Baby Back Ribs

Posted by: "Ratonda C. Bender" tondarow@yahoo.com tondarow
Fri May 16, 2008 8:41 am (PDT)
Baby Back Ribs

SERVINGS 4

METHOD Grill (gas or charcoal)
PREP 15 min.
COOK 80 min.
TOTAL 95 min.

INGREDIENTS
2 racks pork baby back ribs (about 4-1/2 pounds)
2 tablespoons olive oil
1/4 cup packed brown sugar
1/4 cup paprika
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper

SAUCE:
1/2 cup your favorite barbecue sauce
1/4 cup nonalcoholic beer or beef broth

DIRECTIONS
Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, garlic powder, onion powder and cayenne; rub over ribs. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Seal the edges of foil. In a small bowl, combine barbecue sauce and beer; set aside. Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with reserved sauce. Grill 20 minutes longer or until juices run clear and meat is tender, turning once and basting occasionally. Yield: 4 servings.

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Baby Back Ribs Southern Style

Rub for the Ribs to season them
1 Tbsp Lawry’s Seasoning Salt or Ball's Seasoning Salt
1/4 Tsp Cumin
1 Tbsp Paprika
1/4 Cup Brown sugar
1 Tbsp Black Pepper
1 teaspoon onion powder
1/2 teaspoon dry mustard.
1-1/2 teaspoons garlic powder
1/2 teaspoon chili powder
1 Bottle Sweet Baby Ray's Original BBQ Sauce
1 Bottle Pine apple or Apple juice

1. Combine all the spices and set aside for later.

2. 2-3 Racks of Baby Back Ribs.
Take each of the rib slabs and with a knife lift up the membrane on
the bone side of the slabs. Then with a paper towel grasp the
membrane and pull of the slab of ribs starting at the smaller end. It
should come off in one sheet of membrane.

3. Rub the combined spices well onto and into the slabs of
ribs and wrap them in Saran wrap or foil and place in the
refrigerator overnight. Can be refrigerated for up to 2 days.

4. About an hour before you are ready to cook the ribs go
ahead and start a small fire in your grill. Make it just big enough
to quickly smoke the slabs of ribs.

5. While the grill is heating up begin preparing the ribs for
the grill. When the grill is hot place the ribs on the grill, so they
are not directly over the fire, just long enough to get a good smoke
coating on them 10 to 20 minutes. Just before you are ready to take
them off the grill place them over the direct heat for just a few
minutes to sear them to get a little brown color and to enhance the
smoke taste. Remember you are not trying to cook them on the grill. A
good hot fire will sear and brown them quickly.
When this is done remove the ribs from the grill and take into the
kitchen.

6. Put a very thin light coat of your barbeque sauce on the
front and back of each rack of ribs.

7. Put the ribs in a pan on a baking rack pour about a cup or
two of apple juice or pineapple juice in the bottom of the pan and
cover the whole pan with foil sealing to the edges of the pan.

8. Place the pan(s) of ribs in the oven set at 250 degrees and
cook for 3 to 5 hours (depending on how many rack of ribs you have)
until the meat is finger tender and almost falling off the bones.

9. About 30 minutes or so before the ribs are done remove the
foil from the pan and mop on a generous coating of your BBQ sauce and
put them back in the over to let the slow heat glaze the sauce.

10. Remove from the oven and serve while hot.

Ratonda