Bar B Q Baby Back Pork Ribs Recipes

Steps:

• For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.
• Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
• Preheat the oven to 375 degrees F.
• Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.
• For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
• When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
• Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.

Steps:

• 1. Heat oven to 375F. Place ribs in a baking pan,add 1 cup of hot water. Cover pan tightly with aluminum foil. Bake for 1 hour. Remove foil,set it aside,for next step. Then place ribs on the foil. Drain water from pan. Put foil back into the pan. Place the ribs on the foil (this makes for easier cleanup). Combine remaining ingredients and spread over the ribs. Cook for an additional 8-10 minutes..each side.
• 2. Note: If you like your ribs a little browned and crisp, broil them in your oven for a couple minutes on each side. Watch them carefully so they do not burn.
• 3. recipe from: Jim "RAVE RIBS" foto from:the revanew couple

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.

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

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.

Steps:

• Cut ribs into serving size pieces; place in a Dutch oven and cover with water. Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender. Do not overcook. , Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired. Drain ribs and transfer to grill. Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed.