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Backyard Baby Back Ribs Recipe

Backyard Baby Back Ribs

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Average Rating:

Total Reviews: 87

Showing 21-30 of 87

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  • on August 01, 2011

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    Impressed the entire party - my friends think I am grill master. I used the 350+250(2 hr. method and the ribs were incredible. The only 'problem' I encountered was the rack was hard to grill because the meet kept falling off the bone. Quite a good problem to have : I also added bourbon to the glaze. My mouth is watering already.

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  • on July 24, 2011

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    The flavor of the ribs was great...they were not the "fall off the bone" as I thought they would be, but tender. I cooked them for 3 hours at 250 and they needed another hour at least. I did use baby back ribs as well.

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  • on July 21, 2011

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    Completely perfect. I subbed apple juice for the orange juice because I was out of OJ. I baked at 350 for one hour and then decreased to 250 for 2 hours as suggested by a previous commenter and the ribs were perfectly juicy and falling off the bone. mmmmmmm.

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  • on July 09, 2011

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    This recipe is in Alton's first book ("I'm only here for the food". Note that the cooking time needs modification! Braise at 350° for one hour and drop oven temp to 250° for 2 hours. This assures "fall off the bone" tenderness. You can also pressure cook for 1 hour. The overnight cooling after cooking isn't necessary but makes the glazing much easier. The meat is very delicate otherwise. A quick grilling , 5 minutes a side over a charcoal fire, with sauce, produces as good a rib as you will ever taste. I served this to a huge family gathering (I didn't know half the people and could have been elected Pope as a result. One of the best recipes in my repertoire. Correct the braise time and make it!

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  • on July 01, 2011

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    My family loves these ribs! Never any leftovers. I've made them as written and they are fabulous. I have also made them and used store bought bbq sauce and they are tasty as well.

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  • on June 27, 2011

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    I use "Rub Number Nine" a lot! Love it!

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  • on June 15, 2011

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    A+, Alton Brown. best ribs ever taste and is so....................so good. Followed exactly the same and will do it again.

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  • on May 31, 2011

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    recipe was fantabulous. i cut the racks in half. added extra spices. i let them rest for 2 days. instead of brown suger i used splenda brown sugar. left them in over for 2.5 hours and used my own glaze consisting of apple cider vinegar ketchup molasses w sauce splenda brown sugar s+p garlic powder red pepper honey and a splach of liquid smoke. immediatly grilled them after the oven and wow perfect!

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  • on May 29, 2011

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    I love Alton, and LOVE this recipe! The braising liquid is great, and it's honestly fine without it too (have made it both ways when I'm out of white wine. I get a REALLY good cut of baby backs and lap this up with anyone that is around to help me eat them. Instead of broiling mine, I put on my homemade sauce and place them on the grill turning them every 10 minutes for another 25-30min. I'm dying to try Michael Chicarello's version soon!

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  • on May 22, 2011

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    This recipe is great, I have made it a couple of times. Last time, however, I was missing some of the ingredients so instead of the orange juice and drink mix, I used apple cider and a broken up cinnamon stick. Once on the grill I just used Bullseye barbecue sauce. They were really good as well. Thinks method of cooking ribs is so much better than boiling them.

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