Baby Back Ribs Recipes

  • 4 pounds pork baby back ribs
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper
  • 1 medium onion, sliced
  • 1 cup ketchup
  • 1 cup chili sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon dried minced onion
  • 1 tablespoon liquid smoke, optional
  • 1 tablespoon molasses

Oven-roasted Baby Back Ribs


Author: Taste Of Home

My Dad Encourage Me When I Was Young To Pursue My Interest In Cooking. As I Got Older, I Experimented More, And There Were Many Successes, Including These Ribs. -rick Consoli, Orion, Michigan

Time: 1h40m

Yield: 4 servings.

Number Of Ingredients: 11

  • Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 1 hour., In a large bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. , Cover and bake 30-60 minutes longer or until ribs are tender. Serve with remaining sauce.
Nutrition Facts:

  • 1 cup soy sauce
  • 1 cup Worcestershire sauce
  • 1 tablespoon liquid smoke
  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger
  • Pinch kosher salt and freshly ground black pepper
  • 6 racks baby back ribs (about 2 pounds each), membranes removed
  • 2 cups yellow mustard
  • 2 cups dark brown sugar
  • 1 1/2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 2 heaping teaspoons garlic powder
  • 2 heaping teaspoons onion powder
  • 1/2 teaspoon smoked paprika
  • One 15-ounce can tomato sauce
  • Kosher salt and freshly ground black pepper

No-fuss Baked Baby Back Ribs


Author: Kardea Brown

Time: 4h25m

Yield: 15 to 20 servings

Number Of Ingredients: 16

  • For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.
  • Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.
  • Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.
  • For the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.
  • Uncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.
  • Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.
Nutrition Facts:

  • 2 ½ quarts water
  • 6 cloves garlic, crushed
  • ½ onion, chopped
  • 2 bay leaves
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Chinese five-spice powder
  • 2 tablespoons kosher salt
  • ½ cup rice vinegar
  • 1 (2 pound) slab baby back ribs, cut into individual ribs
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons rice vinegar
  • 1 ½ tablespoons sambal oelek chili paste
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons ketchup
  • 1 ½ tablespoons honey
  • 1 ½ tablespoons brown sugar
  • ½ teaspoon Chinese five-spice powder

Boiled & Baked Ribs

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

Author: Chef John

These Aren't Meant To Replace, Or Even Compete With, A Traditionally Barbecued Version. This Is Simply A Fast And Tasty Alternative Method For Having A Nice Stack Of Ribs Appear On Your Snack Table.

Time: 2h10m

Yield: 4

Number Of Ingredients: 17

  • Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.
  • Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.
  • Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.
  • Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.
  • Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
  • Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.
Nutrition Facts:

Calories 466.2 calories, Carbohydrate 24.1 g, Cholesterol 117.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 25.4 g, SaturatedFat 11.3 g, Sodium 3592.1 mg, Sugar 15.2 g

  • ½ cup ancho chile powder
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ cup salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cayenne pepper
  • ½ teaspoon ground dried chipotle pepper
  • 1 rack baby back pork ribs
  • 1 cup barbeque sauce

Baked Bbq Baby Back Ribs

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

Author: Chef John

If You're In The Mood For A Little Virtual Trip Into Summer, Give This Technique A Try. This Works With Literally Any Dry Rub And Barbecue Sauce Combo.

Time: 3h20m

Yield: 4

Number Of Ingredients: 11

  • Preheat oven to 250 degrees F (120 degrees C).
  • Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
  • Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
  • Generously apply coating of dry rub to all sides of rib rack.
  • With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
  • Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  • Increase oven temperature to 350 degrees F (175 degrees C).
  • Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
  • Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  • Cut rack into individual rib segments and serve with more barbeque sauce.
Nutrition Facts:

Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g

  • 2 slabs baby back ribs, about 1 pound each (see Cook's Note)
  • 1/4 cup light brown sugar
  • 1 tablespoon chipotle chile powder
  • 2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon seafood seasoning, such as Old Bay
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced

Baked Baby Back Ribs


Author: Food Network Kitchen

Even A Barbeque Purist Cannot Scoff At These Foil-wrapped, Baked And Glazed Baby Back Ribs. They're Satisfyingly Sweet, Savory, Smoky And Flavorful. The Meat Falls Off The Bones! Baking In Foil Also Reduces The Amount Of Clean Up. You'll Be Busy Enjoying These Ribs -- Who Has Time For Dishes?

Time: 3h20m

Yield: 4 servings

Number Of Ingredients: 13

  • In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
  • Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
  • In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
  • Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
  • Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
  • While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
  • Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.
Nutrition Facts:

BABY BACK RIBS Ingredient:
  • 2 pounds pork baby back ribs
  • 1 (18 ounce) bottle barbecue sauce

Baby Back Ribs

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

Author: Kheffn

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.

Time: 10h30m

Yield: 4

Number Of Ingredients: 2

  • 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

  • 2 racks pork baby back ribs (about 4-1/2 pounds)
  • 2 tablespoons olive oil
  • 1/4 cup packed brown sugar
  • 1/4 cup paprika
  • 1 tablespoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • SAUCE:
  • 1/2 cup barbecue sauce
  • 1/4 cup beer or beef broth

Tender Baby Back Ribs


Author: Taste Of Home

"after Many Tries, These Are The Most Tender And Best Tasting Ribs I Have Ever Made. Everyone Who Tries Them Says The Same!" Joanne Parks, Steger, Illinois

Time: 1h35m

Yield: 4 servings.

Number Of Ingredients: 11

  • Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, onion powder, garlic powder and cayenne; rub over ribs. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Seal the edges of foil. In a small bowl, combine barbecue sauce and beer; set aside., Prepare grill for indirect heat. Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with sauce mixture. Grill 20 minutes or until meat is tender, turning and basting occasionally with sauce.
Nutrition Facts:

Calories 1896 calories, Fat 146g fat (52g saturated fat), Cholesterol 551mg cholesterol, Sodium 766mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 3g fiber), Protein 115g protein.

  • 3 pounds baby back ribs, trimmed
  • salt and ground black pepper, to taste
  • ½ cup water
  • ½ onion, sliced
  • 1 clove garlic, minced
  • 1 (18 ounce) bottle barbeque sauce

Slow Cooker Baby Back Ribs

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

Author: Norah

These Are The Best I've Had, Short Of The Actual Grilling Method Of Course! This Is A Very Simple Recipe That I Came Up With A Few Years Ago. It's Not Rocket Science, Just Ribs Cooked In The Slow Cooker And Finished In The Oven. This Is What I Do When I Want Ribs During The Week And Have To Work All Day. I'm Eating Them Within A Half-hour Of Getting Home, And They Turn Out Perfect Every Time!

Time: 4h20m

Yield: 6

Number Of Ingredients: 6

  • Season ribs with salt and pepper.
  • Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
  • Cook on High for 4 hours (or Low for 8 hours).
  • Preheat oven to 375 degrees F (190 degrees C).
  • Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
  • Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
Nutrition Facts:

Calories 501.2 calories, Carbohydrate 32.4 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 10.9 g, Sodium 1067.4 mg, Sugar 22.7 g

  • One 6-ounce can tomato paste
  • 1/3 cup packed dark brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon chili powder
  • 1 tablespoon ground mustard seeds
  • 2 teaspoons granulated garlic
  • 2 teaspoons smoked paprika
  • 2 teaspoons Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 3 racks baby back ribs (about 3 pounds)
  • Oil, for grilling

Slow-cooker Barbecue Ribs

main-dish , Meat and Poultry Recipes , Pork , Pork Rib Recipes , Baby Back Ribs

Author: Food Network Kitchen

Yes, You Can Cook Ribs In A Slow Cooker! In This Easy Recipe, The Seasoning Paste Transforms Into A Savory Dipping Sauce. Slather It On The Ribs And Pop Them On The Grill Just Before Serving For A Final Char.

Time: 4h40m

Yield: 6 servings

Number Of Ingredients: 11

  • Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6-quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs. Cover with a lid and cook on low heat until tender, about 4 hours.
  • Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools).
  • Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the ribs, top-side down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side.
Nutrition Facts:

  • 4 to 5 pounds baby back ribs
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 cup tamarind paste or concentrate
  • 1/4 cup fresh orange juice (from about 1/2 orange)
  • 1/4 cup honey, plus more as needed
  • 2 tablespoons soy sauce
  • 1/4 teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • 1 star anise pod
  • 2 tablespoons neutral oil, such as safflower or canola
  • 4 small shallots, diced (about 1/3 cup)
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 2 garlic cloves, grated on a Microplane or minced

Pressure Cooker Sticky Tamarind Baby Back Ribs

Dinner , Main course , meat , cookbook exclusive

Author: Melissa Clark

These Gingery Sweet-and-sour Glazed Ribs Are Tender And Intensely Flavored - And Pretty Much Impossible To Stop Eating Once You Start. The Sauce Also Works Well On Spare-ribs If You'd Like To Substitute Those Here. Just Reduce The Cooking Time By A Few Minutes On The Pressure Setting, Or As Much As An Hour If Using The Slow Cooker Setting. This Is One Of 10 Recipes From Melissa Clark's "dinner In An Instant: 75 Modern Recipes For Your Pressure Cooker, Multicooker, And Instant Pot" (clarkson Potter, 2017). Melissa Clark's "dinner In An Instant" Is Available Everywhere Books Are Sold. Order Your Copy Today.

Time: 1h15m

Yield: 4 servings

Number Of Ingredients: 13

  • Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce.
  • In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside.
  • Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine.
  • Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally.
  • Heat the broiler.
  • Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it's thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side.
Nutrition Facts:

@context http, Calories 1285, UnsaturatedFat 51 grams, Carbohydrate 29 grams, Fat 86 grams, Fiber 1 gram, Protein 100 grams, SaturatedFat 30 grams, Sodium 1359 milligrams, Sugar 22 grams, TransFat 1 gram

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