Best Baby Back Ribs Recipe
I've been cooking perfect baby back ribs in the oven exactly the same way for years. This recipe is for 3-4 lbs of baby back ribs, also known as pork loin ribs, but you can adjust the cooking time for a little more or a little less rib meat. This rib recipe is super easy; slow cooking takes time, but it's worth it.
You can view and print the complete recipe here:
Give it a try and let me know what you think.
I miss my handy BBQ brush for saucing the ribs. Look here to check current prices for a silicone brush on Amazon.
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Baby Back Ribs Recipe Slow Cooked in the Oven
3 lbs PORK LOIN RIBS
some BBQ SAUCE
rub ingredients:
2 tsp SALT
2 tsp PAPRIKA
2 tsp GARLIC POWDER
2 tsp CHILI POWDER
1 tsp BLACK PEPPER
½ tsp CAYENNE PEPPER
Baby Back Ribs and rice…mmmm!
Take your ribs out of the fridge and let them sit for about 15 minutes.
Pre-heat oven to 250 degrees Fahrenheit.
While the ribs sit, make your rub.
Baby back ribs benefit from a generous rub. Use the ingredients I have listed above–or make your own with your favorite seasonings. I used to put brown sugar in my rub, but I don’t anymore. I find that the BBQ sauce makes the ribs more than sweet enough for my taste, but use a little brown sugar in your rub if you like.
Before applying the rub, remove the filmy skin from the bone side of the rack. Using a knife, cut the thin membrane away from the bone at the narrow end of the rack. Lift the silvery skin away from the bone and pull it off in a long strip. This step only takes a moment and it will help your ribs to reach their maximum flavor potential!
Now generously apply the rub to the entire surface of the rack –top, bottom and sides.
Wrap the ribs tightly in aluminum foil and place bone side up on a baking pan.
Slide the ribs into the oven at 250 degrees and let them cook for 2½ hours.
After 2½ hours, remove the ribs from the oven.
Raise oven temperature to 350 degrees F.
Carefully remove the foil from the ribs and drain the liquid from the pan.
Place the ribs on a baking rack, meat side down.
Generously apply BBQ sauce to the bone side and along the edges of the rack. You can use a spoon, or check the current price for a silicone basting brush on Amazon.
Turn the rack over so that the bone side is down, and generously apply BBQ sauce to the meat side, and edges.
Return the ribs to the oven (now heated to 350 degrees F). Let cook for 15 minutes.
Remove ribs from the oven and apply more BBQ sauce to the meat side and edges (no need to apply more to the bottom bone side). Return to the oven for a final time and allow to cook another 15 minutes.
After 15 minutes, remove from the oven, slice, and serve with your favorite sides –for me that means white rice, white bread, and maybe a salad –plus extra BBQ sauce for the rice!
This recipe is for 3 lbs. of pork loin ribs–adjust the cooking time a little more or less depending on how much ribs you’re cooking. For 2lbs of ribs, I usually cut the cooking time to 2 hours at 250 degrees F, plus another 30 minutes at 350 degrees as I apply the BBQ sauce.
The music is Easy Jam by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
More of Kevin MacLeod's fantastic music selection can be found at
How to cook ribs hot and fast on the kamado joe Classic 2 with a peanut butter and jam glaze.
This video was made possible by the good people from Grid Iron Meat, they have native bread ribs on offer at the moment.
4kg for £19:80, absolute bargain - check out the link here
I cooked them for an hour at 140c, direct heat on the kamado joe Classic 2!
Happy eating
“Rubs” available at jacksmeatshack.com
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Korean BBQ Sticky Spare Ribs with Crispy Garlic, Scallion, and Peanuts
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
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Spice up your BBQ with these sticky and sweet Korean spare ribs. Chef Barbara Alexander from The Culinary Institute of America sprinkles the ribs with crispy garlic, peanuts, and scallions, and serves them with Korean slaw and steamed rice.
BBQ Ribs Recipe | BBQ Ribs 2 ways
I made some BBQ ribs using Tango Joe spices and Coakley's BBQ sauce. I did a wet and dry rib. While I don't think Brinkmann makes a decent vertical smoker, the way I have it modified makes it the perfect rib cooker. Thanks for checking out my BBQ rib video. I appreciate it.
The Tango Spice Midnight Express blend was perfect for the un sauced BBQ ribs. No sauce needed on those.
The Tango verde gave the wet ribs the perfect heat, and the Coakley's BBQ sauce brought the perfect balance to them
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Flame Grilled Glazed Pork Ribs
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Professional Baker Teaches You How To Make BBQ RIBS!
Anna's BBQ Side and Back ribs guide perfect for the summer barbecue. Subscribe for more recipes:
INGREDIENTS
Dry Rub
- 2 Tbsp (30 mL) cumin seed
- 2 Tbsp (30 mL) coriander seed
- ½ sticks cinnamon
- 1 Tbsp (15 mL) dried oregano
- ¼ cup (60 mL) sweet paprika (a little smoked or hot paprika can be added to this measure)
- 2 Tbsp (30 mL) salt
- 1 Tbsp freshly ground black pepper
- 2 rack 2 full racks pork back ribs (about 6 lbs/2.5 kg)
BBQ Sauce
- 1 cup (250 mL) tomato purée
- 1 cup (250 mL) dark brown sugar, packed
- ½ cup (125 mL) peach or apricot jam
- ½ cup (125 mL) fancy molasses
- ½ cup (125 mL) white vinegar
- 1 small onion, finely chopped
- 2 clove garlic, minced
- salt and pepper
DIRECTIONS
Dry Rub
1. Preheat one side of grill on medium (or if oven-roasting, preheat oven to 325 F/160 C).
2. In small pan, toast cumin and coriander seeds over medium heat until a fragrance is emitted, about 3 minutes. Grind cumin coriander and cinnamon stick in a spice mill until fine. Combine all spices together.
3. To prepare ribs, pull away membrane on underside of racks (this can be initially loosened with a fork, then pulled holding it with a paper towel if slippery). Rub spice rub over top and underside of ribs, rubbing in well with hands.
4. Place ribs on side of grill without direct heat and cover (the convection current will cook the ribs, but they will not scorch, as they are not in contact with direct heat). Cook for 1 to 2 hours, until tender when pierced with a fork. If oven-roasting, place ribs on a foil-lined baking tray and bake for about 2 hours.
BBQ Sauce
1. Combine tomato purée, brown sugar, jam, molasses and vinegar in a pot. Stir in onion and garlic and bring up to a simmer. Simmer for 5 minutes to meld flavours, then remove from heat and season to taste.
2. Generously slather sauce on ribs during last 20 minutes of cooking, repeatedly brushing ribs with sauce and turning. Serve remaining sauce on the side.
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