Best Guinness Soaked Bbq Baby Back Ribs Recipes

GUINNESS PORK RIBS

Steps:

• Place ribs in a large pan or resealable plastic bag. Combine marinade ingredients. Pour marinade over the ribs. Place in the refrigerator and marinate for at least eight hours.
• Preheat oven to 350 degrees.
• Wrap ribs in a double layer of foil. Place ribs in the oven and bake about 1 hr and 30 mins.
• Combine the glaze ingredients. Reserve half of the glaze for later. Apply the other half of the glaze generously on the ribs. Bake unwrapped for an additional 30 mins.
• Allow ribs to rest for 15 mins before serving. Drizzle with additional glaze if desired.

FALL OFF THE BONE BABY BACK RIBS

Steps:

• Clean ribs, trim any excess fat and remove membrane from back of ribs.
• In a medium bowl combine sugar, salt, ground pepper, paprika, cayenne pepper and garlic powder. Mix well.
• Coat each rack of rib top and bottom with dry rub mixture massaging in so it is evenly and well coated. Stack in a large foil roasting pan and cover with foil to let sit in fridge for at least 8 hours.
• Preheat oven to 275 F and bake covered with foil for 3-4 hours or until ribs are tender and start to fall apart when prodded with a fork. Depending on the cut of the ribs it may take a little longer to get to this level of tenderness.
• When tender remove from oven. Preheat BBQ to medium heat.
• BBQ ribs a few minutes each side basting with Sweet Baby Ray's Barbecue Sauce or your sauce of choice. Be careful not to let them sit for long because the sugar in the sauce may burn.
• Remove from barbecue and serve immediately.

BAKED BBQ BABY BACK RIBS

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.

THE BEST BABY BACK RIBS

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.

PRIZE WINNING BABY BACK RIBS

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.

GUINNESS BBQ BABY BACK RIBS

Steps:

• Remove the ribs from packaging and using a sharp knive slit the membrane on the bone side of the rack and attempt to remove as much of it as you can. It is edible so don't worry if you can't get it all. Rinse the ribs under cold water and allow to sit at room temperature while you make the rub.
• Mix the Paprika, Onion Powder, Garlic Powder, Chilli Powder, Oregano, Basil, Ground Black Pepper and Cayenne Pepper to make the rub.
• Using a basting brush put a thin layer of the yellow mustard on both sides of the rack. Sprikle the rub onto both sides in as even a coat as possible.
• Preheat your grill to 225 F leaving one side of the grill off. Take your time doing this and make sure the temperature stays within 5 F to allow even cooking temperature.
• Place the racks of ribs on the side of the grill with no direct heat with the bone side down. Cook ribs for 4 - 6 Hours depending on your grill.
• About 30 minutes before you remove the ribs, baste them with the Bbq sauce and allow to turn into a glaze on the ribs.
• Remove the ribs and cover with aluminum foil for 10 minutes before eating to allow the meat to rest.
• Enjoy.

LUCK O' THE IRISH-GUINNESS PORK RIBS

Steps:

• 1. Place ribs in a large pan or resealable plastic bag. Combine marinade ingredients. Pour marinade over the ribs. Place in the refrigerator and marinate for at least eight hours.
• 2. Remove ribs from the refrigerator. Discard the marinade. Prepare a charcoal grill for medium heat. Place ribs on the grill. Cook for 30 minutes, flipping halfway through.
• 3. Combine the glaze ingredients. Apply glaze generously on the ribs. Grill for an additional 15 minutes or until a meat thermometer reads 175 degrees. Remove from the grill and allow ribs to rest for 15 minutes.
• 4. I LEFT OUT THE GLAZE...SORRY For the glaze: ½ cup honey ¼ cup soy sauce 1 tablespoon chopped fresh parsley 1 tablespoon minced garlic ¾ teaspoons ground black pepper