Baby Got 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.

SMOKIN' BABY GOT BACK RIBS!

Steps:

• 1. Rub a generous amount of rub on ribs. Make sure they are evenly coated. Wrap ribs with plastic wrap and refrigerate over night.
• 2. Prepare Grill: I use a propane powered smoker. Soak wood chips for at least 30 minutes. I use a mixture of hickory and oak chips. Fill the water pan with apple cider, beer or liquid of choice. Smoker temperature should be between 250-275 degrees. (If using a charcoal grill, place charcoal and/or wood chunks on one side of the grill and place the water pan underneath the the ribs on the grill rack. Maintain the grill temperature by changing out charcoal and wood as needed.)
• 3. Baste ribs after the first hour as needed, to keep the ribs nice and moist. Change wood chips every 1 1/2 hours. Smoke for 4 hours until ribs are tender. Remove from smoker and cover with foil.

THE BEST BABY BACK RIBS

Steps:

• If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

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.

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.

WHO LOVES YA BABY-BACK?

Steps:

• Preheat oven to 250 degrees.
• In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
• Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
• Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

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 (GOT) BACK RIBS

Steps:

• Rinse off ribs and pat dry.
• I recommend cutting the rack in half or into thirds to make moving from pan to plate when cooked easier. You may also remove the membrane if desired.
• Season ribs with desired dry rub. At this point you can allow ribs to sit overnight for the rub to be absorbed better, however this isn't necessary.
• Preheat oven to 250 degrees.
• Use a deep pan with a cooking rack in it and pour water into pan. Do not allow water to reach the rack.
• Put ribs on the rack so they sit above the water.
• Cover the pan with two layers of aluminum foil and make a tight seal around the edges.
• Put the pan in the oven and cook for 6 to 8 hours for ribs that will fall apart and need to be eaten with a fork. Cook 4 to 5 hours for ribs that will be very tender but remain on the bone.
• When done cooking for desired length of time remove from oven and remove foil. CAREFUL the pan will have lots of very hot steam built up and it can easily burn you. I recommend using tongs to pull the foil back.
• Turn your broiler on to high and have your oven rack in the upper half of the oven.
• Leave ribs in the pan and brush with your favorite barbeque sauce.
• Place the pan of ribs under the broiler and broil until the sauce starts to caramelize. Keep an eye on it to make sure it doesn't burn.
• When the sauce has fully caramelized remove from the oven and serve.