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
BAKED CHILI RIBS
Plan ahead the ribs need to marinate for a minimum 24 hours, also the sauce can be prepared up to 5 days ahead, but must stay in the fridge for a minimum of 24 hours as well as the ribs, so plan this a day in advance. Start this recipe early as the the ribs will take around 3-1/2 hours cooking time in a slow oven, plus they will need to be chilled for 2 hours with the cider vinegar/liquid smoke seasoning before even roasting them. The first time I made these, I baked them in a lower temperature oven for the 3 hours, I have also made these in a 350°F oven for about half of the time, I have to say that the slower roasting time makes for a more tender rib. You can roast them either way you want. Just wait until you taste these ribs!
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT3h25m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- A day in advance, prepare the sauce.
- heat oil in a large heavy saucepan over medium heat.
- Add in the onion and garlic; saute for about 5 minutes.
- Add in all remaining sauce ingredients; bring to a boil, reduce heat and simmer for about 30-35 minutes.
- Cool to room temperature, cover and refrigerate overnight.
- Also a day in advance, prepare the ribs.
- Make slits in the underside (white part) of the ribs and place in a large roasting pan.
- In a small cup mix the liquid smoke and cider vinegar, brush over the ribs and refrigerate for 2 hours.
- After 2 hours, mix together the remaining seasonings and rub on all sides of the ribs; cover and refrigerate for 24 hours.
- To cook the ribs, set oven to 300 degrees.
- Season all sides of the ribs with salt and pepper, then arrange ribs (meat-side) up in a single layer on two baking sheets.
- Roast for about 3 hours, covering loosely with foil if the ribs are browning too much.
- After about 1-1/2 hours of roasting time change the position of the baking sheets, moving the bottom one up and the top one down.
- When the roasting time is almost finished, brush both sides of the ribs using the prepared sauce (leave some sauce to serve at the table) place back in the oven and roast for about 25 minutes more.
- Remove and cover loosely with foil and let stand for about 20 minutes.
- Cut the ribs between the bones and serve with remaining sauce.
Nutrition Facts : Calories 2026.7, Fat 152.4, SaturatedFat 54.2, Cholesterol 489.9, Sodium 1099, Carbohydrate 59.6, Fiber 5, Sugar 44, Protein 101.1
CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE
Categories Beer Coffee Bake Backyard BBQ Pork Rib Spice Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
- Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
- Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
- Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
CHILI'S BABY BACK RIBS - COPYCAT
I want my baby-back baby-back baby-back, I want my baby-back baby-back baby-back...you know you're singing it now! From America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food.
Provided by mailbelle
Categories Pork
Time 3h35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°.
- Cut the rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover the pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.
- About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hour, stirring occasionally.
- Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.
- Cover the ribs with the sauce, saving about 1 1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.
- Serve with the remaining sauce and lots of paper towels or moist towelettes.
- ***ALTERNATE SLOW COOKER DIRECTIONS: Place the ribs in a slow cooker, pouring the sauce over. Let cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is very tender.
MEXICAN-STYLE CHILLI RIBS
Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue
Provided by Jane Hornby
Categories Main course
Time 2h30m
Number Of Ingredients 14
Steps:
- Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
- To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
- Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
- For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).
Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium
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