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3 sides baby back pork ribs
2 onions - chopped
2 carrots - chopped
2 stalks celery
12 peppercorns
6 bay leaves
1 teaspoon thyme
2 quarts stock (can be made from bouillon cubes or canned)
=The day before the ribs are to be served:
Preheat oven to 425F. Lightly brush ribs with oil and roast on a sheet pan until nice and brown, about ten minutes. Add onion, carrot and celery, put back in oven to lightly brown vegetable, about 5 more minutes. Heat stock to boiling on stove, put ribs and vegetable in a roasting pan just big enough to hold everything and cover with hot stock. If the ribs are not at least 3/4 covered add more hot stock or water. Cover with foil, put roasting pan on a sheet pan (to prevent a mess in the oven) and put in oven, turn down to 275F and cook for 3.5 hours. Remove from oven, let cool to room temperature and refrigerate overnight.
The next day preheat the oven to 425F, remove the ribs from the stock (which is most likely the consistancy of gelatin). Brush the ribs with your favorite barbeque sauce and roast in oven until the ribs are crispy on the outside, hot and tender on the inside, about 10 to 15 minutes.
2 onions - chopped
2 carrots - chopped
2 stalks celery
12 peppercorns
6 bay leaves
1 teaspoon thyme
2 quarts stock (can be made from bouillon cubes or canned)
=The day before the ribs are to be served:
Preheat oven to 425F. Lightly brush ribs with oil and roast on a sheet pan until nice and brown, about ten minutes. Add onion, carrot and celery, put back in oven to lightly brown vegetable, about 5 more minutes. Heat stock to boiling on stove, put ribs and vegetable in a roasting pan just big enough to hold everything and cover with hot stock. If the ribs are not at least 3/4 covered add more hot stock or water. Cover with foil, put roasting pan on a sheet pan (to prevent a mess in the oven) and put in oven, turn down to 275F and cook for 3.5 hours. Remove from oven, let cool to room temperature and refrigerate overnight.
The next day preheat the oven to 425F, remove the ribs from the stock (which is most likely the consistancy of gelatin). Brush the ribs with your favorite barbeque sauce and roast in oven until the ribs are crispy on the outside, hot and tender on the inside, about 10 to 15 minutes.
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