Tinas Baby Back Ribs Recipes

BAKED BABY BACK RIBS

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.

BEST BABY BACK RIBS IN TOWN

Steps:

• Make one recipe of Rib Sauce (above) and set aside.
• Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling.
• MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately.
• ** BAKING RIBS (preferred method): Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes.
• Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid.
• ** PAR-BOILING RIBS: Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs).
• Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain.
• **** RIBS (Final Baking): Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in SINGLE layer in casserole.
• Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them.
• Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs.
• MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours.
• If frozen, thaw before baking.
• Place UNCOVERED ribs in preheated 350 degree oven.
• Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is "melt-in-your-mouth" tender.
• If you have any remaining sauce, serve it with the ribs, along with plenty of napkins.
• These are finger-licking good and messy to eat-- but is there any other way to eat ribs?.
• *** RIB SAUCE: Mix cornstarch and water together to make a slurry Set aside.
• Mix remaining dry ingredients together.
• Place in saucepan.
• Mix remaining wet ingredients together.
• Pour half of wet ingredients into dry ingredients, stirring to mix well.
• Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit.
• While mixture is gently boiling, pour in slurry while stirring.
• Return mixture to a slow boil and cook until sauce thickens a little.
• Sauce should be thick enough to cling to ribs, yet pourable.
• Cool sauce and store in air-tight glass or plastic container.
• Refrigerated it keeps indefinitely.

BABY BACK RIBS

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onions, garlic, chili powder and 1/2 teaspoon salt and cook, stirring occasionally, until the onions are softened, about 10 minutes. Add the bourbon and cook until slightly reduced, 2 to 3 minutes. Then add the ketchup, coffee, 1/2 cup water, brown sugar, cider vinegar and Worcestershire. Increase the heat and bring to a boil; lower the heat and simmer until slightly thickened and the onions are tender, about 25 minutes. Transfer the mixture to a blender and puree until smooth (be careful when blending hot liquids). Transfer the sauce to a bowl and cool slightly.
• Preheat the oven to 325 degrees F. Line a baking sheet with heavy-duty aluminum foil.
• Sprinkle the ribs with salt and pepper, and coat the racks on both sides with about 2 cups total of the barbecue sauce (reserve the remaining sauce). Put the ribs, bone-side down, on the prepared baking sheet and wrap each rack with foil. Bake until the meat is tender and pulling away from the bone, about 2 hours.
• Remove the foil and turn the ribs bone-side up. Preheat the broiler to high. Brush the bone side of the ribs with half of the remaining sauce, and broil until lightly charred in spots, about 5 minutes. Turn the ribs over, brush with the remaining sauce and broil again until charred stops on top, another 5 minutes. Cut the racks in half and serve.

OVEN-ROASTED BABY BACK RIBS

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.

QUICK BABY BACK RIBS

Steps:

• Prepare an outdoor grill for indirect heat - a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it.
• Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half.
• Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbeque sauce. Cover, and continue cooking for an additional 30 minutes.

NIMROD'S BABY BACK RIBS

Steps:

• To make the Sauce: In a medium saucepan over medium-high, warm the vegetable oil. Add the onion and cook, stirring occasionally, until translucent, 4-5 minutes.
• Add the garlic and cook for 1 minute more.
• Add the remaining sauce ingredients, including Tabasco sauce to taste, and bring to a boil.
• Reduce heat and simmer for about 15 minutes. (It might taste a little vinegarie at first but it won't by the time you use it).
• Set aside.
• Pour some of the sauce in a small bowl to use for basting the ribs.
• Allow the ribs to stand at room temperature for 20-30 minutes before grilling.
• Season with salt and pepper.
• Grill the ribs, rib side down, over Indirect Medium Heat (keep grill at about 325-350 degrees) until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours.
• Turn after the first 30 minutes and again in 30 minutes, then do not turn again.
• During the last 30 minutes of grilling add the soaked hickory chips to the hot coals (if using).
• During the last 30 minutes of grilling time, baste generously with the small bowl of sauce every 5-10 minutes, depending on how much sauce you want on the ribs.
• Serve warm with the remaining sauce on the side.

CRAZY DELICIOUS BABY BACK RIBS

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.

ONE-PAN BABY BACK RIBS RECIPE BY TASTY

Steps:

• Preheat oven to 275°F (140°C).
• Place the half racks on a baking sheet lined with foil. Sprinkle evenly with cumin, chili powder, pepper, garlic powder, salt, and paprika. Rub in the seasoning evenly on both sides.
• Cover with the foil and bake for 2 hours.
• Increase oven temperature to 500°F (260°C).
• Remove the ribs from the foil and place on baking sheet. Spread the bbq sauce evenly on the top.
• Place the corn on one side of the pan, and the asparagus on the other. Drizzle the olive oil, salt, and pepper evenly over the veggies, and rub the seasoning in evenly.
• Bake for 10 minutes. Rest the ribs at least 10 minutes.
• Slice and serve!
• Enjoy!

TIM LOVE'S BABY BACK RIBS

Steps:

• Prepare the grill for indirect heat:
• If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.
• Prepare the ribs:
• Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
• Prepare the rub:
• In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.
• Generously season ribs with the mixture, rubbing onto both sides of the rack.
• Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225°F. Cook the ribs for about 3 to 4 hours or until tender.

TINA'S BABY BACK RIBS

Steps:

• Make dry rub and coat ribs, let marinade at least one hour. Mix barbecue sauce, cilantro, onion, bourbon, chili powder and cumin in heavy small saucepan; bring to boil, stirring occasionally. Bake the ribs undisturbed & uncovered (bone side up) in the oven for about 2 hrs @ 325. Optionally: Finish on grill w/ BBQ sauce.