NO FAIL BBQ BABY BACK RIBS (GRILL)
Pushing 52 years old, I have tried every BBQ rib recipe out there. Slow smoked, different rubs, etc.. Sure, lot of them good, some of them just OK. Problem is, never could seem to repeat a good recipe, so came up with this. Super easy, super simple, and one that has been requested at least 20 times by friends and family. If you like Sweet Baby Ray's Original BBQ sauce, you'll probably like this.
Provided by jwalenta
Time 4h20m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Remove silver skin from bone side of ribs. Never used to do this, but now understand why the pros do. Using the tine of a dinner fork helps get things started, then it just peels off.
- Put a large sheet of foil on the counter and place the ribs meat side down. You want enough foil to VERY lightly wrap (or tent) the ribs for grilling.
- All the spice measurements above are estimates. We like things a bit on the zippy side, but not burning hot -- just a little bite. With that said, we season the bone side of the ribs heavy with garlic powder, medium heavy with cayenne, medium heavy with pepper, and light with salt. Really hard to over do it, as after 4+ hours on the grill, the spices seem to mellow.
- Flip the ribs and repeat the seasoning. Again, may look heavy, but the flavors kinda vanish during cooking. Why you need to try it once and adjust to taste the 2nd time. I never taste the garlic no matter how much I put on, but the cayenne does adjust the spiciness. Even when we go pretty heavy with the cayenne, it is not over-powering.
- Lightly wrap the ribs. You want to create a tent on top so the foil does not touch the meat. Pull up the ends lightly and seal. You do want to seal things so moisture does not escape. You can put these in the fridge all day, or put on the grill immediately.
- I have a Weber Genesis gas grill that has a front, center and rear burner. Don't have to pre-heat, but I only turn on the front burner to low-medium -- grill will heat to about 250 degrees. Place the ribs towards the rear of the grill (away from the burner). Leave them there for 2 hours. Nothing you need to do except make sure the temp stays around 250. 200 is fine, 300 is fine -- but lower seems to produce better results.
- After 2 hours, open the foil and coat with BBQ sauce. Should be a lot of juice in the foil at this point. If not, add some water, beer, or something. Re-seal the foil and let them go another 2 hours.
- Now the tricky part. Pull the ribs towards the front the grill. Get a couple wide spatulas, open the foil, and carefully lift the rack of ribs from the foil and place directly on the center of the grill. At this point, the ribs will be pretty much done. Remove the foil from the grill. Turn on all the burners and coat the ribs with sauce. Close the lid. Things should start smoking from the sauce dripping and burning. If things are not smoking, turn up the heat. Keep an eye on things at this point. You do want a nice char, but you don't want to overdo it. Maybe 10-20 minutes for this step.
- Get the 2 spatulas and remove to a cookie sheet or platter. Enjoy.
- If you like Sweet Baby Ray's Original, you will like these. Fall off the bone every single time, and they require very little effort or attention. You can adjust the base seasoning to your liking. I have made these with the same general recipe and process from anywhere between 3 hours and 6 hours with very little loss in outcome. Hence the reason I call it "no fail".
BABY BACK RIBS
These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple.
Provided by KHEFFN
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 10h30m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 696.9 calories, Carbohydrate 45.7 g, Cholesterol 170.1 mg, Fat 37.4 g, Fiber 0.8 g, Protein 43.2 g, SaturatedFat 13.6 g, Sodium 1607.2 mg, Sugar 32.8 g
BAKED BBQ BABY BACK RIBS
If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g
BABY BACK RIBS WITH CAROLINA BASTE
This American pork rib recipe is sure to satisfy at a barbecue - roast until tender, then finish with a sticky glaze for melt-in-the-mouth meat
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 3h20m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don't have racks, that's fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
- Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
- Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.
Nutrition Facts : Calories 477 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium
BAKED BABY BACK RIBS
Even a barbeque purist cannot scoff at these foil-wrapped, baked and glazed baby back ribs. They're satisfyingly sweet, savory, smoky and flavorful. The meat falls off the bones! Baking in foil also reduces the amount of clean up. You'll be busy enjoying these ribs -- who has time for dishes?
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 13
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.
THE ABSOLUTE BEST BABY BACK RIBS
Three years of trial and error have led up to this recipe. No one has ever tasted these ribs and not commented how great they are. Since the steaming makes the ribs so tender, the meat will fall off the bone so easily you can eat them with a fork and a knife if you wanted to but I always found them perfect as a casual finger food, great for backyard parties.
Provided by Elisciar
Categories Pork
Time P3DT1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except ribs and BBQ Sauce.
- Cut rib racks into 3 or 4 rib segments.
- Store ribs in marinade in refridgerator for 3 days.
- Drain and discard marinade.
- Place ribs in a steamer basket in a large covered pot with approx 1 in of water.
- Bring pot to a boil then lower to simmer for 1 1/2 hours.
- Remove ribs from pot and coat with BBQ Sauce.
- (The water left over in the pot makes a great stock for soups.) Place coated ribs on a cookie sheet sprayed with Pam.
- Bake at 300 for 15 mins.
PERFECT BABY BACK RIBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 9h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the dry rub: Place the salt, smoked and sweet paprika, onion powder, garlic powder, cumin, black pepper and cayenne (if using) in a small bowl and mix with a fork until well blended.
- Sprinkle the ribs with the vinegar and rub into the flesh. Rub the dry rub mixture all over the ribs. (This may be done the night before for extra flavor, and placed in the refrigerator.)
- Spray the insert of a large (at least 6 quarts) slow cooker with nonstick spray. Place the ribs in the insert, cutting the racks in half if needed to fit. Pour the beer on the bottom of the insert. Cover and cook on low until the meat is tender but still intact (about 9 hours).
- When the ribs are almost cooked, prepare a grill for high heat.
- Remove the cooked ribs from the slow cooker, blot any excessive (dripping) moisture and place them on the hot grill. Cook until a nice char is formed, 10 to 15 minutes, coating them with BBQ sauce (if using) as they cook.
OUTBACK STEAKHOUSE BABY BACK RIBS RECIPE
The Outback Steakhouse baby back ribs are tender and juicy ribs covered with a tangy barbecue sauce. The ribs are seasoned and slowly roasted to give them a juicy flavor. Then, they are covered with a thick sauce that makes them extra flavorful.
Provided by Samah
Categories copycat
Time 2h
Number Of Ingredients 13
Steps:
- Place a large pot over medium heat and place the bacon in it. Brown the bacon from both sides. Then, add onions to the pot and cook them for about 7-8 minutes until they are softened.
- After that, add the garlic to the pot and saute for another 1 minute until it becomes fragrant.
- Then, add the ketchup, molasses, vinegar, and mustard to the pot. Also, add water, cumin, paprika, and pepper to it and stir.
- Bring this mixture to a boil and then simmer. Let it cook on low heat for about 20 minutes.
- When it has simmered enough and is now thick, strain it through a sieve into a bowl and set it aside.
- Now, take the ribs and brush them with oil. After that, generously season them with salt and pepper. Keep the oven preheated at 350℉.
- Take aluminum foil and wrap the ribs with it. Then, place them in the oven and bake them for an hour.
- Take the ribs out of the oven and unwrap them. Brush the ribs with the prepared barbecue sauce.
- Once covered with sauce, place them in the oven again and bake them for another 30 minutes.
- Take the ribs out for the last time and serve them.
Nutrition Facts : Calories 668 kcal, Fat 45 g, SaturatedFat 16 g, TransFat 0.4 g, Cholesterol 176 mg, Sodium 531 mg, Carbohydrate 13 g, Fiber 0.3 g, Sugar 11 g, Protein 48 g, ServingSize 1 serving
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- Place trivet inside 6qt or larger Instant Pot. Add in water and Apple cider vinegar. Rub racks of ribs down with wet rub and carefully place around outside of inner pot standing on their sides, meat side out. * If you are using two racks of ribs, it is ok to nestle one inside of the other.
- Close lid, seal vent and set to Manual or pressure cook for 20 minutes for one rack, 30 minutes for two. When done, allow to release pressure naturally for 10-15 minutes. Release the vent to allow any more pressure to escape. Carefully open lid and place on oven safe pan. Ribs should be 180 degrees internal temp for doneness.
- Place under the broiler for 2-3 minutes until outside skin is brown and crispy to your liking. Enjoy
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- Season generously with the spice mixture (you may not use it all, depending on the size of the rack of ribs you're using).
10 TIPS FOR THE PERFECT BABY BACK RIBS | FOX NEWS
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Estimated Reading Time 6 mins
- Finding the perfect rack. "When selecting ribs, there are three different cuts to choose from – baby backs, spare ribs, and St. Louis spare ribs. In Memphis, we tend to prefer the leaner and tenderer baby back ribs rule but in most parts of the country the meatier and more flavorful spare ribs are the cut of choice.
- Perfect prep time. "Once you have your rack of ribs, flip them over and you’ll notice a shiny thin layer of membrane covering the bones. While many people, especially restaurants, will leave this one, it’s rather tough and will make the ribs chewy when cooked.
- Use the perfect seasoning blend. "Once the membrane has been removed, it’s time to pump up the flavor with some seasoning. Simply sprinkle approximately 1 tbsp.
- Apply the perfect marinade. "Once the ribs have been seasoned, wrap them tightly in plastic wrap and refrigerate for at least 8 hours. By allow the ribs to rest in the mustard and dry seasonings, the flavor is able to fully penetrate the meat.
- Get the perfect grill space ready. "While a smoker is the most common way to prepare ribs, almost any grill can be made in to an indirect smoker for longer cooking times.
- Cook to the perfect temperature. "For most BBQ recipes, I find 250 degrees is a great temperature for smoking at the house. At this temperature, baby back ribs will cook in approximately 4 hours while a St. Louis cut rib will cook in approximately 5 hours.
- Perfect the smoking technique. "When smoking meats such as ribs, the smoking wood you use should be used in moderation, just like salt. Too much smoke will overpower your product.
- Wrap your ribs perfectly. "Ribs benefit greatly from cooking low-and-slow. For cooking times longer than 2 hours, most meat will benefit from wrapping in foil.
- Perfect flavor enhancers. The FDA's proposal follows concerns raised by consumer groups about levels of inorganic arsenic, a carcinogen, in apple juice.
- Sauce: The perfect finishing touch. "If you want to add sauce, only add it during the last few minutes of cooking and allow it to “set” on the meat. Too much heat or adding sauce too quickly will over caramelize the sauce and add that burnt sugar flavor.
HOW TO GRILL PERFECT BABY BACK RIBS - OMG! YUMMY
From omgyummy.com
4.6/5 (7)Category Main CourseCuisine AmericanCalories 78 per serving
- First, I buy my ribs at a butcher counter where they will remove the membrane on the back of the ribs - saves time at home. If you buy your ribs pre-packaged, perhaps at Costco, be sure to find and remove the membrane on the back of the rack. It’s not hard to do and it is necessary for tenderness and ease of cutting.
- When I am ready to marinate them in the bourbon, I cut each rib rack in half - it’s easier for handling later on. To marinate in the bourbon, place a couple split racks in a plastic bag and pour the bourbon over and then lay flat on a sheet pan or roasting pan. I wrap a couple at a time in heavy duty foil, then re-use the foil for the pre-baking. We let them sit in the bourbon in the refrigerator for a few hours or overnight, turning them once or twice to distribute the juices.
- Meanwhile, make the rub. Combine all of the rub ingredients in a bowl, mixing it up well with your hands or fork, making sure you combine completely and remove any clumps of brown sugar. This mixture can stay on your kitchen counter covered until you need it. The rub recipe was enough for 4 full racks of baby back ribs, which fed 9 people with lots of leftovers so could probably feed 12 people easily.
- When the ribs are done marinating in the bourbon, pour off the extra liquid and then rub them all over with the rub mixture. Put them back in the tin foil and let them “marinate” for at least 1 hour. I’ve let them sit in the refrigerator for as long as overnight but usually for just a few hours until I am ready to pre-cook the ribs in the oven.
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- Finding the Perfect Rack. When selecting ribs, there are three different cuts to choose from – baby backs, spare ribs, and St. Louis spare ribs. In Memphis BBQ, baby back ribs rule but in most parts of the country, meatier spare ribs are the cut of choice.
- The Perfect Prep. Once you have chose your perfect rack of ribs, flip them over and you’ll notice a shiny thin layer of membrane covering the bones. Many people, especially restaurants, will leave this on.
- Apply the Perfect Seasoning Blend. Once the membrane has been removed, it’s time to pump up the flavor with some seasoning. Simply sprinkle your favorite BBQ dry rub seasoning such as my Pickin' N Grilling All Purpose Rub on each side of the ribs.
- Wait for the Perfect Marinade. Once the ribs have been seasoned, allow the ribs to rest in the mustard and dry seasonings for 20 minutes to an hour at room temperature to let the meat sweat.
- Prepare the Perfect Grill Space. While a smoker is the most common way to prepare ribs, almost any grill can be made in to an indirect smoker for longer cooking times.
- Smoke to the Perfect Temp. For most BBQ recipes, I find 250 degrees is a great temperature for smoking at the house. At this temperature, baby back ribs will cook in approximately 4 hours while a St. Louis cut rib will cook in approximately 5 hours.
- Perfect the Smoking Technique. When smoking meats such as ribs, the smoking wood you use should be used in moderation, just like salt. Too much smoke will overpower your product.
- Wrap Your Ribs Perfectly. Ribs benefit greatly from cooking low-and-slow. For cooking times longer than 2 hours, most meat will benefit from wrapping in foil.
- Perfect Flavor Enhancers. When wrapping the ribs, feel free to add a light dusting of dry rub seasoning as well as a 1/2 cup of apple juice, grape juice, or even cola to add a richer depth of flavor and to help achieve that beautiful tenderness you are looking for in the perfect rack of ribs (and despite what you may have heard, “fall of the bone” ribs are overcooked.
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