Bar B Q Baby Back Rave Ribs Are Fail Proof Recipes

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RUDY'S COUNTRY STORE AND BAR-B-Q BABY BACK RIBS RECIPE



Rudy's Country Store and Bar-B-Q Baby Back Ribs Recipe image

Make our Rudy's Country Store and Bar-B-Q Baby Back Ribs Recipe at home. With our Secret Restaurant Recipe your Baby Back Ribs will taste just like Rudy's Country Store and Bar-B-Q.

Provided by Mark

Categories     Appetizer     Lunch     Main Course     Party Recipe

Time 4h20m

Number Of Ingredients 6

2 slabs Baby Back Ribs (silver skin removed)
1 teaspoon Dry Mustard
1 teaspoon Smoked Paprika
1 teaspoon Salt
1 teaspoon freshly cracked Black Pepper
Rudy's Country Store and Bar-B-Q Rudy's Bar-B-Q Sauce, to serve (See Box Below for a Link to our Copycat Recipe)

Steps:

  • Preheat oven to 250°F.
  • In a small bowl, add dry mustard, smoked paprika, salt and pepper. Mix well.
  • Rub mixture onto both sides of ribs.
  • Place ribs in foil and wrap tightly.
  • Place foil-wrapped ribs on a cookie sheet. Place in preheated oven and cook for 3 hours. Remove from oven and unwrap. Check for doneness. The USDA says ribs are safe to eat when they reach an internal temperature of 145°F. But they may still be tough. Check for tenderness. If they are still tough, rewrap the foil and place them back in the oven for more cooking. Check every 30 minutes. You can take the ribs as high as 190 to 200°F internal temperature if you like and the meat should still be juicy and tender.
  • Remove from oven, unwrap and place on a serving plate.
  • Serve hot with Rudy's Country Store and Bar-B-Q Rudy's Bar-B-Q Sauce. (See Box Below for a Link to our Copycat Recipe)

BAR-B-Q BABY BACK ."RAVE RIBS" ARE FAIL PROOF!



BAR-B-Q BABY BACK .

When you need a fail-proof recipe, summer or winter and one to die for, serve up these ribs. Everyone who ate them raved about them.This was my husbands put-to- -gether home recipe. He started calling them, his "RAVE RIBS" ! We have served them so many time to guests...cooked inside and served inside during the winter months,...

Provided by Nancy J. Patrykus

Categories     Ribs

Time 1h25m

Number Of Ingredients 7

2 slabs baby back ribs
1 c hot water
2 Tbsp your favorite barbeque sauce, ..or homemade
1 c ketchup
1 c brown sugar
1 Tbsp worcestershire sauce
aluminum foil

Steps:

  • 1. Heat oven to 375F. Place ribs in a baking pan,add 1 cup of hot water. Cover pan tightly with aluminum foil. Bake for 1 hour. Remove foil,set it aside,for next step. Then place ribs on the foil. Drain water from pan. Put foil back into the pan. Place the ribs on the foil (this makes for easier cleanup). Combine remaining ingredients and spread over the ribs. Cook for an additional 8-10 minutes..each side.
  • 2. Note: If you like your ribs a little browned and crisp, broil them in your oven for a couple minutes on each side. Watch them carefully so they do not burn.
  • 3. recipe from: Jim "RAVE RIBS" foto from:the revanew couple

NO FAIL BBQ BABY BACK RIBS (GRILL)



No Fail BBQ Baby Back Ribs (Grill) image

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

1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon garlic powder
1 teaspoon kosher salt
1 rack of baby-back pork ribs
1 (18 ounce) bottle sweet baby ray's original barbecue sauce

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".

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

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