Baked Bbq Babyback Ribs Recipes

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.

Steps:

• Preheat oven to 275˚F (140˚C).
• Season the ribs with salt, black pepper, paprika, cayenne pepper, oregano, and brown sugar. Rub in the seasonings evenly on both sides.
• Place the ribs on a baking sheet lined with foil. Cover the ribs with foil.
• Bake for 2 hours.
• Increase the oven temperature to 500˚F (260˚C).
• Carefully uncover the ribs. Spread BBQ sauce evenly on top of the ribs.
• Place green beans on the sides of the pan. Season the green beans with salt.
• Bake for 10 minutes.
• Transfer the ribs to a cutting board.
• Cut between the bones to separate into individual ribs. Serve with green beans.
• Enjoy!

Steps:

• 1. Preheat your oven to 300 degrees F. Line a 13 x 9" baking pan (or a larger lasagna pan) with enough aluminum foil to seal the ribs. Don't waste, but don't be skimpy, either!
• 2. I love for my barbecued ribs to be tender but it seems to be so hit & miss, depending on the brand name, but even that is sometimes inconsistent. Christy Jordan recommends removing as much as you can of the white membrane from the back of the ribs. This definitely makes a difference. My JAP buddy, Nancy, suggested using a paper towel to grip the membrane & pull it off, too. (Thanks, Nancy!) Then I took it one step farther. After having some really tough ribs from a certain major retailer starting with W, I decided that NEXT TIME, I was going to use my meat tenderizer on the ribs.
• 3. WARNING: Testimonial ahead. If the ribs you buy are consistently tender, skip to Step 5. I used to tease my Mom about her kitchen gadgets. Then I saw the Deni meat tenderizer a few years ago on a certain shopping channel. It was a little pricy, but it's definitely paid for itself since I've been able to buy cheaper cuts of meats. The newest style by Deni is round, but still has the same 56 points to pierce the meat. I'm sure there are LOTS of other meat tenderizers out there in kitchen stores, so if you don't have one, consider adding one to your shopping list.
• 4. By the way, I'm not on Deni's payroll. But I would take their phone call, if they want to change that. =^..^=
• 5. Back to the recipe... once the ribs have had the membrane removed and, if you like, poked a few times or so with the meat tenderizer...
• 6. ...lay the ribs upside down on the foil & cover the BACK of the ribs with 1/4 of the barbecue sauce.
• 7. Carefully flip them over & cover the FRONT of the ribs with 1/4 of the barbecue sauce. Set the barbecue sauce aside for awhile. You're going to need the rest later.
• 8. Wrap up the ribs well in the foil, sealing the edges. Put the foil-wrapped meat in its baking pan into the preheated oven and bake for 2 hours.
• 9. After two hours, open the foil and cover the TOP (only) of the ribs with the remaining 1/2 of the barbecue sauce. Leave the foil open.
• 10. Bake the ribs for about another hour, with the foil open, until the ribs are tender and the sauce is thick. Now let the feasting begin!
• 11. Serving suggestions: https://www.justapinch.com/recipes/side/potatoes/helens-cheesy-potatoes.html?p=1, Christy Jordan's Creamed Corn (for Winter cooking) or Corn on the Cob (if available), and https://www.justapinch.com/recipes/dessert/cake/earthquake-cake-8.html?p=1 for dessert. See you at the next meeting for BBQ Ribs lovers. =^..^=