Rory Schepisi’s Prize-Winning Ribs: A Taste of Victory

There’s something undeniably primal and deeply satisfying about a rack of perfectly cooked ribs. I remember the first time I encountered Rory Schepisi’s recipe, not in person, but through the electric hum of a competition kitchen. The tension, the stakes, the sheer artistry on display – it was palpable, even through the television screen. When Rory unveiled these ribs, a wave of culinary reverence washed over the room. Later, I had the chance to recreate them for a summer barbecue, and the reaction was immediate and resounding: a chorus of delighted murmurs, satisfied sighs, and demands for seconds. It’s more than just a recipe; it’s a culinary triumph that brings a little bit of that winning spirit to any table.

Recipe Overview

• Prep Time: 2 hours 30 minutes (includes sauce chilling time)
• Cook Time: 1 hour 15 minutes (active cooking) + 10 minutes (grilling)
• Total Time: 3 hours 55 minutes (includes sauce chilling and final resting)
• Servings: 8
• Yield: 4 large racks of baby-back pork ribs
• Dietary Type: Not applicable (contains pork, soy, and potentially gluten depending on soy sauce)

Ingredients

The magic behind these ribs lies in a beautifully balanced sauce and a straightforward yet effective cooking method. It’s a testament to how simple, quality ingredients, treated with care, can yield extraordinary results.

For the Sauce:

• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, peeled
• 2 1⁄4 cups ketchup
• 1 3⁄4 cups low sodium chicken broth, divided
• 7 tablespoons soy sauce, divided
• 6 tablespoons packed dark brown sugar
• 4 1⁄4 tablespoons mild-flavored molasses (light)
• 3 tablespoons red wine vinegar
• 8 tablespoons chili powder, divided

For the Ribs:

• 4 large racks of baby-back pork ribs (each about 2 1⁄2 pounds)
• Salt, to taste
• Freshly ground black pepper, to taste

Equipment Needed

While this recipe doesn’t require highly specialized tools, having a few key pieces will make the process smoother and more enjoyable.

• Medium saucepan
• Garlic press
• Whisk
• Measuring cups and spoons
• Two large rimmed baking sheets
• Aluminum foil
• Oven
• Tongs
• Sharp knife or chef’s knife
• Basting brush
• Grill (for finishing)

Instructions

The journey to these award-winning ribs is a labor of love, but each step is designed to build flavor and achieve that coveted tender, fall-off-the-bone texture.

1. Crafting the Flavorful Sauce: Begin by heating the extra virgin olive oil in a medium saucepan over medium heat. Once warm, press the garlic cloves through a garlic press directly into the pan. Stir this aromatic garlic for about 30 seconds, just until fragrant, being careful not to let it burn. Next, stir in the ketchup, 3/4 cup of the low sodium chicken broth, 3 tablespoons of the soy sauce, packed dark brown sugar, mild-flavored molasses, and red wine vinegar. Whisk everything together until well combined. Bring the sauce to a gentle simmer. Then, reduce the heat to medium-low and allow the sauce to simmer until it has reduced and thickened to approximately 3 cups. This process should take about 15 minutes, stirring occasionally to prevent scorching. Once it reaches the desired consistency, carefully transfer the sauce to a bowl. This sauce can be made up to 1 week ahead. Cover it and chill it in the refrigerator until ready to use.

2. Preparing the Ribs for Roasting: Now, turn your attention to the star of the show: the ribs. Sprinkle each side of each rib rack generously with salt, freshly ground black pepper, and 1 tablespoon of the chili powder. Ensure an even coating for maximum flavor penetration. Arrange 2 racks on each of 2 large rimmed baking sheets. If you’re planning ahead, the ribs can be prepared up to 1 day ahead at this stage. Cover the baking sheets tightly and chill them in the refrigerator.

3. The Oven Roasting Ritual: Position 1 oven rack in the top third of your oven and 1 rack in the bottom third. Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). This high initial heat helps to crisp up the exterior before a longer, gentler cook. Pour 1/2 cup of the remaining broth and 2 tablespoons of the remaining soy sauce around the ribs on each baking sheet. This liquid will create steam, helping to tenderize the meat. Cover each baking sheet tightly with aluminum foil. This creates a sealed environment for the ribs to braise in. Bake the ribs for 30 minutes. After this initial baking period, reverse the baking sheets – move the bottom rack to the top and the top rack to the bottom. This ensures even cooking across both racks. Bake the ribs until they are tender, which should take about 45 minutes longer. You’ll know they’re ready when the meat has pulled back from the bone and is easily pierced with a fork. Once tender, uncover the ribs and allow them to cool slightly on the baking sheets. While still warm, cut each rib rack between the bones into individual ribs. The sauce can be prepared up to 2 hours ahead of serving. Let it stand at room temperature.

4. The Fiery Finish on the Grill: Prepare your barbecue to medium-high heat. This is where the ribs get their final kiss of smoky char and caramelized glaze. Grill the individual ribs until they are heated through and slightly charred, turning them occasionally. During this grilling process, brush the ribs generously with the prepared sauce, allowing it to caramelize on the meat. This step should take about 10 minutes.

5. Presentation and Enjoyment: Once perfectly grilled and glazed, pile the ribs high on a platter. Serve them immediately while they are hot and the sauce is still glistening.

Expert Tips & Tricks

• Sauce Consistency: If your sauce seems too thick after simmering, you can always thin it slightly with a little more chicken broth or water. Conversely, if it’s too thin, let it simmer a bit longer.
• Rib Selection: While baby-back ribs are specified, you could also adapt this recipe for spare ribs, keeping in mind they may require a slightly longer cooking time. Look for racks that have a good amount of meat on them.
• Oven Variations: Ovens can vary significantly. Keep an eye on the ribs during the second stage of oven cooking. If they seem to be browning too quickly, you can lower the temperature slightly.
• Make-Ahead Mastery: The sauce is incredibly forgiving and tastes even better after a day or two in the fridge as the flavors meld. The ribs can also be roasted ahead of time and then simply reheated on the grill before serving.
• Chili Powder Quality: Using a fresh, high-quality chili powder will make a noticeable difference in the depth of flavor of both the rub and the sauce.

Serving & Storage Suggestions

These ribs are best served hot off the grill, allowing the caramelized sauce to shine. They make a spectacular centerpiece for any barbecue, cookout, or gathering.

Serving: Present the ribs piled high on a rustic platter. Offer extra sauce on the side for those who like to drench their ribs. Classic accompaniments include coleslaw, potato salad, cornbread, or a crisp green salad. A cold beer or a refreshing lemonade makes the perfect beverage pairing.

Storage: Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm them in a 350-degree Fahrenheit (175-degree Celsius) oven until heated through, or give them a quick spin on the grill for that fresh-off-the-fire char. They can also be frozen for up to 2 months, though the texture might be slightly softer upon reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	223.1 kcal	N/A
Calories from Fat	N/A	62g
Total Fat	6.9g	10%
Saturated Fat	1.1g	5%
Cholesterol	0mg	0%
Sodium	1731.5mg	72%
Total Carbohydrate	40.9g	13%
Dietary Fiber	2.9g	11%
Sugars	32.1g	128%
Protein	4.9g	9%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a Spicier Kick: Add a pinch of cayenne pepper or a finely minced jalapeño to the sauce while it simmers.
• Smoky Depth: For an extra layer of smoky flavor, add a teaspoon of smoked paprika to the chili powder rub.
• Honey Glaze: While the molasses provides a wonderful depth, you could experiment with a portion of honey in place of some of the molasses for a sweeter, more floral note.
• Bourbon Twist: A splash of good quality bourbon added to the sauce during the simmering phase can impart a subtle, complex warmth.

FAQs

Q: Can I make these ribs entirely in the oven if I don’t have a grill?
A: Absolutely! After the uncovered baking stage, you can brush the ribs generously with sauce and return them to a 400°F (200°C) oven for about 10-15 minutes, watching closely, until the sauce is caramelized and slightly sticky.

Q: How can I tell if the ribs are tender enough without overcooking them?
A: The best test is the “bend test.” Gently pick up a rack of ribs at one end; the meat should sag and begin to pull away from the bones. You can also insert a fork into the thickest part of the meat – it should slide in easily with little resistance.

Q: Is the chicken broth essential, or can I use beef broth?
A: Low-sodium chicken broth is recommended for a cleaner flavor that won’t overpower the other ingredients. While beef broth could be used, it might impart a slightly different, richer taste.

Q: How much sauce should I expect to have leftover?
A: You should have approximately 2 to 2.5 cups of sauce leftover after glazing the ribs, which is perfect for serving on the side.

Q: Can I use a different type of pork rib?
A: This recipe is optimized for baby-back ribs. St. Louis-style ribs or spare ribs are fattier and larger and might require adjustments to the cooking time.

A Taste of Triumph, Shared

There’s a certain joy in recreating a dish that has earned accolades, a feeling of connection to the culinary artistry that birthed it. Rory Schepisi’s Prize-Winning Ribs are more than just a delicious meal; they are an experience. They embody the spirit of competition, the dedication to craft, and the simple pleasure of sharing exceptional food with loved ones. So, gather your ingredients, embrace the process, and prepare to bring a taste of victory to your own table. I find these ribs pair wonderfully with a robust craft beer or a smoky iced tea, and I can’t wait to hear about your own triumphs in the kitchen.