Tailgators Baby Back Ribs Food

PARBOILED BABY BACK RIBS

Steps:

• Put the ribs in a large stockpot and fill with enough cold water to cover. Squeeze the lemons into a bowl and strain the juice into the pot; add the lemon rinds as well (remove any seeds). Add the salt, peppercorns and bay leaves and bring to a boil. Boil until the ribs are slightly soft but not falling apart, about 25 minutes.
• Prepare a grill for high heat.
• Transfer the ribs to the grill, meatier-side down. Grill for 10 minutes; brush with glaze if you like and then grill another 3 minutes. The finished ribs should be at least 165 degrees F in the center; you don't want to char the meat, but you want it to fall apart.

BUFFALO RIB SLIDERS RECIPE BY TASTY

Steps:

• Preheat oven to 275ºF (135°C).
• Rub ribs with a little olive oil and sprinkle generously with salt on both sides.
• Wrap ribs in aluminum foil and cook in the oven for 2½ -3 hours, until tender.
• While ribs are cooking, make the sauce. Place Frank's Red Hot Buffalo Wing Sauce, butter, and honey in a small pot over medium heat. Bring to a simmer, whisking regularly. Let simmer until slightly reduced, 5-7 minutes. Remove from heat and set aside.
• After cooking, unwrap ribs and let cool for a few minutes. Flip ribs over so the bones are showing. Carefully pull out each bone. Brush both sides of the now-boneless rack with the buffalo butter sauce. Slice rack in half.
• Raise oven temperature to 400ºF (205°C). Place ribs in oven and cook for 10-15 minutes, until the ribs are caramelized. Remove from oven.
• Keeping the Hawaiian rolls attached to each other, slice rolls in half so that the top comes off in one sheet. Place bottom sheet of buns on a sheet tray.
• Place the rib-rack halves onto the bun. Drizzle with more Frank's Red Hot Buffalo Wing Sauce. Top with caramelized onions, blue cheese, and the top sheet of buns.
• Move tray to oven and bake for 5 minutes, until cheese has melted. Remove from oven, slice, and serve!
• Enjoy!

BBQ BABY BACK RIBS EASY AND TENDER

Steps:

• Take ribs out of package and rinse off with cold water and pat dry with paper towels. Take a fork and remove the thin membrane off of the back of the ribs. (Sometimes this is not easy to do and its okay to leave it on).
• Take each rack of ribs and cut them into thirds or fourths sections. Place ribs on shallow sided pan or a cookie sheet with sides. ( I foil line the pan for easy clean up ) Season with the pepper and garlic powder to taste and let ribs sit at room temperature for about 1/2 hour or so.
• Pre heat oven to 350. Take about 3 or 4 tablespoons of apple cider vineger and pour it into the pan of ribs (NOT ON THE RIBS THEMSELVES). Cover the ribs with foil and place in the oven. Cook ribs for about 1 hour or until the meat is just starting to pull away from the bone.
• Pull ribs from oven, remove from pan and brush on BBQ sauce. (I use Cattlemens Classic Brand) Place ribs on pre heated BBQ grill and grill on medium heat turning often and brushing with BBQ sauce after each time you turn them. Grill them until ribs are fully done.

BABY BACK RIBS WITH CAROLINA BASTE

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.