Best 9 Best Baby Back Ribs In Town Recipes

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Indulge in the tantalizing world of baby back ribs, where culinary artistry meets smoky, fall-off-the-bone perfection. Get ready to embark on a flavor-packed journey with our meticulously curated collection of baby back ribs recipes. From classic barbecue techniques to innovative culinary fusions, we bring you a symphony of taste sensations that will leave your taste buds dancing. Discover the magic of tender and juicy ribs slathered in luscious sauces, infused with aromatic spices, and cooked to succulent perfection. Whether you prefer a sweet and tangy glaze, a spicy and smoky rub, or a savory blend of herbs and spices, our recipes offer a diverse range of flavor profiles to satisfy every palate. Prepare to impress your friends and family with these mouthwatering baby back ribs that are sure to steal the spotlight at any gathering.

Here are our top 9 tried and tested recipes!

PRIZE WINNING BABY BACK RIBS



Prize Winning Baby Back Ribs image

A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!

Provided by BONNIE Q.

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h35m

Yield 6

Number Of Ingredients 6

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce

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.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 16.9 g, Cholesterol 117 mg, Fat 30 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 11 g, Sodium 581.8 mg, Sugar 11.1 g

BAKED BBQ BABY BACK RIBS



Baked BBQ Baby Back Ribs image

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

½ cup ancho chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground dried chipotle pepper
1 rack baby back pork ribs
1 cup barbeque sauce

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

BEST BABY BACK RIBS IN TOWN RECIPE



Best Baby Back Ribs in Town Recipe image

Provided by á-164749

Number Of Ingredients 12

SAUCE
1/4 cup molasses
1 cup ketchup
6 tablespoons vinegar
3/4 cup brown sugar
4 teaspoons liquid smoke
1/4 teaspoon onion powder
1 1/4 teaspoons chili powder
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder or garlic powder (not garlic salt)
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • · Make one recipe of Rib Sauce (above) and set aside. · Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling. · MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately. · ** BAKING RIBS (preferred method): Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes. · Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid. · ** PAR-BOILING RIBS: Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs). · Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain · **** RIBS (Final Baking): Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in SINGLE layer in casserole · Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them. · Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs. · MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours. · If frozen, thaw before baking. · Place UNCOVERED ribs in preheated 350 degree oven. · Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is "melt-in-your-mouth" tender. · If you have any remaining sauce, serve it with the ribs, along with plenty of napkins. · These are finger-licking good and messy to eat-- but is there any other way to eat ribs?. · *** RIB SAUCE: Mix cornstarch and water together to make a slurry Set aside. · Mix remaining dry ingredients together. · Place in saucepan. · Mix remaining wet ingredients together. · Pour half of wet ingredients into dry ingredients, stirring to mix well. · Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit. · While mixture is gently boiling, pour in slurry while stirring. · Return mixture to a slow boil and cook until sauce thickens a little. · Sauce should be thick enough to cling to ribs, yet pourable. · Cool sauce and store in air-tight glass or plastic container. · Refrigerated it keeps indefinitely.

THE BEST BABY BACK RIBS



The Best Baby Back Ribs image

I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 14

2 racks baby back ribs (about 4-1/2 pounds)
3/4 cup chicken broth
3/4 cup soy sauce
1 cup sugar, divided
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper
Barbecue sauce, optional

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.

Nutrition Facts : Calories 647 calories, Fat 41g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 2345mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 37g protein.

BEST BABY BACK RIBS IN TOWN



Best Baby Back Ribs in Town image

When Damon's Restaurant left our area, I had to re-create their delectable, sweet, hickory-flavored ribs because we all loved them so much. These tender, juicy, melt-in-your-mouth ribs live up to their name and are my family's #1 favorite. Although this recipe takes a while to prepare, the steps are easy, and the results are well-worth the trouble. The sauce recipe came from my cookbook, "True Southern Family Recipes". It can be prepared ahead and refrigerated indefinitely.

Provided by BeachGirl

Categories     Sauces

Time 2h30m

Yield 2 9x13 casserole full of ribs, 6-8 serving(s)

Number Of Ingredients 12

3 lbs baby back ribs (pork)
1/4 cup molasses
1 cup ketchup
6 tablespoons vinegar
3/4 cup brown sugar
4 teaspoons liquid smoke
1/4 teaspoon onion powder
1 1/4 teaspoons chili powder
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder (not garlic salt) or 1/2 teaspoon garlic powder (not garlic salt)
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Make one recipe of Rib Sauce (above) and set aside.
  • Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling.
  • MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately.
  • ** BAKING RIBS (preferred method): Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes.
  • Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid.
  • ** PAR-BOILING RIBS: Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs).
  • Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain.
  • **** RIBS (Final Baking): Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in SINGLE layer in casserole.
  • Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them.
  • Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs.
  • MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours.
  • If frozen, thaw before baking.
  • Place UNCOVERED ribs in preheated 350 degree oven.
  • Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is "melt-in-your-mouth" tender.
  • If you have any remaining sauce, serve it with the ribs, along with plenty of napkins.
  • These are finger-licking good and messy to eat-- but is there any other way to eat ribs?.
  • *** RIB SAUCE: Mix cornstarch and water together to make a slurry Set aside.
  • Mix remaining dry ingredients together.
  • Place in saucepan.
  • Mix remaining wet ingredients together.
  • Pour half of wet ingredients into dry ingredients, stirring to mix well.
  • Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit.
  • While mixture is gently boiling, pour in slurry while stirring.
  • Return mixture to a slow boil and cook until sauce thickens a little.
  • Sauce should be thick enough to cling to ribs, yet pourable.
  • Cool sauce and store in air-tight glass or plastic container.
  • Refrigerated it keeps indefinitely.

BAKED BABY BACK RIBS



Baked Baby Back Ribs image

Even a barbeque purist cannot scoff at these foil-wrapped, baked and glazed baby back ribs. They're satisfyingly sweet, savory, smoky and flavorful. The meat falls off the bones! Baking in foil also reduces the amount of clean up. You'll be busy enjoying these ribs -- who has time for dishes?

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 13

2 slabs baby back ribs, about 1 pound each (see Cook's Note)
1/4 cup light brown sugar
1 tablespoon chipotle chile powder
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon freshly ground black pepper
1 cup apple cider
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 tablespoon Worcestershire sauce
2 cloves garlic, minced

Steps:

  • In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
  • Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
  • In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
  • Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
  • Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
  • While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
  • Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.

THE ABSOLUTE BEST BABY BACK RIBS



The Absolute Best Baby Back Ribs image

Three years of trial and error have led up to this recipe. No one has ever tasted these ribs and not commented how great they are. Since the steaming makes the ribs so tender, the meat will fall off the bone so easily you can eat them with a fork and a knife if you wanted to but I always found them perfect as a casual finger food, great for backyard parties.

Provided by Elisciar

Categories     Pork

Time P3DT1h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups loosely pack dark brown sugar
1 cup light soy sauce
3/4 can 7-Up soda
1/2 tablespoon fresh ground black pepper
5 cloves garlic, crushed
1/2 cup white wine
1 chili pepper, crushed (optional)
1 cup lea & perrins barbecue sauce
3 lbs pork baby back ribs

Steps:

  • Mix all ingredients except ribs and BBQ Sauce.
  • Cut rib racks into 3 or 4 rib segments.
  • Store ribs in marinade in refridgerator for 3 days.
  • Drain and discard marinade.
  • Place ribs in a steamer basket in a large covered pot with approx 1 in of water.
  • Bring pot to a boil then lower to simmer for 1 1/2 hours.
  • Remove ribs from pot and coat with BBQ Sauce.
  • (The water left over in the pot makes a great stock for soups.) Place coated ribs on a cookie sheet sprayed with Pam.
  • Bake at 300 for 15 mins.

CRAZY DELICIOUS BABY BACK RIBS



Crazy Delicious Baby Back Ribs image

My husband craves a good ribs recipe, so we cook them multiple ways. This low and slow method with a tangy sauce is the best we've found. -Jan Whitworth, Roebuck, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 8 servings.

Number Of Ingredients 13

2 tablespoons smoked paprika
2 teaspoons chili powder
2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon cayenne pepper
4 pounds pork baby back ribs
SAUCE:
1/2 cup Worcestershire sauce
1/2 cup mayonnaise
1/2 cup yellow mustard
1/4 cup reduced-sodium soy sauce
3 tablespoons hot pepper sauce

Steps:

  • In a small bowl, combine the first 6 ingredients. Cut ribs into serving-size pieces; rub with seasoning mixture. Place ribs in a 6-qt. slow cooker. Cook, covered, on low until meat is tender, 5-6 hours., Preheat oven to 375°. In a small bowl, whisk the sauce ingredients. Transfer ribs to a foil-lined 15x10x1-in. baking pan; brush with some of the sauce. Bake until browned, 15-20 minutes, turning once and brushing occasionally with sauce. Serve with remaining sauce.

Nutrition Facts : Calories 420 calories, Fat 33g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 1082mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.

BABY BACK RIBS



Baby Back Ribs image

Slow-cook the ribs during the day and they will be ready to finish on the grill when you get home. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 9

2-1/2 pounds pork baby back ribs, cut into 8 pieces
5 cups water
1 medium onion, sliced
2 celery ribs, cut in half
2 teaspoons minced garlic, divided
1 teaspoon whole peppercorns
1/2 cup barbecue sauce
1/4 cup plum sauce
Dash hot pepper sauce

Steps:

  • Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours, or until meat is tender. , In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables., Brush ribs with sauce. Grill, covered, on an oiled rack over medium-low heat for 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.

Nutrition Facts : Calories 555 calories, Fat 39g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 500mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 33g protein.

Tips:

  • Choose the right ribs: Look for baby back ribs that are meaty and have a good amount of marbling. Avoid ribs that are too fatty or have a lot of cartilage.
  • Prepare the ribs properly: Remove the membrane from the back of the ribs and trim any excess fat. Cut the ribs into individual portions if desired.
  • Use a good rub: A good rub will help to flavor the ribs and create a crispy crust. There are many different rub recipes available, so experiment until you find one that you like.
  • Cook the ribs slowly and low: Baby back ribs should be cooked slowly and low in order to become tender and fall-off-the-bone. The ideal cooking temperature is between 225°F and 250°F.
  • Baste the ribs frequently: Basting the ribs with a mixture of barbecue sauce and apple cider vinegar will help to keep them moist and flavorful.
  • Let the ribs rest before serving: Once the ribs are cooked, let them rest for at least 10 minutes before serving. This will allow the juices to redistribute throughout the meat.

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 backyard barbecue or a special occasion, these tips will help you make the best baby back ribs in town.

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