I need a good recipe for baby back ribs.?

Question

My propane grill stopped working on one side so it has to be a oven recipe.

Answer 1

Just had this new recipe last night....big rack of baby backs and my hubby and I ate everyone of them!!!!!

The trick we found out to wonderful steak house ribs is to removed the membrane....the thin layer on the back of the ribs first....then wash and pat dry....
Coat with pork or bbq rub....both sides...I used the pork...cause that is what I had on hand...
using you broiler pan....place rack on top.....put 1 inch water in bottom of pan....Cover very tightly....seal all edges really good....I used heavy duty aluminum foil.....
Bake at 350 for 1 1/2 hours....
They are basically done at this point....just need to be bbq and browned....
Do this either on a grill for 15 minutes or so....bbq and turn once....browning to desire
OR in the oven.....pour all the water from the bottom of the broiler.....lay ribs in and bbq put under the broiler and brown.....Do the bottom side first for 5-10 minutes and then the top.....They were so good I almost made a special trip to the market today for more to cook.....but decided needed to eat lighter tonight!!!!
I have tried many recipes and my husband loves to grill......but these were better than any I have eaten at steak or rib houses.....also....if you want a smoky flavor......add a little liquid smoke to water in broiler
the cooking show I watched with this recipe...the man said you can actually cook ribs a couple of days ahead of time....wrap and put them in fridge....then remove and bbq when you need them....
also, he said use sweet baby rays bbq sauce for the final bbq...and I agree....a friend of mine brought me a bottle from Indiana a few years ago....we loved it....and only the last year or two could we get it locally in the south!!! Be sure not to put the ribs into the water....on top of the broiler to steam.....putting them in the water will cause you to lose the natural flavor of the meat

Answer 2

2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped


Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Answer 3

I always make mine in the oven because I think they taste better and fall off the bone just the way I like them. I cut my ribs into individual ribs, I don't leave them whole. Put them in a big metal roasting pan at 450 degrees, stirring every so often until the fat melts off and they start to brown. At that point, put the lid on and turn them down to 350 degrees until you can see that the meat will pull off the bone easily. Put on your favorite BBQ sauce (mine is Kraft Original thinned out with a little water and some Karo Syrup). Mix around and continue to bake with the lid off. Add more BBQ sauce as desired. I prefer several light coatings of sauce instead of pouring it all on at once. Our favorite side dishes are homemade macaroni & cheese and steamed broccoli.

Answer 4

One of my FAVORITE foods. First of all, I boil my baby backs in a broth of water (of course) fresh Rosemary, fresh Thyme, salt, freshly ground pepper, garlic and a fresh onion cut into quarters and tossed in. Bring the ribs to a full boil and then turn down the heat to a heavy simmer. Boil the ribs until the meat just starts to come off the bone cleanly. remove the ribs from the boil and lay to cool on a sheet pan. (the ribs are going to continue to cook as they cool) Take the cool ribs and pour on the sauce, place in your oven at 350 degrees and cook until the sauce is caramelized and the ribs are hot. You will want to turn them and sauce both sides as they cook. Any cooled, un-sauced ribs can be frozen and used when you get your grill fixed! Oh, and don`t forget the cole slaw!!

Answer 5

From Epicurious, always a good place to get recipes:
(suggestion from readers -- boil for less time so that the meat is more tender)

Answer 6

Check out www.recipezaar.com - you can find great recipies for everything there!