FOIL-WRAPPED BABY BACK RIBS RECIPE | MYRECIPES
Provided by: Jamie Purviance
Total time: 1 hours 30 minutes
Prep time: 15 minutes
Yield: Serves: 4
|1 tablespoon kosher salt|
|2 teaspoons paprika|
|2 teaspoons granulated garlic|
|2 teaspoons dried thyme|
|½ teaspoon ground black pepper|
|2 racks baby back ribs, each 2 to 2½ pounds|
|1 cup hickory wood chips, soaked in water for at least 30 minutes|
|1 cup prepared barbecue sauce|
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- In a small bowl mix the rub ingredients.
- Remove the membrane from the back of each rack of ribs (see photo at bottom right). Cut each rack crosswise in the middle to create two smaller racks.
- Season each half rack evenly with the rub. Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each half rack in its own packet.
- Brush the cooking grates clean. Place the ribs on the grill over direct medium heat and cook for 1 hour, with the lid closed, occasionally turning the packets over for even cooking, making sure not to pierce the foil.
- Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil.
- Drain and add the wood chips directly onto burning coals or to the smoker box of a gas grill, following manufacturer’s instructions. When the wood begins to smoke, return the ribs to the grill, bone side down. Grill over direct medium heat, with the lid closed as much as possible, until they are sizzling and lightly charred, 10 to 12 minutes, turning and basting once or twice with the sauce. Remove from the grill and let rest for about 5 minutes. Cut into individual ribs and serve warm with any remaining sauce.
THE BEST OVEN BAKED (FOIL-WRAPPED) BABY BACK RIBS – HOME IN THE …
Provided by: Jennifer Morrisey
Total time: 2 hours 55 minutes
Prep time: 20 minutes
Cook time: 2 hours 30 minutes
|1 cup ketchup|
|1 cup tomato sauce|
|1/2 cup and 2 tablespoons brown sugar|
|1/2 cup and 2 tablespoons red wine vinegar|
|1/4 cup molasses|
|1/2 teaspoons hickory-flavored liquid smoke|
|1 tablespoon butter|
|1/4 teaspoon garlic powder|
|1/4 teaspoon onion powder|
|1/8 teaspoon chili powder|
|1/2 teaspoon paprika|
|1/4 teaspoon celery seed|
|1/8 teaspoon ground cinnamon|
|pinch cayenne pepper|
|1/2 teaspoon salt|
|1/2 teaspoon coarsely ground black pepper.|
|4 lbs Smithfield Baby Back Pork Ribs|
|4 tablespoons Bar-B-Que Creole Seasoning Blend Recipe|
|2 cups Kansas City Style Barbeque Sauce|
- A day before, in a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke, and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt, and pepper.
- Reduce heat to low, and simmer for up to 20 minutes. For a thicker sauce, simmer longer, and for thinner, less time is needed. A sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
- Preheat oven to 300 degrees F.
- Pat ribs dry with a paper towel and remove the membrane that covers the bony side of the ribs.
- Apply Bar-B-Que Creole Seasoning Blend Recipe rub to ribs on all sides.
- Lay ribs, bone side down on a long sheet of foil.
- Lay another layer of foil on top of ribs and roll and crimp edges tightly, rolling the edges facing up to seal.
- Place on baking sheet and bake for 2-2 1/2 hours or until meat has started to shrink away from the ends of the bone.
- Remove from oven.
- To finish ribs under the broiler, set oven to broil and place the ribs bone side up, on a broiling rack, brush with barbeque sauce and place, uncovered, under the broiler for about 5 minutes until the sauce is bubbly and cooked on, watch carefully, so they don’t burn. Turn the ribs over and repeat on the meaty side. Remove the ribs from the broiling pan and let rest 5 minutes before slicing.
FOIL WRAPPED GRILLED PORK RIBS WITH PEACH BBQ SAUCE – EVERYDAY …
Provided by: Eileen Kelly
Categories: grilling,Main Course
Prep time: 10 minutes
Cook time: 75 minutes
|2 slabs Smithfield Extra Tender Fresh Pork Back Ribs (about 3 to 3 1/2 pounds)|
|Homemade Smoky Dry Rub (or a favorite dry rub seasoning)|
|1 Tablespoon olive oil|
|1 whole onion,peeled and diced|
|3 peaches peeled and diced|
|3 cloves garlic, minced|
|1 cup ketchup|
|1/4 cup brown sugar|
|2 Tablespoon brown mustard|
|1 teaspoon paprika|
|1/2 teaspoon chili powder|
|1/2 teaspoon black pepper|
|salt, to taste|
- Foil Wrapped BBQ Pork Ribs
- Homemade Peach BBQ Sauce
- Short on time Peach BBQ Sauce
ServingSize 4 riblets, Calories 531 kcal, CarbohydrateContent 21 g, ProteinContent 37 g, FatContent 34 g, SaturatedFatContent 11 g, CholesterolContent 130 mg, SodiumContent 533 mg, FiberContent 1 g, SugarContent 18 g
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Provided by: Adam and Joanne Gallagher
Total time: 3 hours 15 minutes
Prep time: 15 minutes
Cook time: 3 hours 0 minutes
Yield: Makes 4 Servings
|2 to 2 1/2 pounds baby back pork ribs|
|Salt and black pepper|
|1 tablespoon olive oil|
|1/4 cup finely diced onion|
|1/2 teaspoon ground cumin|
|1/2 cup ketchup, try our homemade ketchup recipe|
|1 tablespoon hot chili sauce (suggestion Sriracha)|
|2 tablespoons light brown sugar|
|1 tablespoon apple cider vinegar|
|Salt and ground pepper, to taste|
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.
ServingSize 1/2 rack, Calories 433, ProteinContent 26 g, CarbohydrateContent 13 g, FiberContent 0 g, SugarContent 11 g, FatContent 30 g, SaturatedFatContent 10 g, CholesterolContent 107 mg, SodiumContent 694 mg