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These oven-baked baby back ribs are seasoned with a homemade dry rub, then glazed with barbeque sauce and baked until tender and delicious. If you’re in the mood for a little virtual trip into summer, give this technique a try. It works with literally any dry rub and barbecue sauce combo.
Did you know you can make restaurant-worthy baby back ribs in the comfort of your own kitchen? Well, you can! You just need a good recipe — and that’s where we come in. This top-rated recipe produces tender, juicy ribs that you’ll want to make again and again.
What Are Baby Back Ribs?
Baby back ribs (also called pork back ribs) come from high on the back of the hog, where the loin muscle meets the backbone. This lean cut of pork is extremely tender and flavorful. Baby back ribs can be smoked, grilled, or baked. They’re usually seasoned and often served with a sweet and savory barbecue sauce.
Baby Back vs. Spare Ribs
Spare ribs are cut from the bottom portion of the rib cage, while baby backs are cut from the top portion of the rib cage.
Baby back ribs are leaner and cook faster than spare ribs, their heavier counterpart. Some people say spare ribs have richer flavor because they’re more marbled, but baby backs are more popular because they have more meat and are more tender.
instructions available below
Ingredients:
- dry salt water
- (2 tsp) brown sugar
- 15 ml chili powder
- 10 ml salt
- five ml (1 teaspoon) floor pepper
- five ml (1 teaspoon) dry mustard
- half of teaspoon (2.five ml) onion powder
- 2.27kg meat ribs red
- Sauce-barbeque*
- five ml (1 teaspoon) chili powder
- five ml (1 teaspoon) onion powder
- half of teaspoon (2.five ml) garlic powder
- 30 ml (2 tablespoons) butter
- 3/four cup (a hundred and eighty ml) ketchup
- 3/four cup (a hundred and eighty ml) apple jelly
- 60 ml (1/four cup) apple cider vinegar
- 30 ml (2 tablespoons) molasses
- tsp Dijon mustard
- 15 ml () Worcestershire-sauce
- A some drops Tabasco
- Salt & Pepper
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