Best Bar B Q Baby Back Rave Ribs Are Fail Proof Recipes

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TENDER OVEN BAKED BBQ RIBS THAT FALL OFF THE BONE



Tender Oven Baked BBQ Ribs That Fall Off the Bone image

Make these perfectly tender baked BBQ ribs with easy steps that create the ideal fall off the bone rib you've ever had! A simple but slowly cooked recipe that is foolproof!

Provided by Katie Hale

Categories     Main Dish

Time 2h10m

Number Of Ingredients 17

3 lbs pork baby back ribs
2 tablespoon olive oil
1 tablespoon garlic powder
1/4 cup brown sugar
1 tablespoon granulated garlic
1 teaspoon chili powder
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon cumin
2 cups mild barbecue sauce (any brand)
1 tablespoon garlic powder
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon liquid smoke
1/2 teaspoon salt

Steps:

  • Preheat the oven to 250°F and line a large baking sheet with aluminum foil;
  • In a medium bowl, whisk together the brown sugar, garlic powder, granulated onion, chili powder, paprika, salt, peppers, and cumin until combined;
  • Coat the ribs on both sides with your spice blend, then brush with olive oil and place onto the baking sheet;
  • Cover the ribs with aluminum foil and place into the oven for 30 minutes;
  • While the ribs are cooking, blend the barbecue sauce, garlic powder, hot sauce, Worcestershire sauce, liquid smoke, and salt then divide into two bowls and set aside;
  • Remove from the oven, flip the ribs, baste with the juices, and 1/4 of the barbecue sauce blend, then cover again and cook for an additional 30 minutes;
  • Flip the ribs again, baste with more the juices in the pan, and cook for an additional 30 minutes;
  • Baste the ribs again with another 1/4 the barbecue sauce (or half of the half you put aside), flip them, and then recover and cook for another 30-minutes;
  • Remove the foil from the ribs, flip them again, and coat with the juices in the pan before cooking in 10-minute increments until the internal temperature has reached 145°F and the meat is falling off the bones and tender;
  • Serve cut apart and with additional sauce for dipping.

Nutrition Facts : Calories 815 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 204 milligrams cholesterol, Fat 38 grams fat, Fiber 2 grams fiber, Protein 63 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1761 grams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

FOOLPROOF RIBS WITH BARBECUE SAUCE



Foolproof Ribs with Barbecue Sauce image

Provided by Ina Garten

Time 3h

Yield 6 servings

Number Of Ingredients 16

5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks)
Kosher salt and freshly ground black pepper
1 recipe BC Barbecue Sauce (recipe follows)
1/2 cup vegetable oil
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1 cup (10 ounces) tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup (8 ounces) hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

Steps:

  • Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
  • Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the BC Barbecue Sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
  • About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
  • Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned.
  • Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

FALL OFF THE BONE BARBECUED BABY BACK RIBS



Fall off the Bone Barbecued Baby Back Ribs image

The ribs come clean off the bone after cooking in the oven over low heat, then a quick brush with your favorite barbecue sauce and grilled for five to six minutes. These are finger licking good and get rave reviews everytime I make them! Easy!

Provided by topchefddb

Categories     Pork

Time 3h40m

Yield 1/2 Rack per person, 6 serving(s)

Number Of Ingredients 7

3 racks pork baby back ribs
1 cup brown sugar
1 tablespoon salt
1/2 tablespoon black pepper
3 cups hot water
1 teaspoon garlic powder
1 cup barbecue sauce

Steps:

  • Mix Brown sugar with spices and set aside. Pre-heat oven to 275 degrees. Use a 2 piece broiler pan, the lower half filled with very hot water, then layer racks of rib on the top. Ribs can be left whole in racks and layered, I have done 6 at a time, they still come out great. Rub the brown sugar mixture liberally over each rack. Then using heavy duty tin foil, cover the pan so that no heat escapes. I usually double wrap the ribs. Set in oven for 3 hours and can be up to 5 hours. Remove foil carefully and cut ribs into a manageable length to grill them. If you try to grill the rack without making it smaller, some of the ribs will fall apart and the meat will literally fall off the bones! Brush with your favorite barbecue sauce, I like homemade or Sweet Baby Ray's brand. Grill over a very hot gas or charcoal rill for 2 to 3 minutes per side. Serve with plenty of napkins. These ribs are amazing!

FOOLPROOF RIBS WITH BARBECUE SAUCE



Foolproof Ribs with Barbecue Sauce image

Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"

Provided by Ina Garten

Time 2h45m

Yield 6 servings

Number Of Ingredients 16

5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks)
Kosher salt and freshly ground black pepper
1 recipe Barbecue Sauce (recipe follows)
1/2 cup vegetable oil
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1 cup (10 ounces) tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup (8 ounces) hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

Steps:

  • Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
  • Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
  • About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
  • Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
  • Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

BAKED BBQ BABY BACK RIBS



Baked BBQ Baby Back Ribs image

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

½ cup ancho chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground dried chipotle pepper
1 rack baby back pork ribs
1 cup barbeque sauce

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

NO FAIL BBQ BABY BACK RIBS (GRILL)



No Fail BBQ Baby Back Ribs (Grill) image

Pushing 52 years old, I have tried every BBQ rib recipe out there. Slow smoked, different rubs, etc.. Sure, lot of them good, some of them just OK. Problem is, never could seem to repeat a good recipe, so came up with this. Super easy, super simple, and one that has been requested at least 20 times by friends and family. If you like Sweet Baby Ray's Original BBQ sauce, you'll probably like this.

Provided by jwalenta

Time 4h20m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon garlic powder
1 teaspoon kosher salt
1 rack of baby-back pork ribs
1 (18 ounce) bottle sweet baby ray's original barbecue sauce

Steps:

  • Remove silver skin from bone side of ribs. Never used to do this, but now understand why the pros do. Using the tine of a dinner fork helps get things started, then it just peels off.
  • Put a large sheet of foil on the counter and place the ribs meat side down. You want enough foil to VERY lightly wrap (or tent) the ribs for grilling.
  • All the spice measurements above are estimates. We like things a bit on the zippy side, but not burning hot -- just a little bite. With that said, we season the bone side of the ribs heavy with garlic powder, medium heavy with cayenne, medium heavy with pepper, and light with salt. Really hard to over do it, as after 4+ hours on the grill, the spices seem to mellow.
  • Flip the ribs and repeat the seasoning. Again, may look heavy, but the flavors kinda vanish during cooking. Why you need to try it once and adjust to taste the 2nd time. I never taste the garlic no matter how much I put on, but the cayenne does adjust the spiciness. Even when we go pretty heavy with the cayenne, it is not over-powering.
  • Lightly wrap the ribs. You want to create a tent on top so the foil does not touch the meat. Pull up the ends lightly and seal. You do want to seal things so moisture does not escape. You can put these in the fridge all day, or put on the grill immediately.
  • I have a Weber Genesis gas grill that has a front, center and rear burner. Don't have to pre-heat, but I only turn on the front burner to low-medium -- grill will heat to about 250 degrees. Place the ribs towards the rear of the grill (away from the burner). Leave them there for 2 hours. Nothing you need to do except make sure the temp stays around 250. 200 is fine, 300 is fine -- but lower seems to produce better results.
  • After 2 hours, open the foil and coat with BBQ sauce. Should be a lot of juice in the foil at this point. If not, add some water, beer, or something. Re-seal the foil and let them go another 2 hours.
  • Now the tricky part. Pull the ribs towards the front the grill. Get a couple wide spatulas, open the foil, and carefully lift the rack of ribs from the foil and place directly on the center of the grill. At this point, the ribs will be pretty much done. Remove the foil from the grill. Turn on all the burners and coat the ribs with sauce. Close the lid. Things should start smoking from the sauce dripping and burning. If things are not smoking, turn up the heat. Keep an eye on things at this point. You do want a nice char, but you don't want to overdo it. Maybe 10-20 minutes for this step.
  • Get the 2 spatulas and remove to a cookie sheet or platter. Enjoy.
  • If you like Sweet Baby Ray's Original, you will like these. Fall off the bone every single time, and they require very little effort or attention. You can adjust the base seasoning to your liking. I have made these with the same general recipe and process from anywhere between 3 hours and 6 hours with very little loss in outcome. Hence the reason I call it "no fail".

PRIZE WINNING BABY BACK RIBS



Prize Winning Baby Back Ribs image

A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!

Provided by BONNIE Q.

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h35m

Yield 6

Number Of Ingredients 6

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce

Steps:

  • Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
  • In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  • Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  • Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
  • Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 16.9 g, Cholesterol 117 mg, Fat 30 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 11 g, Sodium 581.8 mg, Sugar 11.1 g

THE BEST BABY BACK RIBS



The Best Baby Back Ribs image

I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 14

2 racks baby back ribs (about 4-1/2 pounds)
3/4 cup chicken broth
3/4 cup soy sauce
1 cup sugar, divided
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper
Barbecue sauce, optional

Steps:

  • If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

Nutrition Facts : Calories 647 calories, Fat 41g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 2345mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 37g protein.

BAR-B-Q BABY BACK ."RAVE RIBS" ARE FAIL PROOF!



BAR-B-Q BABY BACK .

When you need a fail-proof recipe, summer or winter and one to die for, serve up these ribs. Everyone who ate them raved about them.This was my husbands put-to- -gether home recipe. He started calling them, his "RAVE RIBS" ! We have served them so many time to guests...cooked inside and served inside during the winter months,...

Provided by Nancy J. Patrykus

Categories     Ribs

Time 1h25m

Number Of Ingredients 7

2 slabs baby back ribs
1 c hot water
2 Tbsp your favorite barbeque sauce, ..or homemade
1 c ketchup
1 c brown sugar
1 Tbsp worcestershire sauce
aluminum foil

Steps:

  • 1. Heat oven to 375F. Place ribs in a baking pan,add 1 cup of hot water. Cover pan tightly with aluminum foil. Bake for 1 hour. Remove foil,set it aside,for next step. Then place ribs on the foil. Drain water from pan. Put foil back into the pan. Place the ribs on the foil (this makes for easier cleanup). Combine remaining ingredients and spread over the ribs. Cook for an additional 8-10 minutes..each side.
  • 2. Note: If you like your ribs a little browned and crisp, broil them in your oven for a couple minutes on each side. Watch them carefully so they do not burn.
  • 3. recipe from: Jim "RAVE RIBS" foto from:the revanew couple

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