Baby Back Ribs With Dales Recipes

BABY BACK RIBS WITH DALE'S

Steps:

• To begin making Baby Back Ribe with Dale's. preheat oven to 400 degrees.
• Then, cut rack of ribs in half and place in a large saucepan.
• Add enough water to cover ribs and bring to a full boil over medium-high heat.
• Remove from heat and allow to stand for 15 minutes.
• Coat a medium skillet with non-stick cooking spray and place over medium heat.
• Sauté onions and garlic for 2-3 minutes.
• Add Dale's Seasoning, ketchup and sugar and cook for 5 minutes, stirring occasionally.
• Remove ribs from water.
• Cut ribs apart between bones and place in a shallow baking dish.
• Add ½ cup of the water from saucepan to sauce and stir well.
• Discard remaining water.
• Pour sauce over ribs, coating both sides.
• Bake, uncovered, for 50-60 minutes, or until ribs are tender, basting occasionally.

TENDER BABY BACK RIBS

Steps:

• Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, onion powder, garlic powder and cayenne; rub over ribs. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Seal the edges of foil. In a small bowl, combine barbecue sauce and beer; set aside., Prepare grill for indirect heat. Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with sauce mixture. Grill 20 minutes or until meat is tender, turning and basting occasionally with sauce.

BABY BACK RIBS

Steps:

• Preheat oven to 350 degrees F.
• Cut the racks of ribs in half crosswise. Rub 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.
• Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the 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 them.
• Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
• Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.