Best 4 Who Loves Ya Baby Back Recipes

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Embrace the sweet, smoky, and tender flavors of "Who Loves Ya Baby Back" ribs with this comprehensive guide to the best recipes. Whether you prefer a classic dry rub, a tangy sauce, or a combination of both, you'll find the perfect recipe to satisfy your cravings. Learn the secrets of selecting high-quality ribs, mastering the cooking techniques, and creating a mouthwatering experience that will leave your taste buds dancing. From backyard barbecues to indoor gatherings, discover the flavors that define this beloved dish and bring the authentic taste of "Who Loves Ya Baby Back" ribs to your home kitchen.

Here are our top 4 tried and tested recipes!

WHO LOVES YA BABY-BACK?



Who Loves Ya Baby-Back? image

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

6 tablespoons packed light brown sugar
1 tablespoon kosher salt
1 tablespoon chili powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay seasoning
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
2 (2-pound) slabs pork baby back ribs
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, minced

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?



Who Loves Ya Baby-Back? image

On Good Eats, Alton Brown's Who Loves Ya Baby-Back recipe for ribs starts with a flavorful dry rub of brown sugar, chili powder and other spices.

Provided by Alton Brown

Categories     main-dish

Time 4h35m

Yield 2 slabs ribs

Number Of Ingredients 15

2 whole slabs pork baby back ribs
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Steps:

  • Preheat oven to 250 degrees.
  • 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.
  • 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.
  • 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.

WHO LOVES YA BABY-BACK? BY ALTON BROWN



Who Loves Ya Baby-Back? by Alton Brown image

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

RIB RUB
1 1/2 c brown sugar, firmly packed
1 1/2 Tbsp seasoning salt
1 Tbsp chili powder
1/2 - 1 tsp cayenne pepper, your preference for heat
1 tsp old bay seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp thyme, dried
1/2 tsp black pepper
BRAISING LIQUID
1 c white wine
2 Tbsp white wine vinegar
1 Tbsp worcestershire sauce
2 Tbsp honey
3 clove garlic, minced

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.

WHO LOVES YA BABY-BACK?



Who Loves Ya Baby-Back? image

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

2 whole slabs pork baby back ribs ( i just used one slab)
DRY RUB
8 Tbsp light brown sugar, lightly packed
3 Tbsp kosher salt
1 Tbsp chili powder
1/2 tsp ground black pepper
1/2 tsp jalapeno seasoning (didn't have this so omitted it)
1/2 tsp old bay seasoning
1/2 tsp rubbed thyme
1/2 tsp onion powder
BRAISING LIQUID
1 c white wine
2 Tbsp white wine vinegar
2 Tbsp worcestershire sauce
1 Tbsp honey
clove garlic, chopped

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.

Tips:

  • Choose high-quality pork baby back ribs for the best flavor and texture.
  • Use a dry rub or marinade to infuse the ribs with flavor before cooking.
  • Cook the ribs low and slow to allow the meat to become tender and fall off the bone.
  • Baste the ribs with a sauce or glaze during the last hour of cooking to add extra flavor and moisture.
  • Let the ribs rest for at least 10 minutes before serving to allow the juices to redistribute.

Conclusion:

Cooking baby back ribs at home is a great way to enjoy a delicious and satisfying meal. With the right ingredients and techniques, you can create ribs that are fall-off-the-bone tender and packed with flavor. Whether you prefer a dry rub or a marinade, smoked or grilled, there's a recipe in this article that's sure to please everyone at your table. So fire up your grill or smoker and get ready to enjoy some amazing baby back ribs!

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