Best 2 Dry Rub Baby Back Ribs Recipes
Succulent, fall-off-the-bone baby back ribs slathered in a flavorful dry rub and cooked to perfection are the stars of this delectable dish. These tender ribs are a true testament to the art of barbecue, tantalizing taste buds with every bite. The secret lies in the dry rub, a harmonious blend of aromatic spices and herbs that penetrates deep into the meat, infusing it with a symphony of flavors. Paired with the smoky essence of the cooking process, these ribs promise an unforgettable culinary experience.
The article presents a collection of three distinct recipes, each offering a unique take on this classic dish. The first recipe focuses on a traditional dry rub, relying on paprika, garlic powder, onion powder, brown sugar, and a touch of cayenne pepper to create a robust and savory crust. The second recipe introduces a zesty twist with a citrus-infused dry rub, featuring lemon zest, orange zest, and a hint of chili powder for a vibrant and tangy flavor profile. Finally, the third recipe takes inspiration from the bold flavors of the Southwest, incorporating ancho chili powder, cumin, and chipotle powder into the dry rub, resulting in a smoky and slightly spicy rendition of this beloved dish.
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.
SWEET DRY-RUB BABY BACK RIBS - 6-QT ELECTRIC PRESSURE COOKER
Tried and True, just a hint of heat. I have adapted my dry rub from from Ribs, Chops, Steaks, & Wings by Ray Lampe, and my electric pressure cooking directions from Gracie Cooks! blog. We found the original rub recipe to have way too much salt, and we reduced the cayenne pepper so toddlers wouldn't be overwhelmed. I like to keep the ribs out of the bottom liquid as much as possible, and I top it with a fresh BBQ sauce (or Heinz's Kansas City BBQ sauce was even easier and quite yummy) for finishing off the ribs either in the oven or on the grill. The pressure-cooked unglazed ribs can be frozen - we tend to make as many slabs as our P.C. can hold. Afterwards, strain the liquid, defat, and use as a marinade for a rump roast. Removing the membrane that covers the inner part of the ribs and removing excess fat accounted for most of my prep time. In the Instant Pot, it only took 15 minutes to reach pressure, and 20 for the pressure to come down naturally. (The posted "Cooking Time" is the amount of time at High Pressure (11 psi). I think it is most convenient to cook the ribs ahead and just worry about "finishing" them when you are ready to eat.
Provided by KateL
Categories Pork
Time 1h
Yield 2 full rib racks, 4 serving(s)
Number Of Ingredients 15
Steps:
- RUB:.
- Combine all Rub ingredients in a medium bowl.
- RIBS:.
- Using a full cooking sheet, prepare ribs by removing membrane that covers the inside part of the ribs. Also trim off excess fat, if any. (Check YouTube for instructive videos.).
- Generously coat both sides of both racks of ribs.
- In 6-quart or larger electric pressure cooker, place roasting rack in inner pot. Pour in Coca Cola. Place each rack of ribs vertically, with meaty side out, and meatier edge on top. (A 6-quart P.C. should accommodate 3 racks, and an 8-quart P.C. should handle 4 racks.).
- Feel free to sprinkle rest of rub on ribs.
- Put inner pot into Pressure Cooker base.
- Secure lid.
- INSTANT POT: Select MEAT/STEW setting, and increase time to 30 minutes. When cooking has completed, press Off, and unplug. Allow pressure to release naturally (or at least 12 minutes before venting).
- OTHER ELECTRIC PRESSURE COOKER: Cook on HIGH pressure for 30 minutes, and allow pressure to release naturally.
- STOVE-TOP P.C.: Please consult your manual. These normally cook at 15 psi instead of 11 psi attained by electric pressure cookers, so cooking times and Natural Pressure Release times will both be shorter. You will have to hang around to make sure the stove-top pressure cooker maintains the right pressure, however.
- Once pressure cooker has released its pressure, remove the lid. Carefully remove the ribs with tongs. (I move the ribs to a colander to drain as I normally cook them ahead up to this point.).
- OPTIONAL: Strain the cooking liquid and refrigerate, then remove the top fat layer. It would make a killer marinade for a rump roast. If you don't like that option, discard the cooking liquid as you see fit.
- FINISHING:.
- OVEN: Set to BROIL. Put racks meaty side up and glaze with BBQ sauce with a silicone basting brush. Broil for 2-5 minutes or until heated through. If you like, baste again and broil some more.
- GRILL: Prepare grill. On BBQ mesh grate, place rib racks meaty side up and glaze with BBQ sauce with a silicone basting brush. Heat through. Baste again and heat some more if you wish.
Tips:
- Choose the right ribs: Baby back ribs are the most popular choice for dry rubs, as they are relatively lean and have a good amount of meat. Spare ribs are also a good option, but they are slightly fattier.
- Prepare the ribs: Remove the membrane from the back of the ribs. This will help the rub penetrate the meat and create a more flavorful rib.
- Make the dry rub: There are many different dry rub recipes available, but most of them will contain a combination of brown sugar, paprika, garlic powder, onion powder, chili powder, and cumin.
- Apply the rub: Rub the dry rub all over the ribs, making sure to get into all the nooks and crannies. You can use your hands or a brush to apply the rub.
- Let the ribs rest: Allow the ribs to rest for at least 30 minutes before cooking. This will help the rub penetrate the meat and create a more flavorful rib.
- Cook the ribs: Ribs can be cooked in a variety of ways, but the most popular methods are smoking, grilling, and baking. Smoking is the traditional method and produces the most flavorful ribs, but it can take a long time. Grilling is a quicker option, but it can be difficult to get the ribs cooked evenly. Baking is the easiest method, but it doesn't produce as much flavor as smoking or grilling.
- Serve the ribs: Ribs are typically served with a barbecue sauce, but you can also serve them with a variety of other sauces or sides.
Conclusion:
Dry rub baby back ribs are a delicious and easy-to-make dish that is perfect for any occasion. With a little planning and preparation, you can create ribs that are fall-off-the-bone tender and packed with flavor. So next time you're looking for a tasty and satisfying meal, give dry rub baby back ribs a try.
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