Please welcome my brother-in-law Jeff as a guest cook. We were at a family party last week and Jeff raved about this awesome recipe he had for ribs. Now I don't often cook ribs so I was more than happy to turn some time to Jeff. Thanks Jeff for sharing a family secret!
Jeff's Baby Back Ribs
We love pork baby back ribs. This super-simple recipe
allows us to make BBQ succulent baby-back ribs all year-around.
Make sure you start with quality pork baby-back ribs. These ribs came sealed and frozen from Macey's of Orem and were a frugal $2.99 / lb. Thaw and remove the ribs from the plastic. Rinse the ribs under tap water and place on the cutting board. Using paper towels, thoroughly dry both sides of the baby-back ribs. Now using a sharp knife, cut the rack of ribs into portion sizes of 3-5 ribs each.
I've modified this dry rub recipe to our family's taste. Sometimes I will double the recipe and keep half the batch in a zip-lock bag for future use.
1/4 cup light brown sugar
1/4 cup paprika
3 T black pepper
3 T kosher salt
2 t garlic powder
2 t onion powder
2 t celery seed
1 t cayenne pepper
If you'd like the rub less spicy, reduce black pepper to 3/4 T and use only half of the cayenne pepper.
Thoroughly mix all of the ingredients together in a bowl to make the dry rub. Sprinkle the rub on one rib portion at a time, rubbing the rub into the meat. Cover all sides of the rib portion and place in the crock pot. Do not add any liquid to the crock pot. Some recipes call for 1/2 can of soda, beer or 1/2 cup of apple juice/cider. I've found that enough of the pork juices will render in the cooking process to keep the ribs moist. Cook the ribs on High in the crock pot for 6 hours or on low for 8 hours.
When the ribs are done, I move the rib portions to a cookie sheet covered with tin foil, shiny-side out. Set the oven to broil. Now using a clean brush, paint all of the top side of the ribs with BBQ sauce. Place the ribs under the broiler for 2-4 minutes. You have to watch the ribs and just allow the BBQ sauce to glaze onto the ribs. Now move the ribs onto the stove top or onto pot holders. With tongs, turn the ribs over to the other side. Paint this side with BBQ sauce and back into the over for 2-4 minutes to glaze the other side. Now the ribs are ready to serve. They go great with my wife's terrific potato salad or our signature baked beans.
Make sure you start with quality pork baby-back ribs. These ribs came sealed and frozen from Macey's of Orem and were a frugal $2.99 / lb. Thaw and remove the ribs from the plastic. Rinse the ribs under tap water and place on the cutting board. Using paper towels, thoroughly dry both sides of the baby-back ribs. Now using a sharp knife, cut the rack of ribs into portion sizes of 3-5 ribs each.
I've modified this dry rub recipe to our family's taste. Sometimes I will double the recipe and keep half the batch in a zip-lock bag for future use.
1/4 cup light brown sugar
1/4 cup paprika
3 T black pepper
3 T kosher salt
2 t garlic powder
2 t onion powder
2 t celery seed
1 t cayenne pepper
If you'd like the rub less spicy, reduce black pepper to 3/4 T and use only half of the cayenne pepper.
Thoroughly mix all of the ingredients together in a bowl to make the dry rub. Sprinkle the rub on one rib portion at a time, rubbing the rub into the meat. Cover all sides of the rib portion and place in the crock pot. Do not add any liquid to the crock pot. Some recipes call for 1/2 can of soda, beer or 1/2 cup of apple juice/cider. I've found that enough of the pork juices will render in the cooking process to keep the ribs moist. Cook the ribs on High in the crock pot for 6 hours or on low for 8 hours.
When the ribs are done, I move the rib portions to a cookie sheet covered with tin foil, shiny-side out. Set the oven to broil. Now using a clean brush, paint all of the top side of the ribs with BBQ sauce. Place the ribs under the broiler for 2-4 minutes. You have to watch the ribs and just allow the BBQ sauce to glaze onto the ribs. Now move the ribs onto the stove top or onto pot holders. With tongs, turn the ribs over to the other side. Paint this side with BBQ sauce and back into the over for 2-4 minutes to glaze the other side. Now the ribs are ready to serve. They go great with my wife's terrific potato salad or our signature baked beans.
Thanks again Jeff for this delicious recipe. I appreciate the step by step photos--they will be on my menu soon!
5 comments:
Yum! I love ribs. I will have to give this recipe a try. My husband will enjoy the opportunity to pull out his smoker with this rub too! Krista @ A Handful of Everything
Cindy and Jeff: what a mouth-watering recipe for ribs this is! We love ribs but since they are not quite as readily available around here as in the US, we do not get to enjoy them as much as we really would like but I will certainly keep this fabulous recipe in mind next time I order some from the butcher!
Look at those ribs! They are magnificent! Finger licking good.
These are on my list of to-try sooner than later! I think we need another guest post with Denise's beans and potato salad!
I have tried many methods for ribs and this is the very best. My family and friends keep ask, "can we have the ribs again?" Thank you for a great recipe.
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