Quick Baby Back Ribs Recipes

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.

QUICK BABY BACK RIBS

Steps:

• Prepare an outdoor grill for indirect heat - a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it.
• Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half.
• Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbeque sauce. Cover, and continue cooking for an additional 30 minutes.

FAST-TRACK BABY BACK RIBS

Steps:

• BRINE: Combine salt, brown sugar, black peppercorns, hot red pepper flakes, bay leaves and hot water in a large bowl. Stir to dissolve sugar and salt. Add wine and ice water, stir to combine. Place ribs in a large, non-reactive baking dish. Pour brine over ribs, cover with plastic wrap and refrigerate 4-6 hours. Remove ribs from brine, rinse well under cold running water and pat dry with paper towels. (Brined ribs may be wrapped in plastic and refrigerated overnight.)
• SPICE RUB: Heat a heavy, dry saucepan on medium high. Add coriander, mustard seeds and whole peppercorns and toast, shaking pan, until fragrant. Grind toasted spices in a spice grinder or small coffee grinder. Transfer to a small bowl and stir in salt, garlic powder, thyme, oregano and granulated sugar.
• RIBS: Rub both sides of rib slabs with seasoning rub and let stand for 30 minutes at room temperature. Preheat a gas grill to medium high and lightly oil grill rack to prevent sticking. Place ribs on grill, meat side down, and grill covered for 10 minutes, checking frequently and reducing heat slightly to control excessive flame-ups. (A little bit of charring will give the ribs nice flavor but you don't want to blacken them completely). Turn ribs and grill covered until cooked through - about 10 minutes more. Serve immediately.

QUICK AND EASY BABY BACK RIBS

Steps:

• Mix the rub with the brown sugar.
• Remove the silver skin from the back side of the ribs.
• On a large piece of aluminum foil, shiney side up, place the ribs and pat the mixture ensuring you coat every inch of the ribs.
• wrap the ribs tightly with foil, ensuring you have tight seams and place in the fridge for two hours or overnight.
• When ready to cook, preheat oven to 250. Place ribs in large baking dish and cook for 3 hours.
• Take ribs out of the overnand remove foil.
• finish off on the grill or place back in the oven without foil and cook an additional 20 minutes.Slather with BBQ sauce.

SLOW COOKER BABY BACK RIBS

Steps:

• Season ribs with salt and pepper.
• Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
• Cook on High for 4 hours (or Low for 8 hours).
• Preheat oven to 375 degrees F (190 degrees C).
• Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
• Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

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.

INSTANT POT® BABY BACK RIBS

Steps:

• Combine kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl for the spice rub.
• Cut the rack of ribs into 4 equal portions. Rub all sides of each piece with spice rub.
• Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Move ribs to the baking sheet using tongs. Brush ribs on all sides with barbeque sauce.
• Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

OVEN-ROASTED BABY BACK RIBS

Steps:

• Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 1 hour., In a large bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. , Cover and bake 30-60 minutes longer or until ribs are tender. Serve with remaining sauce.