Fall Off The Bone Baby Back Ribs Rub Bbq Sauce Recipes

Steps:

• Combine white sugar, brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a container with a lid; shake until rub is evenly combined.
• Generously rub both sides of each rib rack with rub.
• Preheat grill for medium heat and lightly oil the grate.
• Place 1 rack of ribs, meaty-side down, in the center of main grill rack; cook for 5 minutes; transfer to the far side of top grill rack, meaty-side up. Repeat process with remaining rib racks.
• Angle the rib racks on the top grill shelf so the meaty sides are facing out and they are stacked one in front of the other at an angle. Turn off heat directly below the ribs and turn other burner on low; close the grill lid and cook for 30 minutes.
• Flip ribs so the closest side to the flame is the furthest side and the meaty side is still facing forward and the rack that was in the front is now in the back. Continue to cook, flipping every 30 minutes, until outsides are crispy and meat is tender, about 5 hours. Slice into small chunks.

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.

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.

Steps:

• Mix spices together and apply rub thoroughly over the three racks of ribs on individual large sheets of aluminum foil. Rub both sides of each rack and then tightly seal each rack within the foil. Put on a cookie sheet or two and bake in a preheated 225 degree over for 4 to 5 hours depending how fall of the bone you would like your ribs. When done cooking carefully drain the liquid from the ribs and if you are going to use the sauce you will want ot put them back in oven under a preheated broiler, with foil open for about ten minutes to dry the outside a little. This last procedure can also be done on an open barbeque without using foil. Carefully move ribs, as they will be very tender. SAUCE Put olive oil in heated saucepan add onions and saute over medium heat until soft, but do not brown. Add garlic and stir for 2 to 3 minutes more. Add rest of ingredients and simmer over low heat for 30 minutes. Taste and add lemon juice or more sugar to suit your taste if needed. If you are using the sauce, then you remove the ribs from the oven and glaze the top of the ribs with the sauce. Warm uncovered on grill or under broiler for 15 to 20 minutes.

Steps:

• Remove membrane from back of ribs. This is a must! If you don't remove the membrane, don't bother making the recipe.
• Apply rub to both sides of the ribs. The measurements given in the ingredient list are approximate -- go with amounts you prefer and add/remove any rub ingredients to fit your taste.
• Lay a bay leaf on top of each rack of ribs. Wrap the ribs in aluminum foil -- wrap them very well, either all in one big piece of aluminum foil, or individually wrapped.
• Put in a large roasting pan. You can put them directly on the oven rack, but I use a roasting pan in case juices escape.
• Bake at 200F for 6-8 hours (I prefer about 7-8 hours).
• Remove ribs from oven and unwrap.
• Generously apply hot sauce to ribs. Brush on barbecue sauce, then grill until nicely browned.