THE ABSOLUTE BEST BABY BACK RIBS
Three years of trial and error have led up to this recipe. No one has ever tasted these ribs and not commented how great they are. Since the steaming makes the ribs so tender, the meat will fall off the bone so easily you can eat them with a fork and a knife if you wanted to but I always found them perfect as a casual finger food, great for backyard parties.
Provided by Elisciar
Categories Pork
Time P3DT1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except ribs and BBQ Sauce.
- Cut rib racks into 3 or 4 rib segments.
- Store ribs in marinade in refridgerator for 3 days.
- Drain and discard marinade.
- Place ribs in a steamer basket in a large covered pot with approx 1 in of water.
- Bring pot to a boil then lower to simmer for 1 1/2 hours.
- Remove ribs from pot and coat with BBQ Sauce.
- (The water left over in the pot makes a great stock for soups.) Place coated ribs on a cookie sheet sprayed with Pam.
- Bake at 300 for 15 mins.
MEATHEAD'S LAST MEAL RIBS RECIPE
These are the best BBQ pork ribs you will ever eat. They are so good you would ask for them as your "last meal". We're talking classic Southern barbecue ribs here, the barbecue ribs that win barbecue championships. The recipe is a melange of flavors: A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork.
Provided by Kris Coppieters
Categories Dinner Lunch Main Course
Time 6h
Number Of Ingredients 4
Steps:
- Prep. Rinse the ribs in cool water to remove any bone bits from the butchering.
- If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. To remove it, insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. Click here to see more photos of how to skin 'n' trim ribs and here's a quickie 1 minute video of the technique.
- Trim the excess fat from both sides of the rack of ribs.
- Next it is time to add the salt. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% bone, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining.
- Before adding a BBQ rub, be aware of double salt jeopardy! Rubs and spice blends are a great way to add flavor to meat, but almost all commercial rubs contain salt so be careful not to pre-salt the ribs if you plan on using one of these rubs otherwise they will be unbearably salty. Also note that some ribs sold in grocery stores are labeled as "enhanced" or "flavor enhanced" or "self-basting" or "basted," meaning that they have been injected with a brine at the packing plant so if you are using these you probably want to use a rub that doesn't include salt like our Meathead's Memphis Dust recipe.Some folks insist on putting the barbecue rub on the night before, but it isn't necessary. The molecules in spices are too large to penetrate more than a tiny fraction of an inch. Read this for the science.
- Before applying the rub, just coat the meat with a thin layer of water. The water helps dissolve the spices. A lot of cooks like to use mustard under the rub as a form of glue. Mustard is water, vinegar, and maybe white wine (all mostly water) with mustard powder mixed in. The amount of mustard powder is so small that by the time the water steams off and drips away, the mustard powder remaining is miniscule. My experience is that using a mustard slather makes little or no difference in the final outcome. If you want a mustard flavor, you will do much better by simply sprinkling it on the meat. Once wet, sprinkle enough Meathead's Memphis Dust to coat all surfaces but not so much that the meat doesn't show through. That is about 2 tablespoons per side depending on the size of the slab. Spread the Memphis Dust on the meat and rub it in.
- Fire up. Pre-heat your barbecue smoker or set up your grill for 2-zone (indirect) cooking. Adjust the dampers on your cooker to bring the temperature to about 225°F and try to keep it there throughout the cook. Cooking at 225°F will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It's a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225°F, get as close as you can. Don't go under 200°F and try not to go over 250°F.When monitoring the cooker temperature you can absolutely positively noway nohow rely on bi-metal dial thermometers. If you are not monitoring your cooker with a good digital oven thermometer, you are setting yourself up for disappointment. Using a dial thermometer is like trying to send email with a typewriter. Click here to read my buyer's guide to thermometers.Once you have reached the desired temperature, add about 4 ounces of dry wood, placing it as close to the flame as possible.
- Cook. Put the slabs in the cooker in indirect heat, meaty side up, close the lid, go drink a beer, read a book, or make love.
- When the smoke dwindles after 20 to 30 minutes, add another 4 ounces of wood. After that, DO NOT add any more wood. On your first attempt, resist the temptation. Nothing will ruin a meal faster and waste money better than over-smoked meat. You can always add more the next time you cook, but you cannot take it away if you over-smoke.
- If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. You can peek if you must, but don't leave the lid open for long.
- This next step is known as the Texas Crutch. This optional trick involves wrapping the slab in foil with about an ounce of water for up to an hour to speed cooking and tenderize a bit. Almost all barbecue ribs competition cooks use the Texas Crutch to get an edge. But the improvement is really slight and I never bother for backyard cooking. If you crutch too long you can turn the meat to mush and time in foil can soften the bark and remove a lot of rub. I recommend it only for barbecue competitions when the tiniest improvement can mean thousands of dollars. Skip it and you'll still have killer ribs. But if you've seen it on TV and must try it, click here to learn more about The Texas Crutch. The Texas Crutch is it is baked into a popular technique called the 3-2-1 method which I do not recommend. Two hours in foil or butcher paper is far too long and can make the meat mushy. Try the Texas Crutch after you master the basics.
- For cooking time, allow 5 to 7 hours for St. Louis Cut (SLC) Ribs or Spare Ribs, and 3 to 5 hours for Baby Back Ribs. Thicker, meatier slabs take longer. If you use rib holders so they are crammed close to each other, add another hour.
- When it is time to find out whether or not the ribs are ready, we us the bend test (a.k.a. the bounce test). Although we insist that you buy a good digital meat thermometer for most smoking and grilling, this is one of the few meats on which you cannot use a meat thermometer because the bones have an impact on the meat temp and because the meat is so thin. To conduct the bend test, pick up the slab with tongs and bounce it gently. If the surface cracks as in the picture above, it is ready. Here are some other tricks to tell when ribs are ready.
- Once the ribs are done cooking it is time to add the sauce unless you intend to serve them "dry" like they do in Memphis. The key to saucing ribs is to go easy on it so that the meat can shine through. Simply paint both sides of the rack with your favorite home made barbecue sauce or store-bought barbecue sauce and cook for another 15 minutes or so. Don't put the sauce on earlier than that. It has sugar and there is a risk it can burn. Now here's a trick I like: Sizzle on the sauce. Put the ribs with sauce directly over the hottest part of a grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don't roast the meat from above, sizzle the sauce on one side and then the other. The sauce will actually sizzle and bubble. Stand by your grill and watch because sweet sauce can go from caramelized to carbonized in less than a minute! One coat of a thick sauce should be enough, but if you need two, go ahead, but don't hide all the fabulous flavors under too much sauce. If you think you'll want more sauce, put some in a bowl on the table.
- Serve. Once sauced, slice the rack between the bones. If you've done all this right, you will notice that there is a thin pink layer beneath the surface of the meat. This does not mean it is undercooked! It is the highly prized smoke ring caused by the combustion gases and the smoke. It is a sign of Amazing Ribs. Now plate, serve to your guests, and take a bow when the applause swells from the audience.
Nutrition Facts : Calories 61 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1135 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
"BACKYARD-STYLE" BARBECUED RIBS
This recipe is posted by request and was originaly from Chef Sam Choy's cookbook "Sam Choy's Island Flavors"
Provided by Diana Adcock
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- In a medium saucepan combine all the ingredients for Sauce#1, bring to a full rolling boil, reduce heat to medium low and simmer for 1 hour, stirring often.
- Rub the ribs with soy sauce, garlic, ginger, chili powder, pepper, salt and chopped cilantro, both sides!
- Wrap ribs in heavy duty foil.
- Let Stand 1 hour.
- Preheat oven to 350 degrees.
- Place Ribs in oven for 1 hour, turning once after 30 minutes.
- 3 times during cooking the ribs open foil wrap and drizzle ribs with Sauce#1.
- Place all the ingredients for sauce#2 in a glass or plastic bowl, whisk well and set aside.
- Remove ribs from oven and place on serving platter.
- Offer both sauces at table to drizzle over ribs.
Nutrition Facts : Calories 1109.5, Fat 54.2, SaturatedFat 17.3, Cholesterol 181.8, Sodium 6607, Carbohydrate 110.1, Fiber 5, Sugar 94.6, Protein 48.2
BACKYARD BABY BACK RIBS WITH RANCH RUB RECIPE
These backyard baby back ribs fall right off the bone. The secret to its explosive flavor is in our delicious Hidden Valley Ranch rub. Try it now!
Provided by Hidden Valley
Categories N/A
Time 3h55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325˚F.
- In small bowl, combine one packet of the seasoning mix, paprika, garlic salt and lemon pepper. Rub ribs with seasoning mixture and place in shallow roasting pan and set aside.
- In a medium bowl, stir together remaining ingredients and mix well. Pour the sauce over ribs. Cover with foil and roast for 2½ to 3½ hours. Remove from oven and let stand 10 minutes.
- Remove the ribs to a serving platter. Drain the sauce from the pan into a gravy separator and let stand for five minuutes or until the fat has seprated from the gravy. Pour the sauce over the ribs and serve immediately.
Nutrition Facts :
BAKED BABY BACK RIBS
Even a barbeque purist cannot scoff at these foil-wrapped, baked and glazed baby back ribs. They're satisfyingly sweet, savory, smoky and flavorful. The meat falls off the bones! Baking in foil also reduces the amount of clean up. You'll be busy enjoying these ribs -- who has time for dishes?
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 13
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.
BACKYARD BABY BACK RIBS
Steps:
- Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.
- The next day, heat the oven to 250 degrees F.
- Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
- The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
- Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
- Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
- Yield: about 2 1/2 cups
THE BEST BABY BACK RIBS
I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 647 calories, Fat 41g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 2345mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 37g protein.
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3-2-1 BBQ BABY BACK RIBS RECIPE - TOMCAT BBQ
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- Rinse the ribs with cold water. Use a knife and paper towel to remove the membrane from the back of the ribs. Trim off any loose pieces of meat or fat.
- Apply a thin coat of mustard, olive oil, or hot sauce to the ribs. Season generously with your favorite pork dry rub, and pat down gently to ensure it sticks.
- Smoke the ribs for 3 hours at 225 degrees, spritzing with apple juice every 30 minutes to keep the surface of the ribs moist.
FALL OFF THE BONE BBQ BABY BACK RIBS - YOUR HOME, MADE HEALTHY
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- Prepare a sheet pan with aluminum foil. I usually layer one piece to protect the pan and another to wrap the ribs. Spray the piece that’ll be used to wrap the ribs with nonstick cooking spray. Place the slab of ribs on top, bottom side up.
- If not done so already, remove the thin membrane (skin) from the bottom side of the ribs. (Read above for an article on how to do this.) I use a butter knife to separate the membrane from the meat. Then, I pull it off with my fingers. Once the membrane is removed, trim off most of the fat.
- Combine all the rub ingredients in a bowl. Using your hands, place the rub on both sides of the ribs, patting it down so it sticks.
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- Finding the Perfect Rack. When selecting ribs, there are three different cuts to choose from – baby backs, spare ribs, and St. Louis spare ribs. In Memphis BBQ, baby back ribs rule but in most parts of the country, meatier spare ribs are the cut of choice.
- The Perfect Prep. Once you have chose your perfect rack of ribs, flip them over and you’ll notice a shiny thin layer of membrane covering the bones. Many people, especially restaurants, will leave this on.
- Apply the Perfect Seasoning Blend. Once the membrane has been removed, it’s time to pump up the flavor with some seasoning. Simply sprinkle your favorite BBQ dry rub seasoning such as my Pickin' N Grilling All Purpose Rub on each side of the ribs.
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- Molasses-Smoked Baby Back Ribs. Tim Byres has a no-fail method for ribs: He rubs them with a seasoned beer-based mop and cooks them in a foil packet for almost an hour to keep them moist before smoking them over wood.
- Spicy and Sticky Baby Back Ribs. To create the flavorings for these ribs, Donald Link combines eight spices for a rub and prepares a barbecue sauce with homemade pork stock.
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CHERRY STREET'S SWEET AND SAVOURY BBQ BABY BACK RIBS
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- Whisk together all ingredients in a medium saucepan situated over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes.
- Generously season baby back ribs with the rub and let them cure in the fridge for 30-40 minutes. You are waiting for the colour of the meat to change, it will become a brighter shade of red.
- Ribs go on your grill/smoker at 225 degrees Fahrenheit. Use a wood chip package to add a little smokiness to your bbq.
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