NO FAIL BBQ BABY BACK RIBS (GRILL)
Pushing 52 years old, I have tried every BBQ rib recipe out there. Slow smoked, different rubs, etc.. Sure, lot of them good, some of them just OK. Problem is, never could seem to repeat a good recipe, so came up with this. Super easy, super simple, and one that has been requested at least 20 times by friends and family. If you like Sweet Baby Ray's Original BBQ sauce, you'll probably like this.
Provided by jwalenta
Time 4h20m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Remove silver skin from bone side of ribs. Never used to do this, but now understand why the pros do. Using the tine of a dinner fork helps get things started, then it just peels off.
- Put a large sheet of foil on the counter and place the ribs meat side down. You want enough foil to VERY lightly wrap (or tent) the ribs for grilling.
- All the spice measurements above are estimates. We like things a bit on the zippy side, but not burning hot -- just a little bite. With that said, we season the bone side of the ribs heavy with garlic powder, medium heavy with cayenne, medium heavy with pepper, and light with salt. Really hard to over do it, as after 4+ hours on the grill, the spices seem to mellow.
- Flip the ribs and repeat the seasoning. Again, may look heavy, but the flavors kinda vanish during cooking. Why you need to try it once and adjust to taste the 2nd time. I never taste the garlic no matter how much I put on, but the cayenne does adjust the spiciness. Even when we go pretty heavy with the cayenne, it is not over-powering.
- Lightly wrap the ribs. You want to create a tent on top so the foil does not touch the meat. Pull up the ends lightly and seal. You do want to seal things so moisture does not escape. You can put these in the fridge all day, or put on the grill immediately.
- I have a Weber Genesis gas grill that has a front, center and rear burner. Don't have to pre-heat, but I only turn on the front burner to low-medium -- grill will heat to about 250 degrees. Place the ribs towards the rear of the grill (away from the burner). Leave them there for 2 hours. Nothing you need to do except make sure the temp stays around 250. 200 is fine, 300 is fine -- but lower seems to produce better results.
- After 2 hours, open the foil and coat with BBQ sauce. Should be a lot of juice in the foil at this point. If not, add some water, beer, or something. Re-seal the foil and let them go another 2 hours.
- Now the tricky part. Pull the ribs towards the front the grill. Get a couple wide spatulas, open the foil, and carefully lift the rack of ribs from the foil and place directly on the center of the grill. At this point, the ribs will be pretty much done. Remove the foil from the grill. Turn on all the burners and coat the ribs with sauce. Close the lid. Things should start smoking from the sauce dripping and burning. If things are not smoking, turn up the heat. Keep an eye on things at this point. You do want a nice char, but you don't want to overdo it. Maybe 10-20 minutes for this step.
- Get the 2 spatulas and remove to a cookie sheet or platter. Enjoy.
- If you like Sweet Baby Ray's Original, you will like these. Fall off the bone every single time, and they require very little effort or attention. You can adjust the base seasoning to your liking. I have made these with the same general recipe and process from anywhere between 3 hours and 6 hours with very little loss in outcome. Hence the reason I call it "no fail".
BABY BACK RIBS WITH TROPICAL BBQ SAUCE
Provided by Food Network
Categories side-dish
Time 11h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the Tropical Rub:
- Whisk all ingredients together.
- For the ribs:
- Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the tropical dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
- Preheat grill to 200 to 225 degrees F using charcoal and indirect heat.
- Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend.
- In a food processor, add the ginger, jalapeno and green onion. Pulse until they are finely chopped. In a medium saucepan, add the vegetable oil over medium heat. Add the ginger mixture and saute until tender. Combine the ketchup, mango juice, passion fruit juice, cider vinegar, molasses and dry mustard in a bowl and add to the saucepan. Season with salt and pepper. Let simmer for 10 minutes for the flavors to blend.
BABY BACK RIBS RECIPE
Smokey, juicy, tender, and bad-to-the-bone Baby Back Ribs packed with a boatload of flavors fall off the bone and straight in your mouth. The delicious spice rub gives it an incredible flavor, and then the homemade BBQ sauce doubles the fun. Just plain finger-licking good!
Provided by Imma
Categories Main
Time P1DT1h10m
Number Of Ingredients 4
Steps:
- Remove the membrane on the backside of the ribs by sliding your fingers under the thin membrane of the pork ribs and pulling it off.
- Now rub the ribs with the Steak Seasoning on both sides. Place the ribs on a baking sheet or roasting pan with two layers of heavy-duty aluminum foil. Wrap them tightly.
- You may let it rest in the fridge for a couple of hours or overnight or continue with the next steps.
- Preheat oven to 325 degrees F.
- Place the baking sheet into the oven and bake until the ribs are tender, but you do not want them falling apart - about an hour.
- Carefully unwrap ribs; pour any juices from foil and reserve juice to mix with barbecue sauce. Let the ribs cool completely before grilling.
- Preheat grill to medium-high. Grill ribs for 5-10 minutes on each side, basting with the barbecue sauce, if desired, while grilling until charred. Be careful not to burn it.
- Transfer to a cutting board. Cut between ribs to separate. Transfer to a serving plate and serve with more barbecue sauce and sides.
Nutrition Facts : Calories 541 kcal, Carbohydrate 1 g, Protein 55 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 209 mg, Sodium 179 mg, ServingSize 1 serving
BOURBON-BBQ GLAZED BABY BACK RIBS
Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h25m
Yield 4
Number Of Ingredients 23
Steps:
- Combine all the ingredients for the dry rub in a small bowl and mix together well.
- Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.
- Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.
- Place the wrapped ribs in the fridge to marinate for 2 hours.
- Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.
- Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.
- Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.
- Cut the ribs into individual pieces and serve with extra sauce.
Nutrition Facts : Calories 436.9 calories, Carbohydrate 30.9 g, Cholesterol 87.6 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 8.2 g, Sodium 2018.9 mg, Sugar 25.2 g
FOOLPROOF RIBS WITH BARBECUE SAUCE
Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"
Provided by Ina Garten
Time 2h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
BABY-BACK RIBS WITH HOMEMADE BBQ SAUCE
I know there are many passiote rib connoisseurs who are horrified by people who boil their ribs before broiling or grilling them, but it's a quick and easy way to make them super tender and I can't tell the difference... These are SO easy and good, you'll wonder why you ever paid so much for ribs at a restaraunt. I often use country-style ribs instead of baby back.
Provided by Robyns Cookin
Categories Pork
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Place ribs in a large pot with enough water to cover.
- Bring to a boil, reduce heat, and cover.
- Simmer for 1 hour or until meat is tender.
- Meanwhile, mix the rest of ingredients in a medium saucepan.
- Bring to a boil, reduce heat, and simmer for 30 minutes, stirring often.
- Heat oven broiler. (Can also be grilled.).
- Line a broiler pan with foil and place the ribs, meat side down on the rack.
- Brush with half of the sauce.
- Broil 4 inches from the heat source for 6-7 minutes.
- Turn over, brush with the remaining sauce and broil for 6-7 more minutes, or until edges are slightly charred.
Nutrition Facts : Calories 712.2, Fat 53.6, SaturatedFat 19.8, Cholesterol 183.7, Sodium 896, Carbohydrate 18.5, Fiber 0.1, Sugar 16.6, Protein 37.3
SWEET-AND-SMOKY BABY BACK RIBS WITH BOURBON BARBECUE SAUCE
Provided by Steve Raichlen
Categories Beer Bourbon Pork Marinate Backyard BBQ Pork Rib Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.
- Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.
- Place wood chips in medium bowl. Pour beer over; let stand 1 hour. Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes. Remove upper rack from barbecue. Place chimney on lower grill rack. Light newspaper and let charcoal burn until ash is gray, about 30 minutes.
- Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.
- Place upper grill rack on barbecue. Arrange ribs on upper grill rack above loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
- After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
- When temperature of barbecue falls below 275°F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack. Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.
- Transfer ribs to platter. Brush with 3/4 cup more barbecue sauce. Serve, passing remaining sauce separately, if desired.
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- Tear off three pieces of heavy duty foil at least 8 inches longer than the racks of ribs. Place them where you have easy access to them, shiny side facing down.
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- Make the rub: Place the 2 tablespoons of coarse salt, brown sugar, black pepper, granulated garlic, onion powder, allspice, chili powder, and cinnamon in a small bowl and mix with your fingers, breaking up any lumps.
- Prepare the ribs: Place a rack of ribs meat-side down on a baking sheet. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer probe, under it.
- Sprinkle the rub over both sides of the ribs, rubbing it onto the meat. Cover the ribs with plastic wrap and let cure in the refrigerator for at least 1 hour or as long as 4.
- Meanwhile, make the pineapple spray. Combine the 1 cup of pineapple juice, wine, distilled white vinegar, and Worcestershire sauce in a clean spray bottle and shake to mix.
- Set up the grill for indirect grilling and preheat to medium (325 degrees F). Place a large drip pan in the center of the grill.
- When ready to cook, brush and oil the grill grate. Place the ribs bone-side down in the center of the grate over the drip pan and away from the heat.
- Spray the ribs on both sides with some of the pineapple spray. Re-cover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 30 to 45 minutes longer, 1-1/4 to 1-1/2 hours in all.
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- Remove the membrane from the back of the slabs by using the blade of a small paring knife to pry up a corner of the membrane. Then grab it with a paper towel and peel it off down the length of the meat.
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