Oven Baby Back Ribs
No grill? No smoker? No problem!
When I recently moved back to NYC from Arkansas I wasn’t able to bring my Big Green Egg Smoker with me. I guess the NYC fire department frowns on having an open flame on the fire escape. Party poopers! It’s always something with these regulatory types.
But have no fear. I’m never one to let silly rules and regulations keep me from eating something delicious. The challenge was to find a way to bring the depth of flavor that comes from grilling or smoking baby back ribs but without the grill or the smoker. I’m not a fan of liquid smoke because it tastes like a mouth full of campfire. Like wet fireplace ashes. Not good!
Eureka! I’ll use smoked paprika and oyster sauce. The smoked paprika adds that nice subtle background smokiness without being acrid and the oyster sauce has an incredibly deep flavor profile. They worked perfectly. If you don’t have a grill or smoker or just don’t want to bother with them, give this recipe a try.
(Content below, including video demo, shopping list and step-by-step instructions, is for paid subscribers. Subscribe to get all the benefits. If you’re already a paid subscriber, keep scrolling for the good stuff!)