BAKED BBQ BABY BACK RIBS
If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g
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.
NO-FUSS BAKED BABY BACK RIBS
Provided by Kardea Brown
Categories main-dish
Time 4h25m
Yield 15 to 20 servings
Number Of Ingredients 16
Steps:
- For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.
- Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.
- Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.
- For the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.
- Uncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.
- Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.
DELICIOUS OVEN BAKED BARBECUE BABY BACK RIBS
For the best taste prepare the sauce a day ahead to blend flavors --- although I have 6 servings listed for these ribs, my DS and DS could eat the whole thing just between themselves they are that delicious! I have made this recipe using side ribs also but I suggest to boil them first for about 20 minutes before cooking them in the oven for side ribs, I have to say that back ribs are better --- I always most always serve these ribs with my recipe#102617 --- you will *love* these ribs!
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT1h40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare this sauce a day ahead and chill overnight.
- In a saucepan combine all ingredients and bring to a slow boil, stirring occasionally to prevent from scorching (about 30-35 minutes).
- You can strain the sauce if desired to remove the onion and garlic, that is optional.
- Cool to about room temperature; cover and chill overnight or up to 2 days.
- Sprinkle ribs with salt and pepper, then let the ribs sit out for 30 minutes at room temperature before baking.
- Set oven to 350 degrees.
- Grease a large baking sheet/s.
- Place the ribs (meat side up) on baking sheet.
- Bake the ribs for 30 minutes.
- Remove the ribs and brush on about 1/4 cup prepared sauce over each rack of ribs; return to oven and continue to bake for 20 minutes longer.
- After 20 minutes, remove and brush another 1/4 cup over each rack, place back in the oven for another 20 minuters.
- Repeat again using 1/4 cup sauce this time for about 25-30 minutes (100 minutes baking time in total).
- Cut the ribs into thirds and arrange on a serving platter; rub a bit more sauce over the top of the ribs and serve!
Nutrition Facts : Calories 1493.3, Fat 89, SaturatedFat 31.2, Cholesterol 369.5, Sodium 2246.6, Carbohydrate 70.4, Fiber 3.7, Sugar 54.1, Protein 104.8
SOUTHERN STYLE OVEN BAKED BABY BACK RIBS
These ribs are easy to make and so tasty. Serve with coleslaw and a baked potato. Don't forget your favorite bbq sauce.
Provided by Jenny Powers
Categories Ribs
Time 2h10m
Number Of Ingredients 4
Steps:
- 1. Remove membrane from the under side of the rib and cut the rack in half.
- 2. Rub the dry rub onto both sides of the rack and place in a baking pan meat side up.
- 3. Pour the beer into the pan and cover tightly with foil
- 4. Bake for 2 hours at 300 degrees
- 5. Remove the foil and brush on BBQ sauce, Next turn the broiler on to crunch the ribs.
" KICKED-UP" OVEN-BAKED PORK BABY BACK RIBS
If you like heat then you will love these ribs! For level 1 heat; use 1 tablespoon habanero hot sauce...for level 2; use 2 tablespoons... and for level 3; use 3 tablespoons. Habanero chili hot sauce can be found in any Mexican section of your grocery store, since my family loves extreme heat I use it in many recipes. This recipe can be doubled.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 425°F.
- Line a baking sheet with foil, then arrange the ribs in a single layer.
- Season with season salt (or use white salt, seasoned salt is better!) and pepper.
- Bake for about 25 minutes; turn the ribs over and bake for another 15 minutes or until browned.
- Meanwhile in a bowl combine ketchup, hoisin, lemon juice, garlic, Louisiana hot sauce, habanero chili hot sauce, cinnamon, allspice and seasoned salt; mix well to combine.
- Baste the ribs with about half the sauce; cook for another 10 minutes more; turn over and baste with the remaining sauce and continue to bake for another 15 minutes or until the ribs are thoroughly cooked through.
Nutrition Facts : Calories 1398, Fat 107.9, SaturatedFat 39.8, Cholesterol 368.1, Sodium 1355.4, Carbohydrate 27.8, Fiber 1, Sugar 20.8, Protein 74.8
BAKED BABY BACK RIBS WITH LEMON CONFIT MARINADE
Categories Beef Citrus Bake Marinate Quick & Easy Pork Rib Winter Thyme Potluck Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make 4 vertical cuts, about 1/2 inch deep and 2 inches long, in skin of each lemon. Place lemons in microwave-safe bowl (such as soufflé dish). Cover and cook in microwave on high until skins soften and lemons release juices, about 8 minutes. Uncover and cool lemons 15 minutes. Cut lemons in half. Squeeze juice into strainer set over small bowl; reserve juice. Scoop out and discard lemon pulp and white pith from halves; reserve rinds.
- Combine 6 tablespoons reserved lemon juice, lemon rinds, garlic, olive oil, thyme, rosemary, fennel, salt, pepper, and brown sugar in processor and grind to paste. Generously smear paste on both sides of baby back ribs. Arrange ribs, meaty side up, on 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate overnight.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Scrape some of marinade off ribs. Place baking sheets with ribs in oven. Bake ribs 30 minutes. Reverse position of baking sheets and roast until ribs are very tender and meat begins to pull away from bones, about 35 minutes longer. Let ribs stand 15 minutes. Transfer to work surface and cut racks between bones into individual ribs. Pile ribs onto platter and serve.
OVEN-BAKED BARBECUE-STYLE BABY BACK RIBS
When it's too cold to grill outside, these ribs can be prepared indoors. They are succulent and tender, with a rich, savory sauce of brown sugar, molasses and bourbon. Serve with oven-baked beans and hot baking powder biscuits.
Provided by GREG IN SAN DIEGO
Categories Pork
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, thoroughly combine ketchup, molasses, brown sugar and white vinegar.
- Stir in onion, garlic, dry mustard and cayenne pepper.
- Let rest 15 minutes.
- Pour in bourbon, mixing all ingredients to form a thick sauce.
- Season ribs on all sides with kosher salt and pepper.
- Set seasoned ribs in a roasting pan, then brush with thick layer of sauce, reserving the rest for basting.
- Roast ribs 15 minutes at 375 degrees, then lower oven to 325 degrees.
- Continue to roast for approximately 1 14 hours, basting ribs with reserved sauce about every 30 minutes until ribs are tender and falling off the bone.
- Remove from oven. Let rest 10 minutes.
- Slice into individual portions and serve warm.
Nutrition Facts : Calories 3217.4, Fat 197.2, SaturatedFat 71, Cholesterol 762, Sodium 5382.9, Carbohydrate 148.7, Fiber 2.1, Sugar 133.6, Protein 215.2
BAKED BABY BACK RIBS
This recipe came from my need to come up with how to make ribs for my elderly father who is not a fan of BBQ sauce.
Provided by Mina in Toronto
Categories Pork
Time 3h2m
Yield 1 rack, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the dry rub ingredients. Rub into the ribs, cover & refrigerate for 2 hours.
- Combine cooking stock ingredients in a saucepan and bring to a boil. Place the ribs in a baking pan and pour the stock all over.
- Cover and bake at 350 degrees for approximately 3 hours. Remove cover and continue baking until most of the liquid has evaporated.
Nutrition Facts : Calories 324.4, Fat 14.7, SaturatedFat 2.1, Sodium 1443, Carbohydrate 37, Fiber 4.2, Sugar 17.9, Protein 3.7
OVEN-BAKED BABY BACK RIBS
These oven-baked baby back ribs are seasoned with a homemade dry rub, then glazed with barbeque sauce and baked until tender and delicious. If you're in the mood for a little virtual trip into summer, give this technique a try. It works with literally any dry rub and barbecue sauce combo.
Provided by Allrecipes
Categories Pork Baby Back Ribs
Time 3h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.
- Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife.
- Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.
- With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.
- Bake in the 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 the rack.
- Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the 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.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g
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