BUBBA'S BUNCH BARBECUED BABY BACK RIBS
I saw this on Sarah's Secrets on The Food Channel, and it looked great, so I had to try it. She, and then I, adapted it from Elizabeth Karmel's "Girls at the Grill". I have never used it on baby back ribs, but it's also great on 2 racks of full-size spareribs; you just need to double the amount of rub, which is fine, since the excess keeps well in a sealed container.
Provided by Toby Jermain
Categories Pork
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 111.5, Fat 1.3, SaturatedFat 0.2, Sodium 3511.6, Carbohydrate 29.5, Fiber 5.3, Sugar 17.7, Protein 2.3
OVEN-BARBECUED BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 3 to 4 servings
Number Of Ingredients 17
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.
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.
BLUEBERRY-CHERRY BBQ BABY BACK RIBS
The homemade cherry-berry sauce in this recipe gets depth and heat from canned chipotle chile in adobo (and a tiny bit of the adobo sauce) -- no ketchup in this BBQ! The fresh fruit brings a brightness that pairs wonderfully with the smoky, falling-off-the-bone-tender ribs.
Provided by Food Network
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the ribs: Position an oven rack in the center and preheat the oven to 325 degrees F. Peel the thin membrane off of the back side of the ribs and discard.
- In a small bowl, combine the brown sugar, coriander, paprika, mustard, 1 tablespoon salt and 1/2 teaspoon black pepper. Sprinkle evenly all over both sides of the ribs. Wrap each rack of ribs in a separate piece of aluminum foil and place on a baking sheet. Bake for 1 1/2 hours.
- For the blueberry-cherry BBQ sauce: Meanwhile, add the olive oil to a medium saucepan and place over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the coriander and cinnamon and cook, stirring, until fragrant, about 1 minute more. Add the cherries, blueberries, chicken broth, cider vinegar, brown sugar, chipotle chile and adobo sauce. Season with salt and pepper. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer, mashing the cherries and blueberries with a potato masher halfway through to release their juices, until the fruit is softened and the mixture is saucelike, about 15 minutes.
- Let the sauce cool briefly. Then transfer to a blender and blend until smooth (see Cook's Note). Return to the saucepan and stir in the Dijon. The sauce should nicely coat the back of a spoon. If the sauce is too thin, bring it back to a simmer and continue to reduce until the correct consistency. Reserve 1 cup in a bowl for glazing. Set aside the remainder in the saucepan and cover to keep warm.
- Once the ribs have baked 1 1/2 hours, carefully place each rack on its own baking sheet. Unwrap the ribs from the foil, keeping the foil on the baking sheet as a liner of sorts. Brush the ribs with the reserved 1 cup BBQ sauce and bake until nicely browned and tender when pierced with the tip of a sharp knife, basting once more with sauce halfway through, about 30 minutes.
- Preheat the broiler. Brush another layer of sauce on each rack of ribs and place one of the racks under the broiler until the sauce is caramelized and lightly charred, 3 to 4 minutes (be sure to watch as all broilers vary!). Repeat with the second rack of ribs.
- Transfer the reserved sauce from the saucepan to small bowls. Slice into individual ribs and serve with the sauce for dipping.
BUBBA'S BUNCH BABY BACK RIBS
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .
Provided by Elizabeth Karmel
Categories Backyard BBQ Dinner Lunch Beef Rib Tailgating Grill Grill/Barbecue
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Grilling Method: Indirect/Medium-Low Heat
- Build charcoal fire or preheat gas grill. Remove silver skin from back of ribs, if desired. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill. Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible. Set aside for 5 minutes. Rub ribs liberally with Classic Barbecue Rub and let sit, covered, for 15 to 20 minutes.
- Place ribs (bone side down) in the center of the cooking grate or in a rib holder/rack, making sure they are not over a direct flame. Grill covered (at about 325°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.
- Leave ribs untended for the first 30 minutes-this means no peeking; especially important if using wood chips. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, un-stack ribs, if necessary and brush with barbecue sauce. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2 to 3 rib portions. Warm remaining sauce in a saucepan and serve on the side, if desired.
BARBECUED BABY BACK RIBS
Make and share this Barbecued Baby Back Ribs recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim the fat from the ribs.
- In a bowl, add the paprika, garlic salt, onion powder, dried sage, celery seeds, and cayenne pepper; stir to combine.
- Sprinkle the rub mixture over both sides of the ribs; rub in using your fingers.
- Prepare grill for indirect grilling; medium heat.
- Place ribs with the bone side down on the grill rack over the drip pan.
- Cover and grill for 1 1/2 to 1 3/4 hours or until ribs are tender, brush occasionally with apple juice after the ribs have grilled for 45 minutes.
BARBECUED BABY BACK RIBS
This recipe came about by accident when I was making ribs for company and discovered I didn't have enough sauce. I combined the ingredients on hand and came up with this special sauce.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut ribs into serving size pieces; place in a Dutch oven and cover with water. Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender. Do not overcook. , Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired. Drain ribs and transfer to grill. Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed.
Nutrition Facts : Calories 619 calories, Fat 42g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 910mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 34g protein.
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