What's your best baby back rib recipe, that you have actually tried? Please read details before answering...?

Question

I'm in a rib cook off with friends tomorrow. I usually make ribs the way my friend does, but since he's in it, I need something that will really stand out.

I cook the ribs in the oven at 2500 for about3 hours then grill them. The meat just falls off the bone.

Is there a special sauce or rub that would be good?

Answer 1

I have cooked them and they were delicious...I just used a good quality bottled BBQ sauce (Sweet Baby Ray's or Masterpiece) usually the honey hickory type....I cut the ribs into manageable portions, smear both sides with the sauce, place them meaty side down in a baking pan, cover tightly with aluminum foil, bake for 1 1/2 to 2 hours in a 375 degree oven......Halfway through I will drain off some of the liquid accumulated and put them back in....After they're done, I will add some more sauce on to each piece; at this point you can throw them on the grill for 10-15 minutes to get that grilled look and taste, but we eat them straight out of the oven....

Answer 2

I'm sure it is to late for this link, but you might want to get in on it for the future.  Here in Texas, we prefer rubs instead of sauces:

http://www.texasbbqrub.com/

Answer 3

Sounds like you have cooking the ribs down.......

but I'll give you my entire recipe....... it has won 2 out of 3 contest I have entered....

B's BABY BACK RIBS

INGREDIENTS.............

2 (2 pound) slabs baby back pork ribs

coarsely ground black pepper

1 tablespoon ground red chile 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 coarsely ground black pepper

1 1/4 teaspoons liquid smoke flavoring

2 teaspoons whiskey

2 teaspoons garlic powder

1/4 teaspoon paprika

1/2 teaspoon onion powder

1 tablespoon dark molasses

1/2 tablespoon ground red chile pepper

DIRECTIONS

Preheat oven to 300 degree F (150 degrees C).

Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.

Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. 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. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.

Preheat an outdoor grill for high heat.

Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

GOOD LUCK!!!!!       :)

Answer 4

As Certified BBQ Judge, "falling of the bone" ribs are over cooked.

They should come off the bone with a little resistance leaving tiny hair like pieces, and the bone should turn white while you are chewing the first bite.

As a Competition BBQ Cook, do not bake them first. When the bones start to stick out about a 1/4 inch, wrap the ribs in aluminum foil with a little water in there. Return them to the grill away from direct heat. To test them, lift gently from the end, and when the flex easily they are done.

As for the best seasoning, and sauce, unless you live near a retailer that carries Demon Pig BBQ Sauces and Rub, you probably do not have time to get it.

Check out my website for a store near you.

http://www.demonpigbbq.com/

Answer 5

One option I use is to marinate the ribs...Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbecue sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.

I make Big Al's Bar-B-Q sauce from all recipes, be sure to adjust the number of  servings.

Answer 6

Here is a way to cook the ribs, need a smoker with some hedge wood, apple wood, and ash wood,(ash wood is a sweet wood). Rub the meat down with smoking guns dry rub and also harley dry rib rub just a hour before you put them on the smoker.  Make sure you take the membrane off the ribs.smoke the ribs until the interal temp is 165 degrees F. Every 15 minutes spray apple juice on them. When ribs are at temp wrap them in aluminum foil with more rub and pour aliitle apple juice on top, wrap them up tight and let the ribs temp rise to 205 degree F. take off smoker and put in cooler for about an hour then take them out and dig in.. run the smoker at 300 to 350 degrees

Answer 7

I have tried this one here. My husband is crazy for ribs and this one got him hooked:

http://www.foodtv.ca/recipes/recipedetai...

Answer 8

That one sounds good.  I make these and we love them.

Run Runner Ribs

1/2 cup Heinz chili sauce

1/2 cup ketchup

1/2 cup canned crushed pineapple with juice

1/4 cup HP sauce

1/4 cup brown sugar

1/4 cup each green onion and dark rum

1 tsp. each lime zest and ginger

pinch of allspice

4 lbs. back ribs

Stir Sauce with ketchup, pineapple, HP and brown sugar.  Bring to a boil and cook for 5 min.  Stir in onion, rum, lime, ginger and allspice until well combined.  Cool slightly.

Proceed as usual with the prebaking and then grilling and basting.  Delicious ribs!