Zelda Hopkins Dry Rub Baby Back Ribs Recipes
DRY RUB BABY BACK RIBS
If you like Baby Back Ribs you will find these absolutely delicious. Think of walking into your house and it smells like the outdoors and someone is smoking ribs. Thats the smell you get from your oven. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Ribs
Time 4h15m
Number Of Ingredients 9
Steps:
- 1. Rub liquid smoke over rack of ribs. In a small bowl, Stir together all ingredients. Rub spice mixture all over the ribs. Cover and refrigerate ribs for at least 4 hours or up to 24 hours. Preheat oven to 225 degrees.Place the ribs in a roasting pan. Bake for 4 hours. I put tin foil on them to bake and then the last 15 minutes I remove the tin foil and let them finish.
BOBBY FLAY'S DRY RUB
I seen Bobby Flay's on a show and he gave this dry rub. I use it on everything and it doesnt matter what it is it turns out good.
Provided by Zelda Hopkins
Categories Rubs
Time 10m
Number Of Ingredients 10
Steps:
- 1. Mix throughly and get to applying to meat
WHO LOVES YA BABY-BACK?
On Good Eats, Alton Brown's Who Loves Ya Baby-Back recipe for ribs starts with a flavorful dry rub of brown sugar, chili powder and other spices.
Provided by Alton Brown
Categories main-dish
Time 4h35m
Yield 2 slabs ribs
Number Of Ingredients 15
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.
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