OVEN-BARBECUED BABY BACK RIBS

Total Time:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min

Yield:
3 to 4 servings
Level:
Easy

Ingredients
  • 2 cups ketchup
  • 1/2 cup brown sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons minced onion
  • 2 teaspoons minced garlic
  • 2 teaspoons dry mustard
  • 2 teaspoons cayenne
  • Salt and black pepper
  • 1 4 -pound slab baby back ribs
  • Cilantro Potato Salad (recipe follows)
Directions

Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving with potato salad.

Cilantro Potato Salad:

1 cup mayonnaise

3/4 cup cilantro leaves

1 tablespoon minced garlic

1 teaspoon salt

Freshly ground black pepper

2 pounds small new potatoes, cooked and halved (unpeeled)

1/3 cup finely minced onions

In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.

Yield: 5 to 6 servings


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4.4 61
This recipe is HORRIBLE. The sauce is so bad, it was literally nauseating. Emeril - Do less. item not reviewed by moderator and published
I used this recipe primarily for the cooking guidelines and added my own sauce. They came out perfect. However, unlike other reviewers, I don't care if the meat is falling off the rib. I just don't want the ribs to be fatty, which maybe a Northern preference. item not reviewed by moderator and published
Super. item not reviewed by moderator and published
HOLY CAYANNE! I totally dislike spicy anything and the sauce almost ruined my dinner! My husband helped me die down the spice by basting with honey after the second basting. Turned out so delicious! Next time I'll cut the cayanne down by more than half if any at all. item not reviewed by moderator and published
Thank you for such a great home made bbq sauce recipe. I did as one other review suggested and heated it through on top of the stove and let it simmer for about 30 minutes. As I read other reviews, I adjusted my cooking time. I seared the ribs in the oven on 425 degreees for 30 minutes. Removed them from the oven, smothered some of the bbq sauce on them and returned them to a 325 degree oven and cooked them for an additional 2-1/2 hours, brushing them with bbq sauce every 30 minutes. The last 30 minutes, I added about 1/4 cup of water, covered with foil and let them steam.....yum, yum., yum!!!! My husband thought they were the best ribs ever, esecially for being cooked in the oven!!! item not reviewed by moderator and published
Mr Emeril: Thank you so much for this recipe. We could not have enough, my mom just bought 2 racks, we had to count them so every one had the same amount. I just did a little adding to the recipe dry rub with your spices mix that I made with my mom then I added a BAM!! of GARLIC on the ribs. they were the best ribs i have ever tasted. since i have started watching your show,(when i was about 5 years old), i have been always wanted to be on it. i love cooking. its like my hobbie now because of you. i live in miami but i dont know were your cooking shows are. i dont know if you can write back to me please do. thank you. item not reviewed by moderator and published
I agree with everyone else, the cooking time was way off. Unfortunately I didn't read that before hand so I had no idea. The sauce was delicious though and I would have given 5 stars if it weren't for the cooking time. item not reviewed by moderator and published
I read most of the comments before doing this recipe and concluded that the baking time is way off.....I just put a little salt and pepper and put the ribs in a dish, poured a little water in it, and covered it with foil, so all the steam can keep the meat moist, baked it for about 3 hours and then removed the foil, poured the bbq sauce over the ribs and baked it once more for about 45 min. leaving the foil off this time. I dont own a grill so for me this was great!!! item not reviewed by moderator and published
This recipe was good! We enjoyed the ribs! item not reviewed by moderator and published
Set oven to convection broil for an hour and a half, but dont baste ribs with sauce until halfway thru and then once more at the final 15 minutes, because it will burn on the outside too much towards the end. If you start applying it half way thru it doesnt burn but gets a nice crust towards the end. I tried emerils sauce and it was good, but id rather spare myself the trouble and use famous dave's or sweet baby ray's sauce. thanks for the great comments guys, they really helped! item not reviewed by moderator and published
The recipe was delicious, however the cooking time of 1 1/2 hours is not nearly long enough. The cooking time is more like 6-8 hours at the temp of 325. item not reviewed by moderator and published
I followed some of the suggestions in previous reviews- cut ketchup to 1 1/2 c, cut cayenne to 1 tsp, simmered sauce for 15 minutes, used convection roast and it cooked perfectly in an hour and 25 minutes, plus I marinated ribs for a few hours beforehand. Really yummy and so easy! item not reviewed by moderator and published
I used Emeril's cooking time and temp here to make ribs on four different occasions and they came out perfect every time. You can use the BBQ sauce of your choosing. I use Sweet Baby Rays (Sorry Emeril). Don't forget to peel the skin off of the back of the ribs before cooking. I like to use Alton Brown's rub and cook without the sauce for the first 20 minutes. Here is his rub: * 8 tablespoons light brown sugar, tightly packed * 3 tablespoons kosher salt * 1 tablespoon chili powder * 1/2 teaspoon ground black pepper * 1/2 teaspoon cayenne pepper * 1/2 teaspoon jalapeno seasoning * 1/2 teaspoon Old Bay Seasoning * 1/2 teaspoon rubbed thyme * 1/2 teaspoon onion powder After the first 20 min cook time, I add the sauce. Then as Emeril recommends, bast every 30 minutes for a total of 90 minutes but not more than an 1 hour and 45 min. Every oven is different. I use 'convection roast' and have had perfect results every time, the meat completely comes off of the bone and tender. item not reviewed by moderator and published
the best barbeque sauce everrrrrrrr!!!!!! item not reviewed by moderator and published
I made these last Sunday and i have to say they were outstanding!. Cook time for me was around two hours and they were perfect. I also made the Cilantro Potato Salad and this went perfectly with the ribs. Thanks Emeril. item not reviewed by moderator and published
In who's world are these ribs done in an hour and half??? I baked mine for 3 hours and they were still not tender. item not reviewed by moderator and published
I wanted a rib recipe that was uncomplicated and easily done in the oven. For these reasons I made it. The cooking time is totaly unrealistic as indicated. I cooked them for over two hours, and even finishing under a broiler didn't get them to "falling off the bone" status. Aside from that, the sauce never really glazes to the ribs and I feel it's too ketchupy. I wouldn't recommend this one and won't bother a second time. item not reviewed by moderator and published
The recipe was ok but I won't try it again - way too much ketchup- although all the ingredients mix will together- too pasty- I would suggest not using as much cayenne as it makes it way to hot. When I covered the ribs- the sauce would not melt into the ribs- when I uncovered the ribs- they would cook way too fast- not sure what went wrong there item not reviewed by moderator and published
I chose this recipe because the sauce wasn't too sweet, and it was good. However, baking for 90 minutes at 325 degrees won't result in tender ribs. I had to stop at 3 hours, and they still weren't completely tender. Too much connective tissue remained. item not reviewed by moderator and published
This oven barbecue was the best that I have ever tasted. My ribs never came out this good in the oven. This is one recipe that I will do quite often. item not reviewed by moderator and published
it was the easiest recipe i have tried for baby back ribs... However, I think I like Tyler's sauce, even though it is more time consuming but overall, it is very good. The sauce is sweet and tangy! item not reviewed by moderator and published
These are the best Ribs I have ever made. The Sauce is wonderful, and so easy to make. TY for a great recipe. item not reviewed by moderator and published
This recipe was exactly what I was looking for. The cooking temperature and time was just right. In a pinch I use store bought sauce and cook according to the directions. They come out perfect every time. item not reviewed by moderator and published
yea! Easy excellent oven barbeque recipe with enough sweet and zing to please the whole family. recipe was simple to follow with impressive results. item not reviewed by moderator and published
my family loved the ribs. i had never made baby back ribs so i was kind of skeptical on how they would come out. but they were wonderful and the sauce was excellent( i did use a bit more brown sugar in it though) item not reviewed by moderator and published
Emeril hit a home run with these oven baked baby backs. I did reduce the cayenne to one teaspoon to cut the spice a bit. Glad I did because it was spicy enough. I doubled the onion and garlic because we LOVE onions and garlic. I baked them for two and a half hours. Also, I, too, suggest making the sauce in a saucepan on the stove and simmering for 15-20 minutes to let the flavors meld together. Yummy! You won't be sorry!!!! item not reviewed by moderator and published
I have never made my own bbq sauce adn will do it again. Didnt' know ribs were this easy to make and come out so good. MMM MMM. item not reviewed by moderator and published
This has become a family favorite! Delicious recipe! item not reviewed by moderator and published
very good item not reviewed by moderator and published
After reading all reviews I was excited to try this. The ribs were tender but not falling off the bone. And I do not like the sauce at all. Too tomato tasting. I thought it would taste like traditional BBQ sauce. We ate them but no one finished up the leftovers. That's my sign of a winner. item not reviewed by moderator and published
good and easy! item not reviewed by moderator and published
I made this the other night and the sauce is soooo good. i couldnt get the ribs to fall off the bone but they were sooooo good. i didnt have the right pan. but the sauce is to die for and so simple. make sure to use real diced onions not the dry kind. i also didnt use cayenne pepper just cause i didnt have it. i will always make this sauce with every bbq dish. item not reviewed by moderator and published
It would have been more appropriate if you called this "hot & spicy" ribs. item not reviewed by moderator and published
I made this recipe for company and everyone loved it! I've been asked to make it again. item not reviewed by moderator and published
I picked Emeril's recipie because it was easy and does not require a lot of hands on time. I am glad I did! My husband and I loved teh ribs! He said it is the best he has tasted! item not reviewed by moderator and published
I really like how easy it was to cook the ribs in the oven. I did not end using all the sauce. item not reviewed by moderator and published
Made these following directions and they came out great. Sauce was good too. Goopy-gourmet on the quick! item not reviewed by moderator and published
This recipe is so easy and my "picky" family really enjoys it! I make this recipe in a crockpot and let it simmer all day. Also, I also reduce the cayenne pepper to 1 tsp. for my younger children. item not reviewed by moderator and published
Easy to do. Used bottled Emeril BBQ sauce. item not reviewed by moderator and published
OK...Anyone who has ever made ribs - knows you either marinate them a day or need to cook them long and slow. I just followed this recipe and I have two things to say: 1. It's a good recipe but there are better. 2. It needs to be updated a little. First off - I think Emeril made this recipe for those in a hurry...but if you have the time...marinate your ribs overnite in either coca-cola or a cider vinegar marinade (Al Rokers is easy & excellent http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23054,00.html ) On the ingredients it calls for 2 whole tsp's of cayenne & 2 of dry mustard..YOW! I like spicy but...this had a real kick! If you don't need that much kick - cut this in half. Then there is the recommended cooking time...1 1/2 hours - is no way long enough at 325!! Go at least 2 1/2 at 325 degrees (keep an eye out for burning edges)! This is my 2 cents, sorry Emeril - you know I still love ya. item not reviewed by moderator and published
Two small changes......substituted 1/2 ts Chipotle Pepper Flakes for the Cayenne, and cooked for about 2 hours. Absolutely delicious. My wife puts them at the very top of my Ribs list. item not reviewed by moderator and published
Without a doubt the best recipe for BBQ Baby Back Ribs. I've tried Par-Boiling the ribs before barbecuing them on the Charcoal Grill. Using just the outdoor grill and my own sauce. In short, "You name it Iv'e tried it". These ribs fall off the bone and are so tender folks just refuse to believe they came out of the oven or the fact the recipe is so simple. Everyone says, "There has to be more to the recipe or how they are cooked! item not reviewed by moderator and published
Sauce was very good BUT combine all sauce ingredients into a pot and let it all cook together for a while before brushing on ribs. Then they'll be SLAMMIN' RIBS!! Thanks EMERIL! item not reviewed by moderator and published
Way to hot for my taste and I don't mind spicey. Not what I like for my baby backs. Won't do it again. item not reviewed by moderator and published
My husband, a ribs' lover, paid the ultimate compliment after eating a large portion of these ribs: "These have to be the best ribs I've ever tasted!" The sauce is easy to fix and uses common ingredients too. It doesn't taste like bottled sauce, but don't be put off by the flavor. As it bakes on the ribs, it changes to perfection. I don't have a rack so I line a large rimmed baking sheet with aluminum foil and bake the ribs this way - still super!! Every time I've fixed these, guests ask me for the sauce recipe. item not reviewed by moderator and published
one of the best ribs recipe! item not reviewed by moderator and published
I was skeptic because I'm not a big ribs fan but when I tasted these they were so mouth watering. item not reviewed by moderator and published
Very easy and ribs do fall off the bone from the slow cooking item not reviewed by moderator and published
It tasted dood but made yo much. item not reviewed by moderator and published
Just finished making the ribs and now I can't stop eating them. I've never attempted homemade bbq sauce before so I'm very pleased with the results. I didn't have all the ingrediants so I made some substitutions (maple syrup instead of brown sugar and prepared mustard instead of mustard powder). These ribs are better than what I've had recently at restaurants and so easy to make. I'll be making this again soon. item not reviewed by moderator and published
A delicious oven recipe! item not reviewed by moderator and published
Instead of making the ketchup mix in the recipe, I used 2 cups of my favorite barbecue sauce. The ribs were easy and delicious. Will definitely do this recipe again. item not reviewed by moderator and published
Outstanding!! The barbecue sauce is mouth-watering. I adjusted the vinegar to 1 Tablespoon instead of 2 and the sauce was perfect...not too tangy, sweet or spicy. I absolutely recommend it as an appetizer or even as a full-course meal. YUM!! (I made it for a July 3rd party and it was so good, I made it again on the 4th!!) Thank you Emeril!! item not reviewed by moderator and published
I was worried because the BBQ Sauce was kind of gross before it was cooked but the end result was wonderful. My Roommate and I were very happy with these. I didn?t make the potato salad however. item not reviewed by moderator and published
I really liked this version of Ribs, follow the recipe and you won't be disapointed ! item not reviewed by moderator and published
I was looking for a good, last minute rib recipe that does not require marinading time - this worked very well! Is spicy - would advise to cut back the ketchup to 1-1 1/2 c, rather than 2. item not reviewed by moderator and published
A VERY WELL ROUNDED MEAL. I LOVED THE WAY THE CILANTRO POTATO SALAD OFFSET THE TANGE OF THE BABY BACK RIBS! TO KICK IT UP ONE MORE NOTCH. I ADDED BROWNED WHOLE KERNEL SWEET CORN TO THE MEAL. THE PRESENTATION WAS GREAT WITH THE DARK RED OF THE BARBECUE SAUCE ALONG WITH THE RED, GREEN, AND WHITE OF THE POTATO SALAD AND THE GOLDEN BROWNED CORN. OVEN BROWNED WHOLE KERNAL SWEET CORN: WITH A 12"X19" COOKIE SHEET. CLOVER WELL WITH EXTRA VIRGIN OLIVE OIL. DRAIN WELL, 2-15OZ CANS OF SWEET CORN AND SPREAD EVENLY ON COOKIE SHEET. SEASON WITH: PAPRIKA ONION POWDER PARSLEY FLAKES SALT BLACK PEPPER COOK IN OVEN FOR THE LAST 20 MINUTES WITH THE RIBS, VERY TASTY item not reviewed by moderator and published
I thought they'd be a little hot (flavor), but after the initial "bam" they were delicious...my wife doesn't like real spicy, but she even loved them! Thank you!! item not reviewed by moderator and published
I gave up trying to barbecue years ago after failed results. This recipe is so simple it's fail proof and it was impossible for me to mess up. The ribs were very tender and full of favor. They were the best ribs I have had in a very long time. item not reviewed by moderator and published
Kind of tangy but good. item not reviewed by moderator and published
without a doubt these were the best ribs I have ever had. The prep time was short and the cook time was accurate item not reviewed by moderator and published

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