Slow-Roasted Baby Back Ribs

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Slow-Roasted Baby Back Ribs
Coleslaw with Pineapple and Dried Cherries
Green Chile and Cheese Cornbread

Book Description

Firefighters are famous for their food and it’s no wonder since they cook their own meals seven days a week. All that practice, not to mention the peer pressure, makes for some of the best recipes in town, especially when that town is a culinary mecca like San Francisco. Firehouse Food introduces firehouse life, its brave denizens, and more than 100 of their best recipes. We meet greenhorns and veterans, retirees and local characters, all the while enjoying terrific meals designed to cook up easy and satisfy the whole crew. The recipes reflect the diversity of the San Francisco Fire Department personnel themselves—Latin-American, Asian, African, Italian, Irish, Eastern European—with a melting pot of delectable flavors.

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Firehouse Food: Cooking with San Francisco's Firefighters

Authors: George Dolese, Steve Siegelman, Paul Moore (Photographer)

Date: June 2003

ISBN: 0811839885

Publisher: Chronicle Books

Paperback

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Slow-Roasted Baby Back Ribs
Recipe from: Firehouse Food
by George Dolese, Steve Siegelman, Paul Moore (Photographer)
Cookbook Heaven at Recipelink.com

"Low and slow" is the key to these easy, meltingly tender ribs that taste like something you'd get at an old-fashioned neighborhood barbecue joint. The other secret: Marty's spice rub. There's a 4-foot-long shelf in the kitchen at Station 13 that's packed with restaurant-size spice containers. Marty experimented with just about everyone until he finally came up with this "red, white, and green" seasoning blend. If you start making the barbecue sauce as soon as the ribs go in, it'll be ready just in time to brush on at the end. Serve with Green Chile and Cheese Cornbread.

Makes 4 to 6 servings

SPICE RUB
1 tablespoon dried parsley
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried paprika
1 tablespoon garlic salt
1 tablespoon onion salt
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 slabs baby back pork ribs (about 4 pounds total)
1 to 2 cups barbecue sauce

Adjust the oven rack to the center position and preheat the oven to 225F. Lightly oil 2 rimmed baking sheets.

To make the Spice Rub: Combine the parsley, thyme, oregano, paprika, garlic salt, onion salt, sugar, and pepper in a small bowl.

To cook the ribs: If necessary, cut the rib slabs in half so that they can be arranged to fit on the baking sheets. Pat the spice rub onto the slabs, coating them allover as thoroughly as possible. Put the slabs on the baking sheets and roast them for 2 1/2 hours, turning them over twice during cooking. Remove the ribs from the oven and baste both sides of each slab with the barbecue sauce. Return to the oven and roast until the sauce is glazed, and just beginning to brown, about 15 minutes. Slice the slabs into individual ribs and serve warm.

MARTY VERHAEG, ENGINE 13

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