Simple Succulent Bbq Baby Back Ribs Recipes

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:

• Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Steps:

• 1. Cut the sides of ribs into 'racks' of 4-5 ribs each.
• 2. Boil water in a large pot.
• 3. Add racks of ribs and boil for 45 minutes.
• 4. While waiting for the ribs to boil, mix the BBQ sauce, liquid smoke, cider vinegar, chili flakes and about 1 tsp of the steak spice.
• 5. Preheat BBQ.
• 6. Remove ribs from water and sprinkle both sides liberally with the steak spice and garlic powder.
• 7. Add ribs to BBQ and brush top side with sauce immediately.
• 8. Flip ribs over and sauce the other side.
• 9. Cook ribs on BBQ turning 1/4 turn at 2 min mark and flip again at 4 min mark. About 8 mins total for both sides. NOTE - my times are approximate here - You are only doing this to caramelize the sauce and put some BBQ char marks on the ribs - so use your eyes to decide when they look good - and feel free to baste with more sauce before serving so they have that 'wet and shiny' look!
• 10. Remove from BBQ and enjoy!

Steps:

• In a large bowl, mix the first 5 ingredients. Cut ribs into 3-rib portions; sprinkle with salt and pepper. Place half the ribs in a 6-qt. slow cooker; pour half the sauce mixture over ribs. Repeat layers. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs from slow cooker; keep warm. Strain cooking juices, reserving peaches and vegetables. Skim fat from cooking juices; thicken if desired. Stir in reserved peaches and vegetables; serve with ribs. Sprinkle with green onions.

Steps:

• Pre heat oven to 350°F.
• Brown ribs in a heavy kettle. Transfer to large baking pan.
• Mix together remaining ingredients and pour over ribs.
• Cover with foil and bake for 1 1/2 to 2 hours.

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.