How Long to Cook Baby Back on Grill

Sort by: Near Helpful

Near Helpful Near Positive Least Positive Newest

(i-29-06)This was my first time cooking baby back ribs and what a success! This recipe is very easy and very delicious! Don't exist afraid it will neglect you--it more than than lives upwards to its five-star rating! Here are my tips: We had close to half-dozen pounds of Costco baby backs--very meaty. The butter pocketknife method of removing the membrane (described by another reviewer)worked perfectly. Thanks! I made double the dry-rub and took suggestions past other reviews to decrease the cumin (I used a little over 1T for the double batch and increased the chili powder accordingly) and rub the mixture into the meat a bit (ii-14-07 update: take the recipe'due south caution most not rubbing it in too much seriously. I put too much on my last batch & information technology was overpowering). We followed the grilling instructions to a 'T'! Our ribs were perfectly cooked in just nether two hours. Because we had double the amount of meat, I did peek later an hour and 20 minutes to see the progress. Based on the recipe clarification, I could tell we needed more time. Nosotros cooked them for almost some other 20 minutes (next time I won't have to peek!) and so added the sauce. I made the sauce in Scott Hibb's Amazing Whisky Grilled Baby Back Ribs recipe (v stars!). After adding the sauce we grilled every bit instructed. DELICIOUS! My husband, who claimed to non like baby back ribs, LOVED these. I loved these! My 6 and 3 year olds loved these. The cooking method, the rub and the sauce are winners! Endeavor THIS ONE!

This was my second time for this recipe and it rocks! I used baby dorsum ribs, about six lbs and so I doubled the rub. I cut down the corporeality of cumin and added onion and garlic powder. They saturday in the refrigerator with the rub on them for a solar day and a half. I slow cooked them in the oven at 300 degrees for ii-ane/two hours then grilled last fifteen minutes with BBQ sauce. They were the best, roughshod right off the os. Expect out Tony Romas! Mmmmmmmmmmmmm - the best !

This recipe is *soooo* good! I have been on the lookout for a good rib rub recipe and this is information technology! We can't always bbq were we alive, so I cook my ribs at 175 degrees farenheit for appx. 6 or vii hours. Yes, boring cooking in the oven. Don't boil them first! Never do that! Just rub them, let them slow melt while you're going about your business organization. And then in the last fifteen minutes, remove your ribs from the oven, upwardly the oestrus to 450, slather on a proficient bbq sauce and permit them melt some other x minutes then serve. These are downright succulent. Oh and thank you JEREMYM for your fantastic tip on how to remove the membrane! Such a helpful tip!!!!

naples34102

The rub was ok, although I did add oregano and thyme. Simply an hour is not nearly what grill masters have in mind when they say ribs should be grilled "low and slow." Hubs was right - 1 hour was not long enough for these to be "autumn off the bone tender," so at that point I turned information technology over to his expertise. There should be zero quick most barbecued ribs.

Oh my goodness, these are WONDERFUL. We have fabricated them five times now and I must say they are foolproof. They primal is, you must follow the instructions EXACTLY. Each step is important and the central to these is to shimmy the membrane in between each rib. I had never thought to do that earlier and I believe that is what makes these ribs so tender and flavorful. My husband is very picky about his ribs, he even dislikes Tony Roma's ribs, only these he gobbles up and wants to brand them all the time. We likewise add garlic pulverization and kosher table salt to the rub for a little extra flavor. Thanks for a bully recipe!

I must say I was a picayune skeptical, equally I've married into a family unit of Texans and take heard stories of all the steps a proper rib cookout should entail - well, these were actually corking! I really just used an inexpensive, store-bought (gasp!) BBQ sauce, but next time I'll plan ahead and make some of Bubba'southward Best BBQ Sauce (hither on allrecipes.com) and really knock 'em dead. Smashing ribs!

This made a memorable picnic for our family unit today. Because of a time constraint,yesterday morning time, I baked them covered in the oven at 375 for 2 hours with the dry out rub. And then earlier lunch today my husband finished them with the sauce on the grill.

WOW!!! we take never had any luck grilling ribs...just after using this recipe i know we will never have any bug once more! This recipe is the accented all-time!!! I used the 'dry butter pocketknife' method for removing the membrane and that worked like a charm!! i only used almost half the corporeality of cumin(because thats all i had on hand) I dont call back i used more than half of the dry seasoning mix and the ribs just turned out and so flavorful! i was a niggling worried virtually existence able to keep the grill hat shut for a whole hour without peeking...lol...only one time that hr is up and you open that lid...the ribs just expect astonishing! im not the 'griller' in the family so everytime i heard it sizzle underneath the grill lid i thought for sure it was the meat communicable fire...but to my relief information technology was just the meat juices hitting the HOT aluminum foil! LOL these ribs are the All-time and im sure we will be making them again very very shortly!! thanks!!!

These ribs were awesome. Very flavorful. Like shooting fish in a barrel to prepare. The texture of the ribs was every bit if a professional chef had prepared them. I followed the recipe to a T, except I used commercial BBQ sauce and added a good amount of bottled hot sauce. I like them a petty zippy. The rub was splendid. To remove the membrane use a very sharp small knife on the edge of the rack in the middle. Shimmy the knife with the blade downwards betwixt the meat and the membrane. Once you have a good size opening, grip it and pull back across the rack of ribs. Information technology will pull off. On the grill make sure you put the ribs on the top rack of the grill. As well I used heavy duty foil and folded a lip around the foil edge to catch the oil. Information technology worked fine, make the piece of foil wide plenty to cover the surface area under the ribs. I did not open the grill even though was tempting. No flames. Make sure the temp is on low. These were great plenty to print visitor!

I need the grill for other things, and then I used the spice rub and baked 3 racks in foil (each in its own foil packet) for 2 hrs at 300 deg. Then I took them out, let them set till I was gear up to apply them, and put them on a medium low grill, flipped them, sauced them, and AMAZING. Going before they hit the table. Note: to remove the membrane accept a sharp pocketknife, run information technology along the heart of the smallest bone on the bony side. Separate it carefully and then simply pull it off in one swoop. Works every time, and no coming off in pieces. Savour and bask in the glory.

I FOLLOWED THE RECIPE, ONLY ADDING SOME ONION AND GARLIC POWDER. I BAKED THEM AT 250 FOR two.5 HOURS (WE HAD Also MUCH GRILLING GOING ON TO COOK THEM ON THE GRILL FOR AN Hr.) TOOK THEM OUT OF THE OVEN, SWABBED THEM IN BBQ SAUCE AND GRILLED THEM UNTIL CRISPY. Everyone LOVED THEM AND WERE Even PICKING THE CRISPY CRUMBS OFF THE PLATTER!! GREAT RECIPE, WILL Be MY BABY BACK REGULAR FROM Now ON. THANKS! seven/six/ten update: I tried baking them early on in the twenty-four hours as we had a lot of company coming. I removed them from the oven, opened the aluminum foil, added the BBQ sauce, resealed the foil and allow them sit on the counter for several hours until we were prepare to cook them. Autumn off the os tender & succulent!!

This rub is the best. The ribs turned out great. Nosotros had to effort this recipe a couple of times to get the technique to grilled ribs, simply once nosotros did it was great. We served this with Homesteader conbread from this site.

You cannot cook infant back ribs in 1 hour. 4 hours , yes, one 60 minutes, no way are they washed.

As another reviewer put it, the hardest office of this recipe is non opening the grill. Yes, a bit deadening to fix, only worth all the effort. My husband loves them this way, just brand certain that they are baby backs, no sub will do. Thanks Bonnie!

I had to wait pretty far dorsum, but here is the method everyone talks about: use a dry butter knife and scrap into the membrane at the pocket-sized terminate of the back ribs..then take a slice of paper towel and grip that sucker and tug...should come off every time in one piece. Going to try this tonight.

After reading the favorable reviews by people who chose to bake these in the oven, I decided to give these a effort. I rubbed the ribs the night before, then wrapped them tightly in plastic wrap, at the suggestion of a friend. The next day I baked them uncovered at 190 degrees for near v hours (until tender). I then poured on the charcoal-broil sauce and turned up the oven to 450 degrees until the sauce started to brown. They were fantastic- moist and tender. I'd like to try this side by side with boneless country-fashion ribs. Super simple and absolutely foolproof when done in the oven.

Very good, I was scared to over rub the spices and I recollect went a niggling to conservative...next fourth dimension I'll rub it in a picayune more... I baked in the oven at 300 for two hours so fifteen mins on the BBQ with the BBQ sauce added....they were a big hit!

This just wasn't meant to exist... outset i THOUGHT i bought baby back ribs but i had beef ribs. I decided to go alee anyway. The rub smelled peachy. Then i went to grill and the summit piece was missing. So i put them in the oven for 2 hours at 250 degrees covered and on a rack and then they didn't sit down in the liquid. I took them out and covered them in bbq sauce and then grilled them on low till both sides were the color i wanted. They were WONDERFUL!!! Can't wait to apply these with bodily babyback ribs!! The just things i inverse was i added brown sugar to the rub. It leaves a crust and seals in everything!!

I honey beloved LOVED these ribs! This is coming from a daughter who has previously refused to eat ribs her entire life! I finally decided to take a stab at making them for the other people in my life that love them and the results meant that there were no leftovers! The tip about removing the membranes? GENIUS. The rub? Crawly! I added a little bit of garlic power and a few chilis to the rub - we like ours spicy..so i mixed in half a cup of pure maple syrup into the cup of bbq sauce..which made it the perfect combination of sweet and spicy! I also opted to make them in the oven equally information technology's getting chilly here and didn't want to stand outside at the BBQ. I did the rack of ribs in the convection oven for ii hours at 200 degrees and and then another two hours at 250 degrees..and then I cranked it upwards to 450, cutting the ribs apart so they could get really saucy and doused them in sauce....I permit them cook for 7 minutes..took them out..turned them..doused them in sauce again and allow them bubble and become sticky in the hot oven for some other 7 minutes...and oh my god..they were SO Expert! I will DEFINITELY be making these over again and again..this recipe has turned me into a rib lover instead of a skeptic!!

I take been using this recipe for 2 years and it has become THE BBQ RIB RECIPE for my large extended family unit! A few tips for those trying it for the first fourth dimension: *removing the membrane is a must and is piece of cake to exercise *do the spice rub in advance of cooking and wrap the ribs in plastic wrap to allow the spices to permeate the ribs. I normally exercise it in the morn and let them sit in refrigerator all twenty-four hour period. *for great extra flavor nosotros use an aluminum foil packet (big 1) of soaked mesquite fries placed on coals when we turn on the grill. They are smoking past the time the grill is really hot. Soak them equally long as possible and go out some h2o in the packet. Dial holes in top of package with a fork to allow the steam to smoke the ribs. *Admittedly do not open the grill while cooking! We usually put 2 racks of ribs on the top rack of grill and 4 split chicken breasts (likewise with the rub) correct on superlative of the aluminum foil drip sheet. They are wonderul! Nosotros employ Sweet Infant Ray's on both the ribs and chicken breasts after we take them off the grill and identify in warm oven forth with garlic bread to heat while getting everything ready to serve. They are perfect and well deserving of 5 stars! We usually serve with marinated coleslaw, potato salad and garlic bread. A great company recipe as everything is made ahead and yous tin visit while they are cooking. Have tried this in the oven and while practiced, nothing beats the grill method with the mesquite season. Have too tried the hickory

The actually unique thing well-nigh this splendid recipe is the technique of removing the membrane sheath....something I'll continue to do no matter what seasonings I'm using. (It's EASILY washed with a pliers!!) Likewise, the method of 1 hour/no peeking makes information technology carefree. I used a 3 burner gas grill with ane turned off so the meat could lie atop, the other 2 burners on "lo".

Made this to offer every bit an appetizer for New year's Eve, and what a success! Made just as the recipe calls for it....

I don't normally submit reviews, just read them, just I had to submit a review on these ribs!! These were so easy and turned out wonderful! I was a footling nervous about removing the membrane (after reading nearly the difficulty some people had), but I followed the advice from one review and used a butter knife and scraped back a little, grabbed information technology with a paper towel and tugged. The whole affair came off in one slice! I used almost all the "rub" for a 3lb. rack and cooked it on the smaller "warming" rack on my gas grill, with foil beneath. Practiced thing that foil was in that location or I would've had a existent mess! I set the grill just a picayune above low, to maintain a temperature of 300 degrees and DID NOT Lift THE LID. I applied BBQ sauce the final 5 minutes and allow that cook into the ribs. Information technology created a BBQ glaze that was beautiful! Dainty presentation! I got a big "WOW" from my husband. I have been looking for an easy, delicious rib recipe for a long time and I finally found it! Will definately make these again.

I have used this rub before on pork loin and it is fabulous. I left out the table salt, at that place is enough in the barbeque sauce. I unfortunately didn't have any gas for the grill and wasn't willing to build a wood fire in the other grill and then I put them in the oven. I wrapped them loosely in foil with non stick spray and cooked them at 350 for 2 1/4 hours. I then put the barbeque sauce on them and back in the oven nicely wrapped in the foil. Turned down the oven to 300 and cooked for another hour or and so. I didn't trim them or fuss at all and they are the best ribs ever! Definitely a keeper.

Since finding this recipe only 3 weeks ago, we take probably fabricated the ribs 4 times, they are that skillful! The biggest affair that sets these apart is the membrane removal - I never knew nearly the membrane before - which is probably why my old recipe for ribs were e'er chewy and grisly - the membrane is on the underside of the ribs. I used the butter knife/paper towel method other reviewers spoke of, works similar a charm. The rub is delicious, merely if I'g short on time McCormick makes something chosen "Pork Rub" - a blend of spices in a jar, very similar to this recipe. We utilise Jack Daniels Original Sauce. My parents came upward for dinner concluding weekend and asked me ahead of time to put chicken on the grill too because they "don't eat ribs" - well, guess who ate most of the ribs? =) If y'all want to try baby backs, use this recipe!!!

I have never cooked infant dorsum ribs before because I thought they would take too long. What a quick and easy recipe!! Very good taste. I practise non take an upper rack on my grill, then I was unsure where to put the foil just I just put it on the cooking rack and put the ribs directly on the foil and they turned out great. I volition definitely make these once again.

Then very expert! I melt tons of ribs and this was such an easy/adept tasting recipe (advice to keep chapeau shut - very of import) I will do once again TIP - like shooting fish in a barrel way to get membrane off - employ dull pocketknife like butter knife, slip gentely under membrane and work dorsum and forth, utilise paper towel to grasp and slowly pull, repeat with tedious pocketknife as needed. Should come right off!!

These are awesome! I accept made them on the grill and also in a slow oven. It'due south a very favorite of all. I add together a bit of seasoned salt to the rub. Delicious and ever tender. Whenever I tell my grown up kids that I am making ribs, they come running! Thanks for the bang-up and piece of cake recipe!

This was the first time I've ever grilled ribs. EVER! Homerun!! Followed recipe exactly and they were neat. My teenage son ate the whole rack, except for one rib... Would definitely make again! Great recipe!! yay!

I used the dry rub (all of it) and marinated the rack overnight in about a loving cup of Sweet Baby Rays BBQ sauce overnight. I wrapped the rack tightly in foil and baked them at 300 for two and a half hours. I finished them on the grill, basting them with more sauce, for nigh 15 minutes. The end result was crawly. GREAT RUB! Not too spicy at all, and it gave the ribs a great flavor. Thank you!

These ribs had some squeamish nix. I cut in between each os to brand appetizers for a large group. They were easy to ready ahead of fourth dimension. I added the spices a few hours before cooking to give them a little more than kick, then put them on the BBQ right before my visitor arrived. everyone raved about the ribs, even the large football fans that know their ribs!

Awesome! Thank you Bonnie. I have always been daunted by making ribs as they accept usually burned. Rub was great, and thanks for the tip on removing the membrane. It was way also cold to utilise the barbecue (-42)so used the oven. I lined a baking sail with foil and placed racks on it. Lined upward 6 slabs of ribs and cooked at 325F for about 2 and one-half hours. Every one-half hr I tuckered the fat from the pan and turned the ribs. Used a Canadian Club whisky barbq sauce and basted it twice in the last one-half 60 minutes of cooking. Baked potatoes besides and all the gang could say was "ooh infant, the best ribs always! Better than Tony Roma's" We will never caput out to buy ribs again! The 3 teenagers and a husband were still raving the next twenty-four hours! I will make them for our Superbowl political party, simply will have to use 2 pans to feed 10 people. Then I plan on cooking at 300F for 3 hours and switch racks. The ribs are cooked when they shrink from the os and you tin wiggle the basic.

These were great.. I must admit I didn't do them on the grill: I did the rub, wrapped in tinfoil & put in the oven at 300 degrees for iii hours - so put in a crockpot with BBQ sauce for another 2 hours. My friend the chef said they were some of the all-time ribs she's ever had! They vicious right off the bone!

I always thought that the best ribs must be made slowly until they are tender on the grill merely. This, however, always results in burned ribs that never get very tender even if you lot use foil wraps and such. But I've read enough recipes to know at present that the surreptitious is in this boiling process beforehand. I didn't have this recipe on manus when I made these but I exercise give this recipe v stars for the unique technique of removing the membrane. No ane else ever mentions it. And it does just pull right off once you manage to go a proficient grip on it. Pliers probably would work well. I didn't apply the rub, I didn't marinade. I just boiled in obviously water and grilled with some practiced quality BBQ sauce out of a bottle. They were the best I always made. Next time I will try the rubs and marinades because even though the meat came out very tender the meat could have used a trivial more infused blazon flavor. The sauce was wonderfully gluey and gooey as it should be but the BBQ flavor was all on the surface. Cheers for the technique Bonnie. I'll never be reluctant to make ribs once again.

I cannot believe I've never reviewed these ribs. Since I've started making them, no on in my family would dare to order ribs at a eatery. These are just that much better (and much cheaper - buy them at Costco) I practise it a bit differently, as I similar to broil them in the oven on about 300 degrees for a couple of hours subsequently applying the dry rub. When they are done, I put on the BBQ sauce and throw them on the grill to get that prissy crust. Delish!

This is a great and like shooting fish in a barrel manner to make some ribs. If you lot take problem getting the membrane off, only find a video of it online and you'll find its easy as all heck. Also, I added ane/ii table spoon of cayenne to add together a little kick.

Really simple & like shooting fish in a barrel recipe for some great ribs. I added garlic common salt instead of regular salt as we similar our garlic in this household. They looked similar the ones you meet on shows about rib cook-offs! Used the butter knife method for removing the membrane & it does piece of work well. Volition be making these again!

10+ - I was non able to use a grill but followed reviewers who made this and also had to use an oven. Put the rub on equally directed and and then broiled the baby dorsum ribs in a 325 oven for 1 hour - turned them over and cooked another hour. Slathered barbecue sauce on subsequently the 2 hours and broiled them for 5 minutes. These were the most outrageous, tender juicy ribs I have ever made - and I take used many recipes from this site. Tin't expect to try the 1 hour method with a grill. I will definitely make these ribs again over the week-end. Thanks Bonnie Q!

Perfect, meat was juicy and falling off the bone. I left out the chili powder for my daughter and instead used garlic powder. We all enjoyed these!

This is the Best recipe for Baby Backs! I took the suggest of another reviewer and kept the grill at 300 degrees (which on my grill was most medium). They turned out so delicious and tender. I am so glad I read the reviews and finally institute out how to remove the membrane (super piece of cake using butter knife and newspaper towel - came off in i piece). My only concern prior to putting on the grill was whether to put the meat side up or down. After looking at other's comments and not finding the answer, I put the meat side upwards. Not sure if this matters, but they came out perfect. My hubby was skeptical when I told him how I was grilling the ribs, merely when he took his showtime bite, he was a laic. This is the merely way I'll melt ribs! Thank you for sharing Bonnie.

I followed the suggestions of removing the membrane with the butter knife and it worked great! I used a Weber gas grill and placed my aluminum foil over the "V" inserts and grilled the ribs on the main grill.

Ribs turned out less tender than expected. Also, this cooking method leaves the ribs fattier than other methods.

I unremarkably exercise ribs in a smoker with a dry out rub similar to the ane in this recipe. But I was feeling lazy i 24-hour interval and decided to utilize this grill method. It turned out OK. You need to take a grill that is just slightly vented when shut. Many of the new gas grills have a big vent opening in the back when the lid is shut. This tends to let besides much dry rut menstruum beyond the ribs and increases the cooking time. I'll try this once again but use a baste pan filled with ii cups h2o, 3 cups apple tree cider and a can of Coca Cola to add wet to the closed grill. The cider mixture reduces and mixes with the drippings and creates a great base for your homemade BBQ Sauce.

These ribs were amazing! The BBQ on depression was about 250-300 degrees. I did open the lid once to put baked potatoes on and gave it an extra five minutes. Spices are but correct so brushed the bbq sauce on at end and gave it another v minutes to set. Thanks Bonnie, wouldn't change a thing and am thinking this combination will be skilful on craven too!

This recipe is a hit at our house. Hubby cannot permit them melt 1 whole hour without looking, so he turns them at 30 minutes. These ribs are enjoyed by all who swallow them.

Big hitting with my wife and chilrun.

They were OK as far as tender .......but the chili powder was too much for us . Thanks though .

FINALLY, I can make ribs on the grill. For years I've only made them in the oven because I like my ribs tender, and found that they were too tough on the grill. At present I finally found a recipe that showed me how to do it and have tender, only not too tender (equally my oven ribs were) ribs. I'm so excited. I don't always use the dry out rub suggested (I'll put my own batter on there) and put BBQ sauce on them as suggested here.

Wow, I have always avoided cooking ribs, but this recipe took care of that. It was so like shooting fish in a barrel. The hardest part was not looking during the hour cooking time. Will brand these again and once more. Made Cowboy Mashed Potatoes yummy.(from website)Fifty-fifty the grandkids couldn't get plenty. Thanks for the cracking recipe.

These just fall off the os!!! I volition never make ribs any other way.

The spices smelled actually expert, and the cooking method seemed like a good idea... but a picayune on the dangerous side. The drippings in the pan caught on fire and started quite the blaze afterward xxx minutes of cooking. Luckily I caught it in fourth dimension pulled the ribs out of the inferno with really long tongs. They were a fiddling charred on 1 side only not washed, then I finished them in the oven. I'm sure they would have turned out great...had they not caught fire. Oh well, good luck to everyone else- and be conscientious!

These were pretty good but they needed to melt much longer. A rib is ready when the meat pulls abroad from the end of the bone...almost 3 hours.

Made this over Memorial Day weekend and ended up having to broil them in the oven as some other reviewer recommended due to threat of rain. I actually merely used the dry rub and didn't add the wet sauce because the rub smelled and then expert. They were falling off the os and tasted fantastic! Can't expect to try them on the grill!

We loved the way these tasted. There were no leftovers.

simply giving this 3 stars considering of the changes i would make to recipe to adjust a unlike flavor profile. too much cumin/chili pulverisation/paprika ... just overpowers really. i ended upwardly putting in dark-brown saccharide to cut the intensity of the other flavors. also, i did as others had suggested and baked these in the oven for about ninety min @ 350' before searing bbq on the grill. they were fall off the bone tender and aside from the dry rub ... very very good. we managed to scrape some of the rub off, which made them improve. side by side time, i will use something all together different for the dry rub - i definitely remember they need something while blistering - just not this i in particular.

Excellent! Let them sit in the fridge overnight with the rub and so baked them at 350 for 3 hours. Slathered with sweet baby ray'south and grilled for about 15 minutes were and then tender they were falling off the bone. Accept fabricated twice in the terminal month and I am sure to brand them again in the very near future.

I cut the slab of ribs in half and grilled on gas grill with heat coming from both sides of the ribs, not nether. It took 3.five hours to end. Skillful tasting thing

Just used the rub -- information technology was excellent!

I did not use the rub listed here (I came hither for the timing, not for the recipe), but the method and timing worked excellently for me. I used my Table salt Lick BBQ rub, but not too liberally. Cooked it on the upper rack of the grill with the foil below (smashing idea), so moved information technology to the bottom for the last ten minutes (v on each side) with one glaze of sauce per side. It was great timing (even with opening and closing the grill to move around my corn) and came out tender and delicious. As a Texas-raised, Cali-living girl, this really hit the spot this past Memorial Day weekend. Well done!

These were expert, but a little dry out. They get an 'A' for existence piece of cake, but we adopt the tenderness of humid them first.

This looked and then wonderful up until the concluding ten minutes. All the grease that pooled on the foil liner caught fire and virtually burned the grill...we almost rolled the grill into the pool. Needless to say, the grease was a problem, and what resulted was $25 worth of black bones. Kristi

Really nice. Did one set without the rub since my sister hates spice. They still tasted adept but non amazing similar the ones with both rub and sauce. I used the Jamaican Barbecue sauce from this site.

Very skilful - will be our rib recipe. Used BBQ sauce from Scott Hibb's Amazing Whisky Grilled Baby Dorsum Ribs recipe (AllRecipes.com).

For years I have been trying recipes for ribs, most requiring plenty of effort and time. None of those recipes turned out too as this i. I tin't believe how little effort was involved but they tasted like I slaved for hours. I honey this recipe and volition use information technology once more and once more!

I didn't believe it simply my baby backs turned out just like the ribs from a pit BBQ! Until now I had always pre-cooked my ribs in the oven and finished them on the grill. No more! My husband is from Texas and one-half way through dinner he paused and said "You aren't going to cook them any other way are you? They taste just like home." Need I say more than? I kept the grill temp. at 300 and cooked them for an hour and 1/ii. These ribs were tender and delicious without being over cooked and falling off the bone, which we don't similar. I even threw several chunks of chicken on the grill with the ribs and they also came out perfect. I oasis't been this excited about a new recipe in a long fourth dimension. Thank yous so much for posting this 5+ star recipe!

so good my fam.loved them,tender and tasty.

We never make ribs without this rub now -- OR without removing the membrane - what a difference that makes. Nosotros struggled at first, simply finally got the hang of it (hint-use a regular table knife-not a abrupt one). Terrific recipe! I cook them in the oven as often as on the grill and they're great that fashion also!

My mom recommended the recipe. It defenseless our grill on fire and charred the ribs. Atrocious!

Cheers so much for this recipe! I have never cooked ribs before and these turned out merely beautifully. I followed the directions exactly, exept for I did non employ every bit much of a seasoning as the recipe makes. For barbeque sauce used KC Masterpiece Hickory ane and it added a very nice affect. Thank you a lot, have made information technology several fourth dimension already!

I have now made these ribs 5 or 6 times and for all different people. EVERYONE has loved the ribs and so far. On a calibration of 1 - 10, these become a 10

These ribs are fantastic! We have already fabricated these twice this summer. No more burned ribs and the meat is so tender. The rub adds a special zing. This is the first recipe I added to my recipe box.

I will have to say this is the easiest and all-time rib recipe that i've tried. I followed the instruction to the tee with the exception of cutting the cummin in half. I fired up the gas grill until information technology reached 350, close of 1 side and turned the other side to low. I put the ribs on the side without the direct heat and let them cook. They were fantastic!! Thank you for sharing.

These ribs were delish. The only change I would make is to take information technology easy on the cumin. Otherwise, yum, yum.

This is a great recipe. These taste so good.

Adept. I expected more flavor only information technology was flavorful. It was very easy to make and grilling on depression for an hr made the meat perfect. I will definately make this over again simply possibly add some other seasoning that I like to the rub.

I made this recipe for my hubby as I don't like ribs. I rubbed the stuff all over the ribs, poured on the KC Masterpiece honey bbq sauce, wrapped them in foil, and permit them sit in the fridge for about 24 hours. The next day, I cooked them in the oven at 300 for 3 hours. And then when my husband came home from work, he stuck them on the grill and coated them with more sauce. He said the gustation was awsome and they vicious off the bone. I will definately make again. Thanks!

I have used this recipe for several years at present and have non institute one I similar better. Piece of cake to set and great eating.

These are WONDERFUL! Then easy and very fail-proof! I followed the recipe exactly and I would not alter a affair. If you similar a sugariness BBQ sauce-Sweet Baby Ray's is excellent. Thanks so much for such an easy rib recipe!

Finally, I can bbq ribs! These are 'to dice for' and sooo piece of cake which is the best role. A sweetness craven and rib q sauce glazes them the all-time and the sweet complements the spicy. Thank you for a dandy recipe!!!!

This recipe is AMAZING!! I accept never cooked ribs before and this recipe was simple and delicious. My unabridged family raved about it. I used the paper towel technique to remove the membrane and it worked like a charm. I likewise didn't realize that I did not have an upper rack to my grill until I went to go fire it up. No worries-- Merely cut ii layers of foil to fit before heating the grill. One time heated and set up, I laid the precut pieces of foil on the rack and placed the ribs meat side upward so that the juices would have a place to pool under the ribs instead of the meat frying in its own grease. No problems at all! Turned out amazing! Highly recommend!!

If you don't dear cumin.....you won't love this recipe. The cooking time is perfect-really made a nice, tender rib.

These are perfect! Then easy and they turn out beautifully. I used to boil my ribs get-go and then grill them to make them tender but cooking them low and dull for an hour on the grill this manner made them extremely tender. The spice mixture is corking. WARNING: Brand sure y'all cook on upper shelf of your bbq. If you don't accept an upper shelf make certain you lot put the ribs fatty, meat side upwards and turn off 1 of the burners or most likely your meat will grab burn down.

This is "awesomer"" than Crawly !!! So simple and yet and then deliciously flavorful and moist ! Perfect for a family unit get-together. If y'all're known in the family circle for existence " cooking challenged". Make this. They will all change their minds in a heartbeat and sing their praises

I fabricated these ribs in the oven with my Le Creuset braiser...they turned out motion picture perfect. If only I had taken one to show y'all...next time. Add a flake of olive oil and a splash of water to the Braiser for a self basting wonder. The Recipe was piece of cake to follow. I had the oven on maybe a touch too high (475-500 F) but the ribs turned out pretty skilful. I'll lower the rut a bit side by side time and see what that does.

These are DELICIOUS! I used a light coating of mustard on the ribs first earlier the rub (my dad swears by this..) and they were great! I actually like Austin'due south Own Mild BBQ sauce (HEB) because information technology has a lot of flavor, but it'south not too hot for the kids. These gustation straight out of a BBQ eating place!

We made this terminal night for dinner & it was delicious! Followed the advice of other posters about removing the membrane due west/a butter pocketknife & newspaper towel - worked great! Will make once more, definitely a keeper!

Best ribs I have ever eaten.I would give information technology five stars. It really should be more than. Thanks loads.

This recipe is fantastic. We will most certainly use this one frequently.

Kids liked, I didn't. Sorry

I did not intendance for this recipe. I had a feeling at that place was no way yous could make tender ribs in this short of time and I was right.

I was worried that the ribs were going to gustation very spicy only I was very happy with the result. Excellent!!!

I originally tried this recipe a couple of years ago. I believe that the secret is to beginning with expert quality ribs and removing the membrane is absolutely vital to them coming out tender. It works well with whatsoever rub you similar. So far I have not found whatever ameliorate recipe. The instructions say to remove the membrane by snipping information technology betwixt each bone simply that is very irksome piece of work. I start at one terminate (usually the smaller stop) and strip the full length of the rib in ane go. Information technology saves a ton of time and is far less frustrating.

These ribs made a mess on the grille from falling off the bone! Boring cooked in oven on 175 for five.5 hours and and then grilled them. Splendid!

I marinated in the spices overnight. My kids thought these were meliorate than the eating house ribs!

Great recipe!The seasoning was perfect! Will definately make again! Thank you Bonnie

This is the only style to cook ribs. Have tried this many times with rave reviews. I love this recipe, information technology's never failed me except when I ran out of gas..you accept to make sure the propane tank is shut to total!

I broiled these in the oven at 325 degrees for 45min, then added sauce & finished on a BBQ. The meat was falling off the bone...delish!

fostertais1979.blogspot.com

Source: https://www.allrecipes.com/recipe/14539/prize-winning-baby-back-ribs/