Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is the best way to cook babyback ribs?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the best way to cook babyback ribs?),it will help you,my kids.
Answers:
This recipe is NOT from the internet, I actually MAKE this. My hubby loves them and so do our friends. Its simple, easy and not a lot of work. Learned from a very very old southern man.
All the baby backs you want to make, adjust the amounts to suit you.
Take the ribs and salt and pepper them. Put them in a large roasting pan and cover with Colt 45 and water. Cook on 275 for 5 hours in the oven.
When ready to grill, for every one bottle of rib sauce you use, melt a stick of real butter into it. Take and slather ribs and add to grill and baste OFTEN for about 30 minutes or until as crisp on the out side as you want them to be.
Other Answers:
LARRY'S BEST BABY BACK RIBS
These are the best ribs you'll ever wrap your lips around! The meat practically falls off the bone by itself, and the sauce is better than anything you can buy in the supermarket!
2 racks baby back ribs
1 clove garlic, minced
1 medium onion, minced
5 tablespoons butter
2 1/2 cups catsup
1/2 cup dark corn syrup
1/2 cup honey
1/2 cup pineapple juice
1/3 cup cider vinegar
1 cup brown sugar, firmly packed
2 tbs. spicy mustard w/horseradish
2 tbs. Worcestershire sauce
1 tbs. chili powder
2 tsp. salt
1 tsp. cayenne pepper
1 tsp. liquid smoke
1/2 tsp. black pepper
Melt butter in 2 quart pot. Add onions and garlic. Cook over low heat until onions are soft.
Stir in remainder of ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Let cool completely.
Cut each rib rack in half. Place in tins and pour a liberal amount of BBQ Sauce over ribs. Cover with tin foil and place in preheated 190°F oven for 9 hours. (Yes, 9 hours!)
Remove from oven. Discard drippings or save for other use. Transfer ribs to grill or place under broiler for about 10 minutes. May be refrigerated and grilled at later time. Serve with extra BBQ sauce. Enjoy!
Drippings Suggestions:
Pour drippings through a sieve and bring to a boil. Lightly brush slices of ciabatta or other Italian bread on both sides with drippings. Place on grill to toast, turning over midway through. Top with chopped sun-dried tomato, Gorgonzola cheese and fresh chopped parsley.
Submitted by: Larry Frankenberg
Source(s):
cooks.com
GeT the meNu at Tony Roma's
I'm just hungry reading the first answer, he deserves 10 points ++++
Thank you.
Master.
BBQ rules at the week-end.
Source(s):
I bow to the Master of the ribbs.
Best Babyback Ribs in Town
RIBS:
3 lbs baby back ribs (pork)
RIB SAUCE:
1 tablespoon cornstarch
1 tablespoon water
3/4 cup brown sugar
1 1/4 teaspoons chili powder
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder or garlic powder (not garlic salt)
1/4 teaspoon onion powder
1/4 cup molasses
1 cup catsup
6 tablespoons vinegar
4 teaspoons liquid smoke
Make one recipe of Rib Sauce (below) and set aside.
Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling. (MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately.)
BAKING RIBS:
Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes. Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid.
PAR-BOILING RIBS:
Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs). Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain.
RIBS (FINAL BAKING):
Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in single layer in casserole. Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them. Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs. (MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours. If frozen, thaw before baking.)
Place UNCOVERED ribs in preheated 350 degree oven. Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is" melt-in-your-mouth" tender.
If you have any remaining sauce, serve it with the ribs, along with plenty of napkins. These are finger-licking good and messy to eat-- but is there any other way to eat ribs?
RIB SAUCE:
Mix cornstarch and water together to make a slurry; set aside. Mix remaining dry ingredients together. Place in saucepan. Mix remaining wet ingredients together. Pour half of wet ingredients into dry ingredients, stirring to mix well. Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit. While mixture is gently boiling, pour in slurry while stirring. Return mixture to a slow boil and cook until sauce thickens a little. Sauce should be thick enough to cling to ribs, yet pourable. Cool sauce and store in air-tight glass or plastic container.
NOTES: When Damon's Restaurant left our area, I had to re-create their delectable, sweet, hickory-flavored ribs cause we all loved them so much. These tender, juicy, melt-in-your-mouth ribs live up to their name and are my family's #1 favorite. Although this recipe takes a while to prepare, the steps are easy, and the results are well-worth the trouble. The sauce recipe came from the cookbook, True Southern Family Recipes. It can be prepared ahead and refrigerated indefinitely.
Servings: 6-8 (one 9x13 casserole full of ribs)
Source(s):
http://www.recipelink.com/gm/14/17069
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.what is the best way to cook babyback ribs?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the best way to cook babyback ribs?),it will help you,my kids.
Answers:
This recipe is NOT from the internet, I actually MAKE this. My hubby loves them and so do our friends. Its simple, easy and not a lot of work. Learned from a very very old southern man.
All the baby backs you want to make, adjust the amounts to suit you.
Take the ribs and salt and pepper them. Put them in a large roasting pan and cover with Colt 45 and water. Cook on 275 for 5 hours in the oven.
When ready to grill, for every one bottle of rib sauce you use, melt a stick of real butter into it. Take and slather ribs and add to grill and baste OFTEN for about 30 minutes or until as crisp on the out side as you want them to be.
Other Answers:
LARRY'S BEST BABY BACK RIBS
These are the best ribs you'll ever wrap your lips around! The meat practically falls off the bone by itself, and the sauce is better than anything you can buy in the supermarket!
2 racks baby back ribs
1 clove garlic, minced
1 medium onion, minced
5 tablespoons butter
2 1/2 cups catsup
1/2 cup dark corn syrup
1/2 cup honey
1/2 cup pineapple juice
1/3 cup cider vinegar
1 cup brown sugar, firmly packed
2 tbs. spicy mustard w/horseradish
2 tbs. Worcestershire sauce
1 tbs. chili powder
2 tsp. salt
1 tsp. cayenne pepper
1 tsp. liquid smoke
1/2 tsp. black pepper
Melt butter in 2 quart pot. Add onions and garlic. Cook over low heat until onions are soft.
Stir in remainder of ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Let cool completely.
Cut each rib rack in half. Place in tins and pour a liberal amount of BBQ Sauce over ribs. Cover with tin foil and place in preheated 190°F oven for 9 hours. (Yes, 9 hours!)
Remove from oven. Discard drippings or save for other use. Transfer ribs to grill or place under broiler for about 10 minutes. May be refrigerated and grilled at later time. Serve with extra BBQ sauce. Enjoy!
Drippings Suggestions:
Pour drippings through a sieve and bring to a boil. Lightly brush slices of ciabatta or other Italian bread on both sides with drippings. Place on grill to toast, turning over midway through. Top with chopped sun-dried tomato, Gorgonzola cheese and fresh chopped parsley.
Submitted by: Larry Frankenberg
Source(s):
cooks.com
GeT the meNu at Tony Roma's
I'm just hungry reading the first answer, he deserves 10 points ++++
Thank you.
Master.
BBQ rules at the week-end.
Source(s):
I bow to the Master of the ribbs.
Best Babyback Ribs in Town
RIBS:
3 lbs baby back ribs (pork)
RIB SAUCE:
1 tablespoon cornstarch
1 tablespoon water
3/4 cup brown sugar
1 1/4 teaspoons chili powder
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder or garlic powder (not garlic salt)
1/4 teaspoon onion powder
1/4 cup molasses
1 cup catsup
6 tablespoons vinegar
4 teaspoons liquid smoke
Make one recipe of Rib Sauce (below) and set aside.
Pre-cook ribs by EITHER Baking (preferred method) OR Parboiling. (MAKE-AHEAD TIP: After pre-cooking (baking or parboiling) ribs, they may be vacuum sealed and frozen for up to 3 months OR glazed with Rib Sauce and refrigerated or given their final baking immediately.)
BAKING RIBS:
Cut rack of ribs in half. Place 1 1/2 pounds ribs in each of two 9x13-inch casserole dishes. Add 1/4 cup vinegar to each casserole. Cover with foil and bake at 350 degrees for 50 minutes. Drain all liquid.
PAR-BOILING RIBS:
Cut rack of ribs in half. Fill large pot with water; heat to boiling. Add all ribs to boiling water (should be enough to just cover top of ribs). Simmer ribs about 45 minutes until just tender but meat is not falling off the bones. Remove ribs from boiling water. Rinse and drain.
RIBS (FINAL BAKING):
Cut ribs in sections. In two 9x13-inch glass casserole, place ribs in single layer in casserole. Pour about 1/3 of Rib Sauce over one dish of ribs to glaze them. Repeat with second half of ribs, using another 1/3 of sauce or enough of the remaining sauce to glaze all the ribs. (MAKE-AHEAD TIP: At this point you can cover them with plastic wrap and refrigerate for up to 48 hours. If frozen, thaw before baking.)
Place UNCOVERED ribs in preheated 350 degree oven. Bake for 45-60 minutes until most of sauce has been absorbed by the ribs and meat is" melt-in-your-mouth" tender.
If you have any remaining sauce, serve it with the ribs, along with plenty of napkins. These are finger-licking good and messy to eat-- but is there any other way to eat ribs?
RIB SAUCE:
Mix cornstarch and water together to make a slurry; set aside. Mix remaining dry ingredients together. Place in saucepan. Mix remaining wet ingredients together. Pour half of wet ingredients into dry ingredients, stirring to mix well. Add remaining half of wet ingredients, stir to mix well, and simmer mixture, uncovered, for about 10-20 minutes to thicken sauce a bit. While mixture is gently boiling, pour in slurry while stirring. Return mixture to a slow boil and cook until sauce thickens a little. Sauce should be thick enough to cling to ribs, yet pourable. Cool sauce and store in air-tight glass or plastic container.
NOTES: When Damon's Restaurant left our area, I had to re-create their delectable, sweet, hickory-flavored ribs cause we all loved them so much. These tender, juicy, melt-in-your-mouth ribs live up to their name and are my family's #1 favorite. Although this recipe takes a while to prepare, the steps are easy, and the results are well-worth the trouble. The sauce recipe came from the cookbook, True Southern Family Recipes. It can be prepared ahead and refrigerated indefinitely.
Servings: 6-8 (one 9x13 casserole full of ribs)
Source(s):
http://www.recipelink.com/gm/14/17069
correctness,It's Non-profit and only for informational purposes.
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