BAKED BABY BACK RIBS
Even a barbeque purist cannot scoff at these foil-wrapped, baked and glazed baby back ribs. They're satisfyingly sweet, savory, smoky and flavorful. The meat falls off the bones! Baking in foil also reduces the amount of clean up. You'll be busy enjoying these ribs -- who has time for dishes?
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 13
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.
BOURBON PEACH-GLAZED BABY BACK RIBS
No grill? No problem. These instantly craveable ribs are made from start to finish in the oven. Using peach preserves instead of the fresh fruit in the savory glaze means this pantry-friendly meal can be made all year long, not just during the summer.
Provided by Food Network Kitchen
Time 14h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
- Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
- Preheat the oven to 300 degrees F.
- In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
- Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
- Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
- Line another 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 coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.
OVEN-ROASTED BABY BACK RIBS
My dad encourage me when I was young to pursue my interest in cooking. As I got older, I experimented more, and there were many successes, including these ribs. -Rick Consoli, Orion, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
BAKED BBQ BABY BACK RIBS
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
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
BABY BACK RIBS
Slow-cook the ribs during the day and they will be ready to finish on the grill when you get home. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours, or until meat is tender. , In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables., Brush ribs with sauce. Grill, covered, on an oiled rack over medium-low heat for 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.
Nutrition Facts : Calories 555 calories, Fat 39g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 500mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 33g protein.
More about "baby back rib crown roast recipes"
CLASSIC CROWN RIB ROAST - SIMPLY HAPPENINGS
From simplyhappenings.com
5/5 (3)Total Time 3 hrs 40 minsCategory Main DishesCalories 453 per serving
- Mix together dry seasonings and rub the mixture around the outside and bottom of the roast. Place the roast in a roasting pan. Cover the tips of the bones with foil to prevent scorching.
- Place the roast in the oven. For a 13 pound roast, cook approximately 3 hours 30 minutes. Cook until internal temperature reaches 150 degrees Fahrenheit using a meat thermometer. Be careful not to touch the bones and insert it into the thickest part when checking the temperature.
- Remove roast from oven and cover with foil to rest for 15 minutes. Set roast on a cutting board and slice between each rib evenly to cut pork chops.
SIR PORKALOT’S CROWN RACK OF RIBS- BARBECUEBIBLE.COM
From barbecuebible.com
Estimated Reading Time 4 mins
HOW TO GRILL BABY BACK RIBS CROWN ROAST | RECIPE
From youtube.com
OVEN-BAKED BABY BACK RIBS RECIPE
From southernliving.com
RECIPE FOR BABY BACK RIB CROWN ROAST - MARLI AVE RECIPES
From marliave.com
BABY BACK RIBS (SMOKER, OVEN, OR OVEN-TO-GRILL)
From onceuponachef.com
BABY BACK RIBS CROWN ROAST
From sunterraoutdoor.com
BABY BACK RIB CROWN ROAST | PUNCHFORK
From punchfork.com
10 BEST CROWN RIB ROAST BEEF RECIPES | YUMMLY
From yummly.com
HERBED PORK RIB ROAST RECIPE - FRANK STITT
From foodandwine.com
BABY BACK RIB CROWN ROAST | FOOD NETWORK - YOUTUBE
From youtube.com
CHERRY COLA RIBS RECIPE
From allrecipes.com
OVEN BBQ RIBS RECIPE - NYT COOKING
From cooking.nytimes.com
BABY BACK RIBS CROWN ROAST – BBQ PIT BOYS
From bbqpitboys.com
BABY BACK RIB CROWN ROAST RECIPE
From foodguruusa.com
HY-VEE SEASONS | BBQ CROWN RIB WITH JALAPEñO STUFFED CORNBREAD
From seasons.hy-vee.com
16 BEST RIBS RECIPES - HOW TO COOK RIBS
From thepioneerwoman.com
PORK CROWN ROAST RECIPE
From southernliving.com
BABY BACK RIB CROWN ROAST RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love