Baby Back Racks

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I made these for Memorial Day and Father's Day. They were so delicious and fell off the bone. More tender than any other ribs I've had. You did it again Paula!! Thanks, my family was once again satisfied!

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there will always be a "Joyce". The sad part is she can't appreciate this lady, her very hard work over many years and the JOY she has brought to television.

I haven't eaten a thing of Paula's that wasn't delicious. I also have NEVER heard Paula refer to herself as a chef..in fact she is quick to say just the opposite. I say to Joyce...quit trying to cut her down and try some of this "cook's" recipes....you'll be a happier person. Try her collards! There're the best.....

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I increased the cooking time to 2 hours as was given on Paula's T.V. show, and added 1 extra tbl. of brown sugar as recommended by previous reviewers. The BBQ sauce didn't thicken before I rubbed in on the ribs prior to baking. I refrigerated the cooked ribs, and the remaining BBQ sauce until I was ready to grill the ribs later in the day. The cooled BBQ sauce had thickened to the perfect consistency for brushing onto the pre-cooked ribs. The ribs were fall-off-the-bone tender, and the BBQ sauce had great flavor.

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If working your butt off as a single mother trying to raise two children is a stroke of luck, there are millions of tired and worried single mothers in this country that just don't know how good they have it. And if creating a successful restaurant that is now meeting the needs of its third generation doesn't make her a chef, well...my Aunt Bonnie will be disappointed to hear it. She built, from the ground up, the most popular "non chain" restaurant in Northeast Missouri. Aunt Bonnie will be shocked to hear that she wasn't qualified to make so many people happy with her down home dishes. After all, she was just a farmer's wife. And while I am speaking of strong women; my grandmother had a 6th grade education, but she also built a very successful business from the ground up. State Fair blue ribbons lined the walls of her business. She was in business, in the same store, for 45 years. Diplomas don't make a person good at what they do....their heart does. And success isn't luck, it is the reward for years of toil and labor.

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I just added more sugar to her recipe, two more tablespoons to be exact, and instead of chopped onion I added a teaspoon of onion powder. My husband thought that his store bought barbecue sauce was gonna be better, so we did one rack with Paula's recipe and a second rack with his sauce. We both agreed that Paula's was way better! I did add the rosemary around the rack while cooking and scratched the lemon! They were really good!!

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Do I detect ENVY,,??? We like her recipes they are easy, good and her personality glue you to the show, if she got lucky as you said good for her. Why don?t you comment about Ingrid Hoffmann or Aaron Mc Cargo, they are not chef neither and we (27 of us don?t like the way they cook or personality, (to much acting they need to go specially Ingrid.
Baby Back Racks are sooo good moist and flavorful .

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One more Tblspn of brown sugar and two hours of baking, thenthrown under the broiler....that girl can cook!!!

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My family loved this sauce - I actually used it on chicken. If you would like a little thicker sauce I think just cutting back on the water a little should do it.

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Paula this was the best barbecue sauce I have ever had. Yummy. I love your show Paula!

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I loved these ribs! But I compensated, read on.

Ok everyone... All comments say that the correct cooking time is more that one 2 hours but in the recipe it says 1 hour.

I made this recipe this evening. I'm not usually a fan of Paula Deen/Dean... she says Y'all in every sentence which is too much for my liking. And I'm from New Orleans.. we say Y'all alot but not that much. I must say that her Oven baked Brisket is a fave! Anyway, I digress...

Everyone must realize that when chefs post there recipes they are not always thinking of the "at-home cook." Most chefs have kitchens which only have CONVECTION OVENS.

I compensated for this, I have a convection oven. I baked the ribs for 1hr and 20 min with the oven set on CONVECTION at 350 degrees and they came out perfect. Carmelized and everything, almost perfect. I opted to put them on a charcoal grill because I like the flavor, but it wasn't necessary. They actually started falling apart on the grill. The sauce was awesome. At first taste it was really vinegary as the other posts said, but when ribs are cooked correctly, it's phenomenal. The smells coming from my oven were intoxicating. I did add more pepper, some cayenne, more garlic powder, and some Louisiana Hot Sauce... that's cuz I'm from NOLA.

Keep cooking, but keep these things in mind... These recipes are from professional chefs, with professional kitchens. We don't all have those luxuries at home.

Bon Apetit!