Old Bay Barbecued Baby Back Ribs Recipes

BARBECUED BABY BACK RIBS

Steps:

• Cut ribs into serving size pieces; place in a Dutch oven and cover with water. Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender. Do not overcook. , Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired. Drain ribs and transfer to grill. Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed.

BARBECUED BABY BACK RIBS

Steps:

• Remove the back sinew of the ribs. Sear the rack on a hot grill on both sides, and place in a roasting pan. Combine the water and the Barbecue Sauce and pour over the ribs. Bring the ribs to a boil on the stove, cover with foil, and braise in a 350-degree oven until tender, but not falling of the bone. Cool thoroughly.
• Heat oil in pot. Chop onion, scallions, and peppers, then saute in heated oil for 5 minutes. Add the garlic, sugar and dry ingredients and stir. Add liquids and stir. Simmer for 2 to 3 hours, until flavors are mixed. Adjust seasoning to taste.

BUBBA'S BUNCH BARBECUED BABY BACK RIBS

Steps:

• Remove silver skin from back of ribs, if desired, rinse, and pat dry.
• Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible, and set aside for 5 minutes.
• Rub ribs liberally with 1/4 cup spice rub and allow to set, covered, for 15-20 minutes.
• While ribs set, build a charcoal fire (preferred) or preheat your gas grill.
• Set up the grill for indirect heat, and if using wood chips, place some soaked chips directly on the charcoal or place in the smoking box of the gas grill.
• Place ribs, bone side down, on the cooler section of the cooking grate or in a rib holder/rack over medium-low heat, making sure they are not over a direct heat.
• Grill covered (at about 325 degrees F, if your grill has a thermometer) for 1-1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
• Do not open the grill for the first 30 minutes; this means no peeking.
• More soaked wood chips can be added after this and every 30 minutes thereafter, if needed.
• If the ribs start to burn on the edges, stack them on top of one another on the coolest part of the grill, and lower your fire slightly.
• Twenty minutes before serving, unstack the ribs, if necessary, and brush with barbecue sauce.
• Repeat after 10 minutes.
• Remove ribs from grill, and let rest in a warm place for about 10 minutes before cutting into individual or 2-3 rib portions.
• Warm remaining barbecue sauce in a saucepan, and serve on the side, if desired.
• Classic BBQ Rub:.
• Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well.
• For a smoother rub, whiz ingredients in a blender or spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
• This step is important if adding the rub to any homemade barbecue sauce.
• Extra rub can be stored in an airtight container for up to 6 months.
• Yield: about 1 cup.

BARBECUED BABY BACK RIBS

Steps:

• Trim the fat from the ribs.
• In a bowl, add the paprika, garlic salt, onion powder, dried sage, celery seeds, and cayenne pepper; stir to combine.
• Sprinkle the rub mixture over both sides of the ribs; rub in using your fingers.
• Prepare grill for indirect grilling; medium heat.
• Place ribs with the bone side down on the grill rack over the drip pan.
• Cover and grill for 1 1/2 to 1 3/4 hours or until ribs are tender, brush occasionally with apple juice after the ribs have grilled for 45 minutes.

BARBECUED BABY BACK RIBS

Steps:

• Boil ribs for 3 minutes.
• Trim any excess fat from racks of ribs. Cut ribs in half, to form 4 pieces total. Place two in one gallon size zip top plastic bag, and the other two in a second zip top bag. In a large measuring cup or bowl, combine honey and hoisin sauce. Whisk in the soy sauce. Add ketchup, ginger, garlic, black bean sauce, hot pepper sauce, liquid smoke, black pepper, cayenne, onion powder and garlic powder to measuring cup. Whisk to blend, then divide evenly between bags of ribs, about 3/4 cup marinade in each.
• Seal bags and refrigerate, turning occasionally. Marinate overnight (or for at least 8 hours).
• Heat gas grill to medium heat, or prepare charcoal grill with briquettes piled to one side. When ready to cook, turn off half the burners (on gas grill). Remove ribs from marinade, pouring remaining marinade into a small saucepan. Place ribs over turned-off burners or on side without coals. Bring sauce to a boil; boil 3 minutes.
• Cook for 1-1 1/2 hours, turning and basting with sauce. When done, slice ribs apart and enjoy.
• Note: The ribs can be cooked in the oven before traveling. Place ribs on a rack over a foil-lined pan. Bake at 375 for 1 hour, turning and basting several times. Heat on grill before slicing and serving.