Chef Bob Wardens Baby Back Ribs Recipe 455

Steps:

• Using jar barbecue sauce: My Stick to Your Ribs BBQ sauce is extra thick to withstand the extra liquid of pressure cooking, but you can use a bottle of your favorite sauce and 4 tablespoons tomato paste in its place for the same spectacular results. Or if you are making your own sauce: Mix all ingredients (except ribs & 1/2 cup water) in mixing bowl or large jar and mix until well blended. Add 1/2 cup of water to pressure cooker. Cut 3 pounds of baby back pork ribs into sections small enough to fit into pressure cooker and generously coat with the BBQ sauce above. Lean ribs against the sides, standing upright in the cooker. Add any remaining BBQ sauce to water at bottom of cooker, securely lock on the pressure cooker's lid and cook on high for 20 minutes. Perform a quick release to release the cooker's pressure. Safely remove lid and serve.

Steps:

• In a bowl, mix together Worcestershire sauce, vinegar, salt, pepper, Sweet Baby Ray's BBQ sauce, brown sugar and oregano. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Steps:

• Preheat the oven to 300 degrees.
• Spray a baking dish with a non-stick spray.
• Remove the thin membrane from the bone side of the ribs. Using a paper towel to hold the membrane will make this easier.
• Mix dry ingredients together in a small bowl or dish.
• Rub the dry ingredients into each side of the slab(s) of ribs.
• Place ribs, bone side down, into baking dish. Cover with aluminum foil, cut two or three slits into the foil.
• Bake for one hour to one hour fifteen minutes, remove the foil. Cook for an additional hour, or until the meat is tender enough to pull apart easily.
• If desired, cover with favorite BBQ sauce.

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:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
• Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals and cook for 25 to 30 minutes, turning once every 5 minutes or so, and basting with the thinned barbecue sauce, until a peek inside shows that the meat no longer has any pink at the center.
• Take the racks of ribs off the grill, cut them into individual ribs and serve.