Baby Back Ribs With Dales Recipes

LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!

Steps:

• Preheat oven to 225 degrees.
• Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
• Place ribs, meat side down, in baking dishes.
• Cover the baking dishes with aluminum foil and place in the oven.
• If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
• Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
• Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
• Remove from oven and serve them up with a side of potato salad and some baked beans.

LOW & SLOW OVEN BAKED RIBS RECIPE - (4.1/5)

Steps:

• 1 Preheat oven to 225 degrees. 2 Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper. 3 Place ribs, meat side down, in baking dishes. 4 over the baking dishes with aluminum foil and place in the oven. 5 If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours. 6 Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart. 7 Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes. 8 Remove from oven and serve them up with a side of potato salad and some baked beans.

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.

DALE'S SPARERIBS

Steps:

• Preheat oven to 300 F and place ribs in a small roaster; set aside.
• Combine all other ingredients together in a saucepan and simmer until mixture thickens.
• Pour sauce over ribs and bake until ribs are very tender; at least 3 hours.
• She never told me to baste them, but I check them about once per hour and do baste them a bit with the sauce.
• According to my friend Dale,"serves 2 hearty eaters".