May 9, 2009
Ahhh, Baby Back Ribs, don't we love 'em! No doubt they are one of the real favorites of all barbecue lovers. As with most of our recipes, you can barbecue these ribs with the BBQ sauce on or add sauce afterwards at the table. It seems that most BBQ purest insist on cooking the meat without sauce...but then, that's up to you.
The secret to this recipe is that the ribs are slow cooked for a long time which tenderizes even the toughest meat. Then the ribs are grilled for that distinctive BBQ flavor and until the meat is "falling off the bone" tender.
This recipe is written for one rack of ribs. A rack of ribs will generally feed 3-4 people. If you cook more than 1 rack of ribs, just double (repeat) the recipe per rack.
BBQ Babyback Ribs
3 hours 20 minutes
3 hours 40 mins
Yield: 4 servings
- pork babyback ribs (1 rack of ribs per 3-4 servings)
- large white onions (one onion per rack of ribs)
- 2-liter bottle Canada Dry Ginger Ale or 7-Up (or enough to completely cover ribs)
- your favorite BBQ sauce (or make your own with this recipe)
1. Place ribs (bone side down) in a shallow baking pan
2. Add ginger ale or 7-Up until ribs are completely submerged
3. Cut onions in slices (about 1/4 inch thick)
4. Place onions directly on ribs (one complete sliced onion per rack of ribs)
5. Cover ribs with aluminum foil and bake on middle rack of oven set at 300 degrees for 2-3 hours until tender.
6. Cool to room temperature (still covered)
7. Place ribs on BBQ grill set on medium-high and cook until meat easily pulls off bone (15-20 min). Grill ribs bone side down, do not turn over.
Note: Cooking time in the oven will vary according to amount of ribs being cooked. The ribs should be cooked until tender. The finish cooking on the BBQ grill is to impart that wonderful smoky BBQ flavor and make the ribs super tender. If using charcoal, wait until coals are gray then place ribs on grill to one side of coals, not directly over coals.
Note 2: You can add BBQ sauce the last 10 minutes of cooking or add at the table.