Seasoned with just a few ingredients a dry rib rub below or try this homemade Cajun Seasoning Recipe for a little kick. These grilled baby back pork ribs work with or without barbecue sauce! This easy BBQ ribs recipe is ideal for entertaining— you can spend about 15 minutes prepping the ribs, then put them on the grill to cook.
If when you lift them, the bones pull away from the meat you know they are done. Because it takes hours to grill the ribs, you may need to add some coals to the bbq. Grilling not an option? Depending on the size of your oven you may need to cut them into smaller racks.
Then remove the foil and cook for an additional 1 to 1. The first time I made these in the oven someone had given me some apple wood chips, so I now add a small pan of soaked wood chips to impart some nice flavors when I make them in the oven. This recipe is easily adapted to beef ribs. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no additional cost to you. We love it when you make our recipes and share the love!
Oktoberfest Menu Ideas for any size Celebration. This site uses Akismet to reduce spam. Learn how your comment data is processed. I would not foil wrap baby back ribs in the oven but I would line my pan with foil so its easier clean-up! I made these ribs and they were super tender and finger licking good!
Will be making then all through the summer! I made these at the weekend and they were exactly as you described So delicious and so easy to make. Thank you :D. Hi Lynette! Nope- the ribs are fine leaving them untouched, no need to flip them at all! Lots of time and money wasted here. I do not know what I did that made these turn out this way. I have reviewed the recipe again to see what I forgot but cannot find anything. I will have to throw these away.
We were really looking forward to our rib dinner, too. Many have obviously had great success with this recipe but I am not sure that I will give it another go in the future or not.
Well, that's the 'fun' of cooking and some you win and some you don't! Reviews: Most Helpful. This is a fantastic recipe. Lots of flavor and the most tender, fall off the bone meat you'll ever cook.
I followed the recipe exactly with the exception of reducing the sauce. I ended up with close to 2 cups of sauce after braising which took 20 min on medium heat to thicken up.
One final thing, don't omit the fajita season I used Fiesta brand , it helps to tenderize and lends lots of flavor. I will definitely be making these again and I think I'll try some liquid smoke next time. I used the basic outline of this recipe and it is to die for, I used McCormicks Sweet and Spicy rub instead of fajita seasoning with the brown sugar, and bbq and mesquite grilling spices, and mojo crillo for the liquid, that was all, I used the juice at the end with 1 cup of BBQ sauce boiled and reduced before I broiled them, we werent even done with dinner before the kids asked when we were having them again.
I cant wait to try a brisket using this recipe as a guideline I finally did try it with the brisket, bake at for 5 hours, it melts in your mouth, my husband and kids have asked for the brisket and ribs again and again Read More.
Joan Roberts Stamp. These ribs are to die for!! I made them for Memorial Day weekend. My son told me he was only going to have "a couple" because he had another bbq to attend. He ended up eating a rack and a half and called his friend to say he would be late! My husband couldn't stop eating them either. I made them exactly as written and I wouldn't change a thing!
They were the most finger lickin', fall off the bone ribs I ever had. I loved them so much I went into my recipe box and threw out every other rib recipe I had in the house.
I cooked down the liquid as stated and it made an incredible sauce. We were tasting it as it was cooking down and could barely leave it alone. I highly recommend this recipe. It is absolutely fabulous. My only regret is I can't give it more than five stars. I'd give it ten if I could. Thanks so much for a fabulous recipe that my family will be enjoying for many years to come. I can't wait to make them again Seriously, try this recipe. You won't be sorry.
I think the people who had problems weren't doing something right. After they came out of the oven, I finished them off outside on the grill. I used Sam Adams summer ale for the beer but I think any light color ale would work.
I wouldn't use Guinness or a dark beer. I didn't find low sodium fajita mix. I used Old el Paso regular and it was awesome!!
I didn't notice any salty taste at all. Mmmmmmm, mmmmmm, GOOD!! This recipe was pretty easy to follow, especially when it was my first time making ribs and I had only 6 hours to cook it. So my review might help those who want to make ribs but have less than 7 hours. I made it with three racks, and did not have time to refrigerate before cooking.
I had cut the racks to make four pans. It did not affect the tenderness or taste. As you can see, each method is quite different, but they all make good ribs as long as you take them off as soon as they are tender.
If they are stiff when you lift them, they need more time. Because there are so many options for cooking methods, the door is open for adding your own style and finding the perfect method. One that not only yields a moist and flavorful rib, but all within your comfort level…and all your own! Read More. Many Dizzy Pig fans are proud and passionate about their ability, desire and passion for… Read More.
However, ribs may be one of the more misunderstood meats when it comes to cooking them. One thing we have learned is that there are many roads to great ribs! The 1 most important piece of knowledge to the perfect rib Is knowing when to pull the ribs off the cooker. So, how do you cook the perfect slab of ribs? It Starts with Good Flavoring First, get good flavoring on them.
Undercooked ribs will be tough and dry Overcooked ribs will be tender, but mushy. It is a great way to cook them in hours, if you have the time and a moist cooking environment.
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