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Baby Back Ribs
May 25, 2006

First an editorial comment: someone ripped this recipe because all it involved was a method to cook the ribs, while using common bottled dressing. I must disagree. There are a lot of ways to screw up a rack of ribs, especially for the novice. This lets you use your favorite sauce, which in my case was Sweet Baby Ray's, so there's no experimenting with something you ultimately won't like. Just as promised, the ribs cooked to a perfect doneness. I'll echo what others have said: it's best to brown them under the broiler afterwards. I drained them, placed them on a broiler pan, swabbed on more sauce, and broiled them for a few minutes. Absolutely perfect. UPDATE: Use the fantastic rub described in Cathy M.'s review before brushing on the sauce. It makes these ribs even better. Also, before anything, remove the membrane on the back of the ribs by slitting with a knife, grip the membrane with a paper towel, and pull. It will rip right off.

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