Ribs Baby Back Ribs Seared Braised And Grilled Recipe 435 Recipes

THE BEST BABY BACK RIBS

Steps:

• If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

BABY BACK RIB RECIPE: SEARED, BRAISED & GRILLED

Steps:

• Take the ribs out of the refrigerator now. We want them to start warming up as we are getting everything else ready.
• First, mix all the dry rub ingredients into a bowl. Although I've put in exact quantities, you can use more of some and less of others. Like more heat? Toss in more cayenne. This is a guideline, so be creative!
• Preheat the oven to 325 degrees
• Get a 9X13 baking dish out and coat with non-stick cooking spray. Layer the sliced onions on the bottom and add in the stock. Set aside.
• Remove the ribs from the package. Pat dry with paper towels and remove the membrane from the back side of the ribs (the easiest way is to peel about ½ inch away with a knife, then grab with a dry paper towel and pull. It should come right off!)
• Slice the rib rack in half. Coat all surfaces with the dry rub. If you run out of rub, make some more.
• Heat the skillet over medium-high heat and add the oil. When the pan is nice and hot, begin searing the ribs, meat side down. They should cook for about two to three minutes in the pan. Get them nice and brown! You do not need to sear the bone side. As they get browned, remove from the pan and layer in the prepared baking dish.
• While the pan is still hot, deglaze with ½ cup cold tap water. Stir constantly to get the brown bits off the pan. Pour the water from the pan directly into the 9X13 baking dish.
• Cover the baking dish with foil and make sure the foil has a good seal. Put the dish in the oven and cook for 2 hours.
• This is a great time to make the Super Easy BBQ Sauce Recipe
• We are looking for the ribs to be about 200 degrees. When your ribs are done, pull from the oven, remove the foil and let sit for about 15 minutes. This is a great time to start up the grill.

GRILLED BABY BACK RIBS

Steps:

• Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane. Mix the brown sugar, paprika, steak seasoning, cumin and oregano in a small bowl; rub all over the ribs. Place on a baking sheet, cover with plastic wrap and refrigerate at least 6 hours or overnight.
• Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups.
• Oil the grill grates. Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours to 2 hours 15 minutes.
• Mix the honey, vinegar and a pinch each of salt and pepper in a small bowl. Transfer the ribs to direct heat. Brush with the honey mixture and continue to grill, uncovered, brushing with the honey mixture once more, until glazed, 5 to 10 minutes. Transfer to a cutting board and cut into ribs.

RIBS: BABY BACK RIBS: SEARED, BRAISED AND GRILLED RECIPE - (4.3/5)

Steps:

• First, mix all the dry ingredients together in a bowl. They don't need to be exact and you can use whatever other spices you like as well. Take out a 9X13 baking dish and spray with non-stick cooking spray. Slice the onion and put into the baking dish in an even layer. Add the chicken stock or water and set aside. Pre-heat the oven set at 325 degrees. Take the ribs out of the refrigerator and set on the counter. We need to do some work on them first. Remove them from the package and rinse under cold water. Pat dry with paper towels. On the bone side, look to see if there is a membrane covering the ribs. This needs to be removed. The easiest way is to take a knife at one end of the slab and peel about a half inch of the membrane. Then use a paper towel and grab the membrane and pull. It should come right off. This will allow for the rub to penetrate and the meat to get juicy. If you have a whole slab of ribs, cut it in half across the middle. You need to be able to fit the ribs into your pan, so if you need to cut it in thirds, go ahead and do that. Once they are the size you need, rub those spices all over the ribs. Set the coated ribs aside until they have come to room temperature or 30 minutes have passed since you took them out of the fridge. Heat the skillet (cast iron if you have it) over medium-high heat. Add the oil. When the pan is nice and hot, begin searing the ribs, meat side down. They should cook for about two to three minutes in the pan. Get them nice and brown. You do not need to sear the bone side. Set the seared pieces aside for the time being. While the pan is still hot, deglaze with about 1/2 cup water. Pour the water from the pan directly into the 9X13 baking dish. Layer the ribs in the dish on top of the onion and cover with foil. Make sure the foil has a good seal. Cook in the oven for 2 hours at 325 degrees. Open another beer and relax for a while. When two hours have passed, take the dish out of the oven. Let it rest on the counter for about 15 minutes while your grill is heating up. Now is a good time to get out the barbecue sauce of your choice. I have a really fantastic recipe, but it is not mine and I have been sworn to secrecy. If you ever want to try it, just ask and I'll send you some. Take the ribs out of the 9X13 dish and put them on a platter. When your grill has reached it's high heat capacity, put the ribs bone side down on the grate. Slather your favorite sauce over top and close the lid. Cook for 5 minutes, then flip and repeat on the bone side. Cook for another 5 minutes and flip. Slather more sauce on the top and let cook for 2 more minutes. Your delicious, juicy baby back ribs are now ready to be devoured. Any number of side dishes will work. Since this is finger food, corn on the cob is a great choice simply because silverware is not required. I like asparagus for the same reason. For me, picking up asparagus and chomping down the stalk like a french fry is an eating experience. If you want to go all out, grill some potatoes and load them up with sour cream and chives. Or make some redskins, smash them, add some milk and butter for a rustic masher. Or, do like I did and sit outside with no side dish, savoring the awesome flavor of the rib all by itself. Yeah baby, these are really good.

PRIZE WINNING BABY BACK RIBS

Steps:

• Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
• In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
• Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
• Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
• Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

BABY BACK RIBS: SEARED, BRAISED AND GRILLED

Steps:

• First, mix all the dry ingredients together in a bowl. They don't need to be exact and you can use whatever other spices you like as well. Take out a 9X13 baking dish and spray with non-stick cooking spray.
• Slice the onion and put into the baking dish in an even layer. Add the chicken stock or water and set aside. All right then, let's get the oven set at 325 degrees. Take the ribs out of the refrigerator and set on the counter. We need to do some work on them first.
• Remove them from the package and rinse under cold water. Pat dry with paper towels. On the bone side, look to see if there is a membrane covering the ribs. This needs to be removed.
• The easiest way is to take a knife at one end of the slab and peel about a half inch of the membrane. Then use a paper towel and grab the membrane and pull. It should come right off. This will allow for the rub to penetrate and the meat to get juicy.
• If you have a whole slab of ribs, cut it in half across the middle. You need to be able to fit the ribs into your pan, so if you need to cut it in thirds, go ahead and do that. Once they are the size you need, rub those spices all over the ribs.
• Set the coated ribs aside until they have come to room temperature or 30 minutes have passed since you took them out of the fridge.
• Heat the skillet (cast iron if you have it) over medium-high heat. Add the oil. When the pan is nice and hot, begin searing the ribs, meat side down. They should cook for about two to three minutes in the pan. Get them nice and brown.
• You do not need to sear the bone side. Set the seared pieces aside for the time being. While the pan is still hot, deglaze with about 1/2 cup water. Pour the water from the pan directly into the 9X13 baking dish. Layer the ribs in the dish on top of the onion and cover with foil. Make sure the foil has a good seal.
• Cook in the oven for 2 hours at 325 degrees. Open another beer and relax for a while. When two hours have passed, take the dish out of the oven.
• Let it rest on the counter for about 15 minutes while your grill is heating up. Now is a good time to get out the barbecue sauce of your choice.
• Take the ribs out of the 9X13 dish and put them on a platter. When your grill has reached it's high heat capacity, put the ribs bone side down on the grate. Slather your favorite sauce over top and close the lid. Cook for 5 minutes, then flip and repeat on the bone side.
• Cook for another 5 minutes and flip. Slather more sauce on the top and let cook for 2 more minutes. Your delicious, juicy baby back ribs are now ready to be devoured.

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.

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.

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.

BRAISED BARBECUE BEEF BACK RIBS

Steps:

• Remove the membrane from the back of the ribs. In a small bowl, add the dry rub ingredients, mix well, and set aside. Put the soy marinade in a resealable plastic bag or a shallow dish. Marinate the beef back ribs for 45 minutes in the soy marinade.
• Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Remove the ribs from the marinade, pat dry, and apply an even coat of the dry rub to all sides. Place the beef ribs on the cooker (bone side down) away from the coals, close the lid, and cook with indirect heat (approximately 250°F) for 2 hours.
• Remove the ribs from the grill and place them in the center of a doubled sheet of aluminum foil, meat side facing down. In a small bowl, combine the beef broth and Worcestershire to make the braising liquid. Pour the braising liquid over the ribs and wrap tightly in the foil to trap the juices inside. Return the foil pack to the grill, close the lid, and cook for 2 hours and 15 minutes, or until tender.
• Let the beef rest in the foil for 15 minutes before serving.
• Cooking Method
• Indirect heat
• Suggested Wood
• Hickory, Oak, Mesquite

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.

SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS

Steps:

• Preheat oven to 300 degree F (150 degrees C).
• Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
• Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
• Preheat an outdoor grill for high heat.
• Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

GRILLED BABY BACK RIBS

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
• Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals and cook for 25 to 30 minutes, turning once every 5 minutes or so, and basting with the thinned barbecue sauce, until a peek inside shows that the meat no longer has any pink at the center.
• Take the racks of ribs off the grill, cut them into individual ribs and serve.