Faux Bbq Baby Back Ribs Recipes

Steps:

• Working with one rack of ribs at a time, slip a knife between the bones and thin membrane to loosen, then grab the membrane with a paper towel and pull it off. Put the ribs on a baking sheet and rub the spice rub on both sides. Cover with plastic wrap and refrigerate 6 hours or overnight.
• Prepare a grill for indirect grilling: For a gas grill, preheat to medium high; after about 10 minutes, turn off one or two of the middle burners and turn the remaining burners down to medium low. For a charcoal grill, light the charcoal; once the coals have just ashed over, carefully push them to opposite sides of the grill and set a drip pan in the middle to avoid flare-ups.
• Place the ribs bone-side down on the cooler part of the grill (overlap the rib racks slightly to fit, if necessary). Cover and cook, rotating the position of the rib racks once halfway through, until the meat is tender and pulls back from the ends of the bones, 2 hours to 2 hours 15 minutes. Flip and move to direct heat and cook, uncovered, until charred in spots, about 5 minutes. Transfer to a cutting board and cut into pieces.

Steps:

• Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
• In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
• Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
• Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
• Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

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.

Steps:

• Preheat oven to 275°F (140°C).
• Place the half racks on a baking sheet lined with foil. Sprinkle evenly with cumin, chili powder, pepper, garlic powder, salt, and paprika. Rub in the seasoning evenly on both sides.
• Cover with the foil and bake for 2 hours.
• Increase oven temperature to 500°F (260°C).
• Remove the ribs from the foil and place on baking sheet. Spread the bbq sauce evenly on the top.
• Place the corn on one side of the pan, and the asparagus on the other. Drizzle the olive oil, salt, and pepper evenly over the veggies, and rub the seasoning in evenly.
• Bake for 10 minutes. Rest the ribs at least 10 minutes.
• Slice and serve!
• Enjoy!

Steps:

• Skin ribs by peeling the skin of the back side. Place ribs in a large pot big enough to submerge them. Add 1 gallon water, the liquid smoke, 1/8 cup BBQ seasoning, mesquite butter, and salt. Bring to a boil and boil for 45 minutes.
• Preheat oven to 350 degrees F.
• Remove ribs from pot and place ribs face up in oven, uncovered. Sprinkle remaining 1/8 cup BBQ seasoning over the ribs. Cook for 45 minutes or until tender. Let rest for 10 minutes before serving.

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:

• Heat grill to medium heat.
• Place half the ribs in single layer on large sheet of heavy-duty foil. Combine sugar and seasonings; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add 1/4 cup water to packet through open end. Double fold remaining end, leaving room for heat circulation inside. Repeat with remaining ribs to make second packet.
• Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
• Return ribs to grill; brush with half the barbecue sauce. Grill 15 min., turning and brushing occasionally with remaining barbecue sauce.

Steps:

• The Rainford Method
• For the ribs, stir together the sugar, salt, smoked paprika, chili powder, regular paprika, onion powder, black pepper and thyme. Set aside.
• With a small, sharp knife, release the edge of the membrane on the back of each rack of ribs. Grasp the edge with needle-nose pliers or a piece of paper towel and peel the membrane off the rack. (If you leave the membrane on, the ribs will be chewy.)
• Spread the dry rub all over each rack of ribs until completely coated. Make sure you press the dry rub into the meat. This is where your flavor is going to come from. Arrange the ribs in a rib rack, with all the racks facing the same direction. A rib rack has 8 slab compartments, looks like a rack of coat hangers and can be purchased at most barbecue stores.
• Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a low temperature of around 250 to 300°F (120 to 150°C) to grill the ribs. For gas grills, preheat the grill to low then turn off one side of the grill to achieve indirect heat. Place a drip tray on the cooler side of the grate and half fill the pan with warm water or the beer of your choice.
• Drain 2 chunks of hickory, place them on top of the charcoal and set the grate in place. For gas barbecues, place half of the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill. Wait for the hickory to start to smoke.
• Place the rib racks over indirect heat as far from the heat as possible, with the bone sides facing toward the heat. Close the lid and close the top vent on a charcoal grill about halfway. This will maintain a temperature between 250 and 300°F (120 and 150°C). Cook the ribs for 2 hours.
• Once the ribs are on, it's time to start working on the barbecue sauce. If you have a side burner this can be done outside. If you don't, go inside and use your stove top to simmer your sauce. Combine all the ingredients in a small saucepan set over medium heat. Simmer for 20 to 30 minutes or until the sauce reaches a glaze consistency. Remove the saucepan from the heat and set aside to cool.
• The first batch of charcoal should be cooling down after 2 hours. Now is the time to use your chimney starter and get another batch of charcoal lit. Add the remaining wood chunks to the coals to get a little more smoke. If using a gas grill, wrap the remaining chips in foil and place directly on the hotter side of the grate. Close the lid and grill for another 2 hours. Make sure to come back every hour on the hour to check the temperature and to add more charcoal, if necessary. In the last hour of grilling, your ribs will start to show signs of cooking all the way through. When the meat pulls back from the bone, the ribs are almost ready. Baste the ribs with the barbecue sauce during the last 5 to 10 minutes of cooking. I like to tent my ribs before serving, so take them off the grill and let them rest, loosely covered with foil, for 10 minutes.