Naked Ribs Recipes

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BAKED BBQ BABY BACK RIBS



Baked BBQ Baby Back Ribs image

If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.

Provided by Chef John

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

Time 3h20m

Yield 4

Number Of Ingredients 11

½ cup ancho chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground dried chipotle pepper
1 rack baby back pork ribs
1 cup barbeque sauce

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
  • Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
  • Generously apply coating of dry rub to all sides of rib rack.
  • With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
  • Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  • Increase oven temperature to 350 degrees F (175 degrees C).
  • Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
  • Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  • Cut rack into individual rib segments and serve with more barbeque sauce.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g

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.

EASY OVEN BAKED RIBS



Easy Oven Baked Ribs image

When I can keep hubby from charring (burning) some ribs on the grill, I make them in the oven. These are so moist and tender, you will probably never want to grill them again. I've used many types of ribs... Baby Backs, Spare Ribs (St. Louis), or Country Style (which are not really "ribs" as they are cut from the Shoulder). My favorite rub to use is Recipe #510906 and hubby loves my Recipe #510968 on them, but use whatever your family favs are of both. If you decide to use either of my rub or sauce recipes, please feel free to add a review to those recipes, as well. This recipe is just basically a technique to baking ribs indoors. I hope you enjoy these easy, no fuss ribs. *Note: Ribs, Rub & Sauce measurements are only estimates... I just buy them, rub them, sauce them and eat them! :)

Provided by rosie316

Categories     Pork

Time 3h45m

Yield 4 serving(s)

Number Of Ingredients 3

4 -5 lbs pork ribs
3 tablespoons dry rub seasonings (use your favorite, I use Rustic Spice Rub (Bulk))
1 cup barbecue sauce (use your favorite, I use BBQ Sauce: Sweet and Spicy)

Steps:

  • Pre-heat oven to 250* F.
  • Season all sides of the ribs with your favorite rub.
  • Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
  • Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
  • Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
  • Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
  • Enjoy!

NAKED RIBS



Naked Ribs image

Stashing for when not quite so wet & next time I spy a great pork rib sale hopefully at Piggly-Wiggly. From Food & Drink Weekly, developed by Food editor Russ Parsons. From the article listing the Top Picks of 2008 for Food & Drink Weekly: "You don't need a smoker to make them, a good old-fashioned kettle grill will work fine. The trick is concentrating the heat along one side of the grill, so that the ribs can slowly smoke on the cool side. Note also that the dry rub spicing mixture makes enough to repeat this recipe three or four times -- in other words, about a week's worth." Marinating time 1 hour (not enough) to overnight (way more better) not included in prep/cooking times

Provided by Busters friend

Categories     Very Low Carbs

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 9

1/3 cup chile, mild finely ground dried
1/2 cup kosher salt
1 tablespoon dark brown sugar
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
8 lbs pork spareribs (2 4 lb racks or so)

Steps:

  • In a jar, combine the chile, salt, sugar, garlic powder, onion powder, pepper, cumin and coriander, crushing any chunks of brown sugar. Cover tightly and shake well to combine thoroughly.
  • Trim the ribs, cutting away any excess fat pieces and loose ends without bones. Lay the ribs flat with the bony underside facing up. If you prefer, remove the flap of meat that covers part of one side. Use a small knife or skewer to poke through the thin, tough membrane that covers the rib bones, lifting a corner of it. Use a clean kitchen cloth to get a good grip and gently but firmly pull the membrane away from the ribs. It will come up in sheets; you may have to repeat the process a couple of times to get it all.
  • Sprinkle both sides of the ribs with the dry rub mixture, using about 1 to 1 1/2 Tbsps. per side. Rub to distribute evenly, and then seal tightly in plastic wrap. Refrigerate 1 hour to overnight.
  • Soak 3 cups of hickory chips in enough water to cover generously. Start the coals in a chimney and when they are lightly coated with gray ash, about 20 minutes, empty them into the grill, arranging them in a gentle slope against one side.
  • When those coals have cooled slightly, about 20 minutes, add two-thirds of the wood chips, replace the grill rack and brush it with oil. Arrange the rib rack well away from the heat and cover tightly so that the lid's vent holes are over the ribs, opposite the flame. Smoke, turning every 30 minutes or so, until the meat begins to pull away from the rib tips and is so tender that a center bone can almost be pulled loose, 1 1/2 to 2 hours. After about an hour, you'll need to replenish the smoke, adding the remaining wood chips on top of the coals.
  • Remove the racks from the fire and wrap them tightly in aluminum foil. Set aside for 30 minutes to 1 hour to rest. Serve at room temperature, or reheat briefly on the grill, off the fire, before serving.

NAKED RIBS



NAKED RIBS image

Categories     Pork

Yield 6-8 servings

Number Of Ingredients 9

1/3 cup mild finely ground dried chile
1/2 cup kosher salt
1 tablespoon dark brown sugar
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 (4-pound) racks pork spareribs

Steps:

  • 1. In a jar, combine the chile, salt, sugar, garlic powder, onion powder, pepper, cumin and coriander, crushing any chunks of brown sugar. Cover tightly and shake well to combine thoroughly. 2. Trim the ribs, cutting away any excess fat pieces and loose ends without bones. Lay the ribs flat with the bony underside facing up. If you prefer, remove the flap of meat that covers part of one side. Use a small knife or skewer to poke through the thin, tough membrane that covers the rib bones, lifting a corner of it. Use a clean kitchen cloth to get a good grip and gently but firmly pull the membrane away from the ribs. It will come up in sheets; you may have to repeat the process a couple of times to get it all. 3. Sprinkle both sides of the ribs with the dry rub mixture, using about 1 to 1 1/2 tablespoons per side. Rub to distribute evenly, and then seal tightly in plastic wrap. Refrigerate 1 hour to overnight. 4. Soak 3 cups of hickory chips in enough water to cover generously. Start the coals in a chimney and when they are lightly coated with gray ash, about 20 minutes, empty them into the grill, arranging them in a gentle slope against one side. 5. When those coals have cooled slightly, about 20 minutes, add two-thirds of the wood chips, replace the grill rack and brush it with oil. Arrange the rib rack well away from the heat and cover tightly so that the lid's vent holes are over the ribs, opposite the flame. Smoke, turning every 30 minutes or so, until the meat begins to pull away from the rib tips and is so tender that a center bone can almost be pulled loose, 1 1/2 to 2 hours. After about an hour, you'll need to replenish the smoke, adding the remaining wood chips on top of the coals. 6. Remove the racks from the fire and wrap them tightly in aluminum foil. Set aside for 30 minutes to 1 hour to rest. Serve at room temperature, or reheat briefly on the grill, off the fire, before serving.

MY OUTSTANDING NAKED RIBS



My Outstanding Naked Ribs image

Being an apartment dweller makes it hard for me to fire up a grill unless the landlord allows it. I'm past the age for hauling grills, charcoal, and coolers of meat to the park. These ribs will break your heart, and make you say , "sauce ....for what"?

Provided by iris mccall

Categories     Ribs

Time 11h

Number Of Ingredients 14

5 Tbsp ancho chili powder
3 Tbsp kosher salt
2 Tbsp celery powder
2 Tbsp ground coriander
3 Tbsp garlic powder
3 Tbsp onion powder
2 Tbsp ground mustard seed
2 Tbsp dried oregano
2 Tbsp spanish smoked paprika
2 Tbsp fresh cracked black pepper
2 c apple cider
4 slabs babyback or spare ribs, pork or beef
4 1/8 Tbsp famous dave's rib rub
1/2 c famous dave's devil's spit barebcue sauce

Steps:

  • 1. Heat your oven to 300 degrees. Combine all dry ingredients and if possible mix in a spicegrinder. Put into a container with a shaker top. Mix apple juice and devil's spit in spray bottle aside. Clean ribs and remove the silver off the back. (Silver is tendon and will not break down, no matter how long you cook it). Remove most of the fat. Leave a little to drip down and self baste your meat.
  • 2. Get a heavy roaster and unfurl saran wrap inside, not completely. Move to side. Season ribs front and back, two at a time and don't be shy about it. Set inside Saran wrap and spray with apple juice/ mixture. Each time season, spray, stack, until they all sit atop each other. Wrap good, I can't say how many sq. ft you will use but I can say wrap continously 6-7 times.
  • 3. Get Heavy duty foil, and wrap around ribs just like Saran wrap, 6-7 times. Remeber to wrap with the dull side out. This draws the heat in. You can place them on a heavy sheet pan or leave in the roaster. Cook at 300 degrees the1st 3 hours and 225 degrees for the remaining 5. Remove from oven and let sit 30-40 minutes so juices redistribute through the meat.
  • 4. You can flip them half way through, but it,s not necessary. They won,t be overcooked just put them in the oven and leave them alone. YOU WILL LOVE THESE RIBS!!!

NO-FUSS BAKED BABY BACK RIBS



No-Fuss Baked Baby Back Ribs image

Provided by Kardea Brown

Categories     main-dish

Time 4h25m

Yield 15 to 20 servings

Number Of Ingredients 16

1 cup soy sauce
1 cup Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon brown sugar
1 teaspoon ground ginger
Pinch kosher salt and freshly ground black pepper
6 racks baby back ribs (about 2 pounds each), membranes removed
2 cups yellow mustard
2 cups dark brown sugar
1 1/2 cups apple cider vinegar
1 cup granulated sugar
2 heaping teaspoons garlic powder
2 heaping teaspoons onion powder
1/2 teaspoon smoked paprika
One 15-ounce can tomato sauce
Kosher salt and freshly ground black pepper

Steps:

  • For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.
  • Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.
  • Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.
  • For the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.
  • Uncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.
  • Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.

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FAQ: WHAT IS THE DIFFERENCE BETWEEN JEFF'S NAKED RIB RUB ...
Nothing whatsoever. Across the website, anytime you see “my rub”, “Jeff's rub”, “the rub”, “the original rub” or “Jeff's naked rib rub”, I am referring to the same rub recipe. It is the main rub and is good on just about everything. We have officially changed the name to “Jeff's original rub” to show that it is good on almost everything, not just ribs.
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VIETNAMESE CARAMELIZED PORK RIBS | BEAR NAKED FOOD
2017-06-28  · Ingredients: 500 g pork ribs – cut approx into 2-inch pieces 2 shallots – minced finely 3 cloves garlic – minced finely 1 tbsp fish sauce 1 tsp sugar ¼ tsp salt Dash of white pepper ¾ cup water Caramel sauce: 5 tbsp sugar 1 tbsp fish sauce ½ cup water Serves 4. Recipe adapted from: Chicken and Rice In a large bowl, marinate the pork ribs with all the ingredients (except water) for 1 ...
From bearnakedfood.com
Cuisine Vietnamese
Category Meat
Servings 4
Total Time 50 mins
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HOW TO COOK SHORT BEEF RIBS RECIPE WITH DELICIOUS MARINADE ...
How to cook short beef ribs with delicious & easy to make marinade.In this video recipe we cook short beef ribs with a simple to make marinade. This easy to ...
From youtube.com
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OLD FAT GUY SMOKED SHORT RIBS | OLDFATGUY.CA
Take the ribs out of the smoker and put them in a small roasting pan. Pour the hot sauce into the roasting pan. Cover the ribs with foil and put it back in the smoker or a 230 F oven for 2 hours. Take the ribs out of the oven. Pour the liquid off and reserve it to make a glaze. Put the ribs back in …
From oldfatguy.ca
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NAKED RIBS, NO RUB, NO SAUCE! | SMOKING MEAT FORUMS - THE ...
2017-11-11  · I bought it specifically for ribs, It is very thin & easily slides in between the bones for an accurate read. 2.JPG . SmokinAl; May 31, 2017; I put it in a nice meaty section in about the middle of the ribs. I didn't season or take off the membrane. Right out of the package & into the smoker. 3.JPG. SmokinAl; May 31, 2017; Got the fire going. 4.JPG. SmokinAl; May 31, 2017; And threw the ribs ...
From smokingmeatforums.com
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JEFF’S NAKED RIB RUB RECIPE AND BBQ SAUCE RECIPE - LEARN ...
Order the Rub Recipe Only. Order the Sauce Recipe Only. Send a Check or Money Order. Make a check payable to Jeff Phillips for $18.95 and send to the following address: Thin Blue LLC.
From smoking-meat.com
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NAKED RIBS - RECIPES LIST
Naked ribs. Rating: (1 rated) Recipe Yield: Total time: 2 hours, plus marinating time | Serves 6 to 8 . Ingredients. 1/3 cup mild finely ground dried chile 1/2 cup kosher salt 1 tablespoon dark brown sugar 2 tablespoons garlic powder 1 tablespoon onion powder 1 tablespoon ground black pepper 1 teaspoon ground cumin 1 teaspoon ground coriander 2 (4-pound) racks pork spareribs . Preparation ...
From recipes-list.com
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