Naked Ribs Food

STU'S BAKED BBQ RIBS

Steps:

• Preheat the oven to 250 degrees F. Line a sheet pan with foil.
• In a small bowl, mix together the brown sugar, paprika, black pepper, garlic powder, onion powder and 1 teaspoon salt.
• Lay the ribs onto the prepared sheet pan and season on both sides with salt. With the meat side of the ribs face down, brush with half of the mustard and sprinkle over half of the seasoning mix. Turn the ribs over, so the meat side now faces up, and use the remaining mustard and seasoning mix on the other side. Bake the ribs meat-side up until they are very tender, 2 to 2 1/2 hours.
• Remove from the oven and spread the ribs with half of the BBQ sauce. Return the sheet pan to the oven for another 30 minutes, allowing the sauce on top to become sticky and delicious.
• Transfer the ribs to a cutting board and allow them to rest for a few minutes before slicing into individual ribs. Serve with the remaining BBQ sauce on the side.

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.

NAKED RIBS

Steps:

• In a jar, combine the chile, salt, sugar, garlic powder, onion powder, pepper, cumin and coriander, crushing any chunks of brown sugar. Cover tightly and shake well to combine thoroughly.
• Trim the ribs, cutting away any excess fat pieces and loose ends without bones. Lay the ribs flat with the bony underside facing up. If you prefer, remove the flap of meat that covers part of one side. Use a small knife or skewer to poke through the thin, tough membrane that covers the rib bones, lifting a corner of it. Use a clean kitchen cloth to get a good grip and gently but firmly pull the membrane away from the ribs. It will come up in sheets; you may have to repeat the process a couple of times to get it all.
• Sprinkle both sides of the ribs with the dry rub mixture, using about 1 to 1 1/2 Tbsps. per side. Rub to distribute evenly, and then seal tightly in plastic wrap. Refrigerate 1 hour to overnight.
• Soak 3 cups of hickory chips in enough water to cover generously. Start the coals in a chimney and when they are lightly coated with gray ash, about 20 minutes, empty them into the grill, arranging them in a gentle slope against one side.
• When those coals have cooled slightly, about 20 minutes, add two-thirds of the wood chips, replace the grill rack and brush it with oil. Arrange the rib rack well away from the heat and cover tightly so that the lid's vent holes are over the ribs, opposite the flame. Smoke, turning every 30 minutes or so, until the meat begins to pull away from the rib tips and is so tender that a center bone can almost be pulled loose, 1 1/2 to 2 hours. After about an hour, you'll need to replenish the smoke, adding the remaining wood chips on top of the coals.
• Remove the racks from the fire and wrap them tightly in aluminum foil. Set aside for 30 minutes to 1 hour to rest. Serve at room temperature, or reheat briefly on the grill, off the fire, before serving.

EASY OVEN BAKED RIBS

Steps:

• Pre-heat oven to 250* F.
• Season all sides of the ribs with your favorite rub.
• Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
• Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
• Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
• Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
• Enjoy!

JEFF'S NAKED RIB RUB RECIPE - (4/5)

Steps:

• IN A LARGE SHALLOW DISH MEASURE,DARK BROWN SUGAR & PAPRIKA. RUN BROWN SUGAR AND PAPRIKA THROUGH BLENDER FOR LUMP FREE MIXTURE. ADD 1 DRY INGREDIENT ONE AT A TIME. USE COURSE BLACK PEPPER AN KOSHER SALT TO HAVE RIGHT TEXTURE. PUT MIXTURE IN ZIP-LOCK BAG. COATS TWO SLAB OF RIBS