Best Frenchs Fabulous Baby Back Ribs Recipes
THE BEST BABY BACK RIBS
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
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.
BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)
I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.
Provided by BETHANY T.
Categories Pork
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
- Peel off tough membrane that covers the bony side of the ribs.
- Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
- In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
- Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
- Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
- Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
- Remove from oven.
- Heat broiler.
- Cut ribs into serving sized portions of 2 or 3 ribs.
- Arrange on broiler pan, bony side up.
- Brush on sauce.
- Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
- Turn ribs over.
- Repeat on other side.
- Alternately, you can grill the ribs on your grill to cook on the sauce.
Nutrition Facts : Calories 1229.3, Fat 77, SaturatedFat 27.9, Cholesterol 278, Sodium 872.4, Carbohydrate 59, Fiber 1, Sugar 48.5, Protein 71.2
OVEN-ROASTED BABY BACK RIBS
My dad encourage me when I was young to pursue my interest in cooking. As I got older, I experimented more, and there were many successes, including these ribs. -Rick Consoli, Orion, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 1 hour., In a large bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. , Cover and bake 30-60 minutes longer or until ribs are tender. Serve with remaining sauce.
Nutrition Facts :
FRENCH'S FABULOUS BABY BACK RIBS
Came up with this recipe by researching several recipes and pulling parts from each one that sounded good. I lost my sense of smell and taste almost 4 years ago due to cancer surgery and radiation treatments, so I've never actually tasted these, but my husband and kids LOVE ribs, and said these are the best they've ever had. It's hard to cook when you can't taste so new recipes are difficult, but now, according to my family, I don't ever have to change it and that is awesome! This recipe takes some time but is otherwise fairly simple.
Provided by Cindy French @Grannyfrench
Categories Pork
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Drain the juices from the ribs in the sink, rinse and pat dry.
- With ribs bone side up, pull the thin membrane of skin from the ribs. This can be difficult at times. If unable to peel, score through the membrane of the ribs before you wrap them. This allows the spices to enter the meat and allows a moist and tender rib.
- Generously season ribs on both sides with herbs, dry rubs, or spices of your choice. I use Webers BBQ seasoning, Garlic/herb seasoning, and Shoops Seasoning.
- Wrap/seal the ribs with the saran wrap, bone side down. YES!! I know it sounds weird but it makes all the difference. Trust me!! And then wrap them with your heavy duty aluminum foil folding edges to seal like a package. Reseal the foil around each rack. It must be sealed well to hold in steam and juices. Place ribs in a shallow pan and place in the oven. Cook ribs for 1 ½ hours at 425 degrees.
- Remove ribs from oven and reduce temperature to 400. Carefully open the aluminum foil (you will be re-wrapping ribs in the foil). Very carefully, remove the plastic wrap, while removing, flip ribs to be meaty side down. (I use scissors to cut through plastic wrap, then pull it from one side and ribs will usually flip over) Discard saran wrap and drain accumulated juices.
- Add half of the 12 oz. can of soda (or beer), to each rack of ribs. (I like Cherry Coke) Then add your favorite BBQ sauce on top. After adding liquid, carefully reseal ribs with foil and bake an additional 1 ½ hours at 400 degrees.
- Ribs will be "fall-off-the-bone" tender. Cut into individual portions and serve.
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