Old Bay Barbecued Baby Back Ribs Food

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.

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

BARBECUED BABY-BACK RIBS

Steps:

• Divide ribs between 2 large pots. Cover with cold water. Bring to a boil. Reduce to a simmer, and cook 3 minutes, skimming any foam that rises to the surface. Drain; rinse under cold water. Cover ribs with cold water again.
• Divide celery, carrots, onion, and garlic between pots; add 1 tablespoon salt to each pot. Bring to a boil. Reduce to a simmer, and cook until ribs are tender, about 1 hour. Drain; discard vegetables.
• Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Season ribs generously with salt and pepper; brush with barbecue sauce. Grill, turning frequently and brushing with sauce occasionally, until heated through and marked by grill, about 15 minutes. Cut into servings of about 3 ribs each; brush with more sauce. Serve immediately.

BAKED BBQ BABY BACK RIBS

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.

BARBECUED BABY BACK RIBS

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.

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.

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.

BUBBA'S BUNCH BARBECUED BABY BACK RIBS

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.

OVEN-BARBECUED BABY BACK RIBS

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.

BEST BARBECUED BABY BACK RIBS

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.

CAROLINA BARBECUED BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
• In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
• Using your fingers, rub the mixture over both sides of the ribs.
• Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
• To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
• Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
• Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
• Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
• Refrigerate the sauce.
• Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
• Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
• To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.

EASY BBQ BABY BACK RIBS

Steps:

• Heat grill to medium heat.
• Place half the ribs in single layer on large sheet of heavy-duty foil. Combine sugar and seasonings; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add 1/4 cup water to packet through open end. Double fold remaining end, leaving room for heat circulation inside. Repeat with remaining ribs to make second packet.
• Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
• Return ribs to grill; brush with half the barbecue sauce. Grill 15 min., turning and brushing occasionally with remaining barbecue sauce.

BARBECUED DRY RUB RIBS, MEMPHIS-STYLE

Steps:

• Mix together the paprika, Old Bay seasoning, chili powder, sugar, black pepper, garlic powder and onion powder in a bowl. Rub half the mixture all over the slab of spare ribs, on every side. Reserve the other half of the dry rub mix. Heat the oven to 215 degrees. While the oven is warming, soak the wood chips in cold water to cover (for about 20 minutes). Remove the chips from water and spread them evenly in the base of the smoker. Place the smoker, uncovered, on top of two stove-top burners set at medium-high heat. Let the wood chips smoke for about 3 minutes. Then place the slab of ribs on the smoker tray, place the tray over the wood chips, and cover the smoker tightly with its lid. Turn heat down to medium, and leave the smoker on the burners for 5 minutes. Then transfer smoker to the oven, placing it on the oven floor. After the ribs have been in the oven for 1 1/2 hours, remove the smoker and once again place it over two burners set at medium heat for 5 minutes. Return smoker to oven floor. After the ribs have been in the oven for one hour more, remove the smoker from the oven. Carefully lift up the tray holding the ribs, and pour off the liquid that has accumulated in the tray. Reserve. Return tray with ribs to middle portion of oven, and cook for one hour more. While ribs are cooking, de-grease the reserved cooking liquid, and measure 2 tablespoons of it into a bowl. If you don't have 2 tablespoons make up the difference with water. Add the vinegar and blend well. Reserve. Add the salt to the remaining dry rub mix and blend well. Reserve. Remove ribs from oven and brush top side with the cooking liquid-vinegar mixture. Then sprinkle the salted dry rub mix evenly over the top side of the ribs. Return to middle portion of oven, and cook one hour more. Remove ribs from oven. Let stand 15 minutes. Carve into individual ribs and serve.
• Suggested drink: Qupe Syrah, 1995.
• *It's best if you use a high-quality chile powder-preferably one with a smoky flavor. My favorite for this recipe is Smoked Jalapeno Flakes made by Chile Today, Hot Tamale(tm) in North Brunswick, New Jersey.

OLD BAY BARBECUED BABY BACK RIBS

Steps:

• Cut ribs into 3 or 4 rib sections.
• Place ribs in a large stockpot along with onion and garlic.
• Cover with water and bring to a full boil.
• Cover pot and lower heat to simmer, and let simmer for 45 minutes.
• Meanwhile, in a small bowl, combine Old Bay seasoning and brown sugar together, mixing well.
• After 45 minutes, carefully remove ribs from stockpot and place on a platter and let cool for 5 minutes.
• Rub ribs with seasoning mix.
• Let ribs stand with rub anywhere from 20 minutes to 24 hours, wrapping and refrigerating if longer than 20 minutes (I make mine the morning of the day I'm planning on barbecuing them).
• Before finishing, bring ribs back to room temperature if they have been refrigerated.
• If using the grill, preheat grill to medium or medium-high heat.
• Place ribs on grill and barbecue 5 minutes on each side, then baste with your favorite barbecue sauce and continue to grill about 5-10 minutes each side, until heated through.
• If finishing in the oven, preheat oven to 350°F and place ribs on shallow baking dish.
• Bake for about 10 minutes, then baste with sauce and bake another 10 minutes.
• Turn ribs over, baste the other side, and continue cooking about 10 minutes more, until heated through.
• Serve ribs with extra sauce on the side.

OLD SMOKY RIBS

Steps:

• Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it.
• Place the ribs in a roasting pan and pour the bourbon over them.
• Let marinate in the refrigerator for 1/2 hour, turning the ribs several times.
• Meanwhile, combine the ingredients for the rub in a bowl and stir to mix.
• Pour off and discard the bourbon.
• Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers.
• Let the ribs marinate for 1 hour, while you light your grill.
• Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 300 degrees.
• Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours.
• The last 15 minutes, brush the ribs with 1/3 cup sauce.
• Sprinkle with the remaining rub.
• Serve the remaining barbecue sauce on the side.

EASIEST BEST EVER BABY BACK RIBS....

Steps:

• 1. preheat oven to 200 degrees first take racks our of their packaging and dry them off with paper towel. place them on a cookie sheet or baking sheet arch side up . sprinkle lightly with old bay seasoning. cover with *plastic wrap* to make a seal . then over the plastic wrap put aluminum foil making sure none of the plastic wrap is sticking out. put into the oven for 4 hours they will steam in the plastic wrap. make sure to check them at about 2 hours to make sure the plastic has not come off. if so. just wrap tighter with foil and reduce heat to 175 degrees. continue cooking till the 4 hours are up. preheat your grill. pull the ribs out of the oven. place ribs onto grill arch side down turn down heat for 5 mins (at this time you can add your favorite BBQ sauce or homemade glaze or keep them dry) I recomend only lightly covering the ribs with sauce just enough to get the flavor and carmelization of the sugar. too much sauce will ruin the ribs flavor.. turn ribs over and cook for 5 mins then they are done..