2 rack spareribs, Danish baby-back, about 1.5-lb each
salt, for dusting meat
fresh ground black pepper, for dusting meat
fresh ground white pepper, for dusting meat
barbecue sauce of choice
2 Cups water-Method 2
2 Tablespoons liquid Barbecue Smoke®-Method 2
The ribs are seasoned with salt, pepper and white pepper before cooking. After cooking, they are basted with sauce and finished on the grill.
Two ways to cook these ribs like the restaurant
Simmer in barely bubbling water with garlic, onion, peppercorns, bay leaf for about 2 hours until as tender as desired. Finish with sauce and grill.
Place seasoned ribs on a rack inside a roasting pan. Put 2 cups of water and 2 tablespoons of liquid smoke in bottom of pan. Cover entire pan tightly with plastic wrap, then cover plastic wrap tightly with heavy duty aluminum foil. Place in 230 degree oven for 5 hours. Reduce oven heat to 170 degrees and let cook another 2 - 3 hours. It is IMPORTANT not to open oven or roasting pan until at least 6 hours have elapsed as this will let out steam and cause slowing down of cooking process - could take hours longer. Remove ribs from pan, baste with sauce and finish on grill. I have found it is easier to finish ribs on grill if you have chilled them a bit in refrigerator first.
NOTES : The most important thing to do when making "Knife and fork " ribs is to remove the thin membrane from the back side of the rack. Usually you can shave it with a razor sharp boning knife or ask your butcher to “peel” the rack. Next, Houston’s uses Danish pork baby back ribs at about 1-1/2 pounds each rack. Houston’s cooks theirs in an Alto-Shaam oven which is a cook and hold oven used for very slow cooking.