good BABY BACK rib recipies?

Question

here is my favorite, take ribs wash them, pat dry, rub em down with a rub mix consisting largely of brown sugar, with garlic assorted dried pepper powders (paprika, chipolte, chilli, and black pepper) salt, onion powder and cumin. let the ribs chill overnight, then reapply some rub before cooking. i kinda freestyle on the rub everytime. i also like to use just olive oil garlic powder and rosemary and a little salt and pepper for a "italian" style. on a medium heat grill the ribs for fiffteen minutes or so, or just till the meat starts peeling back a little bit from the bone ends, do not shut lid on grill! it will cause flare ups and burn them! then arrange them in a baking pan and cover with lid or foil, or put in a baking bag, like a turkey bag, and cook for 3 hours at 235-250 degrees F. take out of the oven let them sit for about five or ten, and enjoy. what is your favorite way to cook baby backs?

Answer 1

This recipe my fiancee' actually made and it was added to the Fat boy recipes... they even sent him some of their new rubs to try...smile... enjoy!!!!!!!

RICK’S BABYBACK RIBS


In large/deep cookie sheet, big enough for your ribs add the following ingredients:

(The Brine )
2 shots of Jack Daniels in the pan or almost 1/2 cup(and one for the cook tee hee hee)
1 cup water
1 Tblsp Butt Rubb (Fat Boy)www.taste-me.org if you need more
1 tsp salt
1 tsp orange peel
2 tsp honey

Now prepare the ribs. Rub your Fat Boy Butt Rub on the ribs.
Shake a little cracked pepper on the top of the ribs-not to much!!.

Put Ribs in brine and cover with foil.
Cook covered 4-5 hours at 210 - 220 degrees.
Cook the last 30 minutes uncovered.
Just before the ribs come out of the oven pour your favorite BBQ Sauce into a bowl, we prefer a honey type.
When the ribs come out remove from cookie sheet carefully!!
Poor the brine mixture and rub juices into your bowl of BBQ sauce and mix.
Spread your BBQ mixture onto the ribs(SPREAD DONT DUMP!!)

Grill on the BBQ at a high heat 5-7 minutes on each side,
(Be careful when you flip…they will just fall apart) I use long tongs

When you plate the ribs rub with a little more of the BBQ Mixture and serve.

Answer 2

Tony Roma's Mouth-Watering, Fall-Off-the-Bone Ribs

Chef Denis Zeeb, Tony Roma's - azfamily.com
2 racks (4 pounds) St. Louis ribs, skin removed from the backside of the ribs
Water
Barbecue sauce (any variety)

Place ribs on a rack inside a baking pan. Fill pan with about 1 inch of water. Cover pan with plastic wrap, then wrap with aluminum foil (to create a steaming effect); bake at 450 degrees F for 2 hours.Remove from oven about 10 minutes before ready to serve.

Heat grill to high. Place ribs meat-side down on the hot grill. Baste with barbecue sauce. When you notice the juice in the bone begin to bubble, turn over and baste the other side of the ribs with barbecue sauce. Juice in the bone should begin to bubble again, then turn once more to cook briefly as the sauce caramelizes.

Answer 3

i do no longer understand approximately wholesome or properly even nevertheless i like a soup my mom used to make. floor pork potatoes, carrots. probably some onion and actually garlic salt. Season on your liking and easily choose it. How approximately some flooring pork and a kit of pork ricearoni? Or flooring pork and a few potatoes the two fried or baked in the oven with something your accepted vegetables are.

Answer 4

MEMPHIS STYLE (the best)
6 pounds Baby Back ribs
1 1/2 cups cider vinegar
1 1/2 cups apple cider
4 cloves garlic, peeled and minced
2 bay leaves
4 tablespoons Louisiana-style hot pepper sauce
1 1/2 tablespoon salt
1 cup BBQ Rub, recipe follows
3 cups wood chips
Vinegar Sauce, recipe follows, optional

If there is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.)
In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.

Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.

Mix the remaining 1/2cup cider vinegar, 1/2 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.

Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.

Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips.
Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips—and, if using charcoal, more coals—as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.

If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.

Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.

BBQ Rub:
6 tablespoons packed light brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons coarse salt, such as kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon cayenne pepper

Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months.

Vinegar Sauce:
2 cups cider vinegar
1/4 cup ketchup
2 tablespoons packed dark brown sugar
1 tablespoon salt
1 tablespoon Louisiana-style hot sauce
2 teaspoons freshly ground black pepper
1 teaspoon chili powder

In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.