November 27, 2010 by

Succulent Slow (Baby Back) Ribs with Thermomix

Inspiration: I started adapting a version of Alton Brown’s Baby Back Ribs’ recipe a few years ago when for reasons of frugality, I replaced wine with fruit juice. Over the years, these ribs have become the most requested meal at our house, and a most satisfying recipe to serve guests. It’s guaranteed there will be no leftovers, and every bone will be sucked clean.
Though at first glance the recipe appears long and tedious complicated, much of the prep is done on the day before cooking and this quickly becomes as easy to do as it is impressive — perfect for entertaining and festive occasions. It’s a very forgiving recipe once you’re familiar with these basic principals: the rub, the braising, the slow bake, and the glaze. There is room to play with flavors and I always recommend you do so.
This version is by now much altered from the original. By using molasses instead of honey, the flavour (and aroma!) is deeper and bolder, with a tip-of-the tongue sweet ‘n tart that’s in perfect harmony with the pork.  It is such sweet & salty, sticky, fruity, tender and oh-so-succulent way to serve ribs. Using fingers instead of cutlery allows even the most rigid of guests to feel more relaxed and everyone enjoys themselves all the more.
Before Thermomix arrived in my kitchen the most time-consuming aspect of this recipe was the glaze reduction (Step #3 below). I have spent years stirring over a very hot stove performing this arduous routine for the ultimate payoff of such succulent ribs. But now Thermomix handles the reduction with expert precision and we are all able to enjoy these succulent slow ribs more often. It’s a favorite recipe for birthdays, Thanksgiving, and with the addition of dried or fresh berries, performs wonderfully as a new tradition for Christmas. The house will smell like never before, and your family will be enjoying these ribs before they even hit the plate.


Sometimes life is better when you slow down.

5.0 from 1 reviews

Succulent Slow (Baby Back) Ribs with Thermomix
Sprechen Sie Deutsch? See a German translation on the Vowerk Thermomix website. Thanks to Cupcake73 for translating.

Cuisine: Thermomix
Recipe type: American

Ingredients
Step 1 ingredients
  • 1.5 – 2.5 kg pork back ribs (Yes, insist on back ribs, aka baby back ribs. See notes below) about 2 kg is ideal (see note below about quantity)
  • 2 large cloves garlic (or 3 smaller cloves)
  • 1 piece fresh ginger, skin removed, (about 10 g)
  • 50 g brown sugar
  • 1 ½ Tbsp coarse salt (or 1 Tbsp regular salt)
  • 1 Tbsp chili-garlic paste
  • 1 tsp mustard (I use Dijon)
  • 1 Bay leaf
  • ½ tsp ground black pepper
  • large pinch clove powder
  • large pinch mace
  • large pinch cardamon
Step 2 ingredients
  • 2 cloves garlic
  • 200 g apple juice (see notes below to use wine or other juice)
  • 20 g g red wine vinegar
  • 1 tsp Worcestershire sauce
  • 15 g molasses (or honey)
  • handful of fresh cranberries or Craisins (optional, if serving for festive occasion)

Instructions
  1. Add all the ingredients above (just the wet rub ingredients, not the ribs) to Thermomix bowl and process for 5 seconds/speed 5.
  2. Lay down one or two sheets of foil paper and a layer of parchment paper over this. Place half your ribs on the parchment, brush half the rub on ribs as shown in photos and wrap up the bundle. Repeat with remaining ribs in a second bundle. (About 1kg for each bundle is comfortable.) Refrigerate for 2 to 24 hours.
  3. Begin this step about 3 hours before you plan to serve.
  4. Preheat oven to about 135ºC/275ºF
  5. Mince garlic for 5 seconds at speed 5. Open lid, use spatula to push garlic down sides of bowl.
  6. add apple juice, wine vinegar, Worcestershire sauce and molasses and cook for 5 minutes, Varoma temp. REVERSE speed 2
  7. Lay both packages of ribs on a baking sheet and open carefully along the top seam. Pour half the braising liquid into each pouch. (If using fresh cranberries or Craisins, distribute these evenly among the ribs) Close, and put in the oven to bake for 2.5 hours.
  8. After two to 2.5 hours of baking, remove baking sheet with rib bundles but do not turn off the oven.
  9. Carefully unwrap one end of each bundle. Using oven mitts, lift the bundle and slowly tilt to pour off the hot braising liquid into Thermomix bowl. (Be aware that as you begin pouring, the hot liquid will let off steam, so try to position your hands and arms to the side of your bundle, rather than directly above it as you pour.)
  10. Notice that baking (and depending on berries added) creates more liquid in the bundle than you started with. Keep bundles tilted over Thermomix until all liquid has drained out. (To make this easier, I place the Thermomix bowl down into an empty sink to receive the hot liquid. This way you don’t have to lift your arms so high while pouring.)
  11. Turn oven down to about 120ºC/250ºF. Close the bundles, and return to the oven to continue gently baking as you proceed with reducing the glaze.
  12. There will now be about 200-800 ml liquid in Thermomix bowl. Make sure measuring cup is NOT in the lid, and cook for 20-40 minutes on Varoma temp at speed 1. (the rate at which it reduces will depend on the amount of liquid in the bowl and the type of juice used.) Regardless of how long it takes, this is much easier than standing over the hot oven and stirring!)
  13. After braising liquid has reduced and thickened, remove tray of rib bundles from the oven. Open bundles and fold back the foil/parchment paper to completely reveal the ribs. Brush glaze on ribs and return to oven. Turn broiler on LOW and watch your ribs for a few short minutes so as not to burn the glaze.
  14. To serve, slice between ribs to create more manageable, smaller portions. Any leftover glaze can be used as dipping sauce. Goes well with a fresh, light, crisp salad or coleslaw.

 

See 53 comments from people who cook with Thermomix:

  1. avatar
    Gretchen 27 November 2010 at 12:19 pm (PERMALINK)

    OMG that is a most seductive recipe.Talk about slow cooking. I can see and smell those ribs as I slow dance around the kitchen. Perfect ribs with perfect music. I am so having these by the pool for Christmas. Nay I am in the pool eating them with my floating tray and floating ice bucket. A lovely bottle of Aussie Sparkling with a dash of Chambord perhaps.

    Thank you Helene for sharing.

    Author
  2. avatar
    Mara 27 November 2010 at 4:19 pm (PERMALINK)

    My oven broke yesterday and won’t be fixed in a week at least. That means that I’m back to buying bread and I won’t try these right away. I think the waiting makes them even more exciting, but I’m really miffed about the bread. I could complain about the absence of cake and other baked goods, of course, but that’s actually a blessing with the summer so near, LOL

    Author
  3. avatar
    Mara 27 November 2010 at 4:25 pm (PERMALINK)

    One question while I’m waiting: have you tried using a roasting bag instead of the parchment paper/foil combination? would the result be much worse if I did? I’m just thinking that it would make the pouring step much easier.

    Author
  4. avatar
    Judy 27 November 2010 at 4:28 pm (PERMALINK)

    Helene, these look and sound spectacular. We love ribs in this household, DH particularly so I will certainly be giving this recipe a try.
    Gretchen, I can just picture you on Christmas Day – this recipe will be the icing on the cake for you. Are you going to have a trial run before then?

    Author
  5. avatar
    Zan 27 November 2010 at 7:35 pm (PERMALINK)

    OH WOW They look so nice, definitely have to make this one.
    Wonder about doing the slow cooking part in the slow cooker so you don’t need to be home?

    Author
  6. avatar
    ThermomixBlogger Helene 27 November 2010 at 8:16 pm (PERMALINK)

    Good idea Mara, but I am much too frugal for such luxuries as roasting bags. You can let me know how it goes when you try it though! (So sorry about your oven :-(

    Author
  7. avatar
    ThermomixBlogger Helene 27 November 2010 at 8:22 pm (PERMALINK)

    Zan!!!! So nice to hear from you. And this suggestion of yours is great! I love it. Why not, indeed. I will certainly try this next time. It would remove the need for the parchment and foil etc. Thank so much for this — you haven’t even made the ribs and already you are improving! Now I hope people will visit your blog to see what else you are busy doing with Thermomix.

    Author
  8. avatar
    Madame Thermomix 28 November 2010 at 1:21 am (PERMALINK)

    Helene I’m drooling over this recipe for my favourite childhood meal! Would love to have it tonight but I’ll have to be patient and wait for the marinating to make those ribs even more succulent! I must get some ribs from my oh-so-local source: http://www.whyisthereair.com/?p=491
    Many thanks for another of your brilliant videos, too. Bon appetit!

    Author
  9. avatar
    Quirky Jo 28 November 2010 at 3:26 am (PERMALINK)

    YUM!!! And I love the youtube clip – you’re so clever! Beautiful :)

    Author
  10. avatar
    ThermomixBlogger Helene 28 November 2010 at 7:34 pm (PERMALINK)

    Bienvenue Madame! I look forward to hearing about your rendition. I wish I had “Pride’s Farm Shope” in MY town — their quality is enviable.

    Author
  11. avatar
    Gretchen 31 December 2010 at 12:50 pm (PERMALINK)

    And so I did these for Boxing Day and they were exactly as advertised. Than you Helene

    Author
  12. avatar
    ThermomixBlogger Helene 2 January 2011 at 3:21 pm (PERMALINK)

    Oh Gretchen — I’m honoured that you tried the ribs on Boxing Day and so pleased to hear the recipe worked for you! Happy New Year to you!!!

    Author
  13. avatar
    Meagan 3 January 2011 at 8:35 pm (PERMALINK)

    Helene hi I have just done the rub in prep for dinner tomorrow night. Can you make the braising liquid the day before too?

    Author
  14. avatar
    Quirky Jo 3 January 2011 at 10:26 pm (PERMALINK)

    Hi Helene! We had these at Christmas and they were lovely!! (Despite having no power Christmas day due to a cyclone – managed to cook them in a friend’s oven!!) Thank you :)

    Author
  15. avatar
    ThermomixBlogger Helene 4 January 2011 at 8:03 am (PERMALINK)

    Hi Meagan — due to the time difference, I didn’t get your question until well after you asked… but here is the answer:
    Yes, you can make the braising liquid the day before, no problem. Just be aware that it will need a good stir before adding it to the ribs. This is because, when cool, the molasses will settle to the bottom of your container, and you need the molasses to be well incorporated into the liquid, which is why we prepare it warm, prior to cooking. So if made in advance, I would microwave the liquid just prior to adding it, or warm it to room temp and give it a good stir. Hope this helps! (May be too late to help you Meagan, but it might help the next person who tries this recipe.)

    Author
  16. avatar
    ThermomixBlogger Helene 4 January 2011 at 10:51 am (PERMALINK)

    Quirky Jo – you are what we call “a die hard fan”, and I really do appreciate it! Cooking this Christmas dinner in a friend’s oven was quite the ordeal, I’m sure. I’m just glad to know you haven’t been swept away by the Queensland floods we are hearing so much about in the news. Best wishes –

    Author
  17. avatar
    Meagan 5 January 2011 at 2:23 am (PERMALINK)

    Helene!!! I made the braising liquid the next day ( today ) we just finished them for dinner!! We had them with baked potato and coleslaw, sooooo delicious. This is the first time I have done ribs myself. I was very impressed with myself :) and your recipe of course Helene ;) thank you for such detailed instructions :)

    Author
  18. avatar
    ThermomixBlogger Helene 5 January 2011 at 12:04 pm (PERMALINK)

    So happy for you Meagan! I remember the feeling when I first made these ribs — that was also my first experience making ribs and I was so chuffed! I have to warn you though… this recipe will get you addicted to the process of making ribs for ANY occasion. Plus, everyone will be asking you to make them again and again. Are we having fun yet? You bet!

    Author
  19. avatar
    Leesa 12 January 2011 at 12:23 am (PERMALINK)

    Can I ask about the broiler bit? What do you mean by turn your broiler down low? Is this a reference about turning oven lower? Sorry I.m a newby to kitchen lingo.

    Kind regards

    Author
  20. avatar
    ThermomixBlogger Helene 12 January 2011 at 1:25 am (PERMALINK)

    No problem Leesa — it’s a good question!
    Many ovens have two settings for the broiler (high & low). At the last stage of making these ribs it’s nice to sort of ‘caramelize’ the glazed ribs by broiling gently. This is most easily done by setting the broiler to a low setting (lower temp). It means the heat comes down from above the meat, rather than below. It makes things crispy. By choosing a lower setting we avoid the risk of crisping too fast and burning. When doing this you will want to keep the ribs not necessarily on the top rack, but somewhere between the middle and the top rack is good. If your oven only has one broiler setting, just go ahead and do the same thing, except watch more closely as they will be done quickly. Hope this helps!

    Author
  21. avatar
    Leesa 16 January 2011 at 1:09 pm (PERMALINK)

    I have just learnt something. Thanks a bunch.

    Author
  22. avatar
    ThermomixBlogger Helene 16 January 2011 at 8:30 pm (PERMALINK)

    Ah Leesa — that just makes my day! Thanks for taking time to leave a comment :)

    Author
  23. avatar
    nanard 3 March 2011 at 12:30 pm (PERMALINK)

    very good recipe ;THANK’S

    Author
  24. avatar
    ThermomixBlogger Helene 3 March 2011 at 1:19 pm (PERMALINK)

    Glad you liked it — this is a very relaxing way to cook finger-licking-good ribs, especially when Thermomix is there to help!

    Author
  25. avatar
    Melissa 14 March 2011 at 4:37 am (PERMALINK)

    Helene – I finally got around to making these after literally a month’s planning! Baby backs are really hard to come by in my part of the world, but I found a producer at a farmer’s market who had some. I had to specially order them over a period of a month because she only had small amounts at a time. Finally on the weekend we had enough to warrant making this recipe and it was definitely worth the wait. The smell alone whilst cooking was sensational. Thanks for a fantastic recipe! I’ve already put in my order for the next market!

    Author
  26. avatar
    ThermomixBlogger Helene 14 March 2011 at 3:50 pm (PERMALINK)

    Wow Melissa — I applaud your energy in this endeavour. When I posted this, I was naive and had no idea it would be such an almost insurmountable task for Thermomix fans in Oz to get the ribs. I do SO APPRECIATE that anyone in Australia attempted it, given the challenging ingredient. I’m sure the rub, marinade and sauce could be adapted to other cuts of pork and/or other meats. As always, I’d like to think that readers of this blog will at the very least use any of my ideas as a springboard for their own culinary creativity. Thanks for sharing your experience with this recipe, and glad to hear you’re wanting to repeat it. ;-)

    Author
  27. avatar
    Maria 20 March 2011 at 5:10 am (PERMALINK)

    Thanks for the easy recipe,my husband will love it!

    Author
  28. avatar
    ThermomixBlogger Helene 20 March 2011 at 11:20 am (PERMALINK)

    Hi Maria — Thanks for taking time to leave a comment and I’m glad you like the recipe. I’m sure your husband will enjoy it, and I hope you do also! One thing is for sure, the house will smell wonderful! :-)

    Author
  29. avatar
    Melissa 24 March 2011 at 3:23 am (PERMALINK)

    I have enough to do another batch and will do so this weekend! But I have learnt the reduction technique through this recipe, and now use that for all my slow cooker meals by reducing the sauce in the thermomix once the meal has cooked – it intensifies the flavour and cuts down on liquid which can often be excessive in a slow cooker. Was worth it just to learn that technique! You do a great job Helene!

    Author
  30. avatar
    ThermomixBlogger Helene 24 March 2011 at 12:28 pm (PERMALINK)

    What a lovely contribution you make here Melissa — thank you! Glad this blog helped hooked you into the reduction process, it’s one of the ways Thermomix REALLY helps in the kitchen for me. Did you know this ribs recipe was chosen as “Recipe of the Day” on the “official” Thermomix website in Germany last Sunday? They are using honey instead of molasses, as molasses is not available. Your comment gives me the idea to cooking the ribs in my slow cooker. I have one that is large and oval, and they would fit easily. (The slow cooker is one thing I have not let go, since the arrival of Thermomix. It’s still great way to keep quantities of soup and stew hot when serving large groups.)

    Author
  31. avatar
    Cheryl 3 April 2011 at 5:58 am (PERMALINK)

    Thanks for this recipe, they’re in the oven now and I can’t wait to try them. Smells incredible.

    Author
  32. avatar
    ThermomixBlogger Helene 3 April 2011 at 10:16 pm (PERMALINK)

    Hope you liked the result Cheryl — the aroma is really out of this world isn’t it!

    Author
  33. avatar
    Una 21 June 2011 at 7:34 pm (PERMALINK)

    Hi Helene,

    Can you use american spare ribs for this recipe?
    Recipe looks fab.

    Author
  34. avatar
    ThermomixBlogger Helene 21 June 2011 at 10:33 pm (PERMALINK)

    Hi Una! Yes, I’m pretty sure some Thermomix friends in Australia have used that you call “American Spare Ribs” for this. The recipe is so deelish, and it’s more about the process (the rub, the slow bake and the sauce ingredients and reduction and the glazing) than about the meat itself, in my opinion. Go ahead, give it a go, I’m sure you’ll love it — but be prepared for the outrageous aroma (!) I guarantee, people will be hovering around the kitchen and asking to dig in long before the ribs are are ready ;-)

    Author
  35. avatar
    Una 24 June 2011 at 3:31 pm (PERMALINK)

    Thanks for your very prompt reply. I am going to start the process for the delish ribs, Can’t wait

    Author
  36. avatar
    Helen 11 July 2011 at 3:52 am (PERMALINK)

    Hi Helene
    I am loving your blog! I can’t wait to try these, they look absolutely delish!
    Just a question about cooking – someone above mentioned using the slow cooker instead of the oven. Would you still wrap for the slow cooker? Or just place in the slowcooker bowl? I currnelty don’t have a working oven so would need to use the slow cooker.

    Author
  37. avatar
    ThermomixBlogger Helene 11 July 2011 at 3:37 pm (PERMALINK)

    Oooh Helen, you ask a tough question! Since I have never made these ribs in the crockpot, I’m really unsure of how to answer. Here’s what I’m thinking… by putting them into the crock pot you will likely end up with a lot of liquid in the bottom and some ribs will end up cooking without being braised ‘in’ the liquid, as when they are laid in individualized pouches. They should still work, but just not the same. At any rate, a lot of the flavour in this dish comes from the glaze, which you can still do — except your ‘glaze’ can not be broiled onto the ribs and will end up as more of a sauce. I think the overall effect will be different, but I bet you will end up with super juicy delicious and succulent ribs. I’d love to hear how it turns out for you.
    … I would love to try doing it this way, but I fear a revolt from my family. We love them so when done in the oven, I’ll have to try a crockpot version in secret ;-)

    Author
  38. avatar
    Cvryan 8 October 2011 at 2:54 am (PERMALINK)

    Thank you for this recipe and video – I am excited to try this today – but will have to put honey not molasses IN THE MIX!

    Author
  39. avatar
    Lee 5 December 2011 at 3:51 pm (PERMALINK)

    Hi there,
    I wondered if you could have put the parchment wrapped ribs into the veroma instead of in the oven, for a lesser time of course. What do you think?

    Regards
    Lee

    Author
  40. avatar
    ThermomixBlogger Helene 6 December 2011 at 7:44 pm (PERMALINK)

    Hi Lee — this is a great idea of course and I did try it but it’s not so straightforward. One thing is that the varoma doesn’t easily fit the quantity of ribs that are necessary whenever we make this recipe. These ribs are SO popular that we need to make LOTS… yes, even more than will fit in the Varoma. Also, with steaming the ribs in the Varoma it causes condensation to drip back down into the bowl and the sauce doesn’t reduce quite as planned etc. I really did want to make this a fully Thermomix recipe but was never satisfied. I think this one is best done in the oven but using the Thermomix for the long hard work of the reduction plus for creating the initial wet rub. I would love for you to try and create your own Varoma version and let us know how it goes. One of the beauties of this recipe is that with ribs cooking so s l o w l y in the oven, we have time to spend with family or friends and there is really no need to fuss in the kitchen except at the end when applying the final glaze. I have made this recipe more than any other and again this year my family asked for this to be our Christmas luncheon/dinner. Hope you do try it ;-)

    Author
  41. avatar
    Helen 30 June 2012 at 6:14 am (PERMALINK)

    Hi Thermomixers

    I’m going to try this recipe, (possibly with chicken wings or drumsticks as DH not keen on pork). However I plan to cook in slow cooker, then glaze and finish off in oven to bake on the glaze.

    Author
  42. avatar
    SkwrHdz 24 March 2013 at 2:44 pm (PERMALINK)

    Just came across this – looks excellent and I’ll be trying it.

    The one “improvement” I’ll be making, to really put the ‘slow’ into “slow”, will be to do the actual cooking in a Sous-Vide Supreme. So instead of 2 or 3 hours in the oven it will be 24+ hours in the SousVide but the taste and tenderness will be vastly improved.

    Hey, I’ll get to use my two favourite kitchen tools: my Thermomix and my SousVide!

    Author
  43. avatar
    ThermomixBlogger Helene 24 March 2013 at 2:54 pm (PERMALINK)

    Hi there! Love your enthusiasm but I have to question whether it is possible to improve on these ribs as they are darned near perfect already! ;-) But seriously, your idea sounds crazy good. I have never done sous vide, hence my next question: I wonder if the meat will fall off the bones when you remove ribs from the bag? Ideal would be to finish these off with a few minutes under the broiler to caramelize the glaze/reduction but that might not be possible if the meat if melting off the bones… Would love to hear back from you after you’ve done these. Thanks for making me salivate :)

    Author
  44. avatar
    SkwrHdz 24 March 2013 at 3:22 pm (PERMALINK)

    Like any new cooking technique SousVide does require some minimal learning. You decide just how much “meat falling off the bones” you want by mainly adjusting the temperatures, which is done very very precisely with the SousVide, and, to a much lesser degree, with the timing.

    You will definitely need to caramelize the glaze, but most people serious about SousVide have a small butane blow torch just for this task. Or under your oven’s broiler if you prefer.

    As the food is cooked in sealed vacuum bags all the flavours in the rub will really penetrate the meat on the ribs.

    Author
  45. avatar
    ThermomixBlogger Helene 25 March 2013 at 7:13 pm (PERMALINK)

    Thanks for the further explanation! I’d love to try sous vide … if only I weren’t so busy with Thermomix experiments and blogging ;-)

    Author
  46. avatar
    Gerry 14 August 2013 at 9:00 pm (PERMALINK)

    Hi Guys,
    Am doing these this weekend for friends. Look great! My only question is that apart from wrapping to marinate, could these be cooked in a large heavy based baking tray with foil over the top rather than be individually wrapped? The juices would still be collected and I was just wondering if there was a reason they were all parcelled up?
    Many Thanks

    Author
  47. avatar
    ThermomixBlogger Helene 14 August 2013 at 11:05 pm (PERMALINK)

    Hi Gerry — you could try it that way. Not sure why but I always wrap the individual bundles as I feel that helps the ribs to steam and makes for more juice. The resulting ribs are so succulent and moist. (Not sure if your method would reduce the moisture level.) I’ve made this recipe MANY times and always the same method, probably because it works so well. No reason not to try it your way, but you may end up with less juice at the end. That wouldn’t be the end of the world, it might even make the reduction happen more quickly. Not sure if this answer helps at all, but good to know you’re giving it a go. I am licking my lips now and wishing I were at your house this week-end ;-)

    Author
  48. avatar
    Joanne T Ferguson 27 October 2013 at 2:26 am (PERMALINK)

    G’day Helene! I was so glad when I stumbled onto this recipe when looking for another today, true!
    This is definitely “on my list” to do! :) Thank you!
    Cheers! Joanne

    Author

Spice up this blog!

Your comments add spice to make this blog more fun for all Thermomix fans.

Rate it!: