Slow Roasted Baby Back Ribs Recipes

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OVEN-ROASTED BABY BACK RIBS



Oven-Roasted Baby Back Ribs image

My dad encourage me when I was young to pursue my interest in cooking. As I got older, I experimented more, and there were many successes, including these ribs. -Rick Consoli, Orion, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 11

4 pounds pork baby back ribs
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon pepper
1 medium onion, sliced
1 cup ketchup
1 cup chili sauce
1/4 cup packed brown sugar
1 tablespoon dried minced onion
1 tablespoon liquid smoke, optional
1 tablespoon molasses

Steps:

  • Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 1 hour., In a large bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. , Cover and bake 30-60 minutes longer or until ribs are tender. Serve with remaining sauce.

Nutrition Facts :

SLOW BAKED RIBS



Slow Baked Ribs image

Want to make the most amazing tender ribs? Well this is the recipe for you then. It is super easy and so very delicious.

Number Of Ingredients 6

1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground pepper
1 teaspoon sea salt
2 racks of baby back ribs
Barbeque sauce

Steps:

  • Place the ribs upside down (cupped side up) on a cutting board. Using a paring knife, cut under the white membrane on first bone of the rack. Once you free a section of the membrane you should be able to pull the rest of it off.
  • Now combine the turmeric, cumin, pepper and salt in a small mixing bowl. Sprinkle the spice rub liberally all over the ribs on both sides.
  • Arrange the ribs in a casserole dish so that they are fit snugly together. Feel free to cut them in half first if you dish is not long enough.
  • Wrap tightly with foil and then bake in a preheated 220° F for 2 ½ - 3 hours until they are fork tender (meaning you can cut them with a fork).
  • Now you can cool the ribs and keep them in the fridge until you are ready to serve them or use them immediately.
  • To finish the ribs, grill on the BBQ until nicely caramelized and hot all the way through. Optionally you can brush them with BBQ sauce before grilling.
  • Serve hot off the grill and watch the smiles around you. If you are alone, then look in the mirror ?

LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!



Low & Slow Oven Baked Ribs - Super Simple! image

This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! You'll need a fork and knife to eat these, as they will FALL OFF THE BONE. . .tastier than you can imagine. And they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite BBQ sauce on hand!

Provided by januarybride

Categories     Pork

Time 4h20m

Yield 1/3 rack of ribs, 4-6 serving(s)

Number Of Ingredients 2

2 racks pork baby back ribs (our favorite are baby back ribs, but this works well with St. Louis style ribs too)
1 cup barbecue sauce

Steps:

  • Preheat oven to 225 degrees.
  • Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
  • Place ribs, meat side down, in baking dishes.
  • Cover the baking dishes with aluminum foil and place in the oven.
  • If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
  • Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
  • Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
  • Remove from oven and serve them up with a side of potato salad and some baked beans.

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.

SLOW ROASTED BABY BACK RIBS



Slow Roasted Baby Back Ribs image

Provided by My Food and Family

Categories     Home

Time 4h30m

Number Of Ingredients 23

1 large rack of ribs
Dry Rub
3/4 cup brown sugar
1 Tbsp paprika
1 Tbsp cumin
1 tsp cayenne pepper
Fresh ground salt and pepper to taste
Sauce
1/4 cup butter
1 med onion, diced small
3 cloves fresh garlic, minced
2 Serrano chili peppers, diced
1/2 cup chicken broth
1/2 cup beef broth
1/2 cup cider vinegar
1/2 cup brown sugar
2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 Tbsp hot sauce of choice
1 large fresh lemon, squeezed with some pulp
1/2 tsp cayenne pepper
1 1/2 cups ketchup
Fresh ground salt and pepper to taste

Steps:

  • Preheat oven to 300°F. Mix dry rub ingredients and rub generously on both sides of rack of ribs. Let stand for 1 hour min.
  • Melt butter and saute onions, garlic and peppers until just translucent. In large sauce pan, mix sauteed items in with broths, add vinegar, sugar, Worcestershire sauce, mustard, hot sauce, squeezed lemon juice and pulp, cayenne pepper, ketchup and fresh ground salt and pepper. Mix well. Heat on high heat to boil then reduce heat to simmer. Simmer, uncovered until sauce begins to thicken, approx. 1 hour.
  • Place rack of ribs in oven, turning every 45 minutes and brushing sauce on each side. Slow roast approx 3-4 hours or until meat begins to fall away from bone. Add last coating of sauce just before removing from oven, then let stand approx. 15 min before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

THE BEST OVEN ROASTED RIBS



The Best Oven Roasted Ribs image

This is from "CookSmart" by Pam Anderson. It has a dry rub and you can do it in the oven. So far it is our favorite rib recipe and believe me we, have tested a lot.

Provided by taylortwo

Categories     Pork

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 tablespoons light brown sugar or 6 tablespoons dark brown sugar
6 tablespoons paprika
3 tablespoons black pepper
3 tablespoons garlic powder
1 1/2 teaspoons salt, plus some for seasoning
9 tablespoons Dijon mustard or 9 tablespoons yellow mustard
2 teaspoons liquid smoke (optional)
3 pork sparerib racks (remove thin membrane on back of bones with paper towel) or 4 baby back rib racks (remove thin membrane on back of bones with paper towel)
your favorite barbecue sauce

Steps:

  • Adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250°.
  • Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl.
  • Mix mustard and liquid smoke in another bowl.
  • Lay ribs directly on removed oven rack and lightly sprinkle with salt.
  • Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub.
  • Line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack.
  • Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack.
  • Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs.
  • If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat.
  • Transfer ribs to foil lined pan meat side up.
  • Turn on broiler and brush ribs with sauce and broil until bubbly but not burned.
  • Let stand for 5-10 minutes before serving.

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

SLOW & EASY BABY BACK RIBS



Slow & Easy Baby Back Ribs image

If you enjoy ribs, you'll love these fall-off-the-bone baby back ribs. Not only are they delicious, but the recipe is easy to prepare in the slow cooker.-Barbara Birk, St. George, Utah

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 4 servings.

Number Of Ingredients 13

4 pounds pork baby back ribs, cut into 2-rib portions
1 medium onion, chopped
1/2 cup ketchup
1/4 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup tomato paste or tomato sauce
2 tablespoons paprika
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Place ribs in a 5-qt. slow cooker. In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender., Remove ribs to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

Nutrition Facts : Calories 916 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1324mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 3g fiber), Protein 52g protein.

SLOW COOKER BABY BACK RIBS



Slow Cooker Baby Back Ribs image

These are the best I've had, short of the actual grilling method of course! This is a very simple recipe that I came up with a few years ago. It's not rocket science, just ribs cooked in the slow cooker and finished in the oven. This is what I do when I want ribs during the week and have to work all day. I'm eating them within a half-hour of getting home, and they turn out perfect every time!

Provided by norah

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

Time 4h20m

Yield 6

Number Of Ingredients 6

3 pounds baby back ribs, trimmed
salt and ground black pepper, to taste
½ cup water
½ onion, sliced
1 clove garlic, minced
1 (18 ounce) bottle barbeque sauce

Steps:

  • Season ribs with salt and pepper.
  • Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
  • Cook on High for 4 hours (or Low for 8 hours).
  • Preheat oven to 375 degrees F (190 degrees C).
  • Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
  • Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 32.4 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 10.9 g, Sodium 1067.4 mg, Sugar 22.7 g

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