Paula Deens Baby Back Ribs Recipes

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DRY RUB BABY BACK RIBS



Dry Rub Baby Back Ribs image

A favorite grilled meat that's great for sharing.

Provided by Paula Deen

Categories     bbq     comfort food     cookout     fall     guys night     southern     summer     tailgating

Time 6h

Yield 8

Number Of Ingredients 8

1 tablespoon paprika
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons finely grated orange zest
1 1/4 teaspoons salt
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon or to taste cayenne pepper
4 lbs cut into 2-rib portions baby back ribs

Steps:

  • In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover with plastic wrap and refrigerate ribs for at least 2 hours or up to 12 hours.
  • Preheat the grill to medium heat.
  • Arrange the ribs on the barbecue and grill for 40 to 45 minutes, turning with tongs occasionally until meat is tender and crisp on the outside.

DRY-RUB BABY BACK RIBS



Dry-Rub Baby Back Ribs image

Provided by Deen Brothers

Categories     bbq     comfort food     cookout     fall     guys night     southern     summer     tailgating

Time 6h

Yield 8

Number Of Ingredients 8

1 tablespoon paprika
1 1/2 teaspoons packed dark brown sugar
1 1/2 teaspoons finely grated orange zest
1 1/2 teaspoons salt
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper or to taste
4 pounds baby back ribs

Steps:

  • In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover and refrigerate ribs for at least 2 hours or up to 24 hours.
  • Preheat oven to 400F. Place the ribs in a roasting pan. Bake for 1 hour.

PAULA DEEN'S BABY BACK RIBS



PAULA DEEN'S BABY BACK RIBS image

Categories     Sauce     Pork     Broil     Dinner     Healthy

Yield 4 ribs per person

Number Of Ingredients 4

2 racks baby back ribs ( 2 1/2 lbs. approx.)
1 recipe Bourbon Barbecue Sauce, recipe above)
Lemon wedges
Fresh rosemary sprigs

Steps:

  • Preheat oven to 350degrees. Cut the rack of ribs in half crosswise. Rug the ribs paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13 inch baking dish. The pieces will overlap slightly. Throw in some lemon wedges and rosemary sprigs. Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill. Preheat an outdoor grill to med-high heat. Grill the ribs, brushing them with about half of the remaining sauce, until they're crispy and heated through, about 10 min. Move the ribs around as they grill, the sugar in the barbecue sauce makes them easy to burn. Let the ribs rest for 4 to 10 min. before cutting into them 1-2 bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.

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