Sriracha Baby Back Ribs

Photo courtesy of the Cooking Corner.

    Not everyone has a grill, let alone a smoker. But even without all this cooking equipment, you can still make tasty ribs right in your own kitchen, no matter the weather or time of year.
    This simple recipe relies on a good dry rub and a coating of Sriracha chili sauce for lots of flavor. Sometimes simple prep and few ingredients can be a very good thing.

Sriracha Baby Back Ribs
1 slab baby back ribs (silver skin removed)
2 T. dry rub
5 shakes liquid smoke per side
Kosher salt and ground black pepper
1/2 cup Sriracha sauce

Preheat oven to 275 degrees. Spray coat a baking sheet. Lay large piece of foil on baking sheet. Lay ribs on foil and season both sides with dry rub, salt and pepper. Shake on drops of liquid smoke.

Wrap ribs in foil and bake for 2 hours. Remove from oven and open foil.

Spread 1/4 cup Sriracha sauce on each side of ribs. Return to oven with foil open and continue baking another 30-45 minutes until meat is tender and has started to pull away from the bone.

Makes 1 slab ribs. Serves about 4-5.

Spare ribs with mustard BBQ rub

Photo courtesy of the Cooking Corner.

     I'm always in search of the perfect rib recipe. It's a personal quest to find the best way to cook ribs so that they are both flavorful and tender. Recently, I used mustard as a coating for the spice rub to stick to the meat. I've done this with a beef roast before and it worked out very well, tenderizing the meat. The mustard and spice combination made a nice crust on the ribs after cooking, but there was no mustard taste at all.
   For maximum flavor and tenderness, the ribs were smoked for a few hours and then finished in the oven covered in foil. That works every time.

Ribs rubbed with mustard.

Spare ribs with mustard BBQ rub
1 slab spare ribs
8 T. mustard (4 ea. side)
4 T. BBQ dry rub or seasoning (2 ea. side)
2 T. course ground black pepper
1 T. garlic powder1/2 beer or cola
cooking spray

Bring ribs to room temperature (about 2 hours).

Spread good old yellow mustard over ribs, coating well. (I used a spoon.)
Sprinkle spices liberally on mustard. Flip ribs and repeat process.

Let sit 30 minute to 1 hour while preparing coals and smoker. (I put inside an OFF oven.)

Seasoned ribs ready for smoker.

Smoke 4 hours at 275 degrees.

Lay a large sheet of sprayed foil on baking sheet and place ribs on foil. Remove to kitchen.

Preheat oven to 250 degrees. Pour liquid  around bottom of ribs and pull foil around ribs, sealing.

Ribs off the smoker.

Cook ribs in oven an additional 3 hours until meat pulls away from the bone and are tender. Remove from oven, open foil and let rest 15-20 minutes. Serves 4-6.

Ribs out of the oven

Related articles

• Pork Week: St. Louis-Style Smoked Ribs
• From brisket to shrimp: it's all great on the grill
• Barbecue Brisket Recipe Texas Style, A Detailed Step By Step Guide
• Light up the grill
• BBQ and Smoked Foods (Rebroadcast)

Smoked Baby Back Ribs

Photo courtesy of the Cooking Corner.

     Baby back ribs are one of the easiest meats to cook. They don't take as long to cook as spare ribs, pick up smoke easily and fit easily on the grill or your plate. By smoking them for a few hours and finishing them in the oven, you're sure to get them cooked through and still be moist.

Smoked Baby Back Ribs
1 slab baby back ribs
2 T. of 10 spice dry rub*
kosher salt
cracked black pepper
cooking spray
BBQ sauce

cherry wood chips

Peal silver skin off back of ribs. Cut in half if desired for easier fit. Sprinkle with dry rub, salt and pepper. Return to refrigerator and let sit in plastic container with lid until ready to cook.

Spray smoking grates with cooking spray and heat smoker to 225 degrees. With a pan of water below, place ribs on grates and smoke for 2 hours.

Preheat oven to 210 degrees. Place ribs on a foil lined sheet that has been sprayed and wrap ribs in foil, covering tightly. Put in oven for 2 to 2-1/2 hours until they start to pull away from bones.

When meat pulls away from bone and is flexible, open foil and drizzle with BBQ sauce. Increase heat to 300 degrees and return to oven for 1/2 hour.

Remove from oven and serve.

* For 10-spice dry rub recipe, check the spice category on this blog.
 

Related articles

• Mouth Watering Memphis Style Pork Ribs
• Easy Oven Ribs With Sriracha Barbecue Sauce
• Apple Smoked Baby Back Barbecue Ribs
• Kraft Hickory Smoke Bbq Ribs Recipe
• Baby Back Ribs in the Oven

Baby Back Ribs in the Slow Cooker

Photo courtesy of the Cooking Corner.

     When it's too hot to cook outside or too hot to heat up the oven, try using the slow cooker. I cooked baby backs that way and they came out very moist and tender without heating up the house and minimal fuss. It just takes a good dry rub and a little bit of moisture on the bottom.

Baby Back Ribs in the Slow Cooker
1 slab Baby Back Ribs, cut in sections, about the width of your hand or 3-4 rib bones
cracked black pepper
10 spice dry rub (below)
1/4 onion, sliced thin
1/4 cup liquid (beer or water)

Sprinkle ribs heavily with spices on both sides. Let set until needed.

Layer onion slices in bottom of slow cooker. Top with ribs, leaning on each other so that they're not flat on bottom. 

Pour liquid carefully down side of slow cooker, just to coat bottom for moisture.

Let cook on low for 6 hours.

10 Spice Dry Rub
2-1/2 T. paprika
2-1/2 tsp. black pepper
6 T. brown sugar
2-1/2 T. Kosher salt
1-1/4 tsp. celery salt
1 T. garlic powder 
2-1/2 T. cumin
2-1/2 T. chili powder
1-1/4 tsp. cayenne
2 T. dry mustard

In small bowl, mix all ingredients. Store in airtight container in dry place.

Related articles

• Baby back ribs ;0) ;o)
• GSI Baby Back Ribs
• Dr. Pepper Baby Back Ribs
• Kitchen Diaries: Slow-Cooked Baby Back Ribs
• My Best Slow Cooker BBQ Baby Back Ribs

Baby Back Ribs in the Oven

  There's nothing like starting off spring time with some ribs. Our grill and outdoor cooking area are not quite ready for the season yet, so I did the ribs in the oven. Covered tightly in foil, they are steamed and come out very moist. 
   This is an easy beginner guide to good ribs without the grill. It's also a perfect back up for rainy days or when you run out of gas or charcoal.

Baby Back Ribs
1 slab baby back ribs
2 T. (more or less) dry rub*
kosher salt
cracked black pepper
BBQ sauce of choice
1/2 cup beer or cola

Preheat oven to 350. Spray coat a 13x9x2.

Seasoned ribs.

Remove silver skin from underside of ribs. Cut ribs in half to fit pan.

Sprinkle both sides of ribs with dry rub and salt and pepper. Place in baking dish and pour cola into bottom of pan. Cover with foil. Bake 1-1/4 hours.

Remove foil, flip ribs to underside up. Coat in BBQ sauce and return to oven for 15 minutes uncovered. Remove from oven, flip ribs and coat top with sauce and bake 15 minutes more. Let rest 5 minutes before slicing into servings.

Serves 3-4.

*Mix together the brown sugar, dry mustard, paprika, cumin, black pepper and garlic salt.

Note - last half an hour with sauce can be done over medium heat on grill.

Related articles

• Ahhhhhh....BBQ Baby Back Rack of RIBS!
• Spice Rubbed Baby Back Ribs
• Simple Oven Baked Ribs
• Easy Oven Ribs With Sriracha Barbecue Sauce
• 2 Hour Back Ribs

Crockpot Country Style Ribs

   My crockpot is one of my most used appliances. I love being able to throw a bunch of stuff in a pot, turn it on and go on my merry way. 
  Sometimes on Sunday afternoon, I start something in crockpot and cook it most of the way, let it cool and then put in refrigerator for Monday night. The first one home from work plugs the crockpot back in on low, and it's done when we're ready to eat. This is an especially good trick for Monday night football.
    Ribs in the crockpot was my first success with ribs. It's easy, doesn't require a lot ingredients or fuss. The best part is that they turn out so tender every time.

Crockpot Country style ribs
2 pkg. boneless country style ribs
1 T. garlic powder    
salt and pepper     
2 T. dry spice rub
1/2 each medium onion and green bell pepper,  sliced   
1 beer
1T. oil
1/2 bottle of BBQ  sauce

Sprinkle ribs with garlic powder, spice rub, salt and pepper. Brown in large skillet for a few minutes each side (10 min. total is plenty). 

Put ribs in crockpot and add beer. Turn crockpot on low and add onion and pepper on top of ribs. Sprinkle 1/4 t. salt on top of veggies. Let cook 6-7 hours. 

Drain liquid off. Add BBQ sauce carefully (ribs will be so tender they fall apart into chunks) and let warm in crockpot for 1/2 hour.

Serves 4-5. Recipe can be doubled if you've got a big enough crockpot.

Related articles by Zemanta

• BBQ Brisket Crockpot Style
• Crockpot Pot Roast
• Southern Comfort Foods: Crockpot Pork Ribs

• Crockpot cooking (mysanantonio.com)
• 7 Comforting Crock-Pot Recipes (lifescript.com)

Dry Rubbed Spareribs

  

     Sometimes the best recipes are the ones passed through the family. There are some special traditions that should just be handed down and never forgotten. One of my all time favorites is the rib recipe I got on a trip to New York, from the kids' Aunt Cathy. She sent me home with a rib recipe and a bottle of Dinosaur BBQ sauce. (They are big, rightfully so, in Syracuse). 
    This way of doing ribs is fabulous every single time, so I just have to share. If you can't get Emeril's Essence, look on line, he's free with giving this secret out - it's great. You can also look under my "spices" section and check out the way I do a dry rub. Oh yeah!

Spareribs
1 rack of spareribs
garlic powder
Emeril’s Essence spice blend (or other smoky spice blend)
Salt and black pepper
brown sugar
olive oil flavored cooking spray (any kind will do)
   
Place ribs on a large cookie sheet covered with foil. Sprinkle ribs with garlic powder, salt and pepper. Press thin layer of brown sugar on top, then spray with cooking spray. Sprinkle spices (dry rub) on top. 

Turn and coat other side. Bake 30 minutes at 350 degrees.

Flip ribs and repeat layering of spices every 30 minutes until done (about 4-5 hours.) Ribs will be tender and will wiggle (move) easily and meat will be drawn away from the bone on ribs. After a couple of hours, if the brown sugar is starting to caramelize and be too dark, reduce temperature to 300 degrees and cover with foil for 30 minutes more.

Unwrap foil and coat ribs with barbeque sauce. Grill for 15 minutes each side to finish off.
Serves 4-5.

Related articles

• Homemade Emeril's Essence Recipe
• Slow-Smoked Spareribs with Sweet BBQ Sauce
• Spareribs with German Barbecue Sauce and Market Cherry Tomatoes
• Chinese Pork Sparerib and Daikon Soup
•