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.
MY BACK RIBS
These are so tender that when I make them (even for company), I only put out a fork; no knife as it is absolutely not necessary
Provided by Chef at Heart
Categories Pork
Time 2h20m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Rub the ribs with seasoned salt (or your favorite spice) on all sides.
- Place in long casserole meat side down and place lemon on top (evenly spaced - not overlapping).
- Fill casserole with about an inch of water.
- Cover with tin foil and bake at 325 degrees for about 2 hours periodically checking to make sure there is enough water and that they are not falling off the bone to the extent that they cannot go on the BBQ.
- Baste with your favorite BBQ sauce and grill on your BBQ for about 5 minutes per side.
- Serve (with plenty of napkins) but no knife.
Nutrition Facts : Calories 54.1, Fat 1.2, SaturatedFat 0.2, Sodium 510.5, Carbohydrate 11.8, Fiber 2.4, Sugar 2.5, Protein 1.6
BANH MI BABY BACK RIBS
Steps:
- Preheat oven to 325°. Place ribs in a large roasting pan. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves; add to roasting pan. Add orange; cover pan with heavy-duty foil and seal tightly. Bake until tender, 2 to 2-1/2 hours, brushing with 1/2 cup barbecue sauce halfway through cooking., Meanwhile, in a small saucepan, combine vinegar, sugar and water. Bring mixture to a boil over high heat; cook until sugar is dissolved, about 2 minutes. Let cool completely. Place carrots, radishes and green onions in a bowl; add brine. Refrigerate until serving., Prepare grill for medium direct heat. Carefully remove ribs from roasting pan; discard garlic and orange. Place ribs on grill rack; brush with some of the remaining 1/2 cup barbecue sauce. Grill, covered, over medium heat until browned, 15-20 minutes, turning and brushing occasionally with sauce. Cut into serving size portions. Serve with pickled vegetables, toppings and remaining sauce.
Nutrition Facts : Calories 718 calories, Fat 50g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1499mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 45g protein.
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- Preheat oven to 275°F with rack in middle position. Stir together salt, brown sugar, smoked paprika, pepper, garlic powder, and dry mustard in a bowl. Remove thin outer membrane on back of ribs by loosening with a butter knife and pulling it off; discard. Brush slabs evenly with oil; sprinkle with spice mixture, gently patting to adhere. (If desired, wrap ribs with plastic wrap; place on a baking sheet, and chill at least 4 hours or up to 24 hours.)
- Line a baking sheet with aluminum foil; set a wire rack inside sheet. (If you wrapped and chilled the ribs, remove and discard plastic wrap.) Wrap each slab with heavy-duty aluminum foil; place on prepared wire rack. Bake in preheated oven until tender, 2 1/2 to 3 hours. Remove from oven, and unwrap ribs; discard foil and drippings. Place ribs directly on wire rack; brush 1/2 cup barbecue sauce on top of each slab. Return to oven; bake at 275°F until ribs are tender and meat is pulling away from bones, 45 minutes to 1 hour.
- Remove from oven; brush slabs evenly with remaining barbecue sauce. Increase oven temperature to broil, and return ribs to middle rack. Broil until sauce bubbles and starts to caramelize, 3 to 5 minutes. Remove from oven; let rest 5 minutes. Serve.
OVEN BABY BACK RIBS RECIPE | MYRECIPES
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- Prepare the Barbecue Sauce: Heat oil in a medium saucepan over medium-high. Add onion, garlic, and jalapeño; cook, stirring often, until lightly browned around edges, about 8 minutes. Stir in tomato puree, vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, and liquid smoke. Reduce heat to medium-low; cook, stirring occasionally (making sure sauce doesn’t stick or burn), until thickened and reduced to 2 cups, about 1 hour. Remove from heat; cool to room temperature, about 30 minutes. Chill until ready to use.
- Prepare the Ribs: Preheat oven to 275°F, and place oven rack in middle of oven. Combine brown sugar, chili powder, salt, paprika, onion powder, garlic powder, dry mustard, and black pepper in a medium bowl; set aside. Remove the thin outer membrane on back of ribs by loosening with a butter knife and pulling it off; discard. Brush each side of both slabs evenly with Dijon mustard; sprinkle liberally with spice mixture, patting gently to adhere. Wrap each slab individually in aluminum foil (or chill uncovered up to 12 hours).
- Place wrapped ribs on a wire rack set on a sheet tray lined with aluminum foil. Bake in preheated oven until tender, 2 to 2 1/2 hours. (Check for doneness by removing ribs from oven, unwrapping foil, and picking up 1 end with tongs. The ribs are ready when they bend and meat on top is tender and easily pulls apart.) Unwrap ribs; discard foil and drippings. Place directly on wire rack, and spread 1/2 cup of the Barbecue Sauce on top of each slab. Return to oven, and cook at 275°F for 30 minutes.
- Brush slabs again with some of the Barbecue Sauce. Adjust oven to broil, and return to middle rack. Broil until sauce bubbles and starts to caramelize, 3 to 5 minutes. Remove from oven, and let rest 5 minutes before slicing. Serve with remaining sauce.
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