Linas Baby Back Ribs Food

BABY BACK RIBS

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.

LINA'S BABY BACK RIBS

Steps:

• 1. Rinse, skin and trim ribs.
• 2. Apply a generous amount of the dry rub to both sides of the ribs. Let seasoned ribs sit in the refrigerator for 4 hours.
• 3. Grill ribs on an indirect heat, meat side up in a covered grill. Grill temperature should be at 225 degrees Farenheit, but not hotter than 275 degrees Farenheit; this is within "smoking" range.
• 4. Once grill has reached proper temperature, add a small amount of smoking chips, about 2 oz. Once the wood stops smoking, about 20-30 minutes, add more chips, but stop adding after the first hour of cooking so as not to over smoke the meat. *Note, this recipe doesn't call for soaking your wood chips. I've tried cooking with soaked chips and with chips that haven't been soaked, I get a better flavor from the chips that were NOT soaked. Not soaking your chips is no more of a fire hazard than barbecuing itself. Try it, you'll like it ;-)
• 5. No need to turn ribs, however rearrange the ribs on the grill so that one slab is not on the hottest side of the grill the entire time. Ribs should cook about 3-4 hours depending on the thickness of the ribs. Brush on barbecue sauce on both sides of the ribs and move ribs to the "direct cooking" side of the grill to allow the sauce to caramelize. Remove ribs from grill and tent with aluminum foil, let meat rest for 10 minutes before serving.
• 6. The internal temperature of your ribs should be approximately 185° F when you remove them from the grill and 190° F after resting.
• 7. Sprinkle Barbecue Sauce (dry rub) Ingredients: 2 tablespoons Black Pepper, coarsely ground 3 tablespoons Sea Salt 3 tablespoons Season Salt 1 ½ tablespoon Garlic Powder 1 tablespoon Cayenne Pepper 3 tablespoons Chili Powder 4 tablespoons Paprika Preparation: Mix all the ingredients together in a bowl. Before barbecuing chicken, ribs, briskets, fish or pork chops, sprinkle on very heavy. This mixture serves as a "dry" barbecue sauce but makes a crust, sealing in juices. Yield: approximately 1 cup

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.

BEST BABY BACK RIBS IN TOWN

Steps:

• Make one recipe of Rib Sauce (above) and set aside.
• Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling.
• MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately.
• ** BAKING RIBS (preferred method): Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes.
• Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid.
• ** PAR-BOILING RIBS: Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs).
• Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain.
• **** RIBS (Final Baking): Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in SINGLE layer in casserole.
• Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them.
• Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs.
• MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours.
• If frozen, thaw before baking.
• Place UNCOVERED ribs in preheated 350 degree oven.
• Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is "melt-in-your-mouth" tender.
• If you have any remaining sauce, serve it with the ribs, along with plenty of napkins.
• These are finger-licking good and messy to eat-- but is there any other way to eat ribs?.
• *** RIB SAUCE: Mix cornstarch and water together to make a slurry Set aside.
• Mix remaining dry ingredients together.
• Place in saucepan.
• Mix remaining wet ingredients together.
• Pour half of wet ingredients into dry ingredients, stirring to mix well.
• Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit.
• While mixture is gently boiling, pour in slurry while stirring.
• Return mixture to a slow boil and cook until sauce thickens a little.
• Sauce should be thick enough to cling to ribs, yet pourable.
• Cool sauce and store in air-tight glass or plastic container.
• Refrigerated it keeps indefinitely.

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 barbecue 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°F (150°C).
• Bake ribs wrapped tightly in the foil at 300°F (150°C) for 2 1/2 hours.
• Remove from foil and add more sauce, if desired.

OUR BABY BACK RIBS

Steps:

• Preheat oven to 325 degrees.
• Line a jelly roll pan with foil.
• Cut sinew off the back of the ribs.
• Lay ribs onto foil and add 3/4 cup water.
• Cover with foil.
• Bake for 3 hours.
• Raise oven temperature to 375 degrees.
• Remove foil from ribs; add your favorite barbecue sauce to ribs.
• Bake for another 30 minutes, or longer.

BARBECUED BABY BACK RIBS

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.

NIMROD'S BABY BACK RIBS

Steps:

• To make the Sauce: In a medium saucepan over medium-high, warm the vegetable oil. Add the onion and cook, stirring occasionally, until translucent, 4-5 minutes.
• Add the garlic and cook for 1 minute more.
• Add the remaining sauce ingredients, including Tabasco sauce to taste, and bring to a boil.
• Reduce heat and simmer for about 15 minutes. (It might taste a little vinegarie at first but it won't by the time you use it).
• Set aside.
• Pour some of the sauce in a small bowl to use for basting the ribs.
• Allow the ribs to stand at room temperature for 20-30 minutes before grilling.
• Season with salt and pepper.
• Grill the ribs, rib side down, over Indirect Medium Heat (keep grill at about 325-350 degrees) until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours.
• Turn after the first 30 minutes and again in 30 minutes, then do not turn again.
• During the last 30 minutes of grilling add the soaked hickory chips to the hot coals (if using).
• During the last 30 minutes of grilling time, baste generously with the small bowl of sauce every 5-10 minutes, depending on how much sauce you want on the ribs.
• Serve warm with the remaining sauce on the side.