Tasty N Tangy Baby Back Ribs Recipes

Steps:

• Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.

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:

• Preheat the oven to 275°F (140°C).
• Strain the pineapple juice from the can of pineapples into a large saucepan and reserve the fruit for later. Add the rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk to combine and cook over high heat for 10 minutes, or until the glaze is reduced by half and has the consistency of honey. Remove from the heat and divide the glaze in half.
• Place the baby back ribs on a baking sheet and season with salt and pepper on both sides.
• Brush half of the glaze all over the ribs.
• Cover the ribs with aluminum foil, wrapping tightly.
• Bake for 2 hours, or until the ribs are tender. Remove the ribs from the oven and increase the oven temperature to 400°F (200°C).
• Remove the top piece of foil and add the red and green bell peppers to the baking sheet. Pour the reserved glaze over the top and toss to coat the peppers. Add the reserved pineapple over the ribs.
• Bake for 20 minutes, until the peppers are softened.
• Slice the ribs and garnish with sesame seeds and scallions. Serve warm with rice alongside.
• Enjoy!

Steps:

• Preheat oven to 275˚F (140˚C).
• Season the ribs with salt, black pepper, paprika, cayenne pepper, oregano, and brown sugar. Rub in the seasonings evenly on both sides.
• Place the ribs on a baking sheet lined with foil. Cover the ribs with foil.
• Bake for 2 hours.
• Increase the oven temperature to 500˚F (260˚C).
• Carefully uncover the ribs. Spread BBQ sauce evenly on top of the ribs.
• Place green beans on the sides of the pan. Season the green beans with salt.
• Bake for 10 minutes.
• Transfer the ribs to a cutting board.
• Cut between the bones to separate into individual ribs. Serve with green beans.
• Enjoy!

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.