Bobby Flay:Chef, Restaurateur, Author and TV PersonalityBobby Flay:Chef, Restaurateur, Author and TV Personality
I have a recipe to make ribs, not in the smoker, not on the grill, but actually in the oven. Here's how it goes. First of all, you have to get your favorite barbecue sauce. Either buy mine, or make your own. But you need a lot of barbecue sauce. And when I say barbecue sauce, I mean the real classic red base. Barbecue sauce. A little spicy, a little sweet. Lots of flavor. In the bottom of a roasting pan I take some soy sauce, some ginger, some lime juice and some garlic, and a little bit of water, and I let it come to a, I let it start to steam in the bottom of the roasting pan. I put a rack over the steaming liquid, and then I put my pork ribs down. I season them very liberally with salt and pepper and probably even better a spice rub if you have it. If you don't, it's okay. I put them in the oven at 475 degrees and let it get really hot. After about twenty minutes I take my barbecue sauce and I slather the barbecue sauce right on top of the ribs. I put them back in the oven, I turn it up to 500 degrees, and let me tell you what's happening. The liquid on the bottom is creating steam, so that the ribs actually cook through and the barbecue sauce on top is carmelizing because of the high heat in the oven. Every 15 minutes I go back into the oven with my barbecue sauce. And I slather another layer of barbecue sauce on top of the one that's already caramelized. After about an hour and a half, an hour and 40 minutes, you're gonna have 10 or 12 layers of this spicy and sweet barbecue sauce just shellacked on top of the ribs. I mean, people are gonna think you have your own smoker in your own home.