Brick Oven Baby Back Ribs
One of my favorite dishes is slow cooked BBQ baby back ribs, smoked in a wood fired brick oven.
- 1 rack of Baby Back Ribs
- 1 large Carrot, sliced 1/2" thick
- 1 large Onion
- Olive Oil
- BBQ Sauce
- Soaked Wood Chips, hickory or apple
Pre-heat oven to about 200° to 300° F with a small fire burning in the back.
- In a large pot, heat up the olive oil and sear the ribs until browned on both sides. If you are using a full rack, you may need to cut the ribs in half so they fit in the pot. Season with salt and pepper.
- As you turn the ribs to sear the other side, add the sliced carrots and onions and cook until they develop some color.
- Add enough water to the pot to cover the ribs and allow it boil for 2 hours.
- Remove the ribs from the boiling water and place on a large plate or cookie sheet. Baste the ribs with your BBQ sauce.
- In your brick oven, place a grate raised on a couple of bricks about 2" from the floor of the oven
- Place the wood chips on the coals or fire in the back of the oven.
- Place the ribs on the grate and close the insulated and cast iron door as well as the damper. Let the ribs smoke for about 45 to 60 minutes.
- Remove the ribs from the brick oven and baste a second time with the BBQ sauce before serving.
A little tip for extra flavor: use the water from the ribs to boil broccoli, carrots, or corn. The water is full of flavor and will add more depth to your vegetables.
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