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Baby Back Ribs Recipe

Baby Back Ribs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (65)

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Average Rating:

Total Reviews: 65

Showing 21-30 of 65

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  • on August 02, 2006

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    It has oodles more flavor and the meat is tender and falling-off-the-bone without being mushy like these. We didn't like these at all!

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  • on June 25, 2006

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    These ribs turn out perfectly as long as you simmer them, not boil them. There is a huuuuuge difference. Simmering is when you barely see little bubbles popping around in the liquid. As long as you follow the instructions in the recipe I can't see how you go wrong. I've made these ribs several times and they are perfectly tender and very flavorful.

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  • on June 17, 2006

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    These ribs come out falling-off-the-bone tender. They usually have to sit on the stove about 2-3 hours to get them that tender. I am disappointed that this recipe has an average of 3 stars. Hopefully it is not receiving 3 stars just because the recipe is not fully homemade. I enjoy finding recipes that taste great and are simple to make.

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  • on April 14, 2006

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    I made this last 4th of July and everyone LOVED it. It was a HIT!!! I lost the recipe, but thank goodness I found it again...

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  • on April 08, 2006

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    I used pork spareribs for my attempt at this recipe, and kept it on very low heat, below simmering, for 5 hours.

    The result was wonderful.

    Check on the meat after 2 hours and every half hour thereafter so that you can control the tenderness of the meat (to prevent it from falling off the bone.

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  • on April 07, 2006

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    and then a dear friend took me to the side and explained that the method of boiling/simmering ribs kills all the flavor. Ribs should be smoked on the grill slowly to get the grilled flavor. Not boiled. I was pretty embarrassed but I will not commit this faux pas again!

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  • on April 06, 2006

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    I have used a simular method of bbq'ing all my ribs, and needed a new take on a sauce...I also added the left over beer from the salmon. Turned out wonderful! For those of you that are ending up with mush, please note that you are not supposed to BOIL the ribs for an entire hour, but SIMMER them, and check for tenderness often.

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  • on April 06, 2006

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    Had the soft texture of a Gerber Junior Dinner.

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  • on April 06, 2006

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    I didn't simmer the ribs as long, only about 20-30 minutes, depends on the quality of ribs you purchase, but only simmer them until they start to become pliable but not tender. Then I cooled them completely and set them aside while I got the grill ready. I put them on the grill over low flame/heat until they browned nicely, then basted and regrilled the 4-5 minutes to seal in the sauce, and they were perfect and tender! Just adjust these recipes to what suits your personal taste. Mine did not turn to mush and were great!

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  • on April 05, 2006

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    very good texture we thought.

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