Stovetop Smoked Baby Back Ribs Recipes

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BABY BACK RIBS, SMOKED TO PERFECTION



Baby Back Ribs, Smoked to Perfection image

I like smoked ribs that are buttery and crisp on the outside, moist and tender on the inside, and stay on the bone. This is a variation of the popular 2-2-1 technique for smoking baby back ribs.

Provided by DrewBabe

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

Time 4h40m

Yield 12

Number Of Ingredients 8

3 racks pork baby back ribs
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon ground cumin
¼ cup barbeque sauce (such as KC Masterpiece® Original), or to taste

Steps:

  • Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).
  • While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together. Apply the rub to both sides of the ribs.
  • Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours. Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours at 225 to 250 degrees F (107 to 121 degrees C).
  • Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 1699.7 calories, Carbohydrate 4.1 g, Cholesterol 536.1 mg, Fat 134.7 g, Fiber 0.7 g, Protein 110.7 g, SaturatedFat 50 g, Sodium 1688.4 mg, Sugar 1.8 g

BEST STOVETOP BBQ RIBS



Best Stovetop BBQ Ribs image

Very yummy, sticky, easy stove top BBQ ribs. Serve with rice or mashed potatoes.

Provided by Rebekah Rose Hills

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Country-Style Ribs

Time 1h

Yield 4

Number Of Ingredients 8

¼ cup steak sauce (such as A1®)
¼ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon minced garlic
¼ cup water
4 (6 ounce) country style pork ribs
1 onion, cut into rings

Steps:

  • Whisk together steak sauce, ketchup, Worcestershire sauce, soy sauce, garlic, and water in a bowl until smooth.
  • Place the pork ribs in a saucepan with a lid, and pour the sauce over the ribs. Spread raw onion rings over the ribs, and cover the pan. Bring to a boil over medium heat, and simmer the ribs in the sauce for 45 minutes, or until tender.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 10.6 g, Cholesterol 76.5 mg, Fat 13.3 g, Fiber 0.9 g, Protein 20.9 g, SaturatedFat 4.7 g, Sodium 705.9 mg, Sugar 5.1 g

SMOKED BABY BACK RIBS



Smoked Baby Back Ribs image

Provided by Food Network Kitchen

Time 6h45m

Yield 6 servings

Number Of Ingredients 13

2 racks baby back ribs (about 3 pounds each)
1/4 cup packed light brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon mustard powder
Kosher salt
1 lemon, halved
1 apple, quartered
1 cup apple juice or cider
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
Vegetable oil, for brushing

Steps:

  • Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
  • Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
  • About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
  • Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
  • Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
  • How to prep your ribs:
  • Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

"STOVE TOP" BBQ (BEEF OR PORK RIBS)



This recipe is from the Paula Deen cooking show on the TV Food Network. Originally shown for beef short ribs only, I have found it works as well with pork ribs. I have increased the amount of sauce ingredients - the original amounts didn't seem to be quite enough to really enjoy!

Provided by Rick B2

Categories     Meat

Time 2h30m

Yield 3-4 serving(s)

Number Of Ingredients 11

3 -4 lbs pork spareribs or 3 -4 lbs pork country-style pork ribs
1/2 cup minced onion
1/2 cup ketchup
1/2 cup water
4 tablespoons fresh lemon juice
4 tablespoons brown sugar
2 tablespoons mustard (Dijon)
1/4 teaspoon salt (for the sauce)
salt (sprinkled on ribs when browning)
2 tablespoons Worcestershire sauce
1 tablespoon vegetable oil

Steps:

  • Cut all ribs into serving size pieces Sprinkle ribs with salt (to taste) In a Dutch oven, brown ribs on all sides in veg oil over medium heat Remove ribs from pot Saute onions in pot until lightly browned Return ribs to pot Combine all remaining ingredients in a bowl and mix together- Add to pot Cover pot and cook over low heat for approx 2 hours, or until tender, stirring occasionally.

MOM'S STOVETOP PORK RIBS



Mom's Stovetop Pork Ribs image

This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad.

Provided by THELMALU99

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 1h

Yield 6

Number Of Ingredients 10

10 pork spareribs
½ cup soy sauce
10 cloves garlic, crushed
1 tablespoon dried rosemary
1 tablespoon dried oregano
2 bay leaves
1 lime, juiced
10 sprigs fresh parsley
ground black pepper to taste
2 limes, cut into wedges

Steps:

  • Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
  • When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 10.7 g, Cholesterol 125.2 mg, Fat 32 g, Fiber 3.4 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1326.9 mg, Sugar 1.4 g

SMOKED BABY BACK RIBS



Smoked Baby Back Ribs image

Using the generic "pork ribs" because baby backs are so enormous and meaty these days that there's really no difference in cooking them and spareribs. Never gotten less than rave reviews for these smoked ribs, and neither will you.

Provided by Brian Genest

Categories     Meat and Poultry     Pork     Pork Rib Recipes     Spare Ribs

Time 13h55m

Yield 6

Number Of Ingredients 7

2 (3 pound) racks of pork spareribs
2 teaspoons salt
6 tablespoons prepared yellow mustard
1 cup BBQ rub, divided
2 cups apple juice
1 (12 fluid ounce) can or bottle light beer
hickory and apple wood chips, unsoaked

Steps:

  • Remove silver skin from the back of each rack. Rub each rack with 1 teaspoon salt and let sit for 20 minutes.
  • Slather 3 tablespoons mustard on 1 rack, then shake 1/3 cup BBQ rub on top; rub in on all sides until evenly coated. Repeat on the second rack and refrigerate both racks, covered, 8 hours to overnight. Set aside remaining BBQ rub.
  • Remove ribs from the refrigerator and bring to room temperature, 20 to 30 minutes. Spread the remaining 1/3 cup rub over the ribs.
  • Meanwhile, mix dry wood chips with charcoal in a smoker and preheat, according to manufacturer's instructions, until temperature is a steady 225 degrees F (107 degrees F).
  • Place a water pan on the smoker (or use the smoker's water tray, if it has one) and add water to the depth of the fill line. Place ribs in the smoker and close the lid.
  • Combine apple juice and beer in a spray bottle. Spritz ribs every hour, rotating each time you spray. Cook for 3 hours, then remove ribs and check temperature. Wrap ribs in aluminum foil, and return to the smoker.
  • Smoke until meat pulls away easily from the bone, 1 3/4 to 2 hours. Remove from the grill and check temperature; an instant-read thermometer inserted into the center should read 170 to 180 degrees F (77 to 82 degrees C). The ribs will be very juicy but the outside will not be crispy.
  • Remove the foil and return ribs to the smoker. Cook until crispy, 15 to 30 minutes; an instant-read thermometer inserted into the center should read 190 to 195 degrees F (88 to 91 degrees C). Remove from the grill and tent with foil to allow juices to resettle into the meat before slicing and serving.

Nutrition Facts : Calories 891.8 calories, Carbohydrate 19.6 g, Cholesterol 240.2 mg, Fat 61.5 g, Fiber 1.4 g, Protein 59.3 g, SaturatedFat 22.2 g, Sodium 8480.4 mg, Sugar 9.2 g

STOVETOP SMOKED BABY BACK RIBS



Stovetop Smoked Baby Back Ribs image

Growing up in the South gave me a real soft spot for smoked barbecue, especially fall-off-the-bone baby back ribs. Did you know you can recreate smokehouse favorites at home, right on your stovetop? Smoking gives meat a rich flavor, crispy exterior "or bark" and amazing tenderness. Slather all of that in a four-ingredient homemade barbecue sauce and you have a blue-ribbon winner!

Provided by Food Network Kitchen

Categories     main-dish

Time 2h50m

Yield 2 to 4 servings

Number Of Ingredients 13

1 tablespoon kosher salt
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons garlic powder
1 teaspoon ground coriander
1/2 teaspoon ground allspice
3 pounds baby back ribs, cut into sections of 3 to 4 bones
1/2 cup ketchup
1/2 cup date syrup
1/2 cup yellow mustard
1/2 teaspoon Worcestershire sauce
Coleslaw and cornbread, for serving

Steps:

  • Soak 8 ounces (about 4 cups) barbecue wood chips in water to cover for 1 hour. Drain and discard the water.
  • Prepare the stovetop smoker: Place a 7-quart black Dutch oven on the stovetop (see Cook's Notes). Cut two pieces of heavy-duty aluminum foil long enough to line the bottom of the pot and still come up the sides with overhang. Lay the pieces one on top of the other in a crisscross pattern (like a plus sign). Place the soaked wood chips on top of the foil and spread in an even layer. Fold one piece of foil overhang over the wood chips. Top with a metal steamer basket.
  • For the ribs: Whisk together the salt, paprika, cumin, ground mustard, garlic powder, coriander and allspice in a small bowl. Sprinkle generously all over the ribs. Press the spice rub into the ribs with your hands and transfer them to the steamer basket (it's okay if the ribs overlap slightly). Cover with the lid and fold the excess foil over the lid. You can use more aluminum foil to create a tight seal around the lid as needed to keep the smoke in the pot.
  • Cook the ribs in the smoker over medium heat until the meat easily pulls away from the bone, about 1 hour.
  • Preheat the oven to 300 degrees F and prepare the slather sauce: Whisk the ketchup, date syrup, mustard and Worcestershire sauce together in a small saucepan and cook over medium heat until warmed through, about 5 minutes.
  • Once the ribs are smoked, remove and discard the foil around the seal of the pot. Set the steamer basket of ribs on a sheet pan and carefully lift the warm wood chips out of the pot using the excess foil. Allow them to cool completely on a sheet pan before discarding them.
  • Place the steamer basket of ribs back into the pot and cover. Roast until the ribs are fall-off-the-bone tender, about 30 minutes.
  • To serve, cut between the bones to separate each rib. Pour the slather sauce on top and serve with coleslaw and cornbread.

STOVE TOP SMOKER HICKORY SMOKED RIBS



Stove Top Smoker Hickory Smoked Ribs image

Make and share this Stove Top Smoker Hickory Smoked Ribs recipe from Food.com.

Provided by TxGriffLover

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs baby back ribs
salt & pepper
garlic powder
2 cups barbecue sauce
3 tablespoons hickory chips

Steps:

  • Rub the salt, pepper and garlic powder into the ribs and carefully arrange on the rack to allow good circulation of the smoke.
  • Place smoker in medium heat and smoke-cook for 45 minutes per pound.
  • The smoking stage can be done in advance and refrigerated until just before serving.
  • To finish, brush lightly with BBQ sauce and place on a cookie sheet into a 450º oven, watching and turning twice to crisp, or on an outdoor grill for 15 minutes.
  • Serve with remainder of BBQ sauce on the side. The ribs will turn out tender with lots of flavor.

Nutrition Facts : Calories 932.4, Fat 69.3, SaturatedFat 25.2, Cholesterol 267.5, Sodium 1247.7, Carbohydrate 16, Fiber 1.5, Sugar 4.9, Protein 57.2

CQ'S SMOKED BABY BACK RIBS



CQ's Smoked Baby Back Ribs image

Easy recipe for succulent, fall-off-the-bone smoked baby back ribs.

Provided by Fannypack

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

Time 12h30m

Yield 6

Number Of Ingredients 6

2 racks baby back pork ribs
1 (64 fluid ounce) bottle apple juice
¼ cup dry barbeque rub, or more as needed
aluminum foil
mesquite wood chips, soaked in water
1 (18 ounce) bottle barbeque sauce

Steps:

  • Remove membrane from back of ribs. Cut each rack into 3 rib pieces. Place ribs in a large bowl and fill with apple juice; soak for 8 hours to overnight.
  • Preheat a smoker to 250 degrees F (120 degrees C).
  • Remove ribs from apple juice, cover with dry rub, and wrap each piece in aluminum foil, creating a packet. Place foil packets, unstacked, onto wire racks. Reserve juice for cooking.
  • Place wire racks into the preheated smoker. Pour reserved apple juice in the smoker's water pan. Cook ribs in the preheated smoker, maintaining a temperature of 250 degrees F (120 degrees C), for 3 hours.
  • Put mesquite chips in the wood box and pull out foil packets. Remove ribs from foil and generously apply barbeque sauce; discard foil.
  • Place ribs, bone side-down, back in the smoker and cook until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center of the ribs should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 642.6 calories, Carbohydrate 67.4 g, Cholesterol 117 mg, Fat 30.1 g, Fiber 1 g, Protein 24.4 g, SaturatedFat 11 g, Sodium 2884.3 mg, Sugar 54.4 g

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From joshscookhouse.com


SMOKED BABY BACK RIBS - JERKYHOLIC
2021-07-01 Place ribs meat side up on smoker grates or rib rack and smoke for 5-7 hours. If wanting BBQ sauce, mop on sauce at the 5 hour mark and thereafter every 30 minutes. Test ribs by picking up one end of the rack allowing the ribs to bend. If the meat cracks and starts to separate, they are finished.
From jerkyholic.com


STOVETOP SMOKED BABY BACK RIBS WITH MAPLE BBQ SAUCE
Oct 25, 2018 - Get Stovetop Smoked Baby Back Ribs with Maple BBQ Sauce Recipe from Food Network
From pinterest.com


STOVETOP SMOKED BABY BACK RIBS | SMOKED RIBS, BABY BACK RIBS, …
Apr 3, 2016 - I bought a stovetop smoker in order to make bacon at home, but I haven't actually made bacon yet -- that's coming. I know you can jerry rig a stovetop smoker using common items (Jamie Oliver does it on one of his shows), but I'm not much of a MacGyver so I decided to just buy one. For my first…
From pinterest.com


SMOKED BABY BACK RIBS - TASTE OF THE FRONTIER
2018-07-03 Sprinkle seasonings on your ribs & rub in. Place ribs in the smoker, add your chips to the bottom & turn it on low & slow for a good 4 hours. When your smoker stops smoking, you need to add more chips. You can add a little pan of water in the bottom to give a little bit of moisture to make those ribs juicy & tender.
From kleinworthco.com


STOVE-TOP SMOKER BABY BACK RIBS - PLAIN.RECIPES
Place the ribs on the wire rack and position the lid over the top of the smoker, leaving slightly ajar. Place the smoker over a high fire and heat until smoke begins to exit the smoker. Reposition the lid so that the smoker is completely covered and place the ribs in the oven. Bake for 1 1/2 hours, or until the ribs are cooked through and tender.
From plain.recipes


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