Baby Back Ribs With Papaya Sauce Recipes

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.

NO-FUSS BAKED BABY BACK RIBS

Steps:

• For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.
• Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.
• Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.
• For the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.
• Uncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.
• Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.

THAI-STYLE BABY BACK RIBS

Steps:

• 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 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, place 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.
• When the rib racks come off the grill, cut them into individual ribs and place in a large bowl. Add all the remaining ingredients, toss to coat, season with more salt and pepper if needed, and serve.

BABY BACK RIBS WITH SPICY PAPAYA SAUCE

Steps:

• Place garlic, papaya, water, wine, honey and tomato paste into a food processor. Pulse until mixture is finely chopped, about 15 seconds. Place ribs into a 9x13 inches glass baking dish, and pour marinade overtop. Mix ribs around in marinade to ensure they are evenly coated. Cover with plastic wrap and refrigerate 6 hours to overnight.
• Preheat oven to 400 degrees.
• remove ribs from marinade and shake off excess. Scrape marinade into a sm. saucepan and bring to a boil over high heat. Reduce heat to med-low and simmer for 10 minutes; set aside.
• Bake ribs in oven until meat pulls away from the bone, about 1 1/2 hours. Baste every 15 minutes with reserved marinade.

MOM'S OVEN-BARBECUED RIBS

Steps:

• Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1-1/2 hours. Uncover; bake 30 minutes longer, basting once.

BABY BACK RIBS WITH CAROLINA BASTE

Steps:

• Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don't have racks, that's fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
• Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
• Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.

BABY BACK RIBS

Steps:

• Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

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.