Backyard Baby Back Ribs Recipes

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BAKED BABY BACK RIBS



Baked Baby Back Ribs image

Even a barbeque purist cannot scoff at these foil-wrapped, baked and glazed baby back ribs. They're satisfyingly sweet, savory, smoky and flavorful. The meat falls off the bones! Baking in foil also reduces the amount of clean up. You'll be busy enjoying these ribs -- who has time for dishes?

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 13

2 slabs baby back ribs, about 1 pound each (see Cook's Note)
1/4 cup light brown sugar
1 tablespoon chipotle chile powder
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon freshly ground black pepper
1 cup apple cider
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 tablespoon Worcestershire sauce
2 cloves garlic, minced

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.

"BACKYARD-STYLE" BARBECUED RIBS



This recipe is posted by request and was originaly from Chef Sam Choy's cookbook "Sam Choy's Island Flavors"

Provided by Diana Adcock

Categories     Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 28

2 lbs pork spareribs, membrane removed
1/4 cup soy sauce
2 tablespoons minced fresh garlic
2 tablespoons peeled and minced fresh ginger
1 tablespoon chili powder
1 tablespoon fresh coarse ground black pepper
1 teaspoon salt
1/2 cup chopped fresh cilantro leaves
1 (15 ounce) can tomato sauce
1 cup packed brown sugar
1 cup minced yellow onion
1/4 cup white vinegar
1/4 cup honey
1 tablespoon minced fresh garlic
1 tablespoon A.1. Original Sauce or 1 tablespoon HP steak sauce
1 teaspoon liquid smoke
1 teaspoon chili powder
1 teaspoon medium cracked black pepper
1/2 teaspoon cumin
1/2 teaspoon dry mustard
3 inches cinnamon sticks
1 cup soy sauce
1 medium orange, juice of
1/2 cup mirin (japanese sweet rice wine)
1/2 cup water
1/4 cup packed brown sugar
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger

Steps:

  • In a medium saucepan combine all the ingredients for Sauce#1, bring to a full rolling boil, reduce heat to medium low and simmer for 1 hour, stirring often.
  • Rub the ribs with soy sauce, garlic, ginger, chili powder, pepper, salt and chopped cilantro, both sides!
  • Wrap ribs in heavy duty foil.
  • Let Stand 1 hour.
  • Preheat oven to 350 degrees.
  • Place Ribs in oven for 1 hour, turning once after 30 minutes.
  • 3 times during cooking the ribs open foil wrap and drizzle ribs with Sauce#1.
  • Place all the ingredients for sauce#2 in a glass or plastic bowl, whisk well and set aside.
  • Remove ribs from oven and place on serving platter.
  • Offer both sauces at table to drizzle over ribs.

Nutrition Facts : Calories 1109.5, Fat 54.2, SaturatedFat 17.3, Cholesterol 181.8, Sodium 6607, Carbohydrate 110.1, Fiber 5, Sugar 94.6, Protein 48.2

THE ABSOLUTE BEST BABY BACK RIBS



The Absolute Best Baby Back Ribs image

Three years of trial and error have led up to this recipe. No one has ever tasted these ribs and not commented how great they are. Since the steaming makes the ribs so tender, the meat will fall off the bone so easily you can eat them with a fork and a knife if you wanted to but I always found them perfect as a casual finger food, great for backyard parties.

Provided by Elisciar

Categories     Pork

Time P3DT1h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups loosely pack dark brown sugar
1 cup light soy sauce
3/4 can 7-Up soda
1/2 tablespoon fresh ground black pepper
5 cloves garlic, crushed
1/2 cup white wine
1 chili pepper, crushed (optional)
1 cup lea & perrins barbecue sauce
3 lbs pork baby back ribs

Steps:

  • Mix all ingredients except ribs and BBQ Sauce.
  • Cut rib racks into 3 or 4 rib segments.
  • Store ribs in marinade in refridgerator for 3 days.
  • Drain and discard marinade.
  • Place ribs in a steamer basket in a large covered pot with approx 1 in of water.
  • Bring pot to a boil then lower to simmer for 1 1/2 hours.
  • Remove ribs from pot and coat with BBQ Sauce.
  • (The water left over in the pot makes a great stock for soups.) Place coated ribs on a cookie sheet sprayed with Pam.
  • Bake at 300 for 15 mins.

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