Best 7 The Absolute Best Baby Back Ribs Recipes

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In the realm of succulent and finger-licking culinary delights, few dishes can rival the allure of delectable baby back ribs. These tender morsels of pork, boasting a captivating blend of smoky, savory, and sweet flavors, have long held a special place in the hearts and stomachs of barbecue enthusiasts worldwide. Whether you're a seasoned pitmaster or a novice cook eager to venture into the world of rib-making, this comprehensive guide will lead you on a journey to crafting the absolute best baby back ribs that will tantalize your taste buds and leave you craving more.

Here are our top 7 tried and tested recipes!

BABY BACK RIBS



Baby Back Ribs image

These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple.

Provided by KHEFFN

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 10h30m

Yield 4

Number Of Ingredients 2

2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce

Steps:

  • Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Nutrition Facts : Calories 696.9 calories, Carbohydrate 45.7 g, Cholesterol 170.1 mg, Fat 37.4 g, Fiber 0.8 g, Protein 43.2 g, SaturatedFat 13.6 g, Sodium 1607.2 mg, Sugar 32.8 g

FALL OFF THE BONE BABY BACK RIBS



Fall Off The Bone Baby Back Ribs image

These Baby Back Ribs are the best ever! Marinated for 8 hours in a to die for dry rub and then slow roasted in the oven on low for 3-4 hours. Finished off on the BBQ where they are smothered in barbecue sauce. So tender these ribs literally melt in your mouth on the first bite.

Provided by Alisa Infanti | Livin' Well

Categories     Dinner     Main Course

Time 11h40m

Number Of Ingredients 8

4 racks baby back ribs
1 1/2 cups white sugar
1/4 cup salt
2 1/2 tbsp ground black pepper
2 tbsp paprika
1 tbsp cayenne pepper
2 tbsp garlic powder
1 bottle Sweet Baby Ray's Barbecue Sauce (Or your favourite BBQ Sauce)

Steps:

  • Clean ribs, trim any excess fat and remove membrane from back of ribs.
  • In a medium bowl combine sugar, salt, ground pepper, paprika, cayenne pepper and garlic powder. Mix well.
  • Coat each rack of rib top and bottom with dry rub mixture massaging in so it is evenly and well coated. Stack in a large foil roasting pan and cover with foil to let sit in fridge for at least 8 hours.
  • Preheat oven to 275 F and bake covered with foil for 3-4 hours or until ribs are tender and start to fall apart when prodded with a fork. Depending on the cut of the ribs it may take a little longer to get to this level of tenderness.
  • When tender remove from oven. Preheat BBQ to medium heat.
  • BBQ ribs a few minutes each side basting with Sweet Baby Ray's Barbecue Sauce or your sauce of choice. Be careful not to let them sit for long because the sugar in the sauce may burn.
  • Remove from barbecue and serve immediately.

Nutrition Facts : ServingSize 1 Half Rack, Calories 851 kcal, Carbohydrate 52.5 g, Protein 96 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 336 mg, Sodium 4332 mg, Fiber 2.4 g, Sugar 43 g, UnsaturatedFat 14 g

PRIZE WINNING BABY BACK RIBS



Prize Winning Baby Back Ribs image

A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!

Provided by BONNIE Q.

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h35m

Yield 6

Number Of Ingredients 6

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce

Steps:

  • Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
  • In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  • Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  • Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
  • Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 16.9 g, Cholesterol 117 mg, Fat 30 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 11 g, Sodium 581.8 mg, Sugar 11.1 g

GRILLED BABY BACK RIBS



Grilled Baby Back Ribs image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

4 2-pound racks baby back pork ribs
1/4 cup packed light brown sugar
2 tablespoons paprika
2 tablespoons steak seasoning (such as Montreal blend)
1 tablespoon ground cumin
1 tablespoon dried oregano
Vegetable oil, for the grill
1/4 cup honey
1 tablespoon apple cider vinegar
Kosher salt and freshly ground pepper

Steps:

  • Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane. Mix the brown sugar, paprika, steak seasoning, cumin and oregano in a small bowl; rub all over the ribs. Place on a baking sheet, cover with plastic wrap and refrigerate at least 6 hours or overnight.
  • Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups.
  • Oil the grill grates. Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours to 2 hours 15 minutes.
  • Mix the honey, vinegar and a pinch each of salt and pepper in a small bowl. Transfer the ribs to direct heat. Brush with the honey mixture and continue to grill, uncovered, brushing with the honey mixture once more, until glazed, 5 to 10 minutes. Transfer to a cutting board and cut into ribs.

THE ABSOLUTE BEST BABY BACK RIBS



The Absolute Best Baby Back Ribs image

Three years of trial and error have led up to this recipe. No one has ever tasted these ribs and not commented how great they are. Since the steaming makes the ribs so tender, the meat will fall off the bone so easily you can eat them with a fork and a knife if you wanted to but I always found them perfect as a casual finger food, great for backyard parties.

Provided by Elisciar

Categories     Pork

Time P3DT1h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups loosely pack dark brown sugar
1 cup light soy sauce
3/4 can 7-Up soda
1/2 tablespoon fresh ground black pepper
5 cloves garlic, crushed
1/2 cup white wine
1 chili pepper, crushed (optional)
1 cup lea & perrins barbecue sauce
3 lbs pork baby back ribs

Steps:

  • Mix all ingredients except ribs and BBQ Sauce.
  • Cut rib racks into 3 or 4 rib segments.
  • Store ribs in marinade in refridgerator for 3 days.
  • Drain and discard marinade.
  • Place ribs in a steamer basket in a large covered pot with approx 1 in of water.
  • Bring pot to a boil then lower to simmer for 1 1/2 hours.
  • Remove ribs from pot and coat with BBQ Sauce.
  • (The water left over in the pot makes a great stock for soups.) Place coated ribs on a cookie sheet sprayed with Pam.
  • Bake at 300 for 15 mins.

BEST-EVER BARBECUED RIBS



Best-Ever Barbecued Ribs image

Provided by Bon Appétit Test Kitchen

Categories     Pork     Bake     Fourth of July     Father's Day     Backyard BBQ     Dinner     Meat     Pork Rib     Summer     Family Reunion     Grill     Chill     Grill/Barbecue     Advance Prep Required     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

2 1/2 tablespoons kosher salt
1 tablespoon dry mustard
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
Low-salt chicken broth (optional)
1 1/2 cups store-bought or homemade barbecue sauce plus more

Steps:

  • Preheat oven to 350°F. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
  • Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
  • Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

BARBECUED BABY-BACK RIBS



Barbecued Baby-Back Ribs image

Boiling the meat will result in tender ribs. It also shortens the overall cooking time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

6 racks baby-back ribs
4 stalks celery, coarsely chopped
2 medium carrots, coarsely chopped
1 large onion, coarsely chopped
1 clove garlic, halved
Coarse salt and freshly ground pepper
Pierre's Barbecue Sauce

Steps:

  • Divide ribs between 2 large pots. Cover with cold water. Bring to a boil. Reduce to a simmer, and cook 3 minutes, skimming any foam that rises to the surface. Drain; rinse under cold water. Cover ribs with cold water again.
  • Divide celery, carrots, onion, and garlic between pots; add 1 tablespoon salt to each pot. Bring to a boil. Reduce to a simmer, and cook until ribs are tender, about 1 hour. Drain; discard vegetables.
  • Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Season ribs generously with salt and pepper; brush with barbecue sauce. Grill, turning frequently and brushing with sauce occasionally, until heated through and marked by grill, about 15 minutes. Cut into servings of about 3 ribs each; brush with more sauce. Serve immediately.

Tips:

  • Choose the best ribs: Look for baby back ribs that are meaty and have good marbling.
  • Prepare the ribs: Remove the membrane from the back of the ribs and trim any excess fat.
  • Make the rub: Combine a mixture of spices, herbs, and brown sugar to create a flavorful rub for the ribs.
  • Smoke the ribs: Smoke the ribs over indirect heat at a temperature of 225-250°F (107-121°C) for 2-3 hours.
  • Baste the ribs: Baste the ribs with a mixture of apple juice, vinegar, and honey during the last hour of cooking.
  • Let the ribs rest: Allow the ribs to rest for 10-15 minutes before serving to allow the juices to redistribute.

Conclusion:

These baby back ribs are a delicious and satisfying meal that is perfect for any occasion. With a combination of smoky, sweet, and tangy flavors, these ribs are sure to be a hit with everyone who tries them. Follow the tips and instructions provided in this recipe to create the best baby back ribs you've ever tasted.

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