onion powder, 1/4-1/2 tsp. this link is to an external site that may or may not meet accessibility guidelines. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. These are tender and the meat falls right off the bone. Put the ribs on a raised rack or on paper towels (to allow fat to drip off or to absorb fat). I baked the ribs for 2 1/4 hours and then placed them meaty side up on a cookie sheet lined with non-stick foil. Baby back ribs are leaner and more tender than spareribs, which are fattier and tougher. I like smoked ribs that are buttery and crisp on the outside, moist and tender on the inside, and stay on the bone. YUM! These were wonderful. First, wrap the ribs in tin foil and bake them until cooked through and tender. Several people had mentioned how runny the barbecue sauce got from the meat juices, so I put only the dry rub on for the 8 hour marinating process, as well as the baking. This method was excellent -- and inspired me to come up with something even better. Wrapping the ribs in foil helps to keep them moist throughout the low and slow cook time, while broiling at the end gives them a deliciously crispy crust. Rich and perfectly tangy-sweet, the homemade barbecue sauce used for this recipe is nothing short of divine, but feel free to use your favorite bottle in a pinch. You can make it ahead of time, or knock it out while your ribs cook. Best of all, you can cook the ribs while you sleep using the LOW setting. It takes some time, but it's worth it. Brush each side of both slabs evenly with Dijon mustard; sprinkle liberally with spice mixture, patting gently to adhere. For speedier methods like the Instant Pot, ribs can be ready in as little as 25 minutes. For even better results, coat the ribs with prepared mustard (the taste of which will disappear during the long cooking time) and apply a "dry rub" (you can find many recipes for rubs on the Internet or in barbecue cookbooks). Spray each piece of foil with vegetable cooking spray. The pieces will overlap slightly. We have found that a charcoal kettle grill works better than a gas grill. These are the best I've had, short of the actual grilling method of course! The ribs are ready when they bend and meat on top is tender and easily pulls apart.) It will rip right off. I let them cool for about 1/ hour to firm up before I moved them to the grill. These Instant Pot® ribs fall right off the bone and are ready in just 30 minutes! Ingredients 1/3 cup kosher salt 1/4 cup packed dark brown sugar 3 tablespoons smoked paprika 1 tablespoon black pepper 1 tablespoon garlic powder 1 tablespoon dry mustard 4 pounds baby back pork ribs … Everybody understands the stuggle of getting dinner on the table after a long day. Follow the directions exactly, and success is guaranteed! It makes these ribs even better. Traditional methods for cooking ribs like grilling can take hours, but your Instant Pot can have them ready in well under one hour; thus, succulent ribs can even be an easy weeknight dinner! Put the ribs and rack (or towels) in an oven bag and bake at 225 degrees for four hours. garlic powder, 1 tsp. For most cooking methods, dry rubbing the ribs beforehand can give them a big flavor boost. Wrapping the ribs in foil helps to keep them moist throughout the low and slow cook time, while broiling at the end gives them a deliciously crispy crust. Make our Oven Baby Back Ribs recipe—it’s totally foolproof, plus the homemade barbecue sauce is absolutely killer. Traeger rib recipe. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Remove from heat; cool to room temperature, about 30 minutes. Pr… Don’t own a smoker? This is a very simple recipe that I came up with a few years ago. From the grill to the slow cooker, there are plenty of ways to make succulent, tender baby back ribs—but which method is the best one? Combine brown sugar, chili powder, salt, paprika, onion powder, garlic powder, dry mustard, and black pepper in a medium bowl; set aside. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Our Ultimate Sweet-Smoky Ribs recipe below is the perfect basic recipe for mastering the technique, whether you own a smoker, charcoal grill, gas grill, or all three. Next time I may cook them in a cooking bag or I might line a 13x9 baking pan with non-stick foil and marinade and bake them in that. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. It's not rocket science, just ribs cooked in the slow cooker and finished in the oven. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Here are my changes. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. The baby back ribs form the rib bones of the pig closest to the loin, which boasts ultra-tender cuts like the tenderloin. The ingredients in a baby back rib are typically a mix of sugar, salt, spices, and sometimes dried herbs. One rack of baby back ribs weighs about 3 to 4 pounds and should include 10 to 13 ribs. After four hours, the ribs will have a nice crust and flavor from the rub and will be fall-off-the-bone tender. It’s best if you check the meat with a digital thermometer and let the ribs cook until the internal temp of the meat reaches about 175F degrees. It will rip right off. this link is to an external site that may or may not meet accessibility guidelines. paprika, 1 Tbsp. (Trust us—tough ribs and hungry dinner guests is a pretty terrible combo.) I could just pull the bone right out and was left with a boneless piece of pork if I wanted to. Brush slabs again with some of the Barbecue Sauce. Just slice raw potatoes fairly thin and lay them in a mound on a lg. In a rib rut? Allrecipes is part of the Meredith Food Group. Because of their proximity to the loin, baby back ribs are fall-off-the-bone tender when cooked properly. To reheat a slab of these oven-baked ribs, re-wrap in foil and return to the oven heated to 300°F for 1 to 1 1/2 hours. Heat the oil in a medium saucepan over medium-high heat. Tender, sweet, and sticky baby back ribs that only take 1 hour from prep to plate. Absolutely perfect. 1 medium jalapeño chile, seeded and diced, 2 (2 1/2 to 3-lb.) The grilling at the end is the key to not having a "McRib" texture. Nutrient information is not available for all ingredients. Info. Unwrap ribs; discard foil and drippings. The sauce will keep in the refrigerator for up to 2 weeks. Yield: About 4 cups. Percent Daily Values are based on a 2,000 calorie diet. I'll echo what others have said: it's best to brown them under the broiler afterwards. A sweet recipe for smoked pork ribs. Slow cooker ribs inspired by my favorite Korean chef in the LA area, Roy Choi, whose cooking will oversaturate your taste buds. After four hours, the ribs will have a nice crust and flavor from the rub and will be fall-off-the-bone tender. These hickory smoked, baby back ribs are the best! Smoked baby back ribs. for 2 hours. (The sauce goes on at the end because it is sugar based and you don’t want to burn your ribs.). Chill until ready to use. This is a variation of the popular 2-2-1 technique for smoking baby back ribs. YUM! Also, before anything, remove the membrane on the back of the ribs by slitting with a knife, grip the membrane with a paper towel, and pull. Garnish with minced green onion and toasted sesame seeds if desired. For even better results, coat the ribs with prepared mustard (the taste of which will disappear during the long cooking time) and apply a "dry rub" (you can find many recipes for rubs on the Internet or in barbecue cookbooks). this link is to an external site that may or may not meet accessibility guidelines. I thought about doing the overnight bit but I would be the only one home tomorrow night so I went ahead with it. The membrane should peel right off, but if you’re having trouble, try gripping it with a paper towel. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. They were "falling off the bone" tender, without actually falling off. Just a side note, I made yummy potatoes in foil and the whole dinner was EASY cleanup! I contributed that to the fact that I may have had too much sauce in there and also the ribs secrete their own juices as they cook. If you own an Instant Pot, you’ll want to try the below recipe. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This is what I used: Photo: Aaron Kirk; Prop Styling: Audrey Davis; Food Styling: Adam Dolge, Credit: In this family of seven I had zero complaints and these sweet and spicy ribs, that's a win for me! This foolproof method isn’t just all talk—the resulting ribs are incredibly moist and fall-off-the-bone tender. I'm eating them within a half-hour of getting home, and they turn out perfect every time!