Prepare the marinade and sauce: Transfer all of the condiments into the canister of a blender or a large bowl. Purée in canister or with an immersion blender.
Marinate the ribs: Remove the silver-skin from the underside of the ribs. Cut each rack of ribs in half. Place the ribs into the bowl with marinade, coating them. Cover and refrigerate overnight.
Cook the ribs: Preheat oven to 225°F. Place ribs onto foil-lined baking sheets, squeezing excess marinade back into the bowl. Transfer ribs to oven and bake for 2 hours.
Reduce marinade: Transfer remaining marinade into a small saucepan on medium-high heat. Bring to a boil, reduce to simmer and cook for 10 minutes to reduce slightly. Remove from heat and cool to room temperature.
Once ribs are cooked, remove from oven and brush with cooled marinade sauce. Increase oven temperature to 425°F. Return ribs to the oven, and bake for an additional 20-30 minutes or until edges are slightly caramelized.
Rest for 5 minutes before slicing. Serve with any remaining sauce and lots of extra napkins.
Fridge Ribs
Ingredients
4 racks baby back pork ribs, about 6 pounds
All of the condiments in your fridge!
Directions
Prepare the marinade and sauce: Transfer all of the condiments into the canister of a blender or a large bowl. Purée in canister or with an immersion blender.
Marinate the ribs: Remove the silver-skin from the underside of the ribs. Cut each rack of ribs in half. Place the ribs into the bowl with marinade, coating them. Cover and refrigerate overnight.
Cook the ribs: Preheat oven to 225°F. Place ribs onto foil-lined baking sheets, squeezing excess marinade back into the bowl. Transfer ribs to oven and bake for 2 hours.
Reduce marinade: Transfer remaining marinade into a small saucepan on medium-high heat. Bring to a boil, reduce to simmer and cook for 10 minutes to reduce slightly. Remove from heat and cool to room temperature.
Once ribs are cooked, remove from oven and brush with cooled marinade sauce. Increase oven temperature to 425°F. Return ribs to the oven, and bake for an additional 20-30 minutes or until edges are slightly caramelized.
Rest for 5 minutes before slicing. Serve with any remaining sauce and lots of extra napkins.
Fridge Ribs
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Only two ingredients, rack of baby back ribs plus all the condiments from your fridge…
Grab all your jelly, jam and condiment jars, it’s time to make FRIDGE RIBS!
My eternal thanks to my friends George and Glenn for first showing me the trick to making this seriously delicious, mind-bogglingly easy FRIDGE RIBS recipe. The best thing about it is there’s absolutely no way you can mess it up, and it’s a baby back rib recipe that will have a new, unique taste every time you make it.
Although you can make this recipe pretty much anytime you have a taste for ribs, up here in cottage country, it’s made only once a year: for closing weekend. So, if you haven’t already closed up your cottage for the season pay close attention because this recipe is perfect for your last night.
Even if you don’t own a cottage, the high-level concept of the recipe is so brilliant, you should make them too. Basically, instead of lugging all of the condiments back to the city, we combine them in a bowl, marinate the ribs, then cook them slowly to perfection. See! Two ingredients (sort of): ribs and all the condiments in your fridge. Having made FRIDGE RIBS a number of times now, both up north and in the city, I can assure you it works like a charm every time.
Here are a few additional things to keep in mind; we really want you to enjoy the best ribs ever!
THE RIBS!
We’ve tried and tested this recipe a bunch of times and find racks of baby back pork ribs work best. When purchasing your ribs, the meatier the better. Make sure to follow my direction to remove the silver-skin from the underside of each rack. Not into it? Ask your butcher to do so for you, I bet they’ll happily oblige.
THE MARINADE!
This recipe will taste different every time you make it, which in a way is the beauty of it. I expect lots of comments about how the addition of certain things really made the ribs even better than the last time.
In the video, I answered the question about what condiments to use, but let me say it one more time: add everything. Over the years I’ve added: jams, mayonnaise, honey, anchovies, barbecue sauces, mustards, soy sauce, marmalade, peanut butter, horseradish, pickles, ketchup, and even pickled ginger. Who knew they could blend up into such an awesome marinade?
THAT SLOW ROAST!
Marinating the ribs overnight will add tons of flavour. Yet, it’s that slow-roasting on a relatively low temperature that really does the trick. I have a tiny oven here at the cottage, so I rotate the ribs on the upper and lower racks just to make sure they all cook evenly.
THIRTY SOMETHING!
This tasty rib recipe is very messy, and that’s all thanks to the final 30 minutes of cooking. First, we cook down the remaining marinade, brush the ribs, then stick them back into a hotter oven. They get all caramelized and saucy and beautifully finger-licking messy!
Since we’re recommending this recipe for your final evening at the cottage, we know it’s best to keep the sides equally simple. Try these FRIDGE RIBS with our CRUNCHY ASIAN SALAD and these GARLIC SMASHED POTATOES. For dessert, how about some of ANNA OLSON’S S’MORES.
Start a new closing weekend tradition for your family and friends. Make FRIDGE RIBS!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
4 racks baby back pork ribs, about 6 pounds
All of the condiments in your fridge!
Directions
Prepare the marinade and sauce: Transfer all of the condiments into the canister of a blender or a large bowl. Purée in canister or with an immersion blender.
Marinate the ribs: Remove the silver-skin from the underside of the ribs. Cut each rack of ribs in half. Place the ribs into the bowl with marinade, coating them. Cover and refrigerate overnight.
Cook the ribs: Preheat oven to 225°F. Place ribs onto foil-lined baking sheets, squeezing excess marinade back into the bowl. Transfer ribs to oven and bake for 2 hours.
Reduce marinade: Transfer remaining marinade into a small saucepan on medium-high heat. Bring to a boil, reduce to simmer and cook for 10 minutes to reduce slightly. Remove from heat and cool to room temperature.
Once ribs are cooked, remove from oven and brush with cooled marinade sauce. Increase oven temperature to 425°F. Return ribs to the oven, and bake for an additional 20-30 minutes or until edges are slightly caramelized.
Rest for 5 minutes before slicing. Serve with any remaining sauce and lots of extra napkins.
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