Baby Back Barbecue Ribs Food

BAKED BABY BACK RIBS

Steps:

• In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
• Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
• In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
• Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
• Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
• While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
• Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.

GRILLED BABY BACK RIBS

Steps:

• Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane. Mix the brown sugar, paprika, steak seasoning, cumin and oregano in a small bowl; rub all over the ribs. Place on a baking sheet, cover with plastic wrap and refrigerate at least 6 hours or overnight.
• Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups.
• Oil the grill grates. Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours to 2 hours 15 minutes.
• Mix the honey, vinegar and a pinch each of salt and pepper in a small bowl. Transfer the ribs to direct heat. Brush with the honey mixture and continue to grill, uncovered, brushing with the honey mixture once more, until glazed, 5 to 10 minutes. Transfer to a cutting board and cut into ribs.

BBQ BABY BACK RIBS

Steps:

• Working with one rack of ribs at a time, slip a knife between the bones and thin membrane to loosen, then grab the membrane with a paper towel and pull it off. Put the ribs on a baking sheet and rub the spice rub on both sides. Cover with plastic wrap and refrigerate 6 hours or overnight.
• Prepare a grill for indirect grilling: For a gas grill, preheat to medium high; after about 10 minutes, turn off one or two of the middle burners and turn the remaining burners down to medium low. For a charcoal grill, light the charcoal; once the coals have just ashed over, carefully push them to opposite sides of the grill and set a drip pan in the middle to avoid flare-ups.
• Place the ribs bone-side down on the cooler part of the grill (overlap the rib racks slightly to fit, if necessary). Cover and cook, rotating the position of the rib racks once halfway through, until the meat is tender and pulls back from the ends of the bones, 2 hours to 2 hours 15 minutes. Flip and move to direct heat and cook, uncovered, until charred in spots, about 5 minutes. Transfer to a cutting board and cut into pieces.

BEST BARBECUED BABY BACK RIBS

Steps:

• Prepare ribs by removing membrane from the back of the ribs (use a paper towel to grab the edge and pull), then rinse ribs under cool water and pat dry.
• Place a sheet of plastic wrap larger than the rib piece on the counter and top with ribs.
• Take the rib rub and rub it into the meat on both sides using your fingers, trying to coat it as much as possible.
• Top the ribs with another sheet of plastic, wrapping it, then refrigerate ribs overnight.
• Remove ribs from refrigerator and allow the ribs to rise to room temp while the oven heats up to 250°F.
• Remove ribs from plastic and wrap in foil, placing the wrapped ribs on a large shallow baking sheet.
• Bake ribs for 3 hours, then remove from oven.
• Finish ribs on the grill, adding bbq sauce as soon as you put them on, and grilling for 6-8 minutes or until sauce sets.

NO FAIL BBQ BABY BACK RIBS (GRILL)

Steps:

• Remove silver skin from bone side of ribs. Never used to do this, but now understand why the pros do. Using the tine of a dinner fork helps get things started, then it just peels off.
• Put a large sheet of foil on the counter and place the ribs meat side down. You want enough foil to VERY lightly wrap (or tent) the ribs for grilling.
• All the spice measurements above are estimates. We like things a bit on the zippy side, but not burning hot -- just a little bite. With that said, we season the bone side of the ribs heavy with garlic powder, medium heavy with cayenne, medium heavy with pepper, and light with salt. Really hard to over do it, as after 4+ hours on the grill, the spices seem to mellow.
• Flip the ribs and repeat the seasoning. Again, may look heavy, but the flavors kinda vanish during cooking. Why you need to try it once and adjust to taste the 2nd time. I never taste the garlic no matter how much I put on, but the cayenne does adjust the spiciness. Even when we go pretty heavy with the cayenne, it is not over-powering.
• Lightly wrap the ribs. You want to create a tent on top so the foil does not touch the meat. Pull up the ends lightly and seal. You do want to seal things so moisture does not escape. You can put these in the fridge all day, or put on the grill immediately.
• I have a Weber Genesis gas grill that has a front, center and rear burner. Don't have to pre-heat, but I only turn on the front burner to low-medium -- grill will heat to about 250 degrees. Place the ribs towards the rear of the grill (away from the burner). Leave them there for 2 hours. Nothing you need to do except make sure the temp stays around 250. 200 is fine, 300 is fine -- but lower seems to produce better results.
• After 2 hours, open the foil and coat with BBQ sauce. Should be a lot of juice in the foil at this point. If not, add some water, beer, or something. Re-seal the foil and let them go another 2 hours.
• Now the tricky part. Pull the ribs towards the front the grill. Get a couple wide spatulas, open the foil, and carefully lift the rack of ribs from the foil and place directly on the center of the grill. At this point, the ribs will be pretty much done. Remove the foil from the grill. Turn on all the burners and coat the ribs with sauce. Close the lid. Things should start smoking from the sauce dripping and burning. If things are not smoking, turn up the heat. Keep an eye on things at this point. You do want a nice char, but you don't want to overdo it. Maybe 10-20 minutes for this step.
• Get the 2 spatulas and remove to a cookie sheet or platter. Enjoy.
• If you like Sweet Baby Ray's Original, you will like these. Fall off the bone every single time, and they require very little effort or attention. You can adjust the base seasoning to your liking. I have made these with the same general recipe and process from anywhere between 3 hours and 6 hours with very little loss in outcome. Hence the reason I call it "no fail".

BABY BACK RIBS

Steps:

• For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together.
• For the ribs: Take a slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.
• Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn the ribs over and repeat the process. Cover and store in the refrigerator overnight.
• To cook, start a smoker and bring the temp to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor. Place the ribs in the smoker, curved side down. Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 1/2 hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes.
• Remove from the smoker. For dry-style ribs, sprinkle with about 1 tablespoon rub. For wet-style ribs, glaze with the BBQ sauce.

BABY BACK BARBECUE RIBS

Steps:

• PREHEAT grill to medium OR oven to 450°F.
• CENTER half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine brown sugar and seasonings; rub over ribs, turning to coat evenly.
• BRING up foil sides. Double fold top and one end to seal packet. Through open end, add 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets.
• TO GRILL: Place rib packets in covered grill and grill 45 to 60 minutes. Remove foil; place ribs on grill
• BRUSH ribs with barbecue sauce. CONTINUE GRILLING 10 to 15 minutes, brushing with sauce and turning every 5 minutes.
• TO BAKE: Place rib packets on a cookie sheet and bake in oven 45 to 60 minutes. Remove foil; place ribs on broiler pan. BRUSH ribs with barbecue sauce. BROIL 4 to 5 inches from broiler, 10 to 15 minutes, brushing with sauce and turning every 5 minutes.

BARBECUED BABY BACK RIBS

Steps:

• Remove the back sinew of the ribs. Sear the rack on a hot grill on both sides, and place in a roasting pan. Combine the water and the Barbecue Sauce and pour over the ribs. Bring the ribs to a boil on the stove, cover with foil, and braise in a 350-degree oven until tender, but not falling of the bone. Cool thoroughly.
• Heat oil in pot. Chop onion, scallions, and peppers, then saute in heated oil for 5 minutes. Add the garlic, sugar and dry ingredients and stir. Add liquids and stir. Simmer for 2 to 3 hours, until flavors are mixed. Adjust seasoning to taste.

OVEN-BARBECUED BABY BACK RIBS

Steps:

• Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving with potato salad.
• In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.

OVEN-BAKED BARBECUE-STYLE BABY BACK RIBS

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, thoroughly combine ketchup, molasses, brown sugar and white vinegar.
• Stir in onion, garlic, dry mustard and cayenne pepper.
• Let rest 15 minutes.
• Pour in bourbon, mixing all ingredients to form a thick sauce.
• Season ribs on all sides with kosher salt and pepper.
• Set seasoned ribs in a roasting pan, then brush with thick layer of sauce, reserving the rest for basting.
• Roast ribs 15 minutes at 375 degrees, then lower oven to 325 degrees.
• Continue to roast for approximately 1 14 hours, basting ribs with reserved sauce about every 30 minutes until ribs are tender and falling off the bone.
• Remove from oven. Let rest 10 minutes.
• Slice into individual portions and serve warm.

BAKED BBQ BABY BACK RIBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
• Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
• Generously apply coating of dry rub to all sides of rib rack.
• With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
• Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
• Increase oven temperature to 350 degrees F (175 degrees C).
• Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
• Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
• Cut rack into individual rib segments and serve with more barbeque sauce.

"SECRET'S IN THE SAUCE" BBQ RIBS

Steps:

• Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cook, covered, on low until meat is tender, 6-8 hours. Serve with sauce.

OLD BAY BARBECUED BABY BACK RIBS

Steps:

• Cut ribs into 3 or 4 rib sections.
• Place ribs in a large stockpot along with onion and garlic.
• Cover with water and bring to a full boil.
• Cover pot and lower heat to simmer, and let simmer for 45 minutes.
• Meanwhile, in a small bowl, combine Old Bay seasoning and brown sugar together, mixing well.
• After 45 minutes, carefully remove ribs from stockpot and place on a platter and let cool for 5 minutes.
• Rub ribs with seasoning mix.
• Let ribs stand with rub anywhere from 20 minutes to 24 hours, wrapping and refrigerating if longer than 20 minutes (I make mine the morning of the day I'm planning on barbecuing them).
• Before finishing, bring ribs back to room temperature if they have been refrigerated.
• If using the grill, preheat grill to medium or medium-high heat.
• Place ribs on grill and barbecue 5 minutes on each side, then baste with your favorite barbecue sauce and continue to grill about 5-10 minutes each side, until heated through.
• If finishing in the oven, preheat oven to 350°F and place ribs on shallow baking dish.
• Bake for about 10 minutes, then baste with sauce and bake another 10 minutes.
• Turn ribs over, baste the other side, and continue cooking about 10 minutes more, until heated through.
• Serve ribs with extra sauce on the side.

BUBBA'S BUNCH BARBECUED BABY BACK RIBS

Steps:

• Remove silver skin from back of ribs, if desired, rinse, and pat dry.
• Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible, and set aside for 5 minutes.
• Rub ribs liberally with 1/4 cup spice rub and allow to set, covered, for 15-20 minutes.
• While ribs set, build a charcoal fire (preferred) or preheat your gas grill.
• Set up the grill for indirect heat, and if using wood chips, place some soaked chips directly on the charcoal or place in the smoking box of the gas grill.
• Place ribs, bone side down, on the cooler section of the cooking grate or in a rib holder/rack over medium-low heat, making sure they are not over a direct heat.
• Grill covered (at about 325 degrees F, if your grill has a thermometer) for 1-1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
• Do not open the grill for the first 30 minutes; this means no peeking.
• More soaked wood chips can be added after this and every 30 minutes thereafter, if needed.
• If the ribs start to burn on the edges, stack them on top of one another on the coolest part of the grill, and lower your fire slightly.
• Twenty minutes before serving, unstack the ribs, if necessary, and brush with barbecue sauce.
• Repeat after 10 minutes.
• Remove ribs from grill, and let rest in a warm place for about 10 minutes before cutting into individual or 2-3 rib portions.
• Warm remaining barbecue sauce in a saucepan, and serve on the side, if desired.
• Classic BBQ Rub:.
• Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well.
• For a smoother rub, whiz ingredients in a blender or spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
• This step is important if adding the rub to any homemade barbecue sauce.
• Extra rub can be stored in an airtight container for up to 6 months.
• Yield: about 1 cup.

BARBECUED BABY BACK RIBS

Steps:

• Marinate ribs Rub paste evenly over ribs and wrap well in plastic. Let marinate in the refrigerator for 6 to 12 hours.
• Prepare grill Open the bottom vents and fill a chimney starter to the top with charcoal briquettes and allow them to burn until all are coated with a fine gray ash. Scrub grates with a grill brush and sweep lightly with oil. Push charcoal to one side of the grill and set the ribs on the opposite side. Rest an oven thermometer near the ribs. Cover the grill, then open the vents and position them over the ribs (this draws heat from coals to ribs).
• Grill ribs After 20 minutes, check on the temperature inside the grill. The thermometer should read 275°F to 300°F (open lid, if necessary, to lower temperature). Let the ribs cook like this for a total of about 2 hours, turning them over and rotating 90 degrees every 30 minutes and adding more coals after 1 hour. If the ribs seem to be getting too dark too soon, tent them with foil. After 2 hours, the ribs should be cooked through (to test doneness, lift and hold the rack with tongs-they should bend and start to break away at the bend point) and nicely charred in spots; if not, continue cooking and check frequently until they are ready (this could take up to about 30 minutes more). Brush ribs with some sauce and cook 15 minutes more. Transfer ribs to a platter and let rest 5 minutes before serving with remaining sauce.
• ABOUT BARBECUE
• The terms grilling and barbecuing are often used interchangeably, but there is an important (if little known) distinction between the two techniques. Barbecuing uses indirect heat at a very low temperature-even lower than indirect heat grilling-to slowly cook food with a combination of heat and smoke. The slow and low heat of barbecuing is ideally suited for large, tougher cuts of meat, such as whole briskets and racks of ribs. Grilling, on the other hand, uses a more intense direct heat that browns the meat, but that doesn't add the depth of smokiness that distinguishes true barbecue.
• Equipment
• A 22-inch round charcoal grill is ideal for grilling ribs, as it will allow enough room for both hot and cool spots created by the charcoal. An 18-inch grill will also work, but you will need to start with fewer briquettes and to replenish them more frequently during cooking. Either way, they must be tended to with a watchful eye. Although it burns hotter than briquettes, hardwood lump charcoal can be used instead: Fill a chimney starter three-fourths full and add a handful of coals every 20 minutes; if the temperature in the grill rises too high, wait about 30 minutes before adding more coals. The trick is to know when the coals are starting to burn out, which can cause a significant decline in temperature; adding more coals at the right time will help maintain steady heat.