BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 17h30m
Yield 2 servings (half slab per person)
Number Of Ingredients 13
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.
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.
NO-FUSS BAKED BABY BACK RIBS
Provided by Kardea Brown
Categories main-dish
Time 4h25m
Yield 15 to 20 servings
Number Of Ingredients 16
Steps:
- For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.
- Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.
- Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.
- For the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.
- Uncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.
- Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.
STEVE'S BODACIOUS BARBECUE RIBS
These make real mouth-watering 'Pig-cicles'! They take a while to cook, and when you eat them, you'll have pork fat smeared from ear to ear! Mmm! Mmm! I like to smoke with hickory wood, but any of your favorite will suffice.
Provided by STEVEC2
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 17h30m
Yield 10
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
- Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
- Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 3.6 g, Cholesterol 117.1 mg, Fat 29.7 g, Fiber 0.7 g, Protein 24.5 g, SaturatedFat 11 g, Sodium 800 mg, Sugar 2.3 g
SPICY BABY BACK RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 12h15m
Yield 15 to 20 servings
Number Of Ingredients 8
Steps:
- To prepare the marinade, add the pop, barbecue sauce, brown sugar, chipotles, mustard, vinegar and garlic to a medium saucepan. Bring to a gentle boil and cook until reduced and thick, about 20 minutes. Allow to cool completely. Divide into 2 containers and refrigerate one container for later.
- Brush the remaining container of the marinade all over the ribs on both sides. Wrap each strip of ribs individually in foil and refrigerate for 8 hours to marinate.
- When you're ready to cook the ribs, preheat the oven to 275 degrees F.
- Place the ribs, still covered in foil, onto baking sheets and cook for 2 hours. Increase the temperature to 300 degrees F. Open the foil packages and use the other container of marinade to brush another generous layer all over the ribs. Return the ribs to the oven with their foil packages still open and continue cooking for another 30 to 40 minutes, brushing on another layer of marinade as they cook.
- Remove the ribs when they're fork-tender (keep cooking until they are). Slice and serve!
BODACIOUS BBQ BABY BACK RIBS
These ribs always get raves! They are tender and moist, and the homemade BBQ sauce is scrumptious! These are very similar to the ribs that are served at Applebee's. I actually found this recipe in a magazine and have been hooked on these bodacious ribs ever since!
Provided by Helping Hands
Categories High Protein
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cover ribs with water in a large saucepan.
- Bring to a boil, then lower heat, cover, and simmer for one hour, or until ribs are tender.
- Mix all ingrediants in saucepan and bring to a boil, lower heat, and simmer for 30 minutes, until sauce has slightly thickened (stir often).
- Preheat broiler.
- Line broiler pan with foil.
- Place ribs on foil, meat side down, and baste with sauce (reserving 1/2 of the sauce).
- Broil for 6 minutes, then turn ribs over.
- Baste with remaining sauce and broil for an additional 6 to 7 minutes (or until edges are slightly charred).
- Serve with BBQ beans and corn on the cob and your palette will be especially pleased!
Nutrition Facts : Calories 1367.2, Fat 100.8, SaturatedFat 37.4, Cholesterol 401.2, Sodium 1432.3, Carbohydrate 27.8, Fiber 0.2, Sugar 25, Protein 83.5
WHO LOVES YA BABY-BACK?
On Good Eats, Alton Brown's Who Loves Ya Baby-Back recipe for ribs starts with a flavorful dry rub of brown sugar, chili powder and other spices.
Provided by Alton Brown
Categories main-dish
Time 4h35m
Yield 2 slabs ribs
Number Of Ingredients 15
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.
BBQ BABY BACK RIBS - PRESSURE COOKER
Easy, fast and tasty. I adapted this from Miss Vickie's Big Book of Pressure Cooker Recipes, which was the best pressure cooker cookbook I found in our local library.
Provided by Heather in Barrie
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Place the metal rack in your cooker and add 1/2 cup of water (I used 1 cup as the manufacturer of my electric cooker recommends).
- If your cooker is large enough you can bend the racks around in a circle. Otherwise cut into sections and stand them upright in the cooker.
- Lock the lid in place.
- Bring to 15psi (high pressure in electric cooker) and cook for 12 minutes.
- Remove from heat and use quick release method to depressurize.
- When pressure drops, carefully open lid and use long tongs to remove ribs.
- Cover with sauce by dipping in sauce in a shallow pan, or basting well as you broil or BBQ the ribs to complete.
Nutrition Facts : Calories 836.1, Fat 49.1, SaturatedFat 17.7, Cholesterol 190.5, Sodium 1271.9, Carbohydrate 45.3, Fiber 0.8, Sugar 32.6, Protein 52.2
BEST BARBECUED BABY BACK RIBS
Make and share this Best Barbecued Baby Back Ribs recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 6h
Yield 2-3 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 28.7, Fat 0.7, SaturatedFat 0.1, Sodium 312.1, Carbohydrate 4.9, Fiber 0.5, Sugar 1.5, Protein 0.7
FAUX BBQ BABY BACK RIBS
Make and share this Faux BBQ Baby Back Ribs recipe from Food.com.
Provided by Simpel53
Categories Pork
Time 4h10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 225°F.
- Lay back ribs on sheet of tin foil.
- Brush with half the BBQ sauce.
- Take a 2nd sheet of tin foil place over the ribs and seal the ribs.
- Put into oven (I usually place on a cookie sheet in case of leakage).
- Bake for 3 1/2 - 4 hours - take out of oven, Cut open the top of the tin foil package -- brush on more BBQ sauce.
- Place under the broiler for 5 minutes or so.
- Serve.
Nutrition Facts : Calories 46.9, Fat 1.1, SaturatedFat 0.2, Sodium 509.4, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 1.1
BODACIOUS BABY BACK RIBS
The secret to these baby backs is marinating them overnight (Recipe #293013), smoking them for 4 hours and baking them tightly covered in foil at 250* for 2 to 4 hours. You can serve with BBQ sauce, but I am a purist and like them just the way they are.
Provided by Secret Agent
Categories Pork
Time 18h
Yield 2 racks, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- In zip baggies marinate the ribs in the teriyaki sauce overnight.
- Smoke using hickory chips for at least 4 hours.
- Wrap the racks in foil, tightly and place on a sheet pan covered with foil for easy clean up. Bake for 2 to 4 hours until very tender.
Nutrition Facts : Calories 121, Sodium 5519.5, Carbohydrate 23, Fiber 0.1, Sugar 18.8, Protein 8.5
BAKED BBQ BABY BACK RIBS
If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g
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