Marinated, Baked, and Grilled Baby Back Ribs
Marinated, Baked, and Grilled Baby Back Ribs
Marinated, Baked, and Grilled Baby Back Ribs
- 1 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1/3 cup brown sugar packed
- 2 teaspoons pepper
- approx. 3 pounds packaged baby back ribs one package yields approx. 16 ribs
- rub
- 1/4 - 1/2 teaspoon salt
- 1/4 - 1/2 teaspoon pepper
- 1/4 - 1/2 teaspoon garlic powder
- 1/4 - 1/2 teaspoon paprika
- 1/2 medium onion finely chopped
- 1 - 2 teaspoons penzeys bbq 3000
- 2 teaspoons penzeys arizona dreaming
- 1 teaspoon organic red cayenne pepper
- barbecue sauce
- 1 cup ketchup
- 1/2 cup hot & spicy or horseradish mustard
- 1/2 medium onion finely chopped
- 2 tablespoons balsamic or white vinegar
- 2 cloves minced garlic or substitute garlic powder
- 1 tablespoon sriracha hot sauce
- 1 teaspoon organic red cayenne pepper or substitute red pepper flakes
- Carbohydrate 56.5921536892873 g
- Cholesterol 204.117 mg
- Fat 47.9863969033551 g
- Fiber 1.17514261476489 g
- Protein 69.5299491825182 g
- Saturated Fat 16.5927690818177 g
- Serving Size 1 1 Serving (489g)
- Sodium 865.425214162263 mg
- Sugar 55.4170110745224 g
- Trans Fat 4.84014619898262 g
- Calories 939 calories
Step-by-step
- Cut the ribs into four equal size pieces.
- Marinate the ribs with the rub, wrap in foil and store in refrigerator overnight. Rub each ingredient on the meat individually, or mix together first.
- Prepare the sauce, mix in a covered container and store in the refrigerator overnight to allow some time for the ingredients to meld together.
- Preheat the oven to 300 degrees F and bake the foil wrapped ribs on a shallow baking pan or dish for 2 and 1/2 hours.
- Grill immediately or refrigerate the ribs until ready to grill.
- Preheat the grill to medium heat. Remove the ribs from the oven (carefully - juices are hot), remove from the foil and cook under the broiler or on the grill. Spread the sauce on both sides of the ribs using a spoon and/or a brush. Turn occasionally and re-cover the ribs with sauce until the sauce is used up. Save enough sauce for one final coating just before removing from the grill.
- Grill 15-30 minutes until the ribs are juicy and tender on the inside, but crispy and flavorful on the outside.
My Perfect Baby Back Ribs: A Recipe for Busy Weeknights
As a working mom, time is my most precious commodity. Dinner needs to be delicious, satisfying, and – most importantly – quick to prepare. For weeks, I’d been eyeing those beautiful racks of baby back ribs at the grocery store, but the thought of hours of slow-cooking always deterred me. Then, I stumbled upon this recipe, promising fall-off-the-bone tenderness with minimal fuss. Let me tell you, it’s a game-changer. This recipe marries the convenience of baking with the smoky char of grilling, resulting in ribs so succulent and flavorful, they’re easily worthy of a special occasion, yet simple enough for a Tuesday night dinner.
The beauty of this method lies in the prep work. The marinating and initial baking stage can be done the night before, leaving you with minimal cooking time on the day you plan to serve. This is crucial for someone juggling work, kids, and a social life. The marinade itself is a flavour explosion! I've adjusted it slightly over time – adding a touch more brown sugar for extra caramelization, and experimenting with different spice blends to find the perfect balance of sweet, smoky, and spicy. The result is a deeply flavorful rib that’s both satisfying and not overly heavy. The secret is in the balance of flavors: a little sweet from the brown sugar, a hint of tang from the Worcestershire sauce, and just the right amount of heat to wake up your taste buds.
The grilling step is where the magic truly happens. That quick sear on the grill imparts a beautiful char and adds another layer of deliciousness. It's a wonderful way to finish off the baking process and add some smoky texture, creating the perfect blend of tenderness and crispiness. I recommend using a good quality barbecue sauce; don’t be afraid to experiment and find your favorite. Don't skimp on the sauce during the grilling process – it not only adds flavor but also helps to keep the ribs moist and tender. The final baste with the remaining sauce creates a beautiful glaze, enhancing the appearance and taste.
Ingredients You'll Need:
This recipe calls for readily available ingredients, making it easy to prepare even when your schedule is tight. The ingredient list might look long, but don’t be intimidated; most are pantry staples. You can easily adapt the spice rub to your taste preferences. Don’t hesitate to experiment!
- Ribs: Approximately 3 pounds of baby back ribs
- For the Rub: Salt, pepper, garlic powder, paprika, onion (finely chopped), Penzeys BBQ 3000, Penzeys Arizona Dreaming, red cayenne pepper
- For the Sauce: Ketchup, hot & spicy or horseradish mustard, onion (finely chopped), balsamic or white vinegar, minced garlic (or garlic powder), sriracha hot sauce, red cayenne pepper or red pepper flakes, brown sugar, Worcestershire sauce
Once you've mastered this recipe, you'll find yourself making it time and again. It's a crowd-pleaser, perfect for family gatherings, backyard barbecues, or a simple yet satisfying weeknight dinner. And the best part? The leftovers are just as delicious the next day, making it a perfect meal-prep option. Trust me, these ribs are worth the (minimal) effort. They’re a testament to the fact that delicious, impressive meals don’t have to take forever to prepare. So, go ahead and treat yourself to these incredibly flavorful and easy-to-make baby back ribs. Your family will thank you!
I often find that the best recipes are the ones that are adaptable to different situations. This rib recipe is perfect for entertaining – imagine the aroma wafting through your home as they bake and grill! And just as easily, this can be a wonderful weeknight meal for just yourself or your family. The leftovers can be shredded and used for tacos or sandwiches, making it a truly versatile recipe that keeps on giving.
Remember to adjust the spice levels to your preference, and feel free to experiment with different barbecue sauces and rubs. Cooking should be fun and creative – let your taste buds guide you! Happy grilling!
