Bubbas Bunch Barbecued Baby Back Ribs Recipes

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BUBBA'S BUNCH BARBECUED BABY BACK RIBS



Bubba's Bunch Barbecued Baby Back Ribs image

I saw this on Sarah's Secrets on The Food Channel, and it looked great, so I had to try it. She, and then I, adapted it from Elizabeth Karmel's "Girls at the Grill". I have never used it on baby back ribs, but it's also great on 2 racks of full-size spareribs; you just need to double the amount of rub, which is fine, since the excess keeps well in a sealed container.

Provided by Toby Jermain

Categories     Pork

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 16

4 racks of baby-back pork ribs
wood chips, hickory,apple alder,pecan,and oak are great,but be careful of mesquite-it can overpower everything,s
2 lemons, cut in half
your favorite barbecue sauce (try "Toby's Variation on Top Secret Recipes' Version of K.C. Masterpiece #109079" if you don't have)
2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar, packed
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic granules
1 tablespoon celery salt
1 teaspoon dried oregano, lightly crushed

Steps:

  • Remove silver skin from back of ribs, if desired, rinse, and pat dry.
  • Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible, and set aside for 5 minutes.
  • Rub ribs liberally with 1/4 cup spice rub and allow to set, covered, for 15-20 minutes.
  • While ribs set, build a charcoal fire (preferred) or preheat your gas grill.
  • Set up the grill for indirect heat, and if using wood chips, place some soaked chips directly on the charcoal or place in the smoking box of the gas grill.
  • Place ribs, bone side down, on the cooler section of the cooking grate or in a rib holder/rack over medium-low heat, making sure they are not over a direct heat.
  • Grill covered (at about 325 degrees F, if your grill has a thermometer) for 1-1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
  • Do not open the grill for the first 30 minutes; this means no peeking.
  • More soaked wood chips can be added after this and every 30 minutes thereafter, if needed.
  • If the ribs start to burn on the edges, stack them on top of one another on the coolest part of the grill, and lower your fire slightly.
  • Twenty minutes before serving, unstack the ribs, if necessary, and brush with barbecue sauce.
  • Repeat after 10 minutes.
  • Remove ribs from grill, and let rest in a warm place for about 10 minutes before cutting into individual or 2-3 rib portions.
  • Warm remaining barbecue sauce in a saucepan, and serve on the side, if desired.
  • Classic BBQ Rub:.
  • Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well.
  • For a smoother rub, whiz ingredients in a blender or spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
  • This step is important if adding the rub to any homemade barbecue sauce.
  • Extra rub can be stored in an airtight container for up to 6 months.
  • Yield: about 1 cup.

Nutrition Facts : Calories 111.5, Fat 1.3, SaturatedFat 0.2, Sodium 3511.6, Carbohydrate 29.5, Fiber 5.3, Sugar 17.7, Protein 2.3

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

OVEN-BARBECUED BABY BACK RIBS



Oven-Barbecued Baby Back Ribs image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 3 to 4 servings

Number Of Ingredients 17

2 cups ketchup
1/2 cup brown sugar
2 tablespoons white vinegar
2 tablespoons minced onion
2 teaspoons minced garlic
Cilantro Potato Salad (recipe follows)
2 teaspoons dry mustard
2 teaspoons cayenne
Salt and black pepper
1 4-pound slab baby back ribs
1 cup mayonnaise
3/4 cup cilantro leaves
1 tablespoon minced garlic
1 teaspoon salt
Freshly ground black pepper
2 pounds small new potatoes, cooked and halved (unpeeled)
1/3 cup finely minced onions

Steps:

  • Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving with potato salad.
  • In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.

MEMPHIS-STYLE BABY BACK RIBS



Memphis-Style Baby Back Ribs image

When she started dating her now husband, Melissa Cookston fell in love - with barbecue. "He took me to watch a competition and I was hooked," she says. She signed up for her first cook-off a few months later and eventually became the first woman to win the World Championship Barbecue Cooking Contest in Memphis, TN, twice! These days, Melissa is the pitmaster at Mississippi's Memphis Barbecue Co., where she's much more serious about the quality of the meat than the table manners: "We give you permission to play with your food, stick it in your face and lick sauce off your hands," she says.

Provided by Food Network

Categories     main-dish

Time 6h

Yield 4 to 6 servings

Number Of Ingredients 28

1 cup turbinado sugar
1/2 cup packed light brown sugar
1/2 cup kosher salt
1/3 cup Hungarian paprika
1/4 cup ancho chile powder
2 tablespoons granulated garlic
1 tablespoon onion powder
2 teaspoons mustard powder
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
Freshly ground black pepper
2 racks baby back ribs (2 to 2 1/2 pounds each)
2 tablespoons packed light brown sugar
2 tablespoons pure maple syrup
1/4 cup apple juice
2 tablespoons canola oil
1 small onion, finely chopped
2 tablespoons minced garlic
1 1/2 cups ketchup
3/4 cup honey
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
6 tablespoons packed light brown sugar
2 teaspoons mustard powder
1 teaspoon cayenne pepper
Freshly ground black pepper
1 to 2 cups applewood chips

Steps:

  • Make the rub: Whisk the turbinado sugar, brown sugar, salt, paprika, ancho powder, granulated garlic, onion powder, mustard powder, cayenne, cumin and 1 teaspoon black pepper in a medium bowl.
  • Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan on the unlit side of the grill under the grates. Meanwhile, soak the wood chips in water, 30 minutes; drain.
  • Make the ribs: Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane; trim any excess fat. Season both sides of the racks with the rub (about 1/2 tablespoon per side). Transfer to a roasting pan, bone-side down, and let sit 30 minutes.
  • When the grill registers 250˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the ribs bone-side down on the cooler side of the grill. Cover the grill and smoke the ribs for 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
  • While the ribs are smoking, lay out 2 long sheets of heavy-duty aluminum foil (or double pieces of regular foil). Spread 1/2 tablespoon each of the rub, brown sugar and maple syrup down the center of each piece of foil.
  • Place the ribs, meat-side down, on the prepared foil, then top each rack with another 1/2 tablespoon each of the rub, brown sugar and maple syrup. Fold the foil over the ribs and crimp the edges, leaving one side open; pour 2 tablespoons apple juice into each packet and crimp the final edge to seal. Return to the grill and cook until the meat is tender, 2 to 2 1/2 more hours.
  • Meanwhile, make the barbecue sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the ketchup, 1/2 cup honey, the tomato paste, vinegar, Worcestershire sauce, brown sugar, mustard powder, cayenne and 1 teaspoon black pepper. Bring to a low boil, whisking, then reduce the heat to a simmer. Whisk in 1/2 cup water and simmer 5 minutes. Stir in 1/4 cup of the rub until dissolved; season with more of the rub, 1 tablespoon at a time, if needed. Let cool.
  • Make the glaze: Whisk 3/4 cup of the barbecue sauce with the remaining 1/4 cup honey. Set aside the rest of the barbecue sauce for serving.
  • Carefully remove the ribs from the foil; return to the grill, meat-side up. Brush with the glaze and continue to cook for 5 minutes. Transfer to a cutting board and slice. For "muddy style," sprinkle with more of the rub. Serve with the remaining barbecue sauce.

BUBBA'S BUNCH BABY BACK RIBS



Bubba's Bunch Baby Back Ribs image

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .

Provided by Elizabeth Karmel

Categories     Backyard BBQ     Dinner     Lunch     Beef Rib     Tailgating     Grill     Grill/Barbecue

Yield Makes 6 to 8 servings

Number Of Ingredients 5

4 racks baby back ribs
2 lemons, cut in half
1/4 cup Classic Barbecue Rub
Soaked wood chips, if desired
Favorite barbecue sauce

Steps:

  • Grilling Method: Indirect/Medium-Low Heat
  • Build charcoal fire or preheat gas grill. Remove silver skin from back of ribs, if desired. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill. Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible. Set aside for 5 minutes. Rub ribs liberally with Classic Barbecue Rub and let sit, covered, for 15 to 20 minutes.
  • Place ribs (bone side down) in the center of the cooking grate or in a rib holder/rack, making sure they are not over a direct flame. Grill covered (at about 325°F, if your grill has a thermometer) for 1 1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
  • Leave ribs untended for the first 30 minutes-this means no peeking; especially important if using wood chips. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, un-stack ribs, if necessary and brush with barbecue sauce. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2 to 3 rib portions. Warm remaining sauce in a saucepan and serve on the side, if desired.

BARBECUED BABY BACK RIBS



Barbecued Baby Back Ribs image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 24

6 pounds pork baby back ribs
4 ounces tap water
1 1/2 pints Barbecue Sauce, recipe follows
1 1/2 tablespoons pomace oil
2 ounces Spanish onion
1 ounce scallion
2 ounces fresh green pepper
1/4 tablespoon peeled garlic
1 1/4 ounces brown sugar
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cloves
1 teaspoon cayenne pepper
1 1/2 ounces ground paprika
1 teaspoon dry mustard
2 ounces lemon juice
3 ounces Worcestershire sauce
3 ounces red wine vinegar
1 /2 cup crushed tomatoes
4 1/2 ounces chili sauce
1 1/2 cups ketchup
3 ounces grandma molasses
1 1/2 ounces honey
1 1/2 ounces crystal hot Louisiana sauce

Steps:

  • Remove the back sinew of the ribs. Sear the rack on a hot grill on both sides, and place in a roasting pan. Combine the water and the Barbecue Sauce and pour over the ribs. Bring the ribs to a boil on the stove, cover with foil, and braise in a 350-degree oven until tender, but not falling of the bone. Cool thoroughly.
  • Heat oil in pot. Chop onion, scallions, and peppers, then saute in heated oil for 5 minutes. Add the garlic, sugar and dry ingredients and stir. Add liquids and stir. Simmer for 2 to 3 hours, until flavors are mixed. Adjust seasoning to taste.

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