Chicago Style Baby Back Pork Ribs Recipes

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BABY BACK RIBS



Baby Back Ribs image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 large onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1/4 cup bourbon
1 cup ketchup
1/2 cup brewed coffee
1/3 cup light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 racks baby back pork ribs (4 to 5 pounds)

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.

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.

THE BEST BABY BACK RIBS



The Best Baby Back Ribs image

I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 14

2 racks baby back ribs (about 4-1/2 pounds)
3/4 cup chicken broth
3/4 cup soy sauce
1 cup sugar, divided
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper
Barbecue sauce, optional

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.

Nutrition Facts : Calories 647 calories, Fat 41g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 2345mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 37g protein.

SOUTHWESTERN-STYLE BABY BACK RIBS



Southwestern-Style Baby Back Ribs image

I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was not large enough to smoke enough ribs for everyone in my party. And to try to pass off just "a taste" of barbecued ribs is like trying to arm-tackle Priest Holmes. So it was a choice between shelling out for another grill or devising another method of cooking the ribs. Baking them first in a slow oven produced moist, flavorful meat I then had only to finish on the grill.

Provided by Bob Sloan

Categories     Pork     Bake     Spice     Fall     Tailgating     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon dried thyme
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon ground black pepper
3 racks baby back ribs, about 5 pounds
3 cups barbecue sauce

Steps:

  • At home
  • In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.
  • Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.
  • Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.
  • At the tailgate
  • Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.
  • Serve the ribs hot, accompanied by more sauce.

BABY BACK RIBS WITH CAROLINA BASTE



Baby back ribs with Carolina baste image

This American pork rib recipe is sure to satisfy at a barbecue - roast until tender, then finish with a sticky glaze for melt-in-the-mouth meat

Provided by Jennifer Joyce

Categories     Dinner, Lunch, Main course, Supper

Time 3h20m

Number Of Ingredients 13

50g light brown soft sugar
2 tbsp smoked paprika
2 tbsp English mustard powder
1 tsp celery salt
1 tsp garlic granules
4 racks baby back pork ribs (about 450g each)
250ml yellow mustard (we used French's Classic)
150ml cider vinegar
2 tbsp treacle
75g light brown soft sugar
2 tbsp Worcestershire sauce
1-2 tbsp hot chilli sauce
2 tsp hot chilli powder

Steps:

  • Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don't have racks, that's fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
  • Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
  • Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.

Nutrition Facts : Calories 477 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium

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

CHICAGO STYLE RIBS



Chicago Style Ribs image

This recipe was on Create TV. a program called "Cooks Country" If you have 4 hours time available then these delicious Super tender fall off the bone ribs are for you!

Provided by biscotti4life

Categories     Pork

Time 3h30m

Yield 2 racks of ribs, 4-6 serving(s)

Number Of Ingredients 16

2 full baby back rib racks
1 tablespoon dried mustard
1 tablespoon paprika
1 tablespoon dark brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
1 1/2 teaspoons celery salt
1/2 teaspoon ground allspice
1 cup hickory chips, soaking in water for 15 min
reserved 2 tbsp dry rub seasonings
1 1/4 cups ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1/8 tablespoon liquid smoke

Steps:

  • Trim the membrane off the backside two sets of the ribs. Use a paring knife to start to grab the membrane, and a paper towel to pull the membrane.
  • Flavor the meat with spice rub.(remember to reserve 2 tbsp of the rub for your sauce).Make sure that the meat is patted dry with paper towel to ensure that the spice is distributed evenly and no clumps are formed.
  • Remove the water from the wood chips and place the chips in an aluminum pie tin. Turn the grill on and place the pie tin on the primary part of the grill on high temperature Place another tin of water on the right side of the grill. set the water side on medium heat. Put the cooking grill over the chips and water. Close the lid and let the grill get hot approx 15 minute.
  • After 15 minute and you see that the chips are smoking, turn the medium flame off and the high flame to medium. Your meat gets placed over the water side (not over the wood chips).Close the lid of the grill.
  • Let the ribs stay on the grill for about an 45min. then flip them and let them cook for another 45 minute Then remove the ribs from the grill.
  • Bring the ribs inside your kitchen. We are going to finish these in a 250 degree oven.
  • Place a wire rack on a baking sheet and pour some water to cover the bottom of the pan. Place the ribs on the rack. Seal the baking sheet tightly with aluminum foil.This will trap the ribs in steam.
  • Place the ribs in the oven. Bake them for 1 1/2 to 2 hours. Remove the ribs carefully from the oven.Let them rest for ten minutes after removing the aluminum foil. While the meat is resting you can prepare the sauce.
  • Barbecue sauce preparation:.
  • In a bowl combine the spice rub, ketchup, molasses, cider vinegar, water, liquid smoke and stir well.
  • Spread approx a cup of sauce over the meat and serve!

Nutrition Facts : Calories 176.8, Fat 1.4, SaturatedFat 0.1, Sodium 847.5, Carbohydrate 41.9, Fiber 1.6, Sugar 33.1, Protein 2.6

PRIZE WINNING BABY BACK RIBS



Prize Winning Baby Back Ribs image

A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!

Provided by BONNIE Q.

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

Time 1h35m

Yield 6

Number Of Ingredients 6

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce

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.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 16.9 g, Cholesterol 117 mg, Fat 30 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 11 g, Sodium 581.8 mg, Sugar 11.1 g

CRAZY DELICIOUS BABY BACK RIBS



Crazy Delicious Baby Back Ribs image

My husband craves a good ribs recipe, so we cook them multiple ways. This low and slow method with a tangy sauce is the best we've found. -Jan Whitworth, Roebuck, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 8 servings.

Number Of Ingredients 13

2 tablespoons smoked paprika
2 teaspoons chili powder
2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon cayenne pepper
4 pounds pork baby back ribs
SAUCE:
1/2 cup Worcestershire sauce
1/2 cup mayonnaise
1/2 cup yellow mustard
1/4 cup reduced-sodium soy sauce
3 tablespoons hot pepper sauce

Steps:

  • In a small bowl, combine the first 6 ingredients. Cut ribs into serving-size pieces; rub with seasoning mixture. Place ribs in a 6-qt. slow cooker. Cook, covered, on low until meat is tender, 5-6 hours., Preheat oven to 375°. In a small bowl, whisk the sauce ingredients. Transfer ribs to a foil-lined 15x10x1-in. baking pan; brush with some of the sauce. Bake until browned, 15-20 minutes, turning once and brushing occasionally with sauce. Serve with remaining sauce.

Nutrition Facts : Calories 420 calories, Fat 33g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 1082mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.

SPICY PORK BABY BACK RIBS



Spicy Pork Baby Back Ribs image

This is my own marinade...the type or brand of hot sauce will have to be your own choice. I like to use the slow roasting method for these and uncover the ribs the last half hour of cooking. Marinating time not included.

Provided by PetsRus

Categories     Pork

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 7

3 lbs baby back ribs
1/3 cup ketchup (or more to taste)
1/2 cup hot pepper sauce
1/3 cup soy sauce
1/3 cup honey
1/3 cup butter, melted
5 garlic cloves, crushed

Steps:

  • Mix all the ingredients for the marinade.
  • Brush the ribs with the marinade, be generous but reserve about half a cup or so.
  • Wrap the ribs in pieces of foil, brushed or sprayed with oil.
  • Put in the fridge and leave overnight.
  • When ready to cook preheat oven to 300°F.
  • Put the packets on a tray lined with foil and bake for two hours, then open up the packets and brush with the rest of the sauce, bake for another half hour, if you want finish them under the grill.

Nutrition Facts : Calories 1236.7, Fat 88.7, SaturatedFat 36.3, Cholesterol 326.4, Sodium 2763.7, Carbohydrate 31.4, Fiber 0.5, Sugar 28.5, Protein 81.8

CHICAGO STYLE BABY BACK PORK RIBS



Chicago Style Baby Back Pork Ribs image

These ribs will melt in your mouth! This recipe came from a newspaper clipping.

Provided by Bea L. @BeachChic

Categories     Beef

Number Of Ingredients 7

- 2 racks of baby back pork ribs
"NO COOK" SAUCE
1 1/4 cup(s) katchup
1/4 cup(s) molasses
1/4 cup(s) apple cider vinegar
1/4 cup(s) water
- your choice of spices

Steps:

  • Remove membrane & rub ribs with your choice of spices. Grill to half done stage. Preheat oven to 250.
  • Pour water in a cookie sheet or oblong pan and place a rack into pan. This step is what makes them so tender. Place ribs on rack and cover tightly with aluminum foil and bake at 250 for approximately an hour to two hours or until done. Remove from oven.
  • Mix all sauce ingredients together and spread over ribs. Cover tightly again with foil and let set for 15 minutes before serving.

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MASTERBUILT ELECTRIC SMOKER BABY BACK RIBS - THERESCIPES.INFO
How to smoke fall off the bone baby back ribs in a Masterbuilt Electric Smoker. Baby back ribs in a smoker 2021-02-18 Smoking ribs in a smoker takes about 5 hours. Smoked Baby Back Ribs Recipe Food Network Recipes Smoked Food Recipes Rib Recipes . 2021-03-11 With summer fast approaching its time to pull out your tongs and get cracking on some ribs.
From therecipes.info


HOW DO YOU COOK BABY BACK RIBS - THERESCIPES.INFO
Baby Back Ribs in the Oven Recipe - Taste of Southern great www.tasteofsouthern.com. 1 rack of Baby Back Ribs (2-3lbs) 1/4 cup Salt 1 cup BBQ Sauce Instructions Rinse the ribs under cold running water. Pat dry with paper towels. Carefully remove the silverskin from the back of the ribs. Discard silverskin. Place ribs in a foil lined baking pan ...
From therecipes.info


COUNTRY STYLE RIBS LEFTOVER RECIPES - THERESCIPES.INFO
Pork Country-Style Rib Recipes | Allrecipes tip www.allrecipes.com. 3 Ingredient Pulled Pork Barbeque. 52. Cooking the pork loin alone is too dry. Add country-style pork ribs in the slow cooker along with the pork loin to give it more moistness and flavor. Serve this pulled pork barbeque on top of a baked potato or on buns for a sandwich. By Susan.
From therecipes.info


GT'S FAMOUS BABY BACK PORK RIBS RECIPE - CUISINART.COM
Once the onions start cooking place the ribs in the skillet to sear and brown each side. Once seared well, take the ribs out of the pan and coat with hot dry mustard and a generous amount of ketchup and a small amount of molasses and paprika and white pepper, black pepper, season salt and parsley. Place the ribs in the crock pot with a tiny amount of water or chicken broth …
From cuisinart.com


SOUTHERN-STYLE BABY BACK PORK RIBS | BARBECUE RECIPES | SBS FOOD
Coat the ribs in the dry rub, then wrap in foil. Place 2–3 racks in each foil package for easy handling. 4. Place the foil packs onto the grill and cover. Cook for 2 hours, turning every 30 minutes. 5. Meanwhile, to make the barbecue sauce, combine the ingredients in a small saucepan with 250 ml (8½ fl oz/1 cup) water.
From sbs.com.au


RIB RECIPES: HOW TO MAKE BABY BACK AND SPARE RIBS - GREATIST
2021-09-02 Some barbecue enthusiasts also endorse the 3-2-1 method for cooking ribs–smoking the ribs for three hours at 225°F, wrapping and cooking them in foil with a little liquid for two hours, and ...
From greatist.com


CHICAGO STYLE BABY BACK PORK RIBS | RECIPE | BABY BACK …
Jul 20, 2019 - These ribs will melt in your mouth! This recipe came from a newspaper clipping. Jul 20, 2019 - These ribs will melt in your mouth! This recipe came from a newspaper clipping. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


CHILI'S BABY BACK RIBS - COPYKAT RECIPES
2021-03-16 How to Make Chili’s Baby Back Ribs Preheat pellet smoker to 225 degrees. Place sugar, salt, pepper, minced onion, garlic powder, cayenne, and paprika in a medium bowl. Whisk together. Place your ribs, with the bottom facing up, on your baking sheet. Remove the membrane from the back of the ribs.
From copykat.com


LOUISIANA CAJUN-STYLE BARBECUED BABY BACK RIBS (DRY RUB & EASY …
2015-05-22 1 rack pork baby back ribs, sinew (silver skin) on back removed For Dry Rub: 1 Tbl. paprika 1/2 Tbl. salt 1/2 Tbl. garlic powder 1 tsp. black pepper 3/4 tsp. onion powder 3/4 tsp. dried leaf oregano 3/4 tsp. dried thyme 1/2 tsp. cayenne pepper 1/2 tsp. creole or cajun seasoning
From wildflourskitchen.com


OVEN-BAKED BABY BACK RIBS RECIPE | SOUTHERN LIVING
Return to oven; bake at 275°F until ribs are tender and meat is pulling away from bones, 45 minutes to 1 hour. Step 3. Remove from oven; brush slabs evenly with remaining barbecue sauce. Increase oven temperature to broil, and return ribs to middle rack. Broil until sauce bubbles and starts to caramelize, 3 to 5 minutes.
From southernliving.com


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