Baby Back Ribs Reynolds Wrap Recipes

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BAKED BBQ BABY BACK RIBS



Baked BBQ Baby Back Ribs image

If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.

Provided by Chef John

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

Time 3h20m

Yield 4

Number Of Ingredients 11

½ cup ancho chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground dried chipotle pepper
1 rack baby back pork ribs
1 cup barbeque sauce

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.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g

BOURBON-BBQ GLAZED BABY BACK RIBS



Bourbon-BBQ Glazed Baby Back Ribs image

Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 4h25m

Yield 4

Number Of Ingredients 23

1 rack baby back pork ribs, outer membrane removed
4 ounces apple juice
Reynolds Wrap® Aluminum Foil
2 tablespoons brown sugar
1 tablespoon sea salt
1 tablespoon freshly cracked black pepper
¼ tablespoon garlic powder
¼ tablespoon onion powder
¼ tablespoon ground coriander
¼ tablespoon dry mustard
⅛ tablespoon cayenne pepper
½ cup ketchup
¼ cup bourbon whiskey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
½ tablespoon Dijon mustard
1 ½ tablespoons brown sugar
1 tablespoon molasses
1 clove garlic, finely minced
½ tablespoon soy sauce
1 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1 pinch sea salt

Steps:

  • Combine all the ingredients for the dry rub in a small bowl and mix together well.
  • Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.
  • Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.
  • Place the wrapped ribs in the fridge to marinate for 2 hours.
  • Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.
  • Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.
  • Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.
  • Cut the ribs into individual pieces and serve with extra sauce.

Nutrition Facts : Calories 436.9 calories, Carbohydrate 30.9 g, Cholesterol 87.6 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 8.2 g, Sodium 2018.9 mg, Sugar 25.2 g

BABY BACK BARBECUE RIBS



Baby Back Barbecue Ribs image

From a Reynolds Foil cookbook. THE REYNOLDS KITCHENS TIP: Three or four ice cubes may be substituted for the water in each packet of ribs, if desired. USES: 2 sheets (18x24-inches each) Reynolds Wrap Heavy Duty Aluminum Foil

Provided by looneytunesfan

Categories     Pork

Time 1h50m

Yield 5 serving(s)

Number Of Ingredients 7

3 lbs pork baby back ribs
1 tablespoon brown sugar, packed
1 tablespoon paprika
2 teaspoons garlic powder
1 1/2 teaspoons pepper
1/2 cup water
1 1/2 cups barbecue sauce

Steps:

  • PREHEAT grill to medium OR oven to 450°F.
  • CENTER half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine brown sugar and seasonings; rub over ribs, turning to coat evenly.
  • BRING up foil sides. Double fold top and one end to seal packet. Through open end, add 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets.
  • TO GRILL: Place rib packets in covered grill and grill 45 to 60 minutes. Remove foil; place ribs on grill
  • BRUSH ribs with barbecue sauce. CONTINUE GRILLING 10 to 15 minutes, brushing with sauce and turning every 5 minutes.
  • TO BAKE: Place rib packets on a cookie sheet and bake in oven 45 to 60 minutes. Remove foil; place ribs on broiler pan. BRUSH ribs with barbecue sauce. BROIL 4 to 5 inches from broiler, 10 to 15 minutes, brushing with sauce and turning every 5 minutes.

Nutrition Facts : Calories 843.5, Fat 65.7, SaturatedFat 24, Cholesterol 220.4, Sodium 818, Carbohydrate 14.3, Fiber 1.7, Sugar 6, Protein 45.7

BABY BACK RIBS (REYNOLD'S WRAP)



Baby Back Ribs (Reynold's Wrap) image

Oh hail ye mighty Reynolds Wrap! (We love this one from the Reynolds company) We have made these in the oven also and gotten great results. :)

Provided by 2Bleu

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs pork baby back ribs
1 tablespoon light brown sugar, packed
1 tablespoon paprika
2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1/2 cup water
1 1/2 cups barbecue sauce

Steps:

  • Preheat Grill to medium. Lay 2 sheets (18"x24" each) Heavy Duty Reynolds Wrap aluminum foil on counter. Center half the ribs in a single layer on each sheet of foil.
  • Combine sugar and seasonings, rub over ribs. Bring up foil sides. Double fold top and one end to seal packet.
  • Pour in 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets. Grill 45-60 minutes in covered grill.
  • Remove foil, place ribs on grill. Brush ribs with your favorite barbeque sauce. Continue grilling, 10-15 minute Brushing with sauce and turning every 5 minutes.
  • OVEN: Make packets as directed. Preheat oven to 320°F Place on a cookie sheet and bake for 2 hours Slice open tops of packages (watch for steam) and brush sauce on. Place back in oven for 15 minutes.

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