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Baby Back Ribs
Reviews:
July 05, 2007

This basic recipe, or cooking method, when combined with the suggestions of others, allowed me to make the most delicious, and easiest ribs we've ever had! Here are my changes. I adapted the "Dry Rub for Ribs" by Denise from this site, and it was the perfect amount for the three racks of ribs I had. This is what I used: 1/4c. brown sugar, 1 1/2 Tbsp. paprika, 1 Tbsp. kosher salt, 1 1/2 Tbsp. black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4-1/2 tsp. cayenne red pepper. (Definitely remove the back membrane before rubbing spices on! Several people had mentioned how runny the barbecue sauce got from the meat juices, so I put only the dry rub on for the 8 hour marinating process, as well as the baking. My second concern was about the meat literally falling off the bones. I wanted to finish them on the grill, so meat actually falling off bones wasn't desirable. I baked the foil packets on cookie sheets at 300 for 2 hours. I let them cool for about 1/ hour to firm up before I moved them to the grill. Then I brushed them with Jack Daniel's sauce thinned with a little of the cooking juices. Finally, I grilled them on medium heat, brushing with extra sauce for about 5 min. a side, till they were nicely caramelized. YUM! They were "falling off the bone" tender, without actually falling off. Try these! You won't be sorry!

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