Baby Back Pork Ribs Recipes

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.

PRIZE WINNING BABY BACK RIBS

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.

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.

GRILLED BABY BACK RIBS

Steps:

• Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane. Mix the brown sugar, paprika, steak seasoning, cumin and oregano in a small bowl; rub all over the ribs. Place on a baking sheet, cover with plastic wrap and refrigerate at least 6 hours or overnight.
• Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups.
• Oil the grill grates. Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours to 2 hours 15 minutes.
• Mix the honey, vinegar and a pinch each of salt and pepper in a small bowl. Transfer the ribs to direct heat. Brush with the honey mixture and continue to grill, uncovered, brushing with the honey mixture once more, until glazed, 5 to 10 minutes. Transfer to a cutting board and cut into ribs.

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:

• Heat the oil in a medium saucepan over medium heat. Add the onions, garlic, chili powder and 1/2 teaspoon salt and cook, stirring occasionally, until the onions are softened, about 10 minutes. Add the bourbon and cook until slightly reduced, 2 to 3 minutes. Then add the ketchup, coffee, 1/2 cup water, brown sugar, cider vinegar and Worcestershire. Increase the heat and bring to a boil; lower the heat and simmer until slightly thickened and the onions are tender, about 25 minutes. Transfer the mixture to a blender and puree until smooth (be careful when blending hot liquids). Transfer the sauce to a bowl and cool slightly.
• Preheat the oven to 325 degrees F. Line a baking sheet with heavy-duty aluminum foil.
• Sprinkle the ribs with salt and pepper, and coat the racks on both sides with about 2 cups total of the barbecue sauce (reserve the remaining sauce). Put the ribs, bone-side down, on the prepared baking sheet and wrap each rack with foil. Bake until the meat is tender and pulling away from the bone, about 2 hours.
• Remove the foil and turn the ribs bone-side up. Preheat the broiler to high. Brush the bone side of the ribs with half of the remaining sauce, and broil until lightly charred in spots, about 5 minutes. Turn the ribs over, brush with the remaining sauce and broil again until charred stops on top, another 5 minutes. Cut the racks in half and serve.

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.

TENDER BABY BACK RIBS

Steps:

• Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, onion powder, garlic powder and cayenne; rub over ribs. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Seal the edges of foil. In a small bowl, combine barbecue sauce and beer; set aside., Prepare grill for indirect heat. Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with sauce mixture. Grill 20 minutes or until meat is tender, turning and basting occasionally with sauce.

OVEN-ROASTED BABY BACK RIBS

Steps:

• Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 1 hour., In a large bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. , Cover and bake 30-60 minutes longer or until ribs are tender. Serve with remaining sauce.

THE BEST BABY BACK RIBS

Steps:

• If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

QUICK BABY BACK RIBS

Steps:

• Prepare an outdoor grill for indirect heat - a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it.
• Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half.
• Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbeque sauce. Cover, and continue cooking for an additional 30 minutes.

PERFECT BABY BACK RIBS

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.

PIRI-PIRI PORK RIBS

Steps:

• Tip all the marinade ingredients into a mini chopper or blender along with a large pinch of salt and blitz until smooth. If there's a thin membrane on the back of the ribs, peel this off as best you can. Smear half the marinade over the ribs, then transfer to a large plate, cover and chill for at least 2 hrs or up to 24 hrs.
• If you have a lidded or kettle barbecue, set it up for indirect cooking (with coals on one side and a drip tray under where you'll be cooking the ribs). If you can read the temperature on your barbecue, it should be at about 150C. Or, heat the oven to 160C/140C fan/gas 3. If slow-cooking on the barbecue over the drip tray, first pour 500ml water into the tray, lay the ribs on the grill rack above, cover the barbecue with its lid and cook the ribs for 2-3 hrs, turning occasionally and topping up the tray with water if needed. If you're starting the ribs off in the oven, put them in a roasting tray, cover tightly with foil and bake for 2 hrs-2 hrs 30 mins until the bones are exposed and the meat is tender. While the ribs are cooking, tip the rest of the marinade into a small saucepan and simmer for 10 mins until thick and gloopy -this is the sauce to serve with the ribs. When the ribs are cooked, leave to cool a little and tip any cooking juices into the barbecue sauce. The sauce and ribs can be prepared up to two days ahead, left to cool then kept chilled.
• Remove the ribs to a board and remove the drip tray from the barbecue, if using. Set the barbecue up for direct cooking, light some new coals or set a gas barbecue to medium. Return the ribs to the grill, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce as soon as they start to char and turn every minute until well-coated, charred at the edges, caramelised and sticky. Serve each person a half-rack of ribs with any extra sauce on the side.

THE BEST BABY BACK RIBS

Steps:

• Prep the ribs: ( I often do this the day before) On the back of the ribs will be a very thin but very tough membrane that you must remove. You can't really see it well, but trust me that it's there. I usually use a knife to pry up a corner of the membrane, then I just pull it down the entire length of the ribs. Sometimes it tears and you have to try a few times, but you definitely don't want to skip this step unless you want to deal with the membrane while you're EATING. Once the membrane is removed, put the dry rub all over the ribs (both sides) and rub it in. The meat will take on some of the colors in the dry rub and look a little reddish. Wrap the ribs in some heavy duty tin foil and let them hang out in the fridge til you're ready to cook them. Cook the ribs: At 250 degrees, place the ribs wrapped securely in tin foil onto a cookie sheet (sometimes juice/fat can escape the tin foil) and place them in the oven. cook for 2 hours. After 2 hours, pull them out and open the tin foil to take a look. At this point you can add a little apple juice on top of them, but that's not really necessary. Re-wrap them, and put them back in for another 1/2 hour. Pull them out again and open the tin foil completely. At this point you can brush some BBQ sauce on them, or leave them the way they are. Crank up the heat to 350 and put the ribs back in the oven with the tin foil open. After half an hour, they're done! You can always do this last part on a BBQ, but watch the ribs and make sure they don't burn from the sugar.

BABY BACK PORK RIBS

Steps:

• In a small bowl, combine the paprika, crushed red pepper, onion powder, garlic powder, basil, mustard, thyme, ginger, 1 tablespoon salt and 1/4 teaspoon black pepper.
• Preheat the grill to medium. Arrange the ribs on a large baking sheet and rub on both sides with the oil, then season generously with the spice mixture.
• Cover the baking sheet tightly with foil and grill, with the cover down, until the meat is tender, about 1 hour.
• Remove the foil and place the ribs on the grill. Cook, turning once, until lightly charred, about 10 minutes.