Elmers Bar B Que Baby Back Ribs Recipes

COMPETITION BAR-B-Q RIBS

Steps:

• Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
• Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.
• Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.
• Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.
• Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.

BAKED BBQ BABY BACK RIBS

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.

ELMER'S BAR-B-QUE BABY BACK RIBS

Steps:

• 1. Ribs: wash off the blood and slice as you would want to serve them. Set aside
• 2. In a large bowl pour in the vinegar, water and worcestershire sauce and mix well.
• 3. Take the ribs and rub with meat tenderizer. Place them in the bowl. Dump in the coarse crushed red pepper and with your hands mix the ribs and pepper all around in the vinegar. Wrap with foil and place in the refrigerator for about 5 to 6 hours. Bring back out about an hour before cooking to allow meat to come to room temp.
• 4. I grill on a cast iron char coal grill so I use about 10 lbs. of coal. Place the ribs on the grill when coals have began to turn a little white close the lid and allow to cook slowly and turn on both sides until done. When done take the sauce and dip the ribs down in it and place back on grill and let heat on both sides a few minutes to lock in the flavor.
• 5. Sauce: In a large stock pot put the butter in and turn on medium heat. Let the butter melt. Chop and dice the onion, then put in the butter with the pressed garlic. Let onions slowly become tender. Add in the pepper, salt, brown sugar, mustard, celery seed,vinegar and lemon juice. Let this slowly cook for about 20 minutes with the lid on the pot. But go and stir often. Now add in the texas pete and worchestershire sauce and stir for a bout 3 minutes while heat is still on.
• 6. Now add in the ketchup and stir to mix in. Add about a cup of water to the bottle and shake well to gather up all the ketchup that is left behind. Pour into the pot then keep stirring while it comes to a gentle roll. Cook another 15 minutes.
• 7. The taste test: Daddy always took a slice of bread and dipped a corner down in the sauce to taste the flavor and see if it met his approval. When it taste tart and hot he knew it was ready for his ribs.