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Who Loves Ya Baby-Back? Recipe

Who Loves Ya Baby-Back?

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Average Rating:

Total Reviews: 961

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  • on April 04, 2012

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    I have used this recipe about six times. When I make these it is usually to entertain. So I make them a day ahead. Once I am done braising them I let them cool for 15 minutes then pour all the braising liquid into a bowl and wrap the ribs up tight with the foil and place them in the fridge over night. The next day all the fat in the liquid is separated this makes it easier to get a lot of the fat out for making the BBQ sauce (it also seems to cut the saltiness. As I heat up my grill on low with two boxes of wood chips in it I start reducing the sauce. I then place the ribs on the top rack of the grill for 7-10 minutes per side (The idea is to give them a nice smoky flavor while heating them up. When they are ready I cut them up put them in a bowl add the sauce and shake. Not only dose this give me the best results I have had with ribs ever it also gives me time with guest that I wouldn't have with tending to ribs all day.

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  • on April 03, 2012

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    I thought they were just OK. The dry rub was nice but you're essentially steaming them in the foil... They be much better texture over a grill..

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  • on March 12, 2012

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    Killer technique for cooking ribs. Used a dry rub I mix up for pulled pork, which worked well. Could not believe how tender the end product was. For me, I think this is the only way to prepare ribs.

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  • on March 11, 2012

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    The ribs came out very tender after 31/2 hour of cooking time as suggested by reviewers. Unfortunately I wasn't able to use the glaze and used a bottle of purchased bbq sauce instead. The braising liquid came out way too salty and even more salty after the reduction. I would recommend using 1/2 the salt maybe even less than that (I used Morton Kosher salt. Without all the salt the glaze would have been perfect. The braising liquid was reduced to a nice glazing consistency after about ten minutes on high heat. I would recommend this recipe but be sure to use less salt.

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  • on March 11, 2012

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    The ribs were tender, sauce was good. I am not a fan of Old Bay seasoning and that overpowered the favor for me.

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  • on February 19, 2012

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    Great recipe!
    3 hours at 250 was right for me.
    Only trouble I had = my ribs had no shiny side.
    Also, don't forget to remove the membrane.
    (A pain, but much better!!

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  • on February 13, 2012

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    Just tried it this weekend. Ribs turned out great, nice and tender. I read the reviews and cooked them at 250 for a little over 3 hrs, took them out and let them set for about 15 min still in the foil, then finally took out of the foil and gave them a quick shot under the broiler before serving. Can't wait to try some variations of the recipe - maybe a little more hot spices next time? A little sweet for my taste, but everyone else loved them.

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  • on February 10, 2012

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    DELICIOUS!!!! fall of the bone melt in your mouth goodness!!!! I cooked them for 3 hours in 250 degreees

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  • on February 04, 2012

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    Question: are we cooking the ribs at 225 or 250? And, is the cook time in the oven 2 1/2 or 3 hr 25 min? Thanks.

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  • on February 04, 2012

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    These ribs are delicious. I did make some changes to them. For example, I change the rub to a 6:1:1 ratio and used all of it for the two racks of ribs that I made. I baked them for almost 3 hrs at 250 degrees. As for the sauce, I put it on the stove and cooked it high. As it reduced, I added some ketchup, honey, and a little bit of vinegar to taste. I used the sauce to baste the ribs, and it turn out great!

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