BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 17h30m
Yield 2 servings (half slab per person)
Number Of Ingredients 13
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.
APRICOT AND MUSTARD GLAZED BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the rub: Preheat the oven to 350 degrees F.
- In a small bowl, mix together the chili powder, paprika, cumin and 1 tablespoon salt.
- Lay 2 half-racks of ribs flat in a 9-by-13-inch glass baking dish. Repeat with the remaining 2 half-racks. Using your hands, coat each rack with the spice rub. Set aside.
- For the sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and 2 teaspoons salt and cook until translucent and lightly browned, 5 to 7 minutes. Add the garlic and chiles and cook for 2 minutes. Add the apple cider vinegar, and cook, scraping the bottom of the pan with a wooden spoon, for 3 minutes. Add the mustard and preserves. Stir to combine. Bring to a boil, reduce to a simmer and cook to allow the flavors to marry, about 3 minutes. Turn off the heat and carefully pour half the sauce over the ribs. Pour 1/2 cup of the chicken stock into the bottom of each dish. Cover the baking dishes with foil and place into the oven on the middle rack. Bake until the meat is tender, about 1 1/2 hours.
- Meanwhile, cook the remaining sauce over medium-high heat until reduced by half, about 20 minutes.
- Heat a grill pan or a gas or charcoal grill over medium-high heat.
- Using a pastry brush, glaze the baked ribs with the reduced sauce. Place the ribs meat-side down onto the hot grill and cook until slightly charred, 3 to 5 minutes. Turn the ribs over and cook for an additional 5 minutes. Flip one final time, allowing the ribs to cook until perfectly charred, 3 to 5 minutes more. Remove from the grill and rest for 10 minutes before cutting.
- Serve alongside a bowl of any remaining sauce.
PRIZE WINNING BABY BACK RIBS
A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!
Provided by BONNIE Q.
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
- In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
- Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
- Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
- Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 16.9 g, Cholesterol 117 mg, Fat 30 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 11 g, Sodium 581.8 mg, Sugar 11.1 g
SPICY BABY BACK RIBS
Steps:
- Combine the paprika, anchos or chile powder, cumin and salt in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.
- Preheat the oven to 350 degrees.
- Place the ribs in a single layer in a baking pan and pour in water to a depth of about 1/4-inch. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes.
- Meanwhile, make the honey glaze by combining the garlic, jalapenos, cumin, Tabasco, lime juice and salt in a food processor or blender and puree. Pour into a small saucepan and stir in the honey. Cook over low heat, stirring constantly and being careful not to burn, 20 minutes.
- Turn the oven heat up to 450 degrees or heat the grill.
- If finishing the ribs in the oven, brush generously with the honey glaze and bake another 10 minutes per side, basting with the honey glaze every 5 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot.
PAPRIKA GLAZED BABY BACK RIBS
This was posted in response to a request - from Gourmet magazine January 1996! Time doesn't include overnight marinating.
Provided by CountryLady
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Divide ribs between two large heavy sealable plastic bags.
- In a bowl stir together remaining ingredients and pepper to taste and pour over ribs.
- Seal bags, pressing out excess air.
- Marinate ribs in the refrigerator, turning bags occasionally, overnight.
- Preheat oven to 375°F.
- Transfer ribs and marinade to a roasting pan large enough to hold ribs in one layer and roast ribs, turning occasionally, until marinade is reduced to about 1 cup, about 45- 60 minutes.
- Use marinade for dipping.
- Ribs may be made 2 days ahead, cooled, covered with plastic wrap & refrigerated. Then allow ribs to return to room temperature and reheat in a preheated 375F oven until hot - about 12 minutes.
SOUTHERN COMFORT GLAZED BABY BACK RIBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the ribs: Preheat the oven to 325 degrees F.
- In a small mixing bowl, add the light brown sugar, espresso powder, mustard powder, paprika and cayenne.
- Sprinkle the ribs with salt and pepper, then generously rub with the spice blend. Place on a foil-lined baking sheet, add the apple juice and cover with foil. Place in the oven and cook until tender, about 1 hour 45 minutes.
- For the BBQ Sauce: Meanwhile, combine the tomato sauce, chicken stock, Southern Comfort, brown sugar, vinegar, Worcestershire, hot sauce, garlic, onion, a drizzle of oil and some ground pepper in a small saucepan. Bring to a simmer and cook at a low bubble for 15 to 20 minutes. Remove and discard the onion and garlic.
- Carefully remove the baking sheet from the oven and pour off the liquid. Place under the broiler and cook until lightly golden brown in color, about 3 minutes. Brush the ribs with 1 to 2 cups of the BBQ Sauce, and broil again, about 3 minutes more.
PAPRIKA-GLAZED BABY BACK RIBS
Steps:
- Divide ribs between two large heavy sealable plastic bags. In a bowl stir together remaining ingredients and pepper to taste and pour over ribs. Seal bags, pressing out excess air. Marinate ribs, chilled, turning bags occasionally, overnight.
- Preheat oven to 375°F.
- Transfer ribs and marinade to a roasting pan large enough to hold ribs in one layer and roast ribs, turning occasionally, 2 hours, or until marinade is reduced to about 1 cup, about 50 minutes. Ribs may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat ribs in a preheated 375°F. oven until hot, about 12 minutes.
TOMATILLO GLAZED BABY BACK RIBS
My method for tenderizing ribs and other tough cuts involves two techniques. First the ribs are baked in a small amount of water to steam and soften. Then they are crisped on the grill or in a hot oven before serving. The results are tender, sweet, spicy, wonderfully sticky ribs.
Provided by Food Network
Categories main-dish
Time 4h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the dry rub and ribs: Combine the paprika, cumin, salt and pepper in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.
- Preheat the oven to 300 degrees F, or 250 degrees F with fan on in a convection oven.
- Place ribs in a single layer in a baking pan and pour in water to a depth of about 1/2-inch. Bake, covered with foil, for 45 to 60 minutes in the oven (or on a grill with the lid closed). Uncover and bake until the meat is tender and beginning to pull away from the bones, an additional 45 to 60 minutes. Remove the ribs from the pan and reserve the pan juices to add to tomatillo glaze.
- Meanwhile, make the tomatillo glaze: In a large saucepan over medium-high heat, saute the onions in the duck fat until golden. Add the garlic, tomatillos and serrano chiles and cook, stirring frequently, until the mixture thickens, 30 to 45 minutes. Add the reserved rib pan juices and cilantro and cook an additional 10 minutes. Puree with an immersion blender and add the maple syrup. Cook over low heat for 10 minutes, stirring constantly and being careful not to burn. Season with salt and pepper.
- Turn the oven heat up to 450 degrees F, or preheat the grill. If finishing the ribs in the oven, brush generously with the glaze and bake another 10 minutes per side, basting with the glaze every 2 to 3 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot with extra glaze on the side.
CHIPOTLE GLAZED BABY BACK RIBS
Recently I've prepared a combination of pork spare ribs and baby back ribs. Hands down the taste of the baby back won, therefore to me, those are worth the price. Rick says an overnight the rub cures the flesh lightly, ensuring a juicy outcome. Then they're slowly baked until they're juicy-done. Rick Bayless Fiesta at Rick's cookbook.
Provided by gailanng
Categories Pork
Time P1DT1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Season the Ribs. Combine all the dry rub ingredients in a food processor and run until thoroughly blended. Sprinkle the mixture on both sides of each slab of ribs, rub it in to ensure even coverage, then cover and refrigerate overnight. You'll probably have a little dry rub left; in a tightly closed jar in the refrigerator it will last several months.
- First Rib Cooking: Heat the oven to 300 degrees. Lay the ribs in a single layer on two rimmed baking sheets and bake for about 1 1/4 hours, until the meat is tender when tested with a fork. (This cooking may be done early in the day you're serving. Cover and refrigerate the cooked ribs until an hour before serving).
- Second Rib Cooking. Turn on a gas grill to medium or light a charcoal grill and let the coals burn until medium-hot and covered with a white ash. In a food processor, blend the can of chipotles with the honey. Scrape into a small bowl and carry to the grill, along with a basting brush.
- Lay the ribs on the grill, convex-side down. When hot and well browned, about 3 minutes, flip them over and brush liberally with the chipotle glaze. Cover the grill and cook about 7 minutes for the glaze to set and begin to brown a little. There will likely be leftover glaze, which can be covered and refrigerated for a week or two.
- Cut the ribs apart and serve immediately.
Nutrition Facts : Calories 168.4, Fat 1.1, SaturatedFat 0.2, Sodium 2057.9, Carbohydrate 43.3, Fiber 3.1, Sugar 38.3, Protein 1.4
PEACH-GLAZED BABY BACK RIBS
This is a nice alternative to your typical barbecue sauce-slathered ribs. Sometimes you just want something different!
Provided by JackieOhNo
Categories Pork
Time 2h10m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- For glaze, in a small saucepan cook and stir preserves, lemon juice, mustard, and cardamom over low heat until preserves melt. Set aside.
- In a covered grill arrange preheated coals around a drip pan; test for medium heat above pan.
- Sprinkle ribs with salt or onion salt and pepper . Place ribs on rib rack, if desired. Place ribs, meaty side up, on grill rack over drip pan, but not over the coals. Lower grill hood.
- Grill ribs for 60 minutes, brushing with glaze after the first 30 minutes. Uncover; grill for 15 to 30 minutes more or till ribs are tender, brushing occasionally with glaze. Serve with peach slices and any additional glaze.
Nutrition Facts : Calories 1184.3, Fat 85.6, SaturatedFat 31.7, Cholesterol 293.9, Sodium 290.5, Carbohydrate 40, Fiber 0.7, Sugar 27.9, Protein 58.8
SPICY CHERRY-GLAZED BABY BACK RIBS
These spicy "baby backs" are easy to prepare and are sure to please your guests. They are complimented when served with fresh fruit salad, topped with my Creamy Orange Fresh Fruit Salad Dressing, Recipe # 242306 and my Onion Rings, Recipe 211428. Add some fresh Lemonade, my recipe #235288 and you've got a meal all will remember.
Provided by GREG IN SAN DIEGO
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the membrane from the underside of the ribs. If you've not done this before, Google the technique. It's important. In face, to it every time you prepare ribs for any recipe.
- Place the ribs in a rectangular dish or baking dish.
- To make the rub, combine the dry rub ingredients.
- Using your fingers, vigorously rub the dry rub on both sides of the ribs.
- Cure the ribs, refrigerated, for 2 hours, or for more flavor, up to 24 hours.
- To make the glaze:.
- In a small bowl, combine the glaze ingredients.
- Stir well.
- To grill the ribs:.
- Grill over a medium indirect fire, basting occasionally, for about 75 minutes or until the meat shrinks from the rib bones.
- Or, cook in a preheated 325 degree oven for the same time.
- Baste the ribs with the glaze only during the last 30 minutes or the glaze will burn.
- To serve:.
- Cut ribs into individual pieces.
- Transfer to a garnished serving platter or to four individual garnished plates.
- Serve at once, with the extra cherry glaze, and the fresh fruit and onion rings.
- Enjoy the compliments I guarantee you'll receive for you effort!
Nutrition Facts : Calories 592.1, Fat 34.8, SaturatedFat 12.8, Cholesterol 114.8, Sodium 163.8, Carbohydrate 46, Fiber 3, Sugar 33.4, Protein 23.9
SPICY ROOT BEER AND BOURBON GLAZED BABY BACK RIBS
This is one of Emeril's. I haven't tried it yet but we intend to fire up the grill this Memorial Day and this is on the menu for sure! I wanted to put it out here so I didn't lose it and maybe some other folks will want to try it out. Let me know if you like it!
Provided by ThreeGoodCooks
Categories Pork
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat.
- Bring the contents of the pot to a boil, stirring often to dissolve the sugar.
- Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer.
- Remove the glaze from the stove and strain though a fine mesh strainer.
- Reserve and keep warm, until ready to use.
- Preheat the oven to 275 degrees F.
- Place the ribs on a sheet pan or baking sheet.
- In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
- Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the ribs.
- Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.
- Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal.
- Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.
- Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.
- Adjust the oven to the broil setting and position the oven rack to the lowest rung.
- Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.
- Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes.
- Remove the ribs from the oven and lay on a cutting board meaty side down.
- Use a sharp knife to cut the ribs apart.
- Serve the ribs with some of the leftover glaze on the side, if desired.
Nutrition Facts : Calories 906.6, Fat 49.5, SaturatedFat 17.9, Cholesterol 191, Sodium 1997.4, Carbohydrate 44, Fiber 2, Sugar 37.2, Protein 53.2
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