Does anyone know the best way to cook babyback ribs...???!


Question:

Does anyone know the best way to cook babyback ribs...???

Additional Details

1 month ago
I'm looking for restraunt quality!!


Answers:
1 month ago
I'm looking for restraunt quality!!

This is a recipe for Chilie's BB Ribs, enjoy delish!!!!

Since restaurants won't give out their secret recipes, author Todd Wilbur has analyzed their tasty treats and come up with some amazing copies.

Now you can sing your own tune as you re-create the Chili's baby back experience without leaving the house. The flavor is found in the sauce, and the cooking secret is a slow-braising technique prior to grilling that will keep the meat juicy and tender like the original.

Ingredients

1 1/2 cups water
2/3 cup dark brown sugar, packed
1 cup apple cider vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
1 teaspoon liquid hickory smoke
1 1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
4 racks, baby back ribs

Directions

1. Make the barbecue sauce by combining all the ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.

2. When you're ready to make the ribs, preheat the oven to 275°F.

3. Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2 1/2 hours or until the meat on the ribs has pulled back from the cut ends of the bones by about 1/2 inch. When the ribs are just about done, preheat your barbecue grill to medium heat.

4. Remove the ribs from the foil (careful not to burn yourself -- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs for a few minutes before you remove them from the grill. Just be sure not to brush on the sauce too soon or it could burn.

5. Serve the ribs with extra sauce on the side and lots of napkins.

Makes 4 servings

Source(s):
http://www.wchstv.com/gmarecipes/chilisb...

BBQ or slow cooker.

I usually boil them for an hour with spices and onion to tenderize then either put in the oven or on bbq and baste for about 45 minutes yummy.

Go to Chili's.

Memphis Dry Rub Ribs

Method: Indirect Grilling
Serves 4

2 racks baby back ribs (4 to 5 pounds)

For the rub
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon dark brown sugar
1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper

For the mop sauce (optional)
2 cups distilled white vinegar
1/2 cup water
1/2 cup Dijon mustard
1 tablespoon salt

2 cups hickory chips or chunks, soaked in cold water

1. Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.)
2. Combine the ingredients for the rub (the paprika, black pepper, sugar, salt, celery salt, cayenne, garlic powder, mustard, and cumin) in mixing bowl and stir with your fingers to mix. Rub 2/3 of this mixture on the ribs on both sides. Transfer the ribs to a roasting pan and let marinate for at least 4 hours, preferably overnight.

3. Set up the grill for indirect grilling and preheat to medium (about 350 degrees). Place a drip pan in the center. If using a gas grill, place all the chips in the smoker box or smoker pouch and preheat the grill to high. When smoke appears, lower the heat to medium. If using a charcoal grill, toss the wood chips on the coals.

4. Place the ribs on the grill over the drip pan and cover the grill. Cook the ribs until cooked, 1-1/4 to 1-1/2 hours. Start basting with mop sauce after 30 minutes, basting every 20 minutes. If using a charcoal grill, replenish the coals after 1 hour. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones.

5. Transfer the ribs to a cutting board or platter. Mop one final time with mop sauce and sprinkle with the remaining rub. Serve with your favorite barbecue sauce on the side.

put them on the bbq................simple

If you have a slow cooker, or a crockpot for all your cooking needs. It works the best and if you put sauce on it. WOAH! it will blow you away!

I watched this episode and this looked fantastic! You could substitute any kind of BBQ sauce and that would work great too, but the process is what is important! They just fell off the bone, I'm trying this soon!

in a roasting bag or on a charcoal grill.

My hubby makes them better than the restaurant.
His recipe goes something like this:

Boil ribs in a big pot of water for just long enough to cook through.
When done drain water & let them cool.
Place cooled ribs in a ziplock bag to marinate in zesty italian dressing for at least 6 hours.
Make BBQ sauce:
2 tablespoons instant coffee granules
1/4 cup hot water to dissolve coffee.
3/4 cup brown sugar
1/3 cup ketchup
1 tablespoon worcestershire sauce
Mix sauce ingredients together, adjust to suit your preferences but DO NOT leave out the coffee!!
Cook on BBQ or in oven on LOW brushing very often with sauce, or put ribs & sauce in slowcooker to finish.

I agree that ribs are best cooked in a wet style first then finished on the grill or under a broiler. I use the recipe from Alton Brown on the food network website. Cook in a foil pouch with cider vinegar for a couple of hours then dust with a dry rub and finish Under the broiler or on the grill. Save the sauce for the table.

I'm sure somebody else will fill you in on the details, but I think the best way is to cook them in the oven for a few hours, wrapped in foil, and then finish them on the grill for 10 minutes. Brush on barbecue sauce during the last 5 minutes.




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