Bodacious Baby Back Ribs Recipes

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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".

STEVE'S BODACIOUS BARBECUE RIBS



Steve's Bodacious Barbecue Ribs image

These make real mouth-watering 'Pig-cicles'! They take a while to cook, and when you eat them, you'll have pork fat smeared from ear to ear! Mmm! Mmm! I like to smoke with hickory wood, but any of your favorite will suffice.

Provided by STEVEC2

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 17h30m

Yield 10

Number Of Ingredients 13

2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
1 ½ tablespoons brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
5 pounds pork spareribs
2 pounds hickory wood chips, soaked

Steps:

  • In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
  • Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
  • Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 3.6 g, Cholesterol 117.1 mg, Fat 29.7 g, Fiber 0.7 g, Protein 24.5 g, SaturatedFat 11 g, Sodium 800 mg, Sugar 2.3 g

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

BODACIOUS BBQ BABY BACK RIBS



Bodacious BBQ Baby Back Ribs image

These ribs always get raves! They are tender and moist, and the homemade BBQ sauce is scrumptious! These are very similar to the ribs that are served at Applebee's. I actually found this recipe in a magazine and have been hooked on these bodacious ribs ever since!

Provided by Helping Hands

Categories     High Protein

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 8

3 lbs baby back ribs (divided into three racks, each one cut in half)
1 cup ketchup
1 teaspoon liquid smoke
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cover ribs with water in a large saucepan.
  • Bring to a boil, then lower heat, cover, and simmer for one hour, or until ribs are tender.
  • Mix all ingrediants in saucepan and bring to a boil, lower heat, and simmer for 30 minutes, until sauce has slightly thickened (stir often).
  • Preheat broiler.
  • Line broiler pan with foil.
  • Place ribs on foil, meat side down, and baste with sauce (reserving 1/2 of the sauce).
  • Broil for 6 minutes, then turn ribs over.
  • Baste with remaining sauce and broil for an additional 6 to 7 minutes (or until edges are slightly charred).
  • Serve with BBQ beans and corn on the cob and your palette will be especially pleased!

Nutrition Facts : Calories 1367.2, Fat 100.8, SaturatedFat 37.4, Cholesterol 401.2, Sodium 1432.3, Carbohydrate 27.8, Fiber 0.2, Sugar 25, Protein 83.5

BRAISED BABY BACK RIBS



Braised Baby Back Ribs image

Make and share this Braised Baby Back Ribs recipe from Food.com.

Provided by Steve_G

Categories     Pork

Time P1DT3h

Yield 1 Rack, 2 serving(s)

Number Of Ingredients 12

1 rack baby back rib rack
sweet barbecue sauce
olive oil
vegetable oil
hickory chips
water, to use at the grill
1/2 cup brown sugar
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon onion powder

Steps:

  • Combine rub* ingredients in a plastic bag, shake to mix.
  • Rub olive oil on ribs then generously cover both sides of ribs with rub, there's enough to do 2 racks.
  • Wrap tightly in plastic wrap and refrigerate for a minimum of 4 hrs or as long as 24 hours.
  • For covered charcoal grill: Start coals 30-45 minutes prior to cooking, soak a couple hand fulls of hickory chips in water.
  • Meanwhile, place each rack of ribs, curved side down on two layers of heavy duty aluminum foil, which have been wiped with a thin coat of vegetable oil use a piece of foil large enough to seal over the top.
  • Form a pan with the foil.
  • After coals turn white push them all to one side, drain wood chips, place soaked wood chips on hot coals, replace grill top.
  • Soak some more chips.
  • Place ribs and foil on cool side of grill, carefully pour water to the foil 'pans' to no more than 1/2" up the sides of the ribs.
  • Replace lid on grill.
  • Every 30 minutes add a few coals and some of the soaked chips and reverse the position of the ribs (rotate and reverse).
  • Turn over about 1/2 way through the cooking process so they finish curved side up.
  • Depending on your grill it could take as long as 4 hrs or as little as 1 hr to cook.
  • To finish ribs, remove from heat, drain liquid from foil pan (reserve for sauce if desired) carefully cut racks into serving sized chunks (3-4 ribs), brush with sauce and return to hot side of grill for a few minutes to brown a bit.
  • You can brown them under the broiler right in the foil pans if coals are not hot enough.
  • This procedure can be replicated on a two (or more) zoned gas grill.
  • Put the chips in another foil 'pan' and place them over the heat, when they start to smoke put the ribs over the cool side and cover.
  • Replenish chips as necessary, rotate and reverse rib pans about every 30 minutes.
  • *This is a sweet rub and may be a bit too sweet for some tastes, if so decrease sugar.

Nutrition Facts : Calories 221.9, Fat 0.2, Sodium 23.3, Carbohydrate 56.8, Fiber 0.9, Sugar 53.8, Protein 0.6

CRAZY DELICIOUS BABY BACK RIBS



Crazy Delicious Baby Back Ribs image

My husband craves a good ribs recipe, so we cook them multiple ways. This low and slow method with a tangy sauce is the best we've found. -Jan Whitworth, Roebuck, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 8 servings.

Number Of Ingredients 13

2 tablespoons smoked paprika
2 teaspoons chili powder
2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon cayenne pepper
4 pounds pork baby back ribs
SAUCE:
1/2 cup Worcestershire sauce
1/2 cup mayonnaise
1/2 cup yellow mustard
1/4 cup reduced-sodium soy sauce
3 tablespoons hot pepper sauce

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.

Nutrition Facts : Calories 420 calories, Fat 33g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 1082mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.

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