Dark Brown Bbq Ribs Food

NO-FUSS BAKED BABY BACK RIBS

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.

ALTON BROWN'S BABY BACK RIBS

Steps:

• In a bowl, combine all dry ingredients and mix well; place each slab of ribs on a large piece of heavy-duty foil, shiny side down; sprinkle each side generously with the dry rub and pat the rub into the meat.
• Securely wrap the ribs in the foil but leave one end wrapped a bit more loosely; refrigerate the ribs for a minimum of 1 hour.
• Combine all ingredients for the braising liquid and 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; close the end of the packet and tilt it around to evenly distribute the liquid.
• Braise the ribs in a 250° oven for 2 hours (his original recipe said to braise for 2 1/2 hours but the ribs were almost TOO tender at that point!).
• Carefully open the packets (they'll be very hot) and transfer the braising liquid into a medium saucepan; bring to a simmer and reduce by half or until it's of a thick syrup consistency.
• Brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly.
• Slice each slab into 2 rib bone portions; place remaining hot glaze into a bowl and toss the rib portions in the glaze.
• *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

ST. LOUIS-STYLE GRILLED RIBS

Steps:

• Prepare a grill for indirect cooking (with one side lit and the other side unlit) and heat to between 230 and 235 degrees F.
• Brush the ribs on both sides with the Dijon mustard. Rub both sides with Miss Brown's Rib Rub.
• Place the ribs on the unlit side of the grill. Close the lid and cook until beginning to brown, about 45 minutes. Uncover and spritz with the apple juice in a spray bottle. Close the lid and cook for 3 more hours. Wrap the ribs tightly with aluminum foil and cook until the ribs begin to become tender, 1 more hour.
• Unwrap the ribs and cook until very tender, 30 minutes to 1 hour longer. (Brush on sauce if you'd like during last hour of cooking.) Remove the ribs from the grill. Let stand for 5 minutes, then slice and serve.
• Stir together the garlic and onion powders, smoked paprika, brown sugar, curry powder, salt, pepper, celery seeds, chili powder and cumin in a medium bowl. Store in an airtight container for up to 1 month.

CQ'S SMOKED BABY BACK RIBS

Steps:

• Remove membrane from back of ribs. Cut each rack into 3 rib pieces. Place ribs in a large bowl and fill with apple juice; soak for 8 hours to overnight.
• Preheat a smoker to 250 degrees F (120 degrees C).
• Remove ribs from apple juice, cover with dry rub, and wrap each piece in aluminum foil, creating a packet. Place foil packets, unstacked, onto wire racks. Reserve juice for cooking.
• Place wire racks into the preheated smoker. Pour reserved apple juice in the smoker's water pan. Cook ribs in the preheated smoker, maintaining a temperature of 250 degrees F (120 degrees C), for 3 hours.
• Put mesquite chips in the wood box and pull out foil packets. Remove ribs from foil and generously apply barbeque sauce; discard foil.
• Place ribs, bone side-down, back in the smoker and cook until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center of the ribs should read 145 degrees F (63 degrees C).