Backyard Baby Back Ribs
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- Recipe categories: Pork,
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Average Rating:
Total Reviews: 88
Showing 41-50 of 88
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By ph0904
on October 21, 2010
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Delicious
By banderson_9256020
Mill Valley, CA
on August 25, 2010
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I've cooked these ribs at least 6 times and they are awesome! I add some of the rub to a store purchased BBQ sauce to finish them off on the barbeque. The ribs are tender, fall off the bone. And not too hot, salty or sweet. Just perfect!
By Sharna
Ohio
on July 25, 2010
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1st time for us making ribs... We followed other reveiwers suggestions and increased the temp to 260, left them in the oven an hour longer, and used Sweet Baby Rays in the glaze instead of the honey, etc. called for in the recipe... Made gobs of sauce. Very excellent ribs! Well worth the wait. We also couldn't find two racks at 4 1/2 pounds-ours totalled 6. We used a little extra rub to account for that. These were zingy but not too hot for the kids. Have plenty of napkins on hand-we even put out finger bowls! Deliciously messy!
By bfrangos_12587067
pickerington, ohio
on July 25, 2010
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This is a wonderful recipe. The worst part was there will not be any left over for lunch tomorrow.
By wcgaskill_13018602
Newark, detxk7s
on July 22, 2010
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I tried Alton's recipe for the first time and made only a few modifications. The results were awesome. I cooked them a little longer than recommended since I've had bad luck with other recipes that didn't quite get them done. I figured that a little more braising couldn't hurt. It didn't. I'm one who doesn't care for vinegar based bar-b-que sauces, so Alton's was on the money. We absolutely loved this sauce. I can't wait to do them again.
By abpfan_13013839
Southampton, 78
on July 20, 2010
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I made these and they were incredible!
Instead of making the BBQ sauce from scratch, I combined the cooked orange juice and margaretta mix in a pot with Sweet Baby Rays BBQ sauce. This was AWESOME!
Great rub with a great kick! Highly recommended!
Thanks Alton!
By Chef #1477653
Greenville, Tx
on July 20, 2010
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These turned out great. Flavor is amazing, they are moist and fall apart. The rub is great on chicken too! This will be my "go to recipe" for ribs, brisket, chicken from now on. Way to go Alton!
By kikichef
Tarzana, CA
on July 20, 2010
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We made these ribs for company and they were absolutely delicious. The recipe for the rub makes a lot, so were were able to use it several times. Best rib recipe we've ever tried.
By mark_powell
Poulsbo, WA
on July 06, 2010
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I really try to follow the recipe to the letter on first attempt however,after reading the other reviews - and with my two racks of baby backs totaling 5.5# I increased the oven time to 3 hours. Additionally, it took about 20 minutes for my liquid to reduce to what I would call a glaze. I did have 2 cups remaining after removing fat layer. Otherwise by the book. Results were fantastic. I really wanted to make this work as my daughter is having her 16th birthday soon and with this recipe I can make in advance and just warm through at party. Even at 3 hours cooking this is not fall off the bone - better cause it's more like competition ribs moist but just enough resistance to leave bite marks. I am so pleased....thanks AB.
By MarjieTague
Menifee, CA
on July 05, 2010
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Thank you, Alton. These were the best ribs I've ever fixed, bar none. I come from Illinois where most of us know how to grill/barbeque. These were better than most I've tasted. I followed the recipe to the letter, no playing around and messing things up.