BABY BACK RIBS
These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple.
Provided by KHEFFN
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 10h30m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 696.9 calories, Carbohydrate 45.7 g, Cholesterol 170.1 mg, Fat 37.4 g, Fiber 0.8 g, Protein 43.2 g, SaturatedFat 13.6 g, Sodium 1607.2 mg, Sugar 32.8 g
BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 17h30m
Yield 2 servings (half slab per person)
Number Of Ingredients 13
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.
BABY BACK RIBS
Steps:
- Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside.
- Preheat the grill to medium heat. In a medium bowl, combine barbeque sauce and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness.
BOURBON BABY BACK RIBS
Categories Picnic Quick & Easy Backyard BBQ Pork Rib Summer Tailgating Family Reunion Grill Grill/Barbecue Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium heat). Sprinkle ribs with salt, pepper and 1/2 teaspoon cumin. Place ribs, meaty side up, on grill. Cover and grill 10 minutes.
- Meanwhile, mix barbecue sauce, cilantro, onion, bourbon, chili powder and remaining 3/4 teaspoon cumin in heavy small saucepan; bring to boil, stirring occasionally. Place saucepan at edge of grill to keep sauce warm.
- Turn ribs meaty side down. Cover and grill until cooked through, about 10 minutes. Turn ribs over again; brush meaty side generously with sauce. Cover and grill ribs until sauce sets thickly, about 3 minutes longer.
- Divide ribs between plates. Serve with remaining sauce.
TIM'S FAVORITE BABY BACK RIBS
My friend Sue gave me this recipe. It's her hubby Tim's favorite way to prepare ribs. He likes to sear the juices in, and crisp them up well on the bbq, then finish them off in oven. This results in a very succulent, mouthwatering bbq. He likes em sweet and spicey! Keep in mind you can adjust the spices to your liking. Lip Smackin Good! Don't let the long list of ingredients scare you, most of the stuff you probably already have in your kitchen. Worth the time spent to make, I guarantee that!
Provided by Lindas Busy Kitchen
Categories Pork
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Ribs:.
- Remove back sinew of the ribs (that layer of thick white skin on the back of ribs).
- Sear the rack on a hot grill on both sides,.
- and place in roasting pan.
- Combine water and BBQ Sauce, and pour over ribs.
- Bring ribs to a boil on stove.
- Preheat oven to 350.
- Cover with foil, and braise in oven until tender, but not falling off bone.
- BBQ Sauce:.
- Heat oil in pot.
- Chop onion, scallions, and peppers. Saute in heated oil for about 5 minutes.
- Add garlic, sugar and dry ingredients and stir.
- Add liquids and stir.
- Simmer for about 3 hrs., until flavors are.
- properly melded.
- Adjust seasonings to your taste.
Nutrition Facts : Calories 1350.1, Fat 76, SaturatedFat 26.5, Cholesterol 313, Sodium 1838.2, Carbohydrate 80.4, Fiber 3, Sugar 66.3, Protein 89
CRAZY DELICIOUS BABY BACK RIBS
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
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.
BOURBON-GLAZED BABY BACK RIBS
Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Provided by Kenny Callaghan
Categories Bourbon Mustard Bake Super Bowl Pork Rib Grill/Barbecue Honey Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk first 11 ingredients in small bowl.
- Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
- Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.
- Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
- Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
- *An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.
HUBBY'S FAVORITE BABY BACK RIBS
Make and share this Hubby's Favorite Baby Back Ribs recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut ribs in 2 bone pieces.
- Salt and pepper to taste.
- In large pot; bring ribs,enough water to cover completely, bay leaf, rosemary, onion and celery to a boil.
- Reduce heat and simmer until ribs are tender (about 1-1/2 hr).
- Add carrots and potatoes.
- Cook on med low for another 30 minutes.
- Use slotted spoon to transfer ribs and vegetables to serving plates.
Nutrition Facts : Calories 1264.5, Fat 73.7, SaturatedFat 26.7, Cholesterol 285.8, Sodium 404.9, Carbohydrate 66.2, Fiber 9.9, Sugar 7.6, Protein 85.9
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