{"id":155,"date":"2008-11-13T21:11:27","date_gmt":"2008-11-14T03:11:27","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=155"},"modified":"2009-10-08T06:31:42","modified_gmt":"2009-10-08T12:31:42","slug":"rorys-ribs","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2008\/11\/13\/rorys-ribs\/","title":{"rendered":"Rory&#8217;s Ribs"},"content":{"rendered":"<p>Here&#8217;s a great recipe for ribs from Rory Schepisi, the runner up on The Next Food Network Star a few seasons back.\u00c2\u00a0 This recipe for ribs was featured on the show and won a spot in Bon Appetit magazine.\u00c2\u00a0 I&#8217;ve been hanging on to the recipe since it was printed in Bon Appetit.\u00c2\u00a0 I made these ribs last week in an effort to try some of the recipes I keep collecting and forgetting about.\u00c2\u00a0 I was very pleased with the results, and would definitely make these again.\u00c2\u00a0 The recipe makes a TON of sauce (or maybe mine just didn&#8217;t reduce at much as it should have), but it is delicious.\u00c2\u00a0 The only thing I would do differently next time would be to bake the sauce on for the last 15 minutes or so in addition to adding it at the end.<\/p>\n<p><a href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/11\/rorys-ribs.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-156\" title=\"rorys-ribs\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/11\/rorys-ribs.jpg\" alt=\"\" width=\"455\" height=\"243\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/11\/rorys-ribs.jpg 455w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/11\/rorys-ribs-300x160.jpg 300w\" sizes=\"auto, (max-width: 455px) 100vw, 455px\" \/><\/a><\/p>\n<h4>Rory&#8217;s Ribs<\/h4>\n<p>Ingredients:<\/p>\n<p><!--concordance-begin--><\/p>\n<ul>\n<li>3 tablespoons extra-virgin olive oil<\/li>\n<li>3 garlic cloves, peeled<\/li>\n<li>2 1\/4 cups ketchup<\/li>\n<li>1 3\/4 cups low-salt chicken broth, divided<\/li>\n<li>7 tablespoons soy sauce, divided<\/li>\n<li>6 tablespoons (packed) dark brown sugar<\/li>\n<li>4 1\/2 tablespoons mild-flavored (light) molasses (I substituted maple syrup)<\/li>\n<li>3 tablespoons red wine vinegar<\/li>\n<li>4 large racks baby back pork ribs (each about 2 1\/2 pounds)<\/li>\n<li>8 tablespoons chili powder, divided<\/li>\n<\/ul>\n<p>For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 3\/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be made 1 week ahead. Cover and chill.<\/p>\n<p>Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill.<\/p>\n<p>Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.<\/p>\n<p>Pour 1\/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. This can be made 2 hours ahead. Let stand at room temperature.<\/p>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2008\/11\/13\/rorys-ribs\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Here&#8217;s a great recipe for ribs from Rory Schepisi, the runner up on The Next Food Network Star a few seasons back.\u00c2\u00a0 This recipe for ribs was featured on the show and won a spot in Bon Appetit magazine.\u00c2\u00a0 I&#8217;ve been hanging on to the recipe since it was printed in Bon Appetit.\u00c2\u00a0 I made [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,10,48],"tags":[],"class_list":["post-155","post","type-post","status-publish","format-standard","hentry","category-main-dish","category-pork","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=155"}],"version-history":[{"count":1,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/155\/revisions"}],"predecessor-version":[{"id":662,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/155\/revisions\/662"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}