Best Barbecued Baby Back Ribs Recipes

OVEN-BARBECUED BABY BACK RIBS

Steps:

• Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving with potato salad.
• In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.

SLOW-COOKER BARBECUED BABY BACK RIBS

Steps:

• In medium bowl, mix all sauce ingredients; set aside.
• Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper. Place pork in slow cooker. Spoon about 1 1/2 cups sauce evenly over sections. Reserve remaining sauce; refrigerate.
• Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes) or until almost tender.
• Remove pork from slow cooker; drain and discard cooking liquid. Return pork to slow cooker; spoon reserved sauce evenly over each section. If cooking on High heat setting, reduce to Low. Cover; cook 1 hour longer.

BARBECUED BABY BACK RIBS

Steps:

• Cut ribs into serving size pieces; place in a Dutch oven and cover with water. Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender. Do not overcook. , Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired. Drain ribs and transfer to grill. Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed.

CHINESE BARBECUED BABY BACK RIBS

Steps:

• Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
• Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
• Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
• Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

FALL OFF THE BONE BARBECUED BABY BACK RIBS

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!

BARBECUED BABY BACK RIBS

Steps:

• Remove the back sinew of the ribs. Sear the rack on a hot grill on both sides, and place in a roasting pan. Combine the water and the Barbecue Sauce and pour over the ribs. Bring the ribs to a boil on the stove, cover with foil, and braise in a 350-degree oven until tender, but not falling of the bone. Cool thoroughly.
• Heat oil in pot. Chop onion, scallions, and peppers, then saute in heated oil for 5 minutes. Add the garlic, sugar and dry ingredients and stir. Add liquids and stir. Simmer for 2 to 3 hours, until flavors are mixed. Adjust seasoning to taste.

BARBECUED BABY-BACK RIBS

Steps:

• Divide ribs between 2 large pots. Cover with cold water. Bring to a boil. Reduce to a simmer, and cook 3 minutes, skimming any foam that rises to the surface. Drain; rinse under cold water. Cover ribs with cold water again.
• Divide celery, carrots, onion, and garlic between pots; add 1 tablespoon salt to each pot. Bring to a boil. Reduce to a simmer, and cook until ribs are tender, about 1 hour. Drain; discard vegetables.
• Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Season ribs generously with salt and pepper; brush with barbecue sauce. Grill, turning frequently and brushing with sauce occasionally, until heated through and marked by grill, about 15 minutes. Cut into servings of about 3 ribs each; brush with more sauce. Serve immediately.

BUBBA'S BUNCH BARBECUED BABY BACK RIBS

Steps:

• Build charcoal fire or preheat gas grill. Remove silver skin from back of ribs, if desired. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill. Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible. Set aside for 5 minutes. Rub ribs liberally with spice rub and let sit, covered, for 15 to 20 minutes.
• Place ribs (bone side down) in the center of the cooking grate or in a rib holder/rack over direct medium Low heat, making sure they are not over a direct flame. Grill covered (at about 325 degrees F, if your grill has a thermometer) for 1 1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
• Do not open the grill for the first 30 minutes--this means no peeking; especially important if using wood chips. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, unstack ribs, if necessary and brush with barbecue sauce. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2 to 3 rib portions. Warm remaining sauce in a saucepan and serve on the side, if desired.
• Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.
• Extra rub can be stored in an airtight container for up to 6 months.

CHINESE BARBECUED BABY BACK RIBS

Steps:

• Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
• Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
• Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
• Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.

THAI-STYLE BARBECUED BABY BACK RIBS

Steps:

• Mix all the marinade ingredients together in a small bowl and blend well. Put the ribs into a zip-lock bag or shallow dish and pour the marinade over the meat. Cover if necessary and refrigerate the meat overnight turning occasionally.
• About 30 minutes before cooking, remove the ribs from the refrigerator. Preheat the oven to 350 degrees F. Place a roasting pan half full of water in the bottom third of the oven.
• Remove the ribs from the marinade and reserve the marinade. Shake off the excess marinade and place the ribs on a rack in a shallow roasting pan. Put the pan in the top third of the oven and roast for 1 - 1 1/2 hours, basting the ribs from time to time with the reserved marinade. The ribs are done when they begin to pull away from the bone and the bone tips are exposed. The internal temperature of the thickest part should be 155 to 165 degrees F. Towards the end of the cooking, you could then add them to the grill to get a caramelized grill marks/crust(what I will do when I make these yummy sounding ribs), but be sure to move them often so as not to let them burn from the sugar in the sauce/marinade.

BEST BARBECUED BABY BACK RIBS

Steps:

• Prepare ribs by removing membrane from the back of the ribs (use a paper towel to grab the edge and pull), then rinse ribs under cool water and pat dry.
• Place a sheet of plastic wrap larger than the rib piece on the counter and top with ribs.
• Take the rib rub and rub it into the meat on both sides using your fingers, trying to coat it as much as possible.
• Top the ribs with another sheet of plastic, wrapping it, then refrigerate ribs overnight.
• Remove ribs from refrigerator and allow the ribs to rise to room temp while the oven heats up to 250°F.
• Remove ribs from plastic and wrap in foil, placing the wrapped ribs on a large shallow baking sheet.
• Bake ribs for 3 hours, then remove from oven.
• Finish ribs on the grill, adding bbq sauce as soon as you put them on, and grilling for 6-8 minutes or until sauce sets.

CAROLINA BARBECUED BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
• In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
• Using your fingers, rub the mixture over both sides of the ribs.
• Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
• To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
• Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
• Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
• Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
• Refrigerate the sauce.
• Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
• Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
• To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.

TRAVELING OVEN-BARBECUED BABY BACK RIBS

Steps:

• Cut the racks of ribs into serving sizes of 2 to 3 ribs. Sprinkle with steak seasoning, and place into a resealable plastic bag; refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix the ketchup, Worcestershire sauce, and honey barbecue sauce in a bowl, and stir to combine. Place the ribs, bone sides down, in a single layer in a large roasting pan. Place slices of onion on the ribs; cover the pan with foil.
• Bake in the preheated oven until ribs are cooked through, about 1 hour. Drain off excess fat.
• Pick the onion slices from the ribs, and place them into the bottom of a slow cooker. Top the ribs in the roasting pan with the barbecue sauce mixture, reserving 1/2 cup. Pour the reserved half-cup of barbecue sauce mix over the onions in the slow cooker, and set the cooker to Low. Return the ribs to the oven and bake until tender, an additional 45 minutes, basting several times with sauce.
• Remove the ribs from the roasting pan and gently place into the slow cooker; pour in sauce. Either serve immediately, or cover the cooker for transporting ribs.

BUBBA'S BUNCH BARBECUED BABY BACK RIBS

Steps:

• Remove silver skin from back of ribs, if desired, rinse, and pat dry.
• Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible, and set aside for 5 minutes.
• Rub ribs liberally with 1/4 cup spice rub and allow to set, covered, for 15-20 minutes.
• While ribs set, build a charcoal fire (preferred) or preheat your gas grill.
• Set up the grill for indirect heat, and if using wood chips, place some soaked chips directly on the charcoal or place in the smoking box of the gas grill.
• Place ribs, bone side down, on the cooler section of the cooking grate or in a rib holder/rack over medium-low heat, making sure they are not over a direct heat.
• Grill covered (at about 325 degrees F, if your grill has a thermometer) for 1-1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
• Do not open the grill for the first 30 minutes; this means no peeking.
• More soaked wood chips can be added after this and every 30 minutes thereafter, if needed.
• If the ribs start to burn on the edges, stack them on top of one another on the coolest part of the grill, and lower your fire slightly.
• Twenty minutes before serving, unstack the ribs, if necessary, and brush with barbecue sauce.
• Repeat after 10 minutes.
• Remove ribs from grill, and let rest in a warm place for about 10 minutes before cutting into individual or 2-3 rib portions.
• Warm remaining barbecue sauce in a saucepan, and serve on the side, if desired.
• Classic BBQ Rub:.
• Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well.
• For a smoother rub, whiz ingredients in a blender or spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
• This step is important if adding the rub to any homemade barbecue sauce.
• Extra rub can be stored in an airtight container for up to 6 months.
• Yield: about 1 cup.

APPLE-GLAZED BARBECUED BABY BACK RIBS

Steps:

• Preheat the oven to 250°. In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar.
• Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.
• Light a grill. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve.

OVEN BARBECUED BABY BACK RIBS

Steps:

• Preheat oven to 325 deg.
• Combine all ingredients except ribs and salt & pepper.
• Season ribs with salt & pepper and brush sauce on.
• Roast ribs basting every 30 mins with sauce, until tender and falling off the bone, approx 1 1/2 hours
• Serve, and ohhh baby enjoy!

OLD BAY BARBECUED BABY BACK RIBS

Steps:

• Cut ribs into 3 or 4 rib sections.
• Place ribs in a large stockpot along with onion and garlic.
• Cover with water and bring to a full boil.
• Cover pot and lower heat to simmer, and let simmer for 45 minutes.
• Meanwhile, in a small bowl, combine Old Bay seasoning and brown sugar together, mixing well.
• After 45 minutes, carefully remove ribs from stockpot and place on a platter and let cool for 5 minutes.
• Rub ribs with seasoning mix.
• Let ribs stand with rub anywhere from 20 minutes to 24 hours, wrapping and refrigerating if longer than 20 minutes (I make mine the morning of the day I'm planning on barbecuing them).
• Before finishing, bring ribs back to room temperature if they have been refrigerated.
• If using the grill, preheat grill to medium or medium-high heat.
• Place ribs on grill and barbecue 5 minutes on each side, then baste with your favorite barbecue sauce and continue to grill about 5-10 minutes each side, until heated through.
• If finishing in the oven, preheat oven to 350°F and place ribs on shallow baking dish.
• Bake for about 10 minutes, then baste with sauce and bake another 10 minutes.
• Turn ribs over, baste the other side, and continue cooking about 10 minutes more, until heated through.
• Serve ribs with extra sauce on the side.

BARBECUED BABY BACK RIBS

Steps:

• Marinate ribs Rub paste evenly over ribs and wrap well in plastic. Let marinate in the refrigerator for 6 to 12 hours.
• Prepare grill Open the bottom vents and fill a chimney starter to the top with charcoal briquettes and allow them to burn until all are coated with a fine gray ash. Scrub grates with a grill brush and sweep lightly with oil. Push charcoal to one side of the grill and set the ribs on the opposite side. Rest an oven thermometer near the ribs. Cover the grill, then open the vents and position them over the ribs (this draws heat from coals to ribs).
• Grill ribs After 20 minutes, check on the temperature inside the grill. The thermometer should read 275°F to 300°F (open lid, if necessary, to lower temperature). Let the ribs cook like this for a total of about 2 hours, turning them over and rotating 90 degrees every 30 minutes and adding more coals after 1 hour. If the ribs seem to be getting too dark too soon, tent them with foil. After 2 hours, the ribs should be cooked through (to test doneness, lift and hold the rack with tongs-they should bend and start to break away at the bend point) and nicely charred in spots; if not, continue cooking and check frequently until they are ready (this could take up to about 30 minutes more). Brush ribs with some sauce and cook 15 minutes more. Transfer ribs to a platter and let rest 5 minutes before serving with remaining sauce.
• ABOUT BARBECUE
• The terms grilling and barbecuing are often used interchangeably, but there is an important (if little known) distinction between the two techniques. Barbecuing uses indirect heat at a very low temperature-even lower than indirect heat grilling-to slowly cook food with a combination of heat and smoke. The slow and low heat of barbecuing is ideally suited for large, tougher cuts of meat, such as whole briskets and racks of ribs. Grilling, on the other hand, uses a more intense direct heat that browns the meat, but that doesn't add the depth of smokiness that distinguishes true barbecue.
• Equipment
• A 22-inch round charcoal grill is ideal for grilling ribs, as it will allow enough room for both hot and cool spots created by the charcoal. An 18-inch grill will also work, but you will need to start with fewer briquettes and to replenish them more frequently during cooking. Either way, they must be tended to with a watchful eye. Although it burns hotter than briquettes, hardwood lump charcoal can be used instead: Fill a chimney starter three-fourths full and add a handful of coals every 20 minutes; if the temperature in the grill rises too high, wait about 30 minutes before adding more coals. The trick is to know when the coals are starting to burn out, which can cause a significant decline in temperature; adding more coals at the right time will help maintain steady heat.

PRESSURE COOKER BARBECUED BABY BACK RIBS RECIPE - (4.4/5)

Steps:

• Rub: Combine the ingredients and rub mixture evenly over the ribs. Sauce: Heat oil in the pressure cooker pot over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ketchup, water, molasses, vinegar and mustard. Stir to combine. Cook for one minute (my additional step) Measure out and reserve one cup of the sauce. Arrange the ribs upright in the pot, with meaty sides facing outward, then pour reserved sauce over the ribs. Lock the pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes adjusting heat as needed to maintain high pressure. Note: I set my electric pressure cooker to medium-high for 15 minutes, then let it do a natural pressure release for 15 minutes. Our ribs turned out perfectly. For a slow cooker, cook for 6 to 8 hours. Before serving: Preheat the broiler with the rack 6-inch below the flame. Remove ribs (meaty side up), with tongs, onto a foil-lined baking sheet with a baking rack set on top. Skim off the excess fat from the sauce, in the pot. Simmer the sauce until it is thickened, about 10 minutes, to equal about 2 cups. Brush the ribs with some of the sauce, flipping them over and brushing both sides. Starting with the meaty side up, broil until browned and sticky, for 2 to 3 minutes per side. Watch closely, as the sauce has sugar and can burn! Turn over a few times, adding additional sauce-- for a total of 10 to 15 minutes. Yum!

'BARBECUED' BABY BACK RIBS

Steps:

• Preheat oven to 300 degrees F.
• Cut the vegetables into nice thick chunks. Halve the garlic and quarter the apples. Don't worry about the skins, seeds, etc. All will be strained later.
• Take the racks of ribs, and cut them in half, and season with salt, and pepper. In a large bowl, dredge the rib racks in flour on all sides. In a large wide pot, on high heat, add the oil, let it get hot, and sear the ribs, until brown on all sides. Don't tamper with them. Let their surface maintain a nice contact with the hot pan. It will take about 4 to 5 minutes, per side. Remove the meat, and drain the excess oil, leaving behind all of the solid meaty bits that are stuck to the bottom of the pan.
• Add all the vegetables, apples, and a few sprigs each of herbs to the pot. Let them caramelize by leaving them to sit without tossing, for a few minutes, then toss to turn them, and let sit a bit longer. Return the ribs to the pot, and place them over the vegetables.
• In a large bowl, combine the Worcestershire sauce, ketchup, cider vinegar, soy, and maple syrup. Add the chipotle peppers with their adobo sauce, to taste. Stir. Add the liquids to the cooking pot. Add the wine, and add enough water, if needed, to ensure that the ribs are just barely covered. Bring the mixture to a boil.
• Cover the pan with foil, and place in the oven until the ribs are barely fork tender - but not so tender they are falling off the bone, about 1 1/2 hours. Remove the meat from the pot, and cut into rib sections, and set aside.
• Strain the solids out of the liquid. Return the liquid to the pan, and reduce by half (about 15 minutes), to make the barbecue glaze.
• When nearly done, remove a 1/2 cup of liquid and place it into a medium bowl, add the potato starch, and whisk until smooth. Whisk the mixture back into the pot. This will help thicken the glaze and give the shiny look and syrupy texture. Toss the ribs back into the glaze to warm and coat them.
• Mound the ribs up on a platter, and garnish with a handful of baby greens or sprouts, and serve with Warm Potato Salad.