I bought some pork baby back ribs at the grocery store --not only have I never cooked them, I'm not sure I've ever eaten them in my life!  Pork is fattening, you know

Anybody help me out here?

pp

If you have a slow cooker they come out nice and tender.  Follow any slow cooker recipes.

You r lookin good pp.    d....................

thanks, dar.  I don't know, I think meat put in a slow cooker just turns to mush...

pp

Alton brown video to the rescue

http://www.youtube.com/watch?v=KQRC7NeQMcY

The way I cook them is to put them in a rack, in a roasting pan filled with a few inches of water.  Put foil over the whole thing to keep in the steam (but be careful when you take them out!)

Bake in a slow oven (325 or so) for a few hours - depends on the number of ribs.  For 1 rack, probably 1.5 hours is enough.  If you do more than 1-2 racks, I crumple foil to keep them separated to make sure the steam gets all around them.

You can tell when they're done, because you will have a hard time lifting them out of the pan without the meat literally falling off. :)

Then, when they're done, you just put them on the grill with any bbq sauce you like and basically carmelize the sauce.  You can also just put them under the broiler for the same effect.

It's the slow cooking in the steam that's the important part. :)

I was trying to find a real recipe to link to, but can't find one easily.  I got this recipe off the box of ribs I bought once and have used it ever since.

Here is a recipe where you boil them for about 30-45 mins & then bake them for about an hour & a half.
http://allrecipes.com/Recipe/Simple-BBQ-Ribs/Detail.aspx
I personally, make Pork Ribs in my Pressure Cooker.
I cut them into sections with 1-2 bones per piece. Then I rub them or sprinkle seasoning all over them; Grill mates Pork Rub - or other herbs & spices; chili pepper, onion & garlic, ms dash seasoning, or what ever flavor you might like.
Then I put them in a big skillet on med high to sear the outside til brown.
Layer them in the Pressure Cooker with tongs, & I can just push the 'meat' button.  I have an Elite Maxi Matic Electric/Automatic Pressure Cooker that I bought for my birthday.
The ribs are seriously tender; fall-off-the bone in about 25-45 mins!
I take them out of the Pressure Cooker & layer them onto a baking sheet; smother them in a favorite BBQ sauce & put them under the broiler to sear in the sauce for about 5 mins! YUM-O
Enjoy,
Tina

Going to try to upload a photo;

There you go...

Braised Baby Back Ribs 

1 day | 1 day prep

SERVES 2 , 1 Rack

• 1 rack baby back rib rack
• sweet barbecue sauce
• olive oil
• vegetable oil
• hickory chips
• water, to use at the grill

For the rub

• 1/2 cup brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon onion powder

1. Combine rub* ingredients in a plastic bag, shake to mix.
2. Rub olive oil on ribs then generously cover both sides of ribs with rub, there's enough to do 2 racks.
3. Wrap tightly in plastic wrap and refrigerate for a minimum of 4 hrs or as long as 24 hours.
4. For covered charcoal grill: Start coals 30-45 minutes prior to cooking, soak a couple hand fulls of hickory chips in water.
5. Meanwhile, place each rack of ribs, curved side down on two layers of heavy duty aluminum foil, which have been wiped with a thin coat of vegetable oil use a piece of foil large enough to seal over the top.
6. Form a pan with the foil.
7. After coals turn white push them all to one side, drain wood chips, place soaked wood chips on hot coals, replace grill top.
8. Soak some more chips.
9. Place ribs and foil on cool side of grill, carefully pour water to the foil 'pans' to no more than 1/2" up the sides of the ribs.
10. Replace lid on grill.
11. Every 30 minutes add a few coals and some of the soaked chips and reverse the position of the ribs (rotate and reverse).
12. Turn over about 1/2 way through the cooking process so they finish curved side up.
13. Depending on your grill it could take as long as 4 hrs or as little as 1 hr to cook.
14. To finish ribs, remove from heat, drain liquid from foil pan (reserve for sauce if desired) carefully cut racks into serving sized chunks (3-4 ribs), brush with sauce and return to hot side of grill for a few minutes to brown a bit.
15. You can brown them under the broiler right in the foil pans if coals are not hot enough.
16. This procedure can be replicated on a two (or more) zoned gas grill.
17. Put the chips in another foil 'pan' and place them over the heat, when they start to smoke put the ribs over the cool side and cover.
18. Replenish chips as necessary, rotate and reverse rib pans about every 30 minutes.
19.  

1. *This is a sweet rub and may be a bit too sweet for some tastes, if so decrease sugar.

Fly off the plate BBQ Baby Back Ribs 

2¼ hours | 10 min prep

25 ribs

• 4 lbs baby back ribs
• salt

SAUCE

• 3 tablespoons liquid smoke
• 2/3 cup ketchup
• 2 tablespoons molasses
• 2 tablespoons bourbon
• 1 tablespoon cider vinegar
• 3 teaspoons Worcestershire sauce
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 2 cloves garlic, finely chopped

1. Preheat oven to 300 degrees F.
2. Mix sauce ingredients.
3. Place ribs in roasting pans, sprinkle with salt.
4. Roast for 45 minutes.
5. Baste ribs with some of the sauce.
6. Roast another 30 minutes.
7. Remove from oven and let stand for 10 minutes.
8. Cut into individual ribs, return to roasting pan.
9. Baste cut sides of ribs with rest of the sauce.
10. Roast another 30 minutes.




Best Baby Back Ribs in Town 

2½ hours | 30 min prep

SERVES 6 -8 , 2 9x13 casserole full of ribs

• RIBS
• 3 lbs baby back ribs (pork)

SAUCE

• 1/4 cup molasses
• 1 cup ketchup
• 6 tablespoons vinegar
• 3/4 cup brown sugar
• 4 teaspoons liquid smoke
• 1/4 teaspoon onion powder
• 1 1/4 teaspoons chili powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic powder or garlic powder (not garlic salt)
• 1 tablespoon cornstarch
• 1 tablespoon water
1. Make one recipe of Rib Sauce (above) and set aside.
2. Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling.
3. MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately.
4. ** BAKING RIBS (preferred method): Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes.
5. Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid.
6. ** PAR-BOILING RIBS: Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs).
7. Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain.
8. **** RIBS (Final Baking): Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in SINGLE layer in casserole.
9. Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them.
10. Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs.
11. MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours.
12. If frozen, thaw before baking.
13. Place UNCOVERED ribs in preheated 350 degree oven.
14. Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is "melt-in-your-mouth" tender.
15. If you have any remaining sauce, serve it with the ribs, along with plenty of napkins.
16. These are finger-licking good and messy to eat-- but is there any other way to eat ribs?.
17. *** RIB SAUCE: Mix cornstarch and water together to make a slurry Set aside.
18. Mix remaining dry ingredients together.
19. Place in saucepan.
20. Mix remaining wet ingredients together.
21. Pour half of wet ingredients into dry ingredients, stirring to mix well.
22. Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit.
23. While mixture is gently boiling, pour in slurry while stirring.
24. Return mixture to a slow boil and coo****il sauce thickens a little.
25. Sauce should be thick enough to cling to ribs, yet pourable.
26. Cool sauce and store in air-tight glass or plastic container.
27.  
1. Refrigerated it keeps indefinitely.





Scott Hibb's Amazing Whiskey Grilled Baby Back Ribs 

3 hours | 20 min prep

SERVES 4

• 2 (2 lb)  baby back rib racks
• fresh coarse ground black pepper
• 1 tablespoon ground red chili pepper
• 2 1/4 tablespoons vegetable oil
• 1/2 cup minced onion
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2 1/2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1 1/4 teaspoons liquid smoke flavoring
• 2 teaspoons whiskey  (or more!)
• 2 teaspoons garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tablespoon dark molasses
• 1/2 tablespoon ground red chili pepper
1. Preheat oven to 300°F (150°C).
2. Cut each full rack of ribs in half, so that you have 4 half racks.
3. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat.
4. Wrap each half rack in aluminum foil.
5. Bake for 2 1/2 hours.
6. Meanwhile, heat oil in a medium saucepan over medium heat.
7. Cook and stir the onions in oil for 5 minutes.
8. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
9. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper.
10. Bring mixture to a boil, then reduce heat.
11. Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
12. Remove from heat, and set sauce aside.
13. Preheat an outdoor grill for high heat.
14. Remove the ribs from the oven, and let stand 10 minutes.
15. Remove the racks from the foil, and place on the grill.
16. Grill the ribs for 3 to 4 minutes on each side.
17.  
1. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).



Baby Back Ribs with Espresso BBQ Sauce 

3 hours | 30 min prep

SERVES 6 , 3 racks of baby back ribs

• 3 racks of baby-back pork ribs
• salt & freshly ground black pepper
• 1 cup honey
• 1/4 cup soy sauce
• 1/2 cup balsamic vinegar
• 1 cup ketchup
• 1/4 cup espresso
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
1. Cut each rack of ribs in half; season with salt and pepper; place ribs on foil-lined baking sheet in two piles of three pieces; bake 2 1/2 hours or until tender; rotate ribs every 30 minutes; remove from oven and wrap with foil to prevent drying out.
2. Mix honey, soy sauce, vinegar, ketchup and espresso in saucepan; place oil and garlic in small skillet and heat for 1 minute until garlic becomes golden; add to honey mixture; simmer sauce 15 minutes.
3. Preheat oven to 425° or heat up grill; brush both sides of ribs with sauce; cook in single layer, basting often; ribs are finished when glazed and carmelized, about 15 minutes.



Paprika Glazed Baby Back Ribs 

1¼ hours | 5 min prep

SERVES 6

• 4 lbs pork baby back ribs, cut into individual ribs
• 6 cloves garlic, chopped fine
• 1 1/2 cups dry red wine
• 1/2 cup water
• 2 tablespoons sweet paprika
• 3 tablespoons sherry wine vinegar
• 1 1/2 tablespoons firmly packed brown sugar
• 1 tablespoon salt
1. Divide ribs between two large heavy sealable plastic bags.
2. In a bowl stir together remaining ingredients and pepper to taste and pour over ribs.
3. Seal bags, pressing out excess air.
4. Marinate ribs in the refrigerator, turning bags occasionally, overnight.
5. Preheat oven to 375°F.
6. Transfer ribs and marinade to a roasting pan large enough to hold ribs in one layer and roast ribs, turning occasionally, until marinade is reduced to about 1 cup, about 45- 60 minutes.
7. Use marinade for dipping.
8.  
1. Ribs may be made 2 days ahead, cooled, covered with plastic wrap & refrigerated. Then allow ribs to return to room temperature and reheat in a preheated 375F oven until hot - about 12 minutes.




5-Spice Baby Back Ribs 

40 min |

SERVES 4

• 3 lbs baby back ribs
• 1 pint chicken stock
• 2 ounces gingerroot, sliced
• 2 teaspoons five-spice powder
• 2 fluid ounces soy sauce
• 4 garlic cloves, crushed
• 3 lbs baby back ribs

Barbecue sauce

• 4 fluid ounces plum sauce
• 2 fluid ounces hoisin sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon sesame oil
• 1/2 teaspoon five-spice powder
• 1 teaspoon chili paste with garlic
1. place stock, garlic, gingerroot, 5-spice powder and soysauce into a large pan and bring to a simmer.
2. Add ribs and simmer slowly, without lid for around 30 minutes.
3. Remove the ribs and leave them to cool.
4. Boil cooking liquid gently until reduced to about 1/2 pt.
5. Place ribs on a baking sheet and brush with chinese barbecue sauce.
6. Bake in oven at 450 degrees for around 10 mins until sauce has caremelized slightly.
7. Heat the reduced liquid and pour over ribs to moisten.
8.  
1. Serve and enjoy!





Beer Brined Baby Back Ribs With Honey Bbq Sauce 

8 hours | 6 hours prep

SERVES 4 -6

• 4 lbs pork baby back ribs

for the brine

• 36 ounces beer
• 3 tablespoons kosher salt
• 3 tablespoons packed brown sugar
• 1 tablespoon celery seed
• 1 tablespoon cayenne pepper
• 1 1/2 teaspoons black pepper
• 1 teaspoon liquid smoke (optional)

for the honey bbq sauce

• 2/3 cup finely chopped onion
• 2-3 cloves garlic, minced
• 2 tablespoons oil
• 1 1/2 cups Heinz Chili Sauce
• 1 cup beer
• 1/2 cup honey
• 1/4 cup Worcestershire sauce
• 2 tablespoons prepared yellow mustard
1. Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
2. You may cut your ribs into sections before brining, if desired.
3. Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
4. Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
5. Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
6. Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
7. Prior to cooking, remove ribs from brine and pat dry; discard used brine.
8. Using a drip pan, prepare a grill for indirect cooking.
9. Place the ribs over the drip pan and grill using indirect medium heat (test by placing your hand over the heat- you should be able to keep it there for about 3 seconds).
10. Cover grill and cook for 1 1/2- 1 3/4 hours or until the ribs are tender, and the meat has pulled back from the edges of the bone slightly.
11. Add additional coals during cooking if needed.
12. Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
13. To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
14. Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
15. Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
16.  
1. Use sauce on ribs as a baste; sauce can be prepared ahead.


... You can adjust the ingredients to your taste or the amount of meat you bought.
I have never sustituted sugar, molases or honey for splenda or anyhing like that. The ratio of meat and other ingredients to sweetener is low, so it may not hurt your weight loss, but is up to you to decide what to do. I hope you enjoy.

Peace and good.

Pina Coloda Baby Back Ribs...

I make these all the time...they are great!

Notice, when he puts the ribs and mix and rum in the foil bag..I throw in a few ice cubes to steam and keep the meat nice and moist....

www.youtube.com/watch

Simple recipe:

Wrap ribs in two layers of aluminum foil and bake on a cookie sheet for 3 hours.

Unwrap, dip in BBQ sauce of your choice mixed half and half with ketchup.  Bake for another 10-15 minutes until sauce starts to bubble.

Enjoy.