Parboiled Baby Back Ribs Oven Recipes

MOM'S OVEN BAKED PORK RIBS - A MARINADE FOR PORK RIBS IN THE OVEN

Steps:

• Cut pork spareribs into serving size pieces---1 or 2 ribs each.
• Precook the ribs by parboiling in gently boiling water until tender, approximately 25 minutes; drain the water.
• Place the ribs in a shallow baking dish; top with sliced onions (optional).
• Combine ketchup, water, mustard, brown sugar, Worcestershire and vinegar.
• Pour over pork ribs.
• Bake at 350 degrees F until brown, approximately 30 minutes. Baste occasionally. If desired, turn ribs half way through baking to brown the other side.

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.

OVEN-ROASTED BABY BACK RIBS

Steps:

• Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 1 hour., In a large bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. , Cover and bake 30-60 minutes longer or until ribs are tender. Serve with remaining sauce.

BAKED BABY BACK RIBS

Steps:

• In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
• Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
• In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
• Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
• Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
• While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
• Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.

BEST BABY BACK RIBS IN TOWN

Steps:

• Make one recipe of Rib Sauce (above) and set aside.
• Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling.
• MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately.
• ** BAKING RIBS (preferred method): Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes.
• Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid.
• ** PAR-BOILING RIBS: Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs).
• Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain.
• **** RIBS (Final Baking): Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in SINGLE layer in casserole.
• Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them.
• Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs.
• MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours.
• If frozen, thaw before baking.
• Place UNCOVERED ribs in preheated 350 degree oven.
• Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is "melt-in-your-mouth" tender.
• If you have any remaining sauce, serve it with the ribs, along with plenty of napkins.
• These are finger-licking good and messy to eat-- but is there any other way to eat ribs?.
• *** RIB SAUCE: Mix cornstarch and water together to make a slurry Set aside.
• Mix remaining dry ingredients together.
• Place in saucepan.
• Mix remaining wet ingredients together.
• Pour half of wet ingredients into dry ingredients, stirring to mix well.
• Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit.
• While mixture is gently boiling, pour in slurry while stirring.
• Return mixture to a slow boil and cook until sauce thickens a little.
• Sauce should be thick enough to cling to ribs, yet pourable.
• Cool sauce and store in air-tight glass or plastic container.
• Refrigerated it keeps indefinitely.

BOILED & BAKED RIBS

Steps:

• Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.
• Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.
• Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.
• Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.
• Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
• Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.

PARBOILED BABY BACK RIBS

Steps:

• Put the ribs in a large stockpot and fill with enough cold water to cover. Squeeze the lemons into a bowl and strain the juice into the pot; add the lemon rinds as well (remove any seeds). Add the salt, peppercorns and bay leaves and bring to a boil. Boil until the ribs are slightly soft but not falling apart, about 25 minutes.
• Prepare a grill for high heat.
• Transfer the ribs to the grill, meatier-side down. Grill for 10 minutes; brush with glaze if you like and then grill another 3 minutes. The finished ribs should be at least 165 degrees F in the center; you don't want to char the meat, but you want it to fall apart.

BARBECUED BABY-BACK RIBS

Steps:

• Divide ribs between 2 large pots. Cover with cold water. Bring to a boil. Reduce to a simmer, and cook 3 minutes, skimming any foam that rises to the surface. Drain; rinse under cold water. Cover ribs with cold water again.
• Divide celery, carrots, onion, and garlic between pots; add 1 tablespoon salt to each pot. Bring to a boil. Reduce to a simmer, and cook until ribs are tender, about 1 hour. Drain; discard vegetables.
• Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Season ribs generously with salt and pepper; brush with barbecue sauce. Grill, turning frequently and brushing with sauce occasionally, until heated through and marked by grill, about 15 minutes. Cut into servings of about 3 ribs each; brush with more sauce. Serve immediately.

PARBOILED BABY BACK RIBS - OVEN

Steps:

• 1. Remove the silver lining off the back of the baby back ribs. I find it easiest to make a long incision down the middle and remove it in two parts. Cut the ribs into 4 sections (about 3 - 4 ribs per portion)
• 2. Put the ribs in a large stock pot and cover with water. Combine the Garlic cloves, onion, salt, pepper and any other seasoning you like to use (I like Cavenders). Bring to a rolling boil, cover and simmer for an hour. Preheat your oven to 250
• 3. Take 2 large pieces of aluminum foil and put two sections of ribs in each. Slather the ribs with equal parts of the two Sweet Baby Ray's sauces. NOTE - you don't have to use both, I just like mine sweet and spicy! Sprinkle a little chili powder on top and tightly seal the aluminum packets.
• 4. Cook for 2 hours at 250 degrees. Remove and put your oven on broil. Open up the aluminum packets but do not remove the ribs. They will now go in the broiler to give the tops a nice crispy finish. Eye it, it can take anywhere from 2-5 minutes depending on how you like them.

THE ULTIMATE BBQ BABY BACK RIBS RECIPE

Steps:

• Preheat oven to 325ºF.
• Remove the membrane or silverskin from the bottom side of the ribs. (see photo above) Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe. Once you have removed this part from all 3 full racks, set them aside and prepare the spice rub.
• In a small bowl, mix garlic powder, paprika, chili powder, cinnamon, salt, and pepper.
• Next, rub this spice blend on the top side of each rack and place racks in two 13×9 baking dishes or in a roasting pan.
• Next, evenly spread the onion quarters and garlic cloves between the two baking dishes, placing the onions and garlic cloves on top of or underneath the racks of ribs.
• Lastly, add a 1/2″ of water to the bottom of each baking to dish. Completely cover each dish with aluminum foil. Place in oven and bake for 3 hours. {thats right.. you heard me... long and slow}
• Remove from the oven, discard the onions and garlic cloves. Place rack of ribs on medium heat grill with bottom side facing down.
• Slather each side of the ribs with your favorite BBQ sauce and grill each side for 5-7 minutes.
• Remove the ribs from the grill and let them rest for 5-10 minutes.

BOILED THEN GRILLED BBQ RIBS

Steps:

• 1. Cut ribs into quarter racks and trim all silver fat off.
• 2. Combine in large pan. Water, salt, pepper, garlic, and sliced onion.
• 3. Bring water to a boil.
• 4. Rinse ribs and add to boiling water.
• 5. Reduce heat to simmer after ribs are in and simmer for 45 minutes approximately.
• 6. After 45 minutes make sure the ribs are ready to be grilled.
• 7. Sauce the ribs generously leaving extra sauce for during grilling.
• 8. Throw ribs on the hot ready grill until they are cooked all the way thru.
• 9. Use foil to cook slow if needed.
• 10. Sauce as the ribs cook until they are done flipping them frequently.
• 11. Enjoy!