Baby Back Ribs Marinade Overnight Recipes

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.

BABY BACK RIBS

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.

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.

VINEGAR BRINED BABY BACK RIBS

Steps:

• Preheat an indoor or outdoor grill to high.
• Preheat the oven to 400 degrees F.
• In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only.
• Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly browned.
• In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer. Drink or discard the remaining beer. Add the onion and remaining garlic cloves. Cover the pan tightly with aluminum foil and put into the hot oven. Reduce the heat to 300 and roast for 1 1/2 hours. Remove the foil and baste the ribs with the BBQ Sauce. Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.
• Remove the ribs from the oven to a cutting board and slice between the ribs. Arrange on a serving platter and serve.
• In a medium saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion and serrano and cook until the onion is translucent. Stir in the garlic and the ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture. Deglaze the pan with the vinegar and then add the raspberries, jam and molasses. Stir to combine, then lower heat and simmer for 15 minutes. Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible. Can be stored, covered, in the refrigerator for up to a week.

BARBEQUED RIBS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
• In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
• In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
• Preheat grill for medium heat.
• Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

RIB MARINADE

Steps:

• Combine all ingredients.
• Marinade meat several hours or overnight.
• Can freeze.

BABY BACK RIBS MARINATED IN TAMARIND SAUCE

Steps:

• Place tamarind pulp in a bowl, and add boiling water. Let soak for 15 minutes. Pour through a fine sieve; discard solids. You should have 2 cups liquid.
• Stir together tamarind liquid, garlic, ginger, soy sauce, and brown sugar until sugar has dissolved.
• Place ribs on a roasting pan or a rimmed baking sheet. Pour marinade over ribs, and cover pan with plastic wrap. Marinate in refrigerator overnight, flipping ribs once while marinating.
• Preheat oven to 300 degrees. Let ribs stand at room temperature for 20 minutes. Cover pan tightly with parchment and then foil, and cook until meat pulls away easily from bones, 1 1/2 to 1 3/4 hours. Transfer ribs to a rimmed baking sheet; tent with parchment and then foil.
• Pour pan juices into a saucepan, and skim off excess fat (you should have about 3 cups juices). Boil the juices over medium-high heat until reduced to about 1 cup, about 20 minutes. Pour 1/2 cup sauce into a small bowl.
• Preheat the broiler. Brush both sides of ribs with sauce in bowl. Broil ribs until sauce is bubbling and blackened in places, about 2 minutes. Brush broiled ribs with remaining sauce in pan. Let stand 5 minutes. Cut into 1-rib servings, and arrange on a platter.