Tim Loves Baby Back Ribs Recipes

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.

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:

• Prep the ribs: Put the ribs meaty-side down on a cutting board. Starting at one end, slide a chef's knife under the membrane that covers the back of the rack and make a cut in the membrane. Loosen the membrane with the knife, then grab it and pull it off. (The ribs will still be covered by a thin membrane-leave this; it holds the ribs together.) Make the rub: Slit each chile open lengthwise. Shake out the seeds and remove the stems and inner membranes. Tear the chiles into small pieces and grind in a spice or coffee grinder until powdery. Combine the rosemary, garlic and 1/4 cup each ground chiles and salt in a bowl. Mix in the peanut oil. Marinate the ribs: Rub the back of the rib rack with about one-quarter of the spice mixture. Rub the rest on the meaty side. Refrigerate at least 3 hours or preferably overnight. Prepare the grill: Stuff newspaper in the bottom of a chimney starter. Put it on the grill grate and fill with equal parts mesquite charcoal briquettes and mesquite wood chunks. Light the newspaper through the holes in the chimney. The charcoal and wood chunks will ignite. Allow the flames to die down and the coals to ash over. Remove the grill grate and dump the coals out of the chimney into the bottom of the grill, banking them to one side to create an indirect heat zone on the other side. Replace the grate. Smoke the ribs: Lay the ribs, meaty side up, on a sheet of heavy-duty foil over the cooler side of the grill (indirect heat). If there's space between your grill grates, use an extra-long piece of foil and let it hang down to the bottom of the grill, alongside the coals (as shown); this will help direct the smoke up toward the meat. Cover the grill and smoke until tender, 1 hour, 30 minutes to 2 hours, 30 minutes, turning every 20 minutes. You'll need to feed the fire about every 45 minutes: Lift the grate and add about a half chimney's worth of unlit briquettes and wood chunks to the hot coals. Carve the ribs: Transfer the rib rack to a cutting board. Slice into individual ribs and serve immediately.
• Photograph by Jody Horton

Steps:

• Ribs:.
• Remove back sinew of the ribs (that layer of thick white skin on the back of ribs).
• Sear the rack on a hot grill on both sides,.
• and place in roasting pan.
• Combine water and BBQ Sauce, and pour over ribs.
• Bring ribs to a boil on stove.
• Preheat oven to 350.
• Cover with foil, and braise in oven until tender, but not falling off bone.
• BBQ Sauce:.
• Heat oil in pot.
• Chop onion, scallions, and peppers. Saute in heated oil for about 5 minutes.
• Add garlic, sugar and dry ingredients and stir.
• Add liquids and stir.
• Simmer for about 3 hrs., until flavors are.
• properly melded.
• Adjust seasonings to your taste.