Baby Back 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.

THE BEST BABY BACK RIBS

Steps:

• Place ribs bone side down in a large roasting pan on a rack (if you have one, you don't have to use rack)
• Combine garlic powder, seasoning salt, and pepper. Sprinkle over the ribs. Top with sliced onions. Cover tightly and bake at 350 for 2 1/2 hours.
• In a bowl, combine the remaining ingredients and this is your sauce.
• Remove ribs from pan, remove onions and discard, and drain fat. Put ribs back in pan and brush ribs liberally with sauce. Cover and bake 25 minutes longer. Uncover and cook 5 more minutes. Serve with remaining sauce.
• You can reduce the amount of ribs if you are cooking for a smaller group. I usually use 2 racks to serve 4.

BABY BACK RIBS

Steps:

• Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

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 WITH CAROLINA BASTE

Steps:

• Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don't have racks, that's fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
• Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
• Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.

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.

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.

BABY BACK RIBS

Steps:

• Preheat oven to 350 degrees F.
• Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
• Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
• Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
• Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.

BABY BACK RIBS

Steps:

• Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs.
• Spray each piece of foil with vegetable cooking spray.
• Brush the ribs liberally with barbecue sauce and place each portion in its own piece of foil.
• Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300°F (150°C).
• Bake ribs wrapped tightly in the foil at 300°F (150°C) for 2 1/2 hours.
• Remove from foil and add more sauce, if desired.

BABY BACK RIBS

Steps:

• Wash and dry the ribs. Combine all seasonings in a bowl. Liberally season the ribs with the seasonings. Make sure to rub the seasonings into the meat.
• Cut the garlic bulbs in half and slice the onions thinly. Wash your fresh herbs. In a large roasting pan, line the bottom with some of your onions. Place 2 slabs of the ribs over the onions, bone side down. Rub the ribs with 1 of the cut garlic bulbs, set the garlic cut side down on top of the slab. Place some thyme, oregano, and parsley over each slab. Place the remaining onions on top of herbs. Drizzle with wine and extra-virgin olive oil. Create a second layer of ribs, herbs, wine, extra-virgin olive oil. Allow the ribs to marinate, in the refrigerator, for 24 hours.
• After 24 hours, the ribs are ready for the grill. Preheat a grill so 1 side of the grill is heated and 1 side is not.
• Take the ribs out of the marinade. Place them bone side down over some hot coals. It takes about 30 to 40 minutes to cook the ribs. Alternate your ribs from the hot side of the grill to the cold side. This will allow you to have more control over your cooking. Enjoy!

OUR BABY BACK RIBS

Steps:

• Preheat oven to 325 degrees.
• Line a jelly roll pan with foil.
• Cut sinew off the back of the ribs.
• Lay ribs onto foil and add 3/4 cup water.
• Cover with foil.
• Bake for 3 hours.
• Raise oven temperature to 375 degrees.
• Remove foil from ribs; add your favorite barbecue sauce to ribs.
• Bake for another 30 minutes, or longer.

OUTBACK STEAKHOUSE BABY BACK RIBS RECIPE

Steps:

• Place a large pot over medium heat and place the bacon in it. Brown the bacon from both sides. Then, add onions to the pot and cook them for about 7-8 minutes until they are softened.
• After that, add the garlic to the pot and saute for another 1 minute until it becomes fragrant.
• Then, add the ketchup, molasses, vinegar, and mustard to the pot. Also, add water, cumin, paprika, and pepper to it and stir.
• Bring this mixture to a boil and then simmer. Let it cook on low heat for about 20 minutes.
• When it has simmered enough and is now thick, strain it through a sieve into a bowl and set it aside.
• Now, take the ribs and brush them with oil. After that, generously season them with salt and pepper. Keep the oven preheated at 350℉.
• Take aluminum foil and wrap the ribs with it. Then, place them in the oven and bake them for an hour.
• Take the ribs out of the oven and unwrap them. Brush the ribs with the prepared barbecue sauce.
• Once covered with sauce, place them in the oven again and bake them for another 30 minutes.
• Take the ribs out for the last time and serve them.