BAKED or Grilled
BBQ Baby Back Ribs
NOTE:
It's easier to bake/grill Ribs if slab is cut in half.
You can marinate ribs for a few hours in Dr. Pepper
or Cola, inside a large baggie. Afterwards, you apply
your rub.

There are several ways you can grill Ribs outside.
In all cases, you should put some rub on both sides.

One way to prep for the grill is to bake in the oven
for a good 40 min. @ 350*F as described above (use
the seasonings, flip over after 20 min, poke ribs,
pour over juices) THEN take outside and put on hot
grill.  After you get a nice looking "char" on the ribs,
start brushing on BBQ Sauce, turning over a few
times, continually brushing on Sauce. On a hot grill
the ribs should be done after 5-10 minutes. But if its
a hot day, turning on your oven may not be your first
choice.

Another way is to drizzle a bit of oil on both sides of
the raw ribs, put rub on both sides of the ribs, and
wrap up in HEAVY DUTY tin foil. Make a "t" using two
sheets of tin foil, about 1 1/2 feet long each, so you
can tightly wrap the ribs up. Put in the refrigerator
for at least 1 hour, or over night.
If you use the tin foil method, place on hot grill and
turn over after 20 min, cook on other side for an
additional 20 minutes. You want to go LOW AND
SLOW. Don't have ribs over direct heat. If grill is
height adjustable, have them a good 8 inches or
more above coals. Otherwise put them close to the
heat source but not right over it. Closing the lid
helps to increase smoky flavor and make grill hotter.
If grill has thermometer, it should be in the mid 200*F
range.  If tin foil is "browning" too fast, you have it
too close to the heat.
After 20 minutes on each side, remove from grill and
let it rest for 10 minutes before unwrapping. Place
back onto grill to get the char on both sides, and
apply BBQ Sauce on both sides. If it is charring up
too fast, move away from direct heat.
A trick to get BBQ Sauce to stick is to pour on,
remove  from direct heat, and cover with lid for a
few minutes. Repeat with as much BBQ Sauce as you
want.
When plating, you can "drizzle" a bit more Sauce on
if you want.
NOTE: SOME people boil their ribs and then
put in oven with BBQ sauce to finish baking. I
find this rather silly as you don't get all those
marvelous juices that you will if you bake
with a bit of water in the pan.
Click HERE for video
Full Page with pix
Full Page NO pix
4 x 6
3 x 5
HOME

SLOW COOKING
in a Crock Pot

COPY CAT
RESTAURANT
RECIPES

DOREEN'S
KITCHEN RECIPES
Appetizers
Soups & Broths
Gravy Sauces
Salads
Pasta, Leaf & Dressings
Breads
Sandwiches
Vegetables
Grill
Grilled WHOLE Pineapple,
Bananas, Vegetables,
Mussels, Beer Chicken,
Beef, Burgers, Pulled Pork,
How to clean a  
Charcoal Grill
Breakfast
Potato Pancakes,
Poached Egg's,
Fried Potatoes
Crepes
Savory, Dessert, Veggie
Pizza
Dough's & Sauces
Pasta
Homemade Pasta, Sauces
Main Course
Seafood, Chicken, Beef,
Pork
Seafood/Fish
Baked, Pan Fried, Poached,
-fillet whole fish-
Beef
Variety of Beef dishes
Pork
Grilling, Baking, Sandwiches
Poultry
Chicken, Turkey,
Cornish Hens
German/Polish
Schnitzels, Dumplings,
Swedish Meatballs
Italian
Seafood, Chicken, Beef,
Pasta
Oriental
Sushi Rolls, Gyoza, Egg Rolls,
Chop Suey
Mexican
Enchiladas, Tamales,
Tostadas, Chili Rellenos,
Homemade Enchilada sauce
French
Crepes, Escargot,
Bouillabaisse, Lobster
Bisque, Shrimp de Jonghe
Desserts
Pies, Tira Mi Su
CONTACT
   
COOKBOOK
"La Cucina Dorina"
GET A
EBOOK download
La Cuisine
Francaise
Cookbook
"La Cuisine Francaise"
with FREE Magic Pan
Restaurant recipe
s

EBOOK download
Cookbook "Italian Kitchen" with FREE
Red Cross Pasta cookbook
EBOOK download
INGREDIENTS:

Full slab of Baby Back Ribs
Season-all
Garlic Powder
Onion Powder
Meat Tenderizer
BBQ Sauce (I like Honey flavored)

DIRECTIONS:
Cut the Ribs in half. You can freeze one half if it's just for one
serving.
Sprinkle the dry seasoning on both sides of the Ribs. Place in
(turkey) roasting pan or large cake pan.

Now place fat side down (so the ribs are curling up).
You're going to add some water so the Ribs are almost covered.
Cover the pan with a lid or some foil.
You're going to want to start baking fat side down as it releases a
lot of juice.
While you're baking, after 20 minutes with a sharp knife poke some
holes into the ribs and pour over some of those juices over it so it
gets back inside (this makes it really tender, the whole point of
ribs!)

Generally Pork is 20 min per pound at 350*F, so bake about 40
min, half way thru, turn over.
See those juices??? After poking little holes on the bone side and
pouring in those juices, do the same on the fat side of the ribs.
After about another 40 min the Ribs are ready for the next stage
which is the BBQ sauce. You can tell they are nearly done because
the meat has slightly browned and turned white. Also, if you pick
them up with a pair of tongs, the meat isn't stiff, but rather is "limp".
After you apply the BBQ sauce, you don't have to cover the ribs
anymore.
Now because you initially began baking fat side down, then flipped
over, return back to fat side down.
Pour a bit more of those juices over.
Now pour about 1 Cup of sauce on the ribs and return to oven.
Bake another 30 minutes, and 1/2 way thru, flip over again and add
more sauce.
f you're going to serve Corn on the Cob with this, you should
already have shucked (if fresh) and put into boiling water.
A nice touch is adding a handful of Sugar and a small handfull of
Salt to the water before placing Corn into it. It makes it sweeter.
Frozen or fresh Corn on the Cob takes at LEAST 20 minutes to boil
until done, so time accordingly.
In the summer, you can buy massive amounts of fresh corn, shuck it
and remove corn silk, rinse and then freeze in freezer proof baggies.

When Ribs are done, plate and pour just a pinch more BBQ Sauce
over them.
You can tell the Ribs are done because the bones & meat pull apart
with ease.
Remove Corn from water with tongs and plate.
Note: In Mexico they put Mayonaisse and Parmesan Cheese on
their Corn. Strange, but tasty.

I have also cut the Corn off the Cob, added some Butter, Mayo and
Tabasco to it with a sprinkling of Salt and Pepper and then mix in a
bit of shredded Cheese or Parmesan. Yum