Braised Baby Back Ribs Recipes

WHO LOVES YA BABY-BACK?

Steps:

• 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.

BRAISED BABY BACK RIBS WITH ZESTY BBQ SAUCE

Steps:

• In a medium mixing bowl, stir together the ketchup, water, vinegar, Worcestershire sauce, sugar, salt, paprika, chili powder, black pepper and cayenne pepper. Stir in onions. Set aside.
• Remove membrane from bone side of ribs - see easy to follow directions from Weber. Cut into individual ribs. Pat dry. Season with salt and pepper.
• In a large heavy skillet or Dutch oven, heat olive oil over high heat. Add half of ribs and brown on all sides. Remove and set aside. Repeat with remaining ribs. Drain any oil or fat off from the pan. Add reserved ribs back; spoon BBQ sauce over all. Cover tightly and cook at a low simmer for 1 1/2 to 2 hours, or until meat is very tender. Stir occasionally.
• Preheat oven to 225 degrees.
• Remove ribs from pan and place in a covered baking dish in the oven to stay warm.
• Cool sauce to room temperature. Skim any grease off the surface of the sauce. Purée in a blender until smooth. Place back in pan and bring to a medium boil. Cook, stirring often, until thickened, around 15 minutes. Taste and adjust seasonings as needed (I like to add a touch more vinegar and salt).
• To serve, baste ribs with some of the sauce, passing the rest on the side (I like to put it in individual dipping bowls for each person).

BEER-BRAISED BABY BACK RIBS

Steps:

• Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight.
• Prepare a charcoal grill.
• Season the ribs with salt and pepper. When the coals are very hot, grill the ribs for 5 to 7 minutes per side.
• Preheat the oven to 300 degrees F.
• Arrange the ribs in roasting pans. Pour the beer and vegetable stock over the ribs and spread the onions over the top.
• Cover each roasting pan with plastic wrap and heavy-duty aluminum foil. There should be no holes in the plastic wrap or the foil. Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours. Do not over-braise.
• Remove the plastic wrap and foil and let the ribs cool in their braising liquid.
• To serve, prepare a charcoal grill. Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce. Serve hot.
• Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined.
• Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat. Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes. Yield: enough for 3 racks of ribs.

JAPANESE-STYLE BRAISED PORK RIBS

Steps:

• Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.
• Mix soy sauce, sake, and honey together in a small bowl and set aside.
• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.
• Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
• Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Serve ribs and sauce with white rice and sprinkle with green onions.

BRAISED PORK RIBS

Steps:

• Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.

KOREAN-STYLE BRAISED (SLOW COOKER) BABY BACK RIBS

Steps:

• Wash ribs and pat dry. Salt ribs liberally.
• Heat oil in a skillet over high heat. Add ribs. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes.
• Place browned ribs in a 3-quart slow cooker.
• Place soy sauce, light soy sauce, rice wine, onion, orange juice, garlic, ginger, and jalapeno into a blender. Cover and blend until combined. Pour sauce over the the ribs in the slow cooker. Cover and cook on High until meat pulls away easily from the bone, 3 to 4 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ribs on a baking sheet or roasting pan.
• Bake ribs under the preheated broiler until nicely charred but not burned, about 5 minutes. Garnish with scallions.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

VIETNAMESE BRAISED PORK RIBS

Steps:

• Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
• Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
• Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
• Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
• Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

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.

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.

BRAISED BABY BACK RIBS

Steps:

• Combine rub* ingredients in a plastic bag, shake to mix.
• Rub olive oil on ribs then generously cover both sides of ribs with rub, there's enough to do 2 racks.
• Wrap tightly in plastic wrap and refrigerate for a minimum of 4 hrs or as long as 24 hours.
• For covered charcoal grill: Start coals 30-45 minutes prior to cooking, soak a couple hand fulls of hickory chips in water.
• Meanwhile, place each rack of ribs, curved side down on two layers of heavy duty aluminum foil, which have been wiped with a thin coat of vegetable oil use a piece of foil large enough to seal over the top.
• Form a pan with the foil.
• After coals turn white push them all to one side, drain wood chips, place soaked wood chips on hot coals, replace grill top.
• Soak some more chips.
• Place ribs and foil on cool side of grill, carefully pour water to the foil 'pans' to no more than 1/2" up the sides of the ribs.
• Replace lid on grill.
• Every 30 minutes add a few coals and some of the soaked chips and reverse the position of the ribs (rotate and reverse).
• Turn over about 1/2 way through the cooking process so they finish curved side up.
• Depending on your grill it could take as long as 4 hrs or as little as 1 hr to cook.
• To finish ribs, remove from heat, drain liquid from foil pan (reserve for sauce if desired) carefully cut racks into serving sized chunks (3-4 ribs), brush with sauce and return to hot side of grill for a few minutes to brown a bit.
• You can brown them under the broiler right in the foil pans if coals are not hot enough.
• This procedure can be replicated on a two (or more) zoned gas grill.
• Put the chips in another foil 'pan' and place them over the heat, when they start to smoke put the ribs over the cool side and cover.
• Replenish chips as necessary, rotate and reverse rib pans about every 30 minutes.
• *This is a sweet rub and may be a bit too sweet for some tastes, if so decrease sugar.

BRAISED RIBS

Steps:

• In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan., Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

BRAISED AND GRILLED OR BROILED PORK RIBS

Steps:

• Preheat oven to 300 degrees. Cut meat into two racks if necessary; season with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
• Add allspice, cinnamon, ginger, chiles and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, 1 hour or more. (You can prepare meat up to a day or two ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools a bit.)
• Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle it with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.