Best 3 Who Loves Ya Baby Back Recipes
**Pork ribs, a succulent and flavorful cut of meat, have captivated taste buds worldwide, earning a special place in barbecue traditions and culinary hearts. These delectable ribs, particularly the baby back ribs, boast a tender and juicy texture that falls effortlessly off the bone, while their smoky and slightly sweet glaze tantalizes the senses. This article presents a collection of mouthwatering baby back rib recipes, each offering a unique culinary adventure.**
**From classic barbecue favorites to innovative twists, these recipes cater to diverse preferences and skill levels. Whether you prefer a traditional dry rub, a tangy sauce, or an infusion of herbs and spices, you'll find a recipe that suits your palate. Get ready to embark on a culinary journey that celebrates the smoky, succulent goodness of baby back ribs.**
WHO LOVES YA BABY-BACK?
Cooking these glazed baby back ribs low and slow in the oven makes them fall-off-the-bone tender, while a chili, cayenne, and jalapeño rub gives 'em a tasty kick. Why the braise? This low-heat, minimum-moisture cooking method breaks down the connective tissue surrounding the ribs (mostly collagen) into lip-smacking-good gelatin. In the process, the ribs will become toothy-tender. But wait, that's not all: Long, low, moist cooking also encourages flavor transfer between the liquid and the food. This recipe first appeared in Season 2 of Good Eats.
Provided by Level Agency
Categories Mains
Time 4h35m
Number Of Ingredients 15
Steps:
- Make the rub: Combine the light brown sugar, salt, spices, and herbs in a jar and shake it up. Set it aside.
- 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, patting the rub into the meat. Fold the foil over the ribs and crimp to seal. Refrigerate for at least 1 hour or up to overnight.
- When ready to cook, heat oven to 250ºF.
- Combine the white wine, vinegar, Worcestershire, honey, and garlic in a liquid measuring cup.
- 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 to 3 hours.
- Remove the ribs from the oven and transfer the braising liquid to a medium saucepan. Bring the liquid to a simmer and reduce by half or until it reaches a thick syrup consistency. Brush the glaze onto the ribs. Place the ribs 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.
WHO LOVES YA BABY-BACK?
Was looking for a recipe that I could cook my ribs in the oven with and they would still come out so very good as I don't have an outdoor grill. Found this one by Alton Brown and saw that it had over 900, 5 star ratings. FIgured it had to be something really good. So I tried it, and man oh man are they ever good. Can't wait to...
Provided by donna morales
Categories Meat Appetizers
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 250º
- 2. 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. (Left mine in overnight).
- 3. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
- 4. 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. (I left mine for 3 hours as they were pretty meaty)
- 5. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
WHO LOVES YA BABY-BACK? BY ALTON BROWN
I saw an Alton Brown segment, "Who loves you Baby Back?" on Food Network about 6 yrs ago. They looked so good, I knew I had to make them. I have adjusted the recipe to suit our tastes, more brown sugar, less salt, etc. The braising liquid has amazing flavor when it cooks with the ribs and mingles with the rub. After reducing, it...
Provided by Dee Stillwell
Categories Ribs
Time 2h50m
Number Of Ingredients 16
Steps:
- 1. 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.
- 2. 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.
- 3. 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
- 4. Alton Brown sez, "This recipe makes several batches of dry rub"...I say "I tripled his amount of brown sugar and kept the spices about the same amounts, except less salt." I like to use alot of rub on my ribs.
- 5. These ribs are amazing made in the oven, but if I do, I always grill them off the last 20-30 minutes to caramelize the sauce onto them. Since buying a smoker last year, we smoke them for about 7 hrs. When smoking them, I don't make the braising liquid. I just baste them with sauce the last hour or so with a favorite bbq sauce.
Tips:
- Choose the right ribs. Baby back ribs are the most popular type of ribs for this recipe, but you can also use spare ribs or St. Louis-style ribs.
- Prepare the ribs. Remove the membrane from the back of the ribs and trim any excess fat. Cut the ribs into individual pieces, about 3-4 inches long.
- Make the rub. Combine the brown sugar, paprika, garlic powder, onion powder, cumin, and salt in a small bowl. Rub the mixture all over the ribs.
- Cook the ribs. Preheat your oven to 225 degrees Fahrenheit. Place the ribs on a baking sheet and cook for 2-3 hours, or until the ribs are tender and fall off the bone.
- Make the sauce. While the ribs are cooking, make the sauce. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
- Glaze the ribs. Remove the ribs from the oven and brush them with the sauce. Return the ribs to the oven and cook for an additional 15 minutes.
- Serve the ribs. Serve the ribs with your favorite sides, such as mashed potatoes, coleslaw, or baked beans.
Conclusion:
Baby back ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your ribs turn out perfect every time. So fire up your oven and get cooking!
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