Tim Loves Baby Back Ribs Recipes

SMOKED BEEF RIBS

Steps:

• Prep the ribs: Put the ribs meaty-side down on a cutting board. Starting at one end, slide a chef's knife under the membrane that covers the back of the rack and make a cut in the membrane. Loosen the membrane with the knife, then grab it and pull it off. (The ribs will still be covered by a thin membrane-leave this; it holds the ribs together.) Make the rub: Slit each chile open lengthwise. Shake out the seeds and remove the stems and inner membranes. Tear the chiles into small pieces and grind in a spice or coffee grinder until powdery. Combine the rosemary, garlic and 1/4 cup each ground chiles and salt in a bowl. Mix in the peanut oil. Marinate the ribs: Rub the back of the rib rack with about one-quarter of the spice mixture. Rub the rest on the meaty side. Refrigerate at least 3 hours or preferably overnight. Prepare the grill: Stuff newspaper in the bottom of a chimney starter. Put it on the grill grate and fill with equal parts mesquite charcoal briquettes and mesquite wood chunks. Light the newspaper through the holes in the chimney. The charcoal and wood chunks will ignite. Allow the flames to die down and the coals to ash over. Remove the grill grate and dump the coals out of the chimney into the bottom of the grill, banking them to one side to create an indirect heat zone on the other side. Replace the grate. Smoke the ribs: Lay the ribs, meaty side up, on a sheet of heavy-duty foil over the cooler side of the grill (indirect heat). If there's space between your grill grates, use an extra-long piece of foil and let it hang down to the bottom of the grill, alongside the coals (as shown); this will help direct the smoke up toward the meat. Cover the grill and smoke until tender, 1 hour, 30 minutes to 2 hours, 30 minutes, turning every 20 minutes. You'll need to feed the fire about every 45 minutes: Lift the grate and add about a half chimney's worth of unlit briquettes and wood chunks to the hot coals. Carve the ribs: Transfer the rib rack to a cutting board. Slice into individual ribs and serve immediately.
• Photograph by Jody Horton

SOUTHWESTERN-STYLE BABY BACK RIBS

Steps:

• At home
• In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.
• Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.
• Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.
• At the tailgate
• Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.
• Serve the ribs hot, accompanied by more sauce.

TIM LOVE'S BABY BACK RIBS

Steps:

• Prepare the grill for indirect heat:
• If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.
• Prepare the ribs:
• Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
• Prepare the rub:
• In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.
• Generously season ribs with the mixture, rubbing onto both sides of the rack.
• Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225°F. Cook the ribs for about 3 to 4 hours or until tender.

MEMPHIS STYLE BABY BACK RIBS

Steps:

• Remove the membrane from the back of the slab of ribs. Just work your finger up under the paper thin membrane and peel off.
• Combine next 8 ingredients and rub into the ribs on both sides. Wrap in plastic wrap and chill over night.
• Remove plastic and let come to room temp before grilling.
• Prepare smoker or grill using indirect heating method.
• Smoke ribs at 225-230 for 4-5 hours, turning and basting every 50 minutes. You can use a Webber-style grill, but you'll have to cut back on the recommended number of briquettes to keep the heat down. Use hickory, apple, or pecan for the smoke.
• For the basting sauce: combine the cider, water, rub, salt, and liquid smoke.
• Ribs are done when meat has pulled back from the ends of the rib bones 1/4"-3/8" and when you give a bone a twist it comes free from the meet.
• Remove, sprinkle with a little salt, brush with honey, and wrap in foil and let rest for 15 - 20 minute.
• Slice in one or two bone sections--enjoy!

GUINNESS SOAKED BBQ BABY BACK RIBS

Steps:

• In the blender:
• Onion, garlic (tons), Guinness, honey, brown sugar,molasses, mixed peppercorn, coriander seed, fennel seed, kosher salt, chili flakes, fresh squeezed OJ and zest. I think that is it. Reserve some for glaze.
• Soak the ribs in the snoose overnight. Smoke approx 2.5 hr in applewood with the BBQ on low (about 120 degrees).
• Remove from heat and let rest for about 20 minutes before slicing into individual ribs.
• Meanwhile, reduce snoose with molasses more guiness, maybe a bit more orange zest (to taste) and a touch more honey.
• Crank the heat up on the bbq, slather ribs and cook till brown and beautiful.

GINGER AND HONEY BABY BACK RIBS

Steps:

• Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution-it will be slippery). Place ribs on large rimmed baking sheet.
• Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section).
• Cover with plastic wrap and refrigerate at least 4 hours. Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.
• Spray grill rack with nonstick spray. Prepare barbecue (high heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack for 3-5 minutes to sear. Turn the grill down to medium for 10 minutes. Flip over to bone side and turn back to high for 5 minutes. Grill ribs on medium for another 15 minutes. Adjust cooking time depending on the thickness of your ribs.
• Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. You can make the dipping sauce above as well and allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce.

SPICY HONEY MUSTARD BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs: Dislodge a bit of the membrane, grip it with a paper towel and pull membrane away.
• Place ribs in a baking dish.
• Combine all remaining ingredients and stir well.
• Coat the ribs evenly on both sides with the rub.
• Marinate the ribs, refrigerated for at least an hour and up to 8 hours for extra flavor.
• Preheat oven to 350°F.
• Place marinated ribs on a wire rack, meaty side up.
• Place rack on a foil-lined baking dish on the middle oven rack.
• Place a small pan of hot water in the bottom of the oven and roast the ribs until the meat begins to shrink from the ends of the bone, about 75 minutes.
• Brush the meaty side of ribs with reserved marinade once or twice during roasting.
• Do not turn the ribs over while roasting.
• These ribs can also be cooked on the outdoor grill or smoked per your smoker directions.

CHEF TIM LOVE’S BABY BACK RIBS RUB

Steps:

• Prepare the grill for indirect heat: If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat. Prepare the ribs: Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Prepare the rub: In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar. Generously season ribs with the mixture, rubbing onto both sides of the rack. Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225-degrees. Cook the ribs for about 3 to 4 hours or until tender.

ADAM PERRY LANG'S SECRET RECIPE BABY BACK RIBS

Steps:

• Combine first 9 ingredients and rub into the baby back ribs.
• Grill ribs over low, indirect heat for 2 1/2 hours.
• Meanwhile, combine apple juice, honey, and butter in a small saucepan over medium heat until butter melts.
• On each of 4 aluminum foil sheets, divide butter mixture.
• Place a rack on each buttered foil sheet, meaty side down; crimp to form packet and wrap with an additional foil sheet.
• Still using indirect heat, grill packets, meaty side down to 1 hour.
• Unwrap packets and grill, meaty side up, 1/2 hour.
• Meanwhile, stir together BBQ sauce, apricot preserves and water; brush ribs (still meaty side up) and grill another 20 minutes (if you like a little char, you could place the ribs over direct heat for a couple of minutes only).
• Remove ribs to cutting board and cut into individual ribs, brush with apricot glaze and serve.