Guamanian Baby Back Ribs Recipes

FALL OFF THE BONE BABY BACK RIBS

Steps:

• Clean ribs, trim any excess fat and remove membrane from back of ribs.
• In a medium bowl combine sugar, salt, ground pepper, paprika, cayenne pepper and garlic powder. Mix well.
• Coat each rack of rib top and bottom with dry rub mixture massaging in so it is evenly and well coated. Stack in a large foil roasting pan and cover with foil to let sit in fridge for at least 8 hours.
• Preheat oven to 275 F and bake covered with foil for 3-4 hours or until ribs are tender and start to fall apart when prodded with a fork. Depending on the cut of the ribs it may take a little longer to get to this level of tenderness.
• When tender remove from oven. Preheat BBQ to medium heat.
• BBQ ribs a few minutes each side basting with Sweet Baby Ray's Barbecue Sauce or your sauce of choice. Be careful not to let them sit for long because the sugar in the sauce may burn.
• Remove from barbecue and serve immediately.

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.

GUAMANIAN BABY BACK RIBS

Steps:

• Cut slab of ribs into sections of 2-3 ribs.
• Measure and pour 1/2 cup of Tang into large bowl.
• Measure and pour 1 tbsp of vinegar into large bowl.
• Measure and pour 8-12 fl oz of soy sauce into large bowl.
• Mix all ingredients in large bowl together until Tang crystals dissipate.
• Place sections of ribs into bowl and if necessary, add more soy sauce to cover all sections of ribs.
• Preferably let marinate overnight or at least 3 hours for best flavor.
• Pre Heat over to 275 degrees F.
• Place ribs into cooking pan meat side down and cover with tin foil.
• Place covered cooking pan onto middle rack in oven.
• Cook for 2 hours.
• Take pan out, uncover ribs, drain pan, flip ribs over to make them meat side up.
• (Optional) If you desire to add any other sauce, do so now. I personally enjoy these ribs without sauce, but to each their own!
• Cook for 30-45 more minutes until ribs are done. Each slab can vary in size so cooking time will too. Check by trying to cut meat off of rib, if it practically falls, then they are ready!

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.

JAMAICAN BABY BACK RIBS

Steps:

• For seasoning rub, combine all ingredients except ribs and barbecue sauce ingredients in a small bowl; stir well. Spread over all surfaces of ribs; press with fingertips so mixture adheres to ribs. Cover; refrigerate overnight.
• Prepare grill for indirect cooking. While coals are heating, prepare barbecue sauce.
• For barbecue sauce, melt butter in medium saucepan over medium-high heat. Add onions; cook and stir until softened. Stir in remaining sauce ingredients. Reduce heat to medium-low; simmer 20 minutes, stirring often.
• Place seasoned ribs on grid directly over drip pan. Grill, covered, 1 hour, turning occasionally. Baste ribs generously with barbecue sauce; grill 30 minutes more or until ribs are tender and browned, turning occasionally.
• Bring remaining barbecue sauce to a boil over medium-high heat; boil 1 minute. Serve ribs with remaining sauce.
• OVEN DIRECTIONS:.
• Preheat oven to 350*. Prepare ribs as directed in step 1. Place ribs in foil-lined roasting pan. Cover with foil; bake 1 hour. Uncover, baste with barbecue sauce. Bake, uncovered, 30 minutes more. Contine as directed in step 5.