Best 6 Baby Back Ribs Reynolds Wrap Recipes
Dive into a delightful journey of flavors with our collection of baby back ribs recipes wrapped in Reynolds Wrap. Experience the magic of fall-off-the-bone ribs infused with a tantalizing blend of spices and succulent sauces. From classic barbecue to Asian-inspired glazes, each recipe promises a unique taste adventure. Unleash your inner chef and prepare these culinary masterpieces that will satisfy your cravings and leave you craving for more. Whether you prefer a sweet and tangy glaze or a smoky and savory rub, our recipes have something for every palate. Get ready to indulge in tender, juicy ribs that will be the star of your next backyard barbecue or family gathering.
Recipes Included:
1. Classic Barbecue Baby Back Ribs:
Embrace the iconic flavors of American barbecue with this timeless recipe. Slather the ribs in a homemade barbecue sauce made with ketchup, brown sugar, and a touch of liquid smoke. The Reynolds Wrap locks in moisture, resulting in ribs that are fall-off-the-bone tender and infused with a smoky, sweet, and tangy sauce.
2. Asian-Glazed Baby Back Ribs:
Embark on a culinary adventure with these Asian-inspired ribs. A blend of hoisin sauce, soy sauce, and rice vinegar creates a sticky and flavorful glaze. The addition of ginger, garlic, and sesame oil adds a layer of aromatic complexity. The Reynolds Wrap ensures that the ribs cook evenly, resulting in a succulent and tender texture.
3. Honey Garlic Baby Back Ribs:
Indulge in the irresistible combination of sweet and savory with these honey garlic ribs. A glaze made with honey, soy sauce, and garlic coats the ribs, creating a caramelized crust. The Reynolds Wrap helps retain the natural juices, resulting in ribs that are moist and flavorful with a hint of smokiness.
4. Spicy Chipotle Baby Back Ribs:
For those who love a bit of heat, these spicy chipotle ribs are a must-try. A marinade made with chipotle peppers, adobo sauce, and cumin infuses the ribs with a smoky and spicy flavor. The Reynolds Wrap prevents the ribs from drying out, allowing the spices to penetrate deeply for a tantalizing taste in every bite.
5. Lemon Herb Baby Back Ribs:
Experience a refreshing twist on baby back ribs with this lemon herb recipe. A marinade of lemon juice, olive oil, and a medley of herbs creates a zesty and aromatic flavor. The Reynolds Wrap locks in the moisture, resulting in ribs that are tender and succulent with a burst of citrusy goodness.
BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 17h30m
Yield 2 servings (half slab per person)
Number Of Ingredients 13
Steps:
- For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together.
- For the ribs: Take a slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.
- Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn the ribs over and repeat the process. Cover and store in the refrigerator overnight.
- To cook, start a smoker and bring the temp to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor. Place the ribs in the smoker, curved side down. Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 1/2 hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes.
- Remove from the smoker. For dry-style ribs, sprinkle with about 1 tablespoon rub. For wet-style ribs, glaze with the BBQ sauce.
BABY BACK RIBS (REYNOLD'S WRAP)
Oh hail ye mighty Reynolds Wrap! (We love this one from the Reynolds company) We have made these in the oven also and gotten great results. :)
Provided by 2Bleu
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Grill to medium. Lay 2 sheets (18"x24" each) Heavy Duty Reynolds Wrap aluminum foil on counter. Center half the ribs in a single layer on each sheet of foil.
- Combine sugar and seasonings, rub over ribs. Bring up foil sides. Double fold top and one end to seal packet.
- Pour in 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets. Grill 45-60 minutes in covered grill.
- Remove foil, place ribs on grill. Brush ribs with your favorite barbeque sauce. Continue grilling, 10-15 minute Brushing with sauce and turning every 5 minutes.
- OVEN: Make packets as directed. Preheat oven to 320°F Place on a cookie sheet and bake for 2 hours Slice open tops of packages (watch for steam) and brush sauce on. Place back in oven for 15 minutes.
BOURBON-BBQ GLAZED BABY BACK RIBS
Slow-cooked ribs, roasted to perfection, finished on the grill with a bourbon-BBQ sauce from Dan Seidman of The Chef Dan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h25m
Yield 4
Number Of Ingredients 23
Steps:
- Combine all the ingredients for the dry rub in a small bowl and mix together well.
- Tear a large enough piece of Reynolds Wrap® Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands.
- Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal.
- Place the wrapped ribs in the fridge to marinate for 2 hours.
- Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone.
- Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally.
- Preheat grill to high heat. Cover the grill rack with Reynolds Wrap® Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce.
- Cut the ribs into individual pieces and serve with extra sauce.
Nutrition Facts : Calories 436.9 calories, Carbohydrate 30.9 g, Cholesterol 87.6 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 8.2 g, Sodium 2018.9 mg, Sugar 25.2 g
BABY BACK RIBS
Make and share this Baby Back Ribs recipe from Food.com.
Provided by BrendaM
Categories Pork
Time 10h30m
Yield 4 serving(s)
Number Of Ingredients 2
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 barbecue 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°F (150°C).
- Bake ribs wrapped tightly in the foil at 300°F (150°C) for 2 1/2 hours.
- Remove from foil and add more sauce, if desired.
Nutrition Facts : Calories 719, Fat 37.4, SaturatedFat 13.1, Cholesterol 156.5, Sodium 1388.4, Carbohydrate 51, Fiber 0.8, Sugar 36.6, Protein 43.2
BABY BACK BARBECUE RIBS
From a Reynolds Foil cookbook. THE REYNOLDS KITCHENS TIP: Three or four ice cubes may be substituted for the water in each packet of ribs, if desired. USES: 2 sheets (18x24-inches each) Reynolds Wrap Heavy Duty Aluminum Foil
Provided by looneytunesfan
Categories Pork
Time 1h50m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT grill to medium OR oven to 450°F.
- CENTER half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine brown sugar and seasonings; rub over ribs, turning to coat evenly.
- BRING up foil sides. Double fold top and one end to seal packet. Through open end, add 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets.
- TO GRILL: Place rib packets in covered grill and grill 45 to 60 minutes. Remove foil; place ribs on grill
- BRUSH ribs with barbecue sauce. CONTINUE GRILLING 10 to 15 minutes, brushing with sauce and turning every 5 minutes.
- TO BAKE: Place rib packets on a cookie sheet and bake in oven 45 to 60 minutes. Remove foil; place ribs on broiler pan. BRUSH ribs with barbecue sauce. BROIL 4 to 5 inches from broiler, 10 to 15 minutes, brushing with sauce and turning every 5 minutes.
Nutrition Facts : Calories 843.5, Fat 65.7, SaturatedFat 24, Cholesterol 220.4, Sodium 818, Carbohydrate 14.3, Fiber 1.7, Sugar 6, Protein 45.7
BAKED BBQ BABY BACK RIBS
If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g
Tips:
- Choose high-quality baby back ribs: Look for ribs that are meaty and have a good amount of marbling. Avoid ribs that are thin or have a lot of bone.
- Remove the membrane from the ribs: The membrane is a thin, tough layer that covers the underside of the ribs. It can be difficult to remove, but it's worth the effort. To remove the membrane, use a sharp knife to score the membrane along the bone. Then, use your fingers to peel the membrane off.
- Season the ribs generously: Rub the ribs with a mixture of spices, herbs, and oil. This will help to flavor the ribs and create a delicious crust.
- Cook the ribs slowly and low: The best way to cook baby back ribs is to cook them slowly and low. This will allow the ribs to become tender and fall off the bone.
- Wrap the ribs in Reynolds Wrap: Wrapping the ribs in Reynolds Wrap will help to keep them moist and juicy. It will also help to create a more tender rib.
- Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving. This will help the ribs to reabsorb their juices and become even more tender.
Conclusion:
Baby back ribs are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're cooking them for a special occasion or just a weeknight dinner, following these tips will help you create the perfect baby back ribs.
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