Babels Smoked Baby Back Pork Ribs Recipes

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BABY BACK RIBS, SMOKED TO PERFECTION



Baby Back Ribs, Smoked to Perfection image

I like smoked ribs that are buttery and crisp on the outside, moist and tender on the inside, and stay on the bone. This is a variation of the popular 2-2-1 technique for smoking baby back ribs.

Provided by DrewBabe

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 4h40m

Yield 12

Number Of Ingredients 8

3 racks pork baby back ribs
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon ground cumin
¼ cup barbeque sauce (such as KC Masterpiece® Original), or to taste

Steps:

  • Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).
  • While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together. Apply the rub to both sides of the ribs.
  • Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours. Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours at 225 to 250 degrees F (107 to 121 degrees C).
  • Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 1699.7 calories, Carbohydrate 4.1 g, Cholesterol 536.1 mg, Fat 134.7 g, Fiber 0.7 g, Protein 110.7 g, SaturatedFat 50 g, Sodium 1688.4 mg, Sugar 1.8 g

SMOKY BABY BACK OVEN RIBS RECIPE BY TASTY



Smoky Baby Back Oven Ribs Recipe by Tasty image

Here's what you need: baby back ribs, McCormick® Smoky Spice Blend, kosher salt, ketchup, honey, dijon mustard, worcestershire sauce, apple cider vinegar, white onion, McCormick® Smoky Spice Blend

Provided by Jordan Kenna

Categories     Dinner

Time 3h15m

Yield 6 servings

Number Of Ingredients 10

3 lb baby back ribs
3 tablespoons McCormick® Smoky Spice Blend
1 tablespoon kosher salt, plus more to taste
½ cup ketchup
⅓ cup honey
¼ cup dijon mustard
1 tablespoon worcestershire sauce
¼ cup apple cider vinegar
½ cup white onion, roughly chopped
2 tablespoons McCormick® Smoky Spice Blend

Steps:

  • Preheat the oven to 300˚F (150°C). Arrange a rack in the center of the oven.
  • Using a paring knife, cut a small slit in the membrane of the ribs. Slide the blade underneath the membrane and over the bone. Lift the membrane with the knife until it tears away from the bone. Grip the released membrane with a paper towel or kitchen towel and pull away to remove.
  • Line a baking sheet with aluminum foil and arrange the ribs in the center. Season the ribs on both sides with the smoky spice blend and salt. Tightly wrap the ribs in foil.
  • Transfer the ribs to the oven and cook for 2 hours and 40 minutes to 3 hours, until the meat is tender and falling off the bone.
  • While the ribs are cooking, make the smoky barbecue sauce: In the bowl of a food processor, combine the ketchup, honey, Dijon, Worcestershire sauce, apple cider vinegar, onion, and smoky spice blend. Process on high speed for 45-60 seconds, until the onion is completely broken down. Transfer the sauce to a bowl and refrigerate until ready to use.
  • Remove the ribs from the oven and turn the broiler on high.
  • Unwrap the ribs and generously baste the tops with the barbecue sauce. Return the ribs to the oven and broil for 1-2 minutes, until the sauce is beginning to caramelize.
  • Remove the ribs from the oven and baste again with more barbecue sauce.
  • Serve the ribs with more barbecue sauce on the side.
  • Enjoy!

Nutrition Facts : Calories 723 calories, Carbohydrate 25 grams, Fat 52 grams, Fiber 0 grams, Protein 34 grams, Sugar 23 grams

SMOKED BABY BACK RIBS



Smoked Baby Back Ribs image

Provided by Food Network Kitchen

Time 6h45m

Yield 6 servings

Number Of Ingredients 13

2 racks baby back ribs (about 3 pounds each)
1/4 cup packed light brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon mustard powder
Kosher salt
1 lemon, halved
1 apple, quartered
1 cup apple juice or cider
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
Vegetable oil, for brushing

Steps:

  • Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
  • Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
  • About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
  • Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
  • Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
  • How to prep your ribs:
  • Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

ANNABEL'S BABY BACK RIBS



Annabel's Baby Back Ribs image

Categories     Bake     Fourth of July     Picnic     Super Bowl     Pork Rib     Summer     Grill/Barbecue     Parade

Yield Makes 8 servings

Number Of Ingredients 4

3 racks of baby back ribs, 2 to 2 1/2 pounds each
Salt and freshly ground black pepper, to taste
1 1/2 to 2 cupsParty Barbecue Sauce
2 to 3 tablespoons chopped flat-leaf parsley

Steps:

  • 1. Preheat oven to 350°F. Place ribs, meat-side up, on 2 baking sheets. Sprinkle with salt and pepper. Bake 30 minutes.
  • 2. Brush 1/4 cup barbecue sauce over each rack of ribs; bake for 20 minutes. Brush another 1/4 cup sauce evenly among all 3 racks; bake 20 minutes more. Repeat, using 1/4 cup sauce among all 3 racks; bake for 30 minutes.
  • 3. To serve, cut each rack into thirds and arrange on a large decorative platter. Moisten with a little warm barbecue sauce. Sprinkle with chopped parsley to garnish.

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