Best Grilled Baby Back Ribs Recipes

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GRILLED BABY BACK RIBS



Grilled Baby Back Ribs image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

4 2-pound racks baby back pork ribs
1/4 cup packed light brown sugar
2 tablespoons paprika
2 tablespoons steak seasoning (such as Montreal blend)
1 tablespoon ground cumin
1 tablespoon dried oregano
Vegetable oil, for the grill
1/4 cup honey
1 tablespoon apple cider vinegar
Kosher salt and freshly ground pepper

Steps:

  • Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane. Mix the brown sugar, paprika, steak seasoning, cumin and oregano in a small bowl; rub all over the ribs. Place on a baking sheet, cover with plastic wrap and refrigerate at least 6 hours or overnight.
  • Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups.
  • Oil the grill grates. Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours to 2 hours 15 minutes.
  • Mix the honey, vinegar and a pinch each of salt and pepper in a small bowl. Transfer the ribs to direct heat. Brush with the honey mixture and continue to grill, uncovered, brushing with the honey mixture once more, until glazed, 5 to 10 minutes. Transfer to a cutting board and cut into ribs.

GRILLED BABY BACK RIBS



Grilled Baby Back Ribs image

We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone. But baby backs are quicker and can be grilled as well, and the result is delicious. This recipe benefits from a basting technique used by the chef and barbecue madman Adam Perry Lang, who thins out his barbecue sauce with water, then paints it onto the meat he's cooking in coat after coat, allowing it to reduce and intensify rather than seize up and burn.

Provided by Sam Sifton

Categories     barbecues, main course

Time 30m

Yield 4 servings

Number Of Ingredients 3

1 cup barbecue sauce (see recipe)
2 racks baby back pork ribs, about 2¼ pounds each
Salt and pepper, to taste

Steps:

  • Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
  • Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
  • Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals and cook for 25 to 30 minutes, turning once every 5 minutes or so, and basting with the thinned barbecue sauce, until a peek inside shows that the meat no longer has any pink at the center.
  • Take the racks of ribs off the grill, cut them into individual ribs and serve.

Nutrition Facts : @context http, Calories 1270, UnsaturatedFat 49 grams, Carbohydrate 30 grams, Fat 84 grams, Fiber 1 gram, Protein 98 grams, SaturatedFat 30 grams, Sodium 1357 milligrams, Sugar 24 grams, TransFat 1 gram

GRILLED BABY BACK PORK RIBS WITH MUSTARD-BOURBON SAUCE



Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce image

Categories     Garlic     Mustard     Onion     Pork     Tomato     Backyard BBQ     Summer     Tailgating     Grill/Barbecue     Party     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 25

For sauce
1 tablespoon vegetable oil
2 bunches green onions, chopped
2 cups chopped white onions
8 large garlic cloves, chopped
2 cups (packed) golden brown sugar
1 cup ketchup
1 cup tomato paste (about 9 ounces)
1 cup whole grain Dijon mustard
1 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
1 large dried ancho chili, stemmed, seeded, cut into small pieces
1 tablespoon ground cumin
1 1/2 cups bourbon
For spice rub and ribs
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon coarse salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
6 pounds baby back pork ribs (about 3 whole racks)

Steps:

  • Make sauce
  • Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
  • Make spice rub and ribs
  • Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.
  • Prepare barbecue (medium heat). Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. Using tongs, transfer ribs to work surface.
  • Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl.
  • Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Serve ribs with warm sauce.

GRILLED BABY BACK RIBS WITH SPICY BARBECUE SAUCE



Grilled Baby Back Ribs with Spicy Barbecue Sauce image

Enjoy these grilled pork loin back ribs brushed with spicy barbecue sauce - a wonderful dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h50m

Yield 24

Number Of Ingredients 10

4 1/2 lb pork loin back ribs
1 teaspoon salt
1 teaspoon pepper
1 cup ketchup
1/2 cup water
1/3 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon celery seed
1/2 teaspoon red pepper sauce
1/2 teaspoon liquid smoke, if desired

Steps:

  • Heat oven to 325°F. Cut ribs into serving pieces; sprinkle with salt and pepper. Place ribs in 15x10x1-inch pan. Cover with foil; bake about 2 hours 30 minutes or until tender.
  • Meanwhile, in 2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring frequently. Reduce heat to low; simmer uncovered 15 minutes, stirring occasionally.
  • Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
  • Place pork on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 15 to 20 minutes, brushing with sauce every 5 minutes, until pork is no longer pink and meat begins to pull away from bones. Discard any remaining sauce.

Nutrition Facts : Calories 550, Carbohydrate 17 g, Cholesterol 150 mg, Fiber 0 g, Protein 36 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 16 g, TransFat 0 g

GINGER, GARLIC, AND HONEY GRILLED BABY BACK RIBS



Ginger, Garlic, and Honey Grilled Baby Back Ribs image

Received in an email. Originally from 'Planet Barbecue!: 309 Recipes, 60 Countries'. You will need 1-4 hours for marinating which is not included in prep time.

Provided by AZPARZYCH

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

4 lbs baby back ribs
6 cloves garlic, coarsely chopped
1 piece fresh ginger, peeled and coarsely chopped
1 tablespoon sugar
1 tablespoon coarse salt (kosher or sea)
2 teaspoons freshly ground black pepper
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon asian fish sauce soy sauce (or more)
for the dipping sauce
4 teaspoons coarse salt (kosher or sea)
4 teaspoons white pepper
4 juicy limes, cut in half

Steps:

  • Prepare the ribs and spice paste: If necessary, remove the thin, papery membrane from the back of each rack of ribs some stores sell baby backs with the membrane removed. If you are using the larger racks of ribs, cut each rack in half. Place the ribs in a nonreactive baking dish just large enough to hold them in a single layer.
  • Place the garlic, ginger, sugar, 1 tablespoon of salt, and the black pepper in a mortar and pound to a paste with a pestle. If you do not have a mortar and pestle, puree these ingredients in a food processor. Work in the honey, soy sauce, and fish sauce.
  • Spread the spice paste over the baby back ribs on both sides. Let the ribs marinate in the refrigerator, covered, for 1 to 4 hours; the longer the ribs marinate, the richer the flavor will be.
  • Prepare the ingredients for the dipping sauce: Place 1 teaspoon of salt and 1 teaspoon of white pepper in neat mounds side by side in each of 4 tiny bowls for the dipping sauce. Place 2 lime halves next to each bowl.
  • Set up the grill for direct grilling and preheat it to medium.
  • When ready to cook, brush and oil the grill grate. Place the ribs, bone side down, on the hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs.
  • When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
  • Transfer the racks of ribs to a cutting board and cut them into individual ribs, then arrange them on a platter or plates for serving.
  • Squeeze 1 to 2 tablespoons of lime juice into the bowls of salt and white pepper and stir until mixed. Dip the ribs in the sauce before eating.

SAUCY GRILLED BABY BACK RIBS



Saucy Grilled Baby Back Ribs image

Don't worry about the beer in the sauce-it's just root beer, which is a subtle undertone to the yummy sauce. -Terri Kandell, Addison, Michigan

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 10

2 cups ketchup
2 cups cider vinegar
1 cup corn syrup
1/4 cup packed brown sugar
1/4 cup root beer
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon hot pepper sauce
4 pounds pork baby back ribs

Steps:

  • In a large saucepan, combine first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until slightly thickened, stirring occasionally. , Meanwhile, preheat oven to 325°. Set aside 3 cups of sauce for basting and serving., Brush remaining sauce over ribs. Place bone side down on a rack in a large shallow roasting pan. Cover tightly with foil and bake 1-1/2 to 2 hours or until tender., On a greased grill, cook ribs, covered, over medium heat 15-25 minutes or until browned, turning and brushing occasionally with some of the reserved sauce. Cut into serving-size pieces; serve with sauce.

Nutrition Facts : Calories 603 calories, Fat 31g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 1046mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 0 fiber), Protein 25g protein.

GRILLED BABY BACK RIBS WITH SPICY PEANUT SHAKE



Grilled Baby Back Ribs With Spicy Peanut Shake image

Marinating, it's said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you're about to put over the coals. There's only one problem with this comforting culinary scenario: It's mostly not true. These ribs are grilled naked, save for some salt and pepper. Afterward, they are cut into individual ribs and tossed with hoisin sauce, soy sauce, orange juice and ginger and sprinkled with a spicy peanut shake. You get the ease of last-minute preparation and brighter, clearer, more direct flavors and you can show off a bit for your guest as you mix and toss at the last minute.

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, lunch, main course

Time 50m

Yield 6 appetizer servings, 3 to 4 entree servings

Number Of Ingredients 11

2/3 cup dry-roasted peanuts, finely chopped
1 tablespoon roasted sesame oil
1 1/2 teaspoons chile powder
1/4 cup thinly sliced scallions
2 racks of baby back ribs, about 2 1/4 pounds each
Salt and pepper to taste
1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup orange juice (freshly squeezed is best)
2 tablespoons minced ginger
Kosher salt and freshly cracked black pepper to taste

Steps:

  • Make the shake: Combine the peanuts, sesame oil and chile powder in a small bowl and mix well, then put in a sauté pan over medium-low heat and toast, tossing occasionally, until light brown and very fragrant, about 8 to 10 minutes. Remove from heat. When the mixture has cooled to room temperature, stir in the scallions and set aside.
  • Meanwhile, build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium low (you can hold your hand 5 inches above the coals for about 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium low.)
  • Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
  • While the ribs are grilling, prepare all the remaining ingredients but keep in separate containers.
  • Take the racks of ribs off the grill, cut them into individual ribs, and put them in a large bowl. Add the hoisin, soy, orange juice and ginger one after another and toss with spirit. Lay the ribs out on a platter, sprinkle with the spicy peanut shake and serve.

Nutrition Facts : @context http, Calories 926, UnsaturatedFat 41 grams, Carbohydrate 13 grams, Fat 67 grams, Fiber 3 grams, Protein 71 grams, SaturatedFat 21 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams

GINGER, GARLIC AND HONEY GRILLED BABY BACK RIBS



Ginger, Garlic and Honey Grilled Baby Back Ribs image

Categories     Pork     Dinner     Grill/Barbecue

Number Of Ingredients 12

4 4 racks true baby back ribs (each 3/4 to 1 pound), or 2 racks American baby back ribs (each 2 to 2 1/2 pounds)
6 Garlic cloves, coarsely chopped
1 piece Fresh ginger, peeled and coarsely chopped (2 inches)
1 tablespoon Sugar
1 tablespoon Course salt
2 teaspoons Freshly ground black pepper
2 tablespoons Honey
1 tablespoon Soy sauce
1 tablespoon Fish sauce
4 teaspoons Coarse salt
4 teaspoons White pepper
4 Juicy limes, cut in half

Steps:

  • 1. Prepare the ribs and spice paste: If necessary, remove the thin, papery membrane from the back of each rack of ribs (see photo number 1, page 235) -- some stores sell baby backs with the membrane removed. If you are using the larger racks of ribs, cut each rack in half. Place the ribs in a nonreactive baking dish just large enough to hold them in a single layer.
  • 2. Place the garlic, ginger, sugar, 1 tablespoon of salt, and the black pepper in a mortar and pound to a paste with a pestle. If you do not have a mortar and pestle, puree these ingredients in a food processor. Work in the honey, soy sauce, and fish sauce. Spread the spice paste over the baby back ribs on both sides. Let the ribs marinate in the refrigerator, covered, for 1 to 4 hours; the longer the ribs marinate, the richer the flavor will be.
  • 3. Prepare the ingredients for the dipping sauce: Place 1 teaspoon of salt and 1 teaspoon of white pepper in neat mounds side by side in each of 4 tiny bowls for the dipping sauce. Place 2 lime halves next to each bowl.
  • 4. Set up the grill for direct grilling and preheat it to medium.
  • 5. When ready to cook, brush and oil the grill grate. Place the ribs, bone side down, on the hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs. Watch for flare-ups. Should they occur, move the ribs to another section of the grill. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
  • 6. Transfer the racks of ribs to a cutting board and cut them into individual ribs, then arrange them on a platter or plates for serving. Just before eating, instruct your guests to squeeze 1 to 2 tablespoons of lime juice into their bowls of salt and white pepper and stir them with chopsticks until mixed. Dip the ribs in the sauce before eating.

SCOTT HIBB'S AMAZING WHISKEY GRILLED BABY BACK RIBS



Scott Hibb's Amazing Whiskey Grilled Baby Back Ribs image

This is really an amazing baby back ribs recipe! I found it about a year ago at another recipe site and have been making it ever since.

Provided by Chippie1

Categories     Meat

Time 3h

Yield 4 serving(s)

Number Of Ingredients 20

2 (2 lb) baby back rib racks
fresh coarse ground black pepper
1 tablespoon ground red chili pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon fresh coarse ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chili pepper

Steps:

  • Preheat oven to 300°F (150°C).
  • Cut each full rack of ribs in half, so that you have 4 half racks.
  • Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat.
  • Wrap each half rack in aluminum foil.
  • Bake for 2 1/2 hours.
  • Meanwhile, heat oil in a medium saucepan over medium heat.
  • Cook and stir the onions in oil for 5 minutes.
  • Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
  • Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper.
  • Bring mixture to a boil, then reduce heat.
  • Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
  • Remove from heat, and set sauce aside.
  • Preheat an outdoor grill for high heat.
  • Remove the ribs from the oven, and let stand 10 minutes.
  • Remove the racks from the foil, and place on the grill.
  • Grill the ribs for 3 to 4 minutes on each side.
  • Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

KEAWE GRILLED BABY BACK RIBS WITH KONA COFFEE BBQ GRILLING AND DIPPING SAUCE



Keawe Grilled Baby Back Ribs with Kona Coffee Bbq Grilling and Dipping Sauce image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 7

5 tablespoons Paniolo Rounemup seasoning (or use 2 tablespoons paprika, 2 tablespoons ground cumin, 1 tablespoon salt, 1 1/2 teaspoons ground black pepper)
2 1/2 tablespoons Kona coffee, finely ground
1 teaspoon salt
8 baby back ribs
30 ounces water
10 ounces Worcestershire sauce
2 (12-ounce) bottles Kona Coffee BBQ grilling and dipping sauce

Steps:

  • Preheat oven to 400 degrees F.
  • Grind the Paniolo spice together with the coffee and salt (or the coffee with paprika, cumin, salt and pepper). Rub spice mixture over all the ribs. Place ribs in a heavy roasting pan and cook uncovered for 12 minutes, drain off excess fat.
  • Lower the oven temperature to 375 degrees F.
  • Mix together water and Worcestershire sauce and pour around ribs. Cover pan tightly with foil and bake until tender, about 1 hour 45 minutes. Ribs may be prepared to this point a few days in advance.
  • To prepare barbecue, light the Keawe wood and allow it to burn until coals are medium hot and spread out. Cook ribs 3 minutes on each side and dip or brush ribs in the sauce and cook slowly for another 5 to 6 minutes. Be careful not to burn the ribs.
  • Warm a little Kona Coffee BBQ sauce to serve on the side. Serve with grilled corn and campfire potato salad or your favorite sides.

GRILLED BABY BACK RIBS WITH CHERRY ZINFANDEL BBQ SAUCE



Grilled Baby Back Ribs With Cherry Zinfandel BBQ Sauce image

I found this recipe at myrecipes.com. Despite the long list of ingredients and directions, this is really a simple recipe. The ribs are absolutely fall off the bone, tender, and delicious.

Provided by SaffronMeSilly

Categories     Sauces

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 20

1/4 cup paprika
3 tablespoons dried thyme
1 tablespoon salt
1 1/2 tablespoons fresh ground black pepper
3 baby back rib racks (7 to 8 lbs. total)
1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons chopped garlic
1 1/2 cups dry red Zinfandel wine
1 cup ketchup
2/3 cup dried tart cherry
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons lightly packed light brown sugar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh ginger
1 teaspoon fresh ground black pepper
1 teaspoon anise seed
1/4 teaspoon cayenne
3 tablespoons lemon juice

Steps:

  • In a small bowl, mix paprika, thyme, salt, and pepper. Rinse ribs and pat dry. Rub herb mixture over both sides of each rack, pressing so it sticks. Wrap each rack in heavy-duty foil.
  • Prepare grill for indirect heat: If using charcoal, ignite 60 briquets in a chimney starter (or mounded directly on the firegrate). When they're dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of grate. Add 3 more briquets to each mound now and every 30 minutes while cooking. Set a drip pan on grate between mounds, then set cooking grate in place. If using gas, turn all burners to high, close lid, and heat for 10 minutes. Then turn center burner(s) off so heat is at edges of grill, not under cooking area; turn outside burners to medium.
  • Lay foil-wrapped ribs on grill, convex (meaty) side up, not directly over heat; overlap slightly if necessary. Cover and cook until tender when pierced (through foil), 1 to 1 1/4 hours. Carefully remove foil from ribs. Brush tops (meaty side) lightly with cherry-Zinfandel barbecue sauce, turn over, and cook until sauce is browned, about 10 minutes. Brush concave (bone) sides, turn again, and cook until browned on that side, about 10 minutes longer.
  • Transfer ribs to a board and cut between bones into individual ribs. Season to taste with salt and serve with remaining barbecue sauce.
  • Meanwhile pour olive oil into a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until limp, 3 to 4 minutes. Add Zinfandel, ketchup, cherries, vinegar, Worcestershire, brown sugar, mustard, ginger, black pepper, anise seeds, and cayenne. Bring to a boil, then reduce heat and simmer, stirring occasionally, until liquid begins to thicken slightly, about 20 minutes. Let cool slightly.
  • Pour mixture into a blender and add 2 tablespoons lemon juice; whirl until very smooth. Taste and add more lemon juice if desired. Use warm or at room temperature.

Nutrition Facts : Calories 197.1, Fat 3.5, SaturatedFat 0.5, Sodium 1756.3, Carbohydrate 31.8, Fiber 4, Sugar 19.8, Protein 2.7

GRILLED PORK BABY BACK RIBS



Grilled Pork Baby Back Ribs image

My boyfriend (who doesn't cook often) made up this recipe! This is so simple to make and even the typical "lazy boyfriends" can make this.

Provided by Azn Delicacies

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb pork baby back ribs
1 cup mama sita's barbecue marinade
black pepper
crushed red pepper flakes
salt
onion powder
mccormick basil leaves

Steps:

  • In a bowl, pour 1 cup of Mama Sita's Barbecue Marinade sauce. Sprinkle black pepper, crushed red pepper flakes, salt, onion powder, and basil leaves in the bowl. Three shakes for each of the ingredients should be good, but you can adjust it to your liking. Stir the marinade to blend everything together.
  • Add the baby back ribs in bowl and flip it around until it's coated with the marinade. Let it sit for a few minutes and then grill. Baste the ribs with the leftover marinade when grilling to keep the ribs moist and flavorful.

GRILLED BABY BACK RIBS WITH ASIAN PLUM SAUCE



Grilled Baby Back Ribs With Asian Plum Sauce image

These are to-die-for. The recipe is from Emeril Lagasse and was shown on "Good Morning America." Times do not include overnight marination.

Provided by threeovens

Categories     Pork

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 16

2 slabs baby back ribs, cut in half (about 5 lbs)
2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
3 tablespoons fresh orange juice
3 tablespoons dry rub seasonings (Emeril's Rib Rub, or your favorite BBQ spice rub)
sesame seeds, optional for garnish
green onion, sliced for garnish
1 1/2 lbs red plums, pitted and rough chopped
5 dried pitted prunes, diced
1/2 cup distilled white vinegar
3/4 cup light brown sugar
1/2 cup low sodium soy sauce
1 tablespoon garlic clove, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon crushed red pepper flakes
1/4 cup green onion, minced

Steps:

  • Rinse the ribs in cold water and pat dry with paper towels; season on both sides with salt and pepper, then set aside.
  • In a small bowl, combine orange juice with the spice rub to form a paste; rub the paste on both sides of the ribs.
  • Wrap the ribs in plastic wrap and refrigerate for 8 hours or overnight; remove from the refrigerator 30 minutes before grilling.
  • Set up your grill for indirect cooking, about 250 to 300 degrees F.
  • Place ribs, meat side up, opposite the heat source of your grill and cook for 2 hours; turn the ribs and grill, covered until the ribs are tender and cooked through, about 1 more hour.
  • Meanwhile, to prepare the plum sauce: In a medium saucepan, combine all the ingredients except the green onions.
  • Bring to a boil, over high heat, stirring to dissolve the sugar; reduce the heat to medium-low and simmer until the sauce begins to thicken and is reduced by half, 25 minutes.
  • Remove from heat, add the green onion and let cool slightly; puree in a food processor.
  • Brush the ribs, on both sides, with the Asian plum sauce; return to indirect grilling for 15 minutes.
  • Remove from heat and sprinkle with sesame seeds if desired; let rest 10 minutes before carving.
  • Cut between each bone and arrange ribs on a serving platter; scatter green onion garnish and serve additional plum sauce on the side.
  • Plum sauce can be made up to 5 days in advance if tightly covered and kept in the refrigerator.

Nutrition Facts : Calories 1526.5, Fat 95, SaturatedFat 34.3, Cholesterol 368.8, Sodium 2651.8, Carbohydrate 65.8, Fiber 3.1, Sugar 58.6, Protein 104.3

SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS



SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS image

Categories     Pork

Yield 4

Number Of Ingredients 21

Ingredients
2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Steps:

  • Directions 1. Preheat oven to 300 degree F (150 degrees C). 2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours. 3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside. 4. Preheat an outdoor grill for high heat. 5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

MAHOGANY GRILLED BABY BACK RIBS



Mahogany Grilled Baby Back Ribs image

My mom first made these ribs many years ago, and I added it to my recipe collection at that time. This recipe is some extra work, so over the years I have looked for a recipe that might be just as good, but not as much work. I have given up the search! These ribs have now become a family favorite and I conclude, they are worth the extra time!

Provided by Karen

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

Time 4h

Yield 9

Number Of Ingredients 17

2 tablespoons vegetable oil
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
4 cups pineapple juice
3 pounds baby back ribs
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
1 bay leaf
3 cups chicken broth, or as needed
¾ cup plum sauce
⅓ cup tomato paste
⅓ cup soy sauce
1 tablespoon hot pepper sauce (such as Tabasco®), or to taste
1 tablespoon red wine vinegar
1 tablespoon lime juice
2 teaspoons minced fresh ginger
3 cloves garlic, minced

Steps:

  • Heat vegetable oil in a skillet over medium heat; cook and stir onion, carrot, and 2 cloves minced garlic in the hot oil until onion is softened, about 10 minutes. Pour pineapple juice into onion mixture; bring to a boil. Add ribs, 2 tablespoons hot sauce, and bay leaf. Pour in enough chicken broth to cover ribs. Bring to a boil, reduce heat, and simmer until ribs are tender, 45 to 60 minutes.
  • Remove skillet from heat and cool ribs in the cooking liquid until no longer steaming; discard cooking liquid.
  • Combine plum sauce, tomato paste, soy sauce, 1 tablespoon hot sauce, red wine vinegar, lime juice, ginger, and 3 cloves minced garlic in a saucepan; bring to a boil. Reduce heat and simmer until flavors combine and glaze is thickened, about 5 minutes.
  • Place ribs in a bowl; generously brush ribs with glaze. Cover bowl with plastic wrap and marinate ribs in the refrigerator for 2 hours to overnight. Reserve extra glaze in the refrigerator for basting.
  • Remove ribs from refrigerator and bring to room temperature for 30 minutes.
  • Preheat grill for medium heat and lightly oil the grate.
  • Grill ribs, basting occasionally with glaze, on the preheated grill until the meat pulls away easily from the bone, 15 to 20 minutes.

Nutrition Facts : Calories 407 calories, Carbohydrate 30.8 g, Cholesterol 79.7 mg, Fat 23.3 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 7.8 g, Sodium 1203.3 mg, Sugar 13.7 g

ACADIA'S GRILLED BABY BACK RIBS



Acadia's Grilled Baby Back Ribs image

I have been preparing baby back pork ribs this way for a long time (29 years) and they always get great reviews. I have been doing it so long, I can't remember where it originated. You can use your favorite BBQ sauce on them, but I like Jack Daniels Honey Smokehouse.

Provided by AcadiaTwo

Categories     Pork

Time 3h39m

Yield 6 serving(s)

Number Of Ingredients 3

2 pork baby back ribs (whole racks)
8 ounces barbecue sauce
3 -4 quarts water

Steps:

  • In a large pot bring water to boil.
  • While water is heating up, remove baby back racks from plastic.
  • Turn the racks over and remove the membrane from the back. (It is a thin piece of membrane that covers the back of the ribs which can be removed by getting a knife in under it at one of the ends, and then grabbing it with your hand and pulling it all the way down the rack and off.).
  • If you can't get the membrane off, it is edible.
  • (LOL! I cooked the ribs with it on for years as I didn't know any better!).
  • Now, cut the ribs apart.
  • Places ribs in boiling water and bring back to a boil.
  • Reduce to simmer for 1-hour.
  • Remove throughly cooked ribs from pot and turn off stove.
  • Place in a bowl and cover with BBQ sauce.
  • Refrigerate for 2 hours.
  • Heat up grill to high (gas) and then lower heat to medium.
  • Place ribs on grill and coat each rib with BBQ sauce.
  • (I use the sauce from the bottom of the bowl).
  • Grill them for 15 minutes per side or until hot.
  • Enjoy! Yum!
  • Alternative: Can be broiled in oven instead of grilled for winter months.

Nutrition Facts : Calories 862.2, Fat 58.4, SaturatedFat 20.6, Cholesterol 246.3, Sodium 677.7, Carbohydrate 15.1, Fiber 0.2, Sugar 10.9, Protein 68.1

WHISKY GRILLED BABY BACK RIBS



Whisky Grilled Baby Back Ribs image

Slowly baking these baby back pork ribs before grilling is the secret. That, and the finely-tuned, sweet, basting sauce.

Provided by CHEF GRPA

Categories     One Dish Meal

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 20

2 (2 lb) baby back rib racks
fresh coarse ground black pepper
1 tablespoon ground red chili pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon fresh coarse ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chili pepper

Steps:

  • 1. Preheat oven to 300*F.
  • 2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  • 3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
  • 4. Preheat an outdoor grill for high heat.
  • 5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
  • My Note: I used Jameson's Irish Whiskey. This sauce is awesome! We'll use it again and again. I followed those cooking instructions and used the dry rub from that recipe, as well. I used this sauce at the end where it calls for using your "favorite bbq sauce." Hands-down, this is our favorite sauce recipe. Can't wait to try it on my grilled whole chicken breasts! Update 2/4/05 I always double the recipe. One new tip: I use a mini food processor to mince the onions, but you still get small pieces in the sauce. It's great that way, but this time, after fully cooking the sauce, I let it cool and blended it in a regular blender. Awesome smooth texture, terrific flavor! Now we have two options.

RICHIE'S GRILLED BABY BACK RIBS



Richie's Grilled Baby Back Ribs image

Making your own dry rub takes little effort and won't leave the unpleasant chemical aftertaste associated with many commercial versions.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

2 racks baby back ribs (4 pounds total) or pork spareribs
Coarse salt and freshly ground black pepper
2 teaspoons sweet paprika
1/2 teaspoon smoked Spanish paprika (if available)
1 teaspoon dried sage
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons granulated brown sugar
1 cup favorite barbecue sauce

Steps:

  • Sprinkle the ribs generously with salt and black pepper. In a small bowl, combine the sweet and smoked paprikas, sage, cinnamon, cumin, cayenne, and brown sugar. Rub the mixture into the meat and let stand at room temperature for at least 30 minutes or refrigerated for up to 2 hours.
  • Prepare a charcoal grill for indirect heat. (If oven-roasting, see below.)
  • Place the ribs on the grill, on very low heat, 250 degrees or less. Remember, don't cook ribs over direct flames. Cover and almost close the vents. Every 20 minutes, turn the ribs around to cook evenly. They should be perfectly cooked within 1 1/2 to 2 hours; if using pork spareribs, cook an additional half an hour. Serve with barbecue sauce on the side.

EASY GRILLED BABY BACK RIBS



Easy Grilled Baby Back Ribs image

These are good any time of the year. You and your guests will love them

Provided by Janet Sa

Categories     Ribs

Time 30m

Number Of Ingredients 1

2 tablespoons packed dark brown sugar 2 tablespoons paprika 1 tablespoon chili powder 1 tablespoon freshly ground black pepper 2 teaspoons garlic powder 3/4 teaspoon salt 2 racks baby back pork ribs (about 2 pounds each

Steps:

  • 1. In a small bowl, stir together all the ingredients except the ribs; set aside. Using a sharp knife, cut and pull the membrane from the back of each rack of ribs. Using your fingers, rub the spice mixture over ribs to coat evenly. Place each rack of ribs in a large resealable plastic bag. Refrigerate overnight, turning bag occasionally. (If ribs will not fit in a bag, place on a baking sheet and wrap well with plastic wrap.) Prepare grill for medium direct heat. Remove the ribs from the plastic bag and wrap each rack separately in a double layer of heavy-duty foil. Grill, covered, for 25 minutes. Turn packets over; grill for 25 minutes more. Test for doneness by poking a fork between the bones; the meat should be very tender. If the ribs are not done, return to the grill and cook for 10 to 15 minutes more or until fork tender. Carefully remove packets from grill. Unwrap ribs and place them directly on grill; cook for 2 to 3 minutes per side or until crisp. Transfer ribs to a cutting board. Let stand for 10 minutes before cutting into individual ribs.

GRILLED BABY BACK RIBS WITH MUSTARD BOURBON SAUCE



Grilled Baby Back Ribs With Mustard Bourbon Sauce image

I adapted this recipe that I got from Bon Appetit many years ago. These can be done on the grill -- or -- for the faster version, just put the frozen ribs in your crockpot, pour the sauce over on top and cook them on low for the day. Which ever cooking method you choose, these ribs are excellent

Provided by Abby Girl

Categories     Pork

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 23

3/4 teaspoon vegetable oil
1/2 bunch green onion, chopped
1/2 cup white onion, chopped
2 large garlic cloves, chopped
1/2 cup golden brown sugar (packed)
1/4 cup ketchup
1/4 cup tomato paste
1/4 cup Dijon mustard
1/4 cup water
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons apple juice
1/2 dried ancho chile, stemmed, seeded, cut into small pieces (or any other chili)
3/4 teaspoon ground cumin
1/3 cup Bourbon
1 tablespoon ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons coarse salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
6 lbs pork baby back ribs (about 3 whole racks)

Steps:

  • Sauce: Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes.
  • Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick, stirring occasionally, about 1 hour.
  • Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
  • Spice Rub: Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight. (you may not want to use all the spice mixture).
  • Preheat oven to 300. Cook the ribs in the oven for 1-1/2 hours. Remove from oven
  • Prepare barbecue.
  • Brush ribs with sauce and continue cooking until cooked; 20 - 30 minutes.

Nutrition Facts : Calories 2138.2, Fat 163.1, SaturatedFat 59.7, Cholesterol 551.1, Sodium 1962.8, Carbohydrate 35.5, Fiber 3.5, Sugar 26.4, Protein 112.9

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