Easy BBQ Baby Back Pork Ribs

Name: Easy BBQ Baby Back Pork Ribs
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms full racks baby back pork ribs (about; 1 teaspoon freshly ground black pepper; 1 Tbsp chili powder; 2 Tbsps cider vinegar; 79 milliliters packed dark brown sugar; 2 teaspoons garlic powder; 2 teaspoons ground mustard; 355 milliliters ketchup; 3 Tbsps kosher salt; 59 milliliters light or dark molasses (not blackstrap); 2 teaspoons paprika; 118 milliliters water; 2 Tbsps Worcestershire sauce

The recipe Easy BBQ Baby Back Pork Ribs could satisfy your American craving in around 3 hours and 10 minutes. One serving contains 884 calories, 74g of protein, and 45g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a main course. A mixture of full racks baby back pork ribs, paprika, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dark brown sugar you could follow this main course with the Brown Butter Brown Sugar Cookies as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.

Ingredients you will need

Ribs

Equipment you will use

Bowl

Cut 4 (24-by-12-inch) pieces of aluminum foil; set aside.Pat the ribs dry with paper towels.

Ingredients you will need

Ribs

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Aluminum Foil

Paper Towels

Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone-side up. Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it. Repeat with the second rack.

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Bone

Ribs

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Paper Towels

Knife

Cut 1 rack in half crosswise and place the 2 pieces side by side on a sheet of foil. Repeat with the second rack and a second piece of foil.Evenly coat both sides of the ribs with the spice rub. Pull the foil up and over each set of ribs to create 2 completely enclosed packets.

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Dry Seasoning Rub

Ribs

Equipment you will use

Aluminum Foil

Place the packets side by side on a rimmed baking sheet. Cover the baking sheet tightly with the remaining 2 pieces of foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)

Ingredients you will need

Ribs

Equipment you will use

Baking Sheet

Aluminum Foil

Heat the oven to 325°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)

Ingredients you will need

Ribs

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Oven

Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 cups, about 30 to 40 minutes.

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Sauce

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Whisk

Sauce Pan

Heat a gas or charcoal grill to medium (350°F to 450°F).

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Grill

Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks, for a total grilling time of 20 minutes.

Ingredients you will need

Sauce

Ribs

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Grill

Aluminum Foil

Transfer the ribs to a cutting board and cut the racks between the bones.

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Ribs

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Cutting Board

Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.

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Barbecue Sauce

Ribs

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

2kilograms

full racks baby back pork ribs (about 1teaspoon

freshly ground black pepper 1Tbsp

chili powder 2Tbsps

cider vinegar 79milliliters

packed dark brown sugar 2teaspoons

garlic powder 2teaspoons

ground mustard 355milliliters

ketchup 3Tbsps

kosher salt 59milliliters

light or dark molasses (not blackstrap)2teaspoons

paprika 118milliliters

water 2Tbsps

Worcestershire sauce

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pinot Noir, Shiraz, and Zinfandel are great choices for Pork Ribs. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.