medium-high heat. Bring the mixture to a simmer.
Reduce the heat to medium-low and let the glaze simmer gently for 15 to 20 minutes, stirring occasionally, until it has reduced by a third and coats the back of a spoon. Remove from heat and set aside.
Remove the ribs from the oven and carefully open the foil to allow steam to escape. Discard any accumulated cooking juices. Change the oven setting to Broil on high, preheating to 260°C (500°F).
Brush the reduced grape jelly glaze generously over the top meat side of the ribs using a pastry brush.
Broil the ribs uncovered for 3 to 5 minutes until the glaze is bubbling, sticky, and slightly charred at the edges. Watch them constantly as the high sugar content can burn quickly.
Remove the ribs from the oven and let them rest for 10 minutes. Slice between the bones to serve, aiming for an internal temperature of at least 90°C (195°F) for ideal connective tissue breakdown.
Chef's Notes
- Removing the thin membrane on the back of the ribs, known as the silver skin, is crucial for a tender bite and allows the dry rub to penetrate the meat thoroughly.
- The natural pectin in Concord grape jelly acts as an excellent thickener, giving this sauce an incredible glossy sheen without needing a cornstarch slurry.
- If the glaze thickens too much while sitting in the saucepan, simply place it over low heat and whisk in a splash of warm water or an extra teaspoon of rice vinegar to loosen it.
- Safe handling: Always use separate cutting boards for raw pork and thoroughly wash hands after handling to prevent cross-contamination.
Storage
Refrigerator: 4 days — Store in an airtight container. The glaze will thicken significantly when cold.
Freezer: 3 months — Wrap ribs tightly in plastic wrap, then heavy-duty aluminum foil before freezing.
Reheating: Wrap ribs in foil and reheat in a 150C (300F) oven until warmed through, about 20 minutes. Open foil and broil for 1 to 2 minutes to refresh the sticky glaze.
