Traveling Oven Barbecued Baby Back Ribs Recipes

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.

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.

TRAVELING OVEN-BARBECUED BABY BACK RIBS

Steps:

• Cut the racks of ribs into serving sizes of 2 to 3 ribs. Sprinkle with steak seasoning, and place into a resealable plastic bag; refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix the ketchup, Worcestershire sauce, and honey barbecue sauce in a bowl, and stir to combine. Place the ribs, bone sides down, in a single layer in a large roasting pan. Place slices of onion on the ribs; cover the pan with foil.
• Bake in the preheated oven until ribs are cooked through, about 1 hour. Drain off excess fat.
• Pick the onion slices from the ribs, and place them into the bottom of a slow cooker. Top the ribs in the roasting pan with the barbecue sauce mixture, reserving 1/2 cup. Pour the reserved half-cup of barbecue sauce mix over the onions in the slow cooker, and set the cooker to Low. Return the ribs to the oven and bake until tender, an additional 45 minutes, basting several times with sauce.
• Remove the ribs from the roasting pan and gently place into the slow cooker; pour in sauce. Either serve immediately, or cover the cooker for transporting ribs.

OVEN BARBECUED BABY BACK RIBS

Steps:

• Preheat oven to 325 deg.
• Combine all ingredients except ribs and salt & pepper.
• Season ribs with salt & pepper and brush sauce on.
• Roast ribs basting every 30 mins with sauce, until tender and falling off the bone, approx 1 1/2 hours
• Serve, and ohhh baby enjoy!

'BARBECUED' BABY BACK RIBS

Steps:

• Preheat oven to 300 degrees F.
• Cut the vegetables into nice thick chunks. Halve the garlic and quarter the apples. Don't worry about the skins, seeds, etc. All will be strained later.
• Take the racks of ribs, and cut them in half, and season with salt, and pepper. In a large bowl, dredge the rib racks in flour on all sides. In a large wide pot, on high heat, add the oil, let it get hot, and sear the ribs, until brown on all sides. Don't tamper with them. Let their surface maintain a nice contact with the hot pan. It will take about 4 to 5 minutes, per side. Remove the meat, and drain the excess oil, leaving behind all of the solid meaty bits that are stuck to the bottom of the pan.
• Add all the vegetables, apples, and a few sprigs each of herbs to the pot. Let them caramelize by leaving them to sit without tossing, for a few minutes, then toss to turn them, and let sit a bit longer. Return the ribs to the pot, and place them over the vegetables.
• In a large bowl, combine the Worcestershire sauce, ketchup, cider vinegar, soy, and maple syrup. Add the chipotle peppers with their adobo sauce, to taste. Stir. Add the liquids to the cooking pot. Add the wine, and add enough water, if needed, to ensure that the ribs are just barely covered. Bring the mixture to a boil.
• Cover the pan with foil, and place in the oven until the ribs are barely fork tender - but not so tender they are falling off the bone, about 1 1/2 hours. Remove the meat from the pot, and cut into rib sections, and set aside.
• Strain the solids out of the liquid. Return the liquid to the pan, and reduce by half (about 15 minutes), to make the barbecue glaze.
• When nearly done, remove a 1/2 cup of liquid and place it into a medium bowl, add the potato starch, and whisk until smooth. Whisk the mixture back into the pot. This will help thicken the glaze and give the shiny look and syrupy texture. Toss the ribs back into the glaze to warm and coat them.
• Mound the ribs up on a platter, and garnish with a handful of baby greens or sprouts, and serve with Warm Potato Salad.

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.

TRAVELING OVEN-BARBECUED BABY BACK RIBS

Steps:

• Cut the racks of ribs into serving sizes of 2 to 3 ribs. Sprinkle with steak seasoning, and place into a resealable plastic bag; refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix the ketchup, Worcestershire sauce, and honey barbecue sauce in a bowl, and stir to combine. Place the ribs, bone sides down, in a single layer in a large roasting pan. Place slices of onion on the ribs; cover the pan with foil.
• Bake in the preheated oven until ribs are cooked through, about 1 hour. Drain off excess fat.
• Pick the onion slices from the ribs, and place them into the bottom of a slow cooker. Top the ribs in the roasting pan with the barbecue sauce mixture, reserving 1/2 cup. Pour the reserved half-cup of barbecue sauce mix over the onions in the slow cooker, and set the cooker to Low. Return the ribs to the oven and bake until tender, an additional 45 minutes, basting several times with sauce.
• Remove the ribs from the roasting pan and gently place into the slow cooker; pour in sauce. Either serve immediately, or cover the cooker for transporting ribs.

OVEN-BARBECUED BABY BACK RIBS

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.