ISO:baby back recipes but are made in the oven!

[applecrisp]

I love barbecued Baby Back Ribs but I don't have a barbecue! :( Plus, I think it would be great to have some ribs during the winter (to remind me of summer!).

If anyone has any recipes for ribs that I can cook in the oven -- I would love to see them.

Thanks!

[Grace]

The "Fall Off the Bone Ribs" recipe is the best. I make it all the time now. They cook in the oven for 2 hours and then you're supposed to BBQ them just for about 15 minutes with the actual BBQ sauce, but this step could very, very easily be done in the broiler since it's just some direct heat you need, not really a coal fire.

Here's the recipe. It's long mostly because of the BBQ sauce which I never make (I just use bottled), but I hear is good if you want to try it. But any bottled BBQ sauce works beautifully, so the actual rib part of the recipe is very, very easy! Enjoy.

Fall-off-the-Bone Baby Back Ribs
From Fresh Every Day - More Great Recipes from Foster's Market - by Sara Foster


Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slabs baby back ribs (about 3 1/2 lbs)
1 large onion -- sliced
1 bottle beer -- (12 ounce)
Sea salt and freshly ground pepper to taste
2 cup barbecue sauce (Chipotle Maple Barbecue Sauce or your favorite bottled sauce)

Chipotle Maple Barbecue Sauce
1 can crushed tomatoes -- (28 ounce)
1/2 cup maple syrup
1/2 cup packed light brown sugar
3 chipotle peppers in adobo -- diced
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup apple cider or unfiltered apple juice
Juice of 2 lemons
4 garlic cloves -- minced
2 tablespoons Colman's dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper

1. Preheat the oven to 325 degrees

2. To remove the membrane from the back of the ribs, take a small knife, like an oyster or table knife, and pry the tip of the knife between the membrane and bone at the edge of the ribs in the center of the slab. Lift to separate the membrane from the bone, then grab the membrane with your fingers and pull it off and discard.

3. Spread the onion slices evenly on a baking sheet with sides and place the ribs, bone side down, on top. Pour the beer over the ribs, season with salt and pepper, and cover tightly with foil. Bake undisturbed for 2 hours.

4. Prepare a fire in a charcoal grill and let the coals burn to a gray ash with a faint red glow, or until you can gold your hand 3 to 4 inches above the fire for no more than 6 seconds.

5. Brush both sides of the ribs with the barbecue sauce and place them, meat side down, over the coals. Grill the ribs for 10 to 15 mins, or until slightly charred, basting several times. Turn the ribs and baste the cooked side liberally. Close the lid of the grill and cook the ribs 10 to 15 mins longer, basting often. Cut the slabs into individual ribs, pile them onto a large platter, and serve warm.

Chipotle Maple Barbecue Sauce

Makes about 4 cups

Combine the tomatoes, maple syrup, brown sugar, chipotle peppers, vinegar, Worcestershire, apple cider, lemon juice, garlic, mustard, salt, and pepper in a heavy bottomed saucepan and stir to mix. Bring the sauce to a boil over medium-high heat. Reduce the heat and simmer for 30 to 35 mins, until the sauce is thick and reduced by about one quarter. This sauce will keep, refrigerated in an airtight container, for up to 2 weeks.

[eas11]

I think Alton Brown did a show with oven ribs, I'll see if I can find it-
Yup, here's the recipe:

Who Loves Ya Baby-Back
Prep Time: 1 hour 10 minutes
Cook Time: 3 hours 25 minutes
Yield: 2 slabs ribs

2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped


Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

[Grace]

Ellyn is right - those are oven ribs too. I have made both recipes many times (the Alton Brown used to be my standard), but I have to say I actually like the Fall Off the Bone recipe better, and it's soooo much less trouble and mess! But if you want to try the Alton ribs, they're definitely good. You can't go wrong with either recipe, that's for sure.

[mmbedard]

I put a spice rub on my ribs, wrap them in aluminium foil and bake them for 2-3 hours at 250ºF. Then I take the aluminium foil off, slather them in BBQ sauce and put them under the broiler until the BBQ sauce is hot and sticking to the ribs. You can use any BBQ sauce you want.

[applecrisp]

Thanks so much for the recipes -- just finished printing them out. I've only seen recipes for the grill so I am so happy to see ones that I can make in the oven.

Yum! I think it will be fun to make ribs when it is real cold outside. Maybe make some coleslaw, or "summery sides" and pretend its July!

Now if I could only control how many ribs I eat. Whole Foods usually sells slabs, I am assuming that I can cut the slab and freeze some for another time. Who am I kidding -- I know I would make the whole thing!

The BB comes through again -- what a terrific resource!

Thanks again!

[Gilgamesh37]

How interesting---I was going to suggest an Alton recipe, but it's not that one! :) This is the one we love--I did it at Christmastime last year for my Dad, who loves ribs (but mom never makes them)--do note that you have to start at least a day ahead.

Alton Brown's No-Backyard Baby Back Ribs

1 full slab pork backribs -- rack/slab baby back ribs (I actually did 3 slabs, probably 36-40 actual rib bones—with the rest of the ingredients exactly as listed here)
Kosher salt
5 tablespoons brown sugar, packed
3 tablespoons chili powder
1 tablespoon garlic powder
1/2 tablespoon thyme -- ground
1/2 teaspoon cayenne pepper
1/2 teaspoon allspice
1/2 cup orange juice -- not fresh
1/2 cup prepared margarita mix (you can use the frozen cans, you’ll need about ½)
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon instant coffee granules -- or espresso powder
1/8 teaspoon cayenne

Rinse the ribs and pat dry with paper towels. Place on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season liberally on both sides with the salt and Shake No. 9. , which consists of brown sugar through allspice. Turn the ribs meat-side-down and tightly seal inside the foil by folding and rolling the longer edges together, then closing the ends tight over the ribs. Place the packet in the roasting pan and refrigerate for 6 to 12 hours (I left them overnight), turning the sealed packet over once.

Preheat oven to 350 degrees.

Remove the packet from the refrigerator and unroll one end, shaping the foil upward like a funnel. Pour in the orange juice and the margarita mix. Reseal the foil packet and see-saw it back and forth a couple of times to evenly distribute the liquid inside. Return the packet to the pan and place the pan in the middle of the oven. After 1 hour, reduce the temperature to 250 degrees and cook until tender, approximately 2 hours.

Remove the pan from the oven, unroll one end of the packet, carefully drain all the juice into a small saucepan, and add the honey, ketchup, Worcestershire sauce, espresso powder, and cayenne. Bring the mixture to a boil, whisking frequently until reduced to a glaze that coats a spoon. This will take longer than you think, about 20-25 minutes. Remove the pan from the heat. Move oven rack to the next-to-the-top position and turn on the broiler (recipe originally suggested the high setting, but watch it because these will burn if you’re not careful). Remove the slab from the foil packet and cut it into four equal sections (I use kitchen shears for this). Place ribs on the broiling pan, meat side up, brush with the glaze, and broil for 2 to 3 minutes. Reglaze and repeat until the ribs are a dark mahogany color. Flip the ribs bone side up and glaze, and broil a minute longer. Remove and allow to cool a couple of minutes before serving

NOTES : You will also need: Paper towels, Extra-wide, heavy-duty aluminum foil, Shallow roasting pan, small sauce pan , Kitchen shears, and Broiler pan

[memartha]

I finally made the "fall off the bone" ribs last night (indoors) and they were not that well-received. :(

DH and DS (who are the only rib eaters in the house) said they missed the smoked flavor you get at a real BBQ restaurant. DH also complained about my choice of side dishes (corn bread, baked beans and slaw).

I give up!

[little_bopeep]

I finally made the "fall off the bone" ribs last night (indoors) and they were not that well-received. :(

DH and DS (who are the only rib eaters in the house) said they missed the smoked flavor you get at a real BBQ restaurant. DH also complained about my choice of side dishes (corn bread, baked beans and slaw).

I give up!

I used a bottled sauce and then doctored it to kinda resemble the chipotle BBQ sauce recipe. I also added a few drops of liquid smoke, and it made a world difference. Maybe you could try again?

[memartha]

Nah, I don't want to give them the satisfaction of dis-ing me again! I used the Trader Joe's Bold & Smoky BBQ sauce, which they like.

Next time they want ribs, I'll send them on their merry way to the local BBQ restaurant. ;)

[AmberJane]

I made the fall off the bones ribs on sunday for football and they were very well received. Maybe they weren't smoky, but they DID fall off the bones and I had 6 people eat over 8 lbs! Maybe our boston pallets aren't used to really good BBQ, but these definitely hit the spot. I also made garlic smashed potatoes and beer bread w/ taco cheese. What a great meal! I will definitely buy some liquid smoke for the future, that's a great idea.

[landk]

I haven't had baby back's in a long, long time. These recipes all sound good. I've got a grill but I think I might give these a try when it's snowing or something and don't feel like messing with the grill (charcoal grill for us only, not gas)!

[fancyn]

I know this is an older thread, but I thought I'd add my two-cents. I made these ribs a couple of months ago and they were delish! Not saucy but they do fall off the bone and have such a unique flavor.

Paprika-Glazed Baby Back Ribs

4 pounds baby back pork ribs, cut into individual ribs
6 garlic cloves, finely chopped
1 1/2 cups dry red wine
1/2 cup water
2 tablespoons sweet paprika
3 tablespoons Sherry vinegar
1 1/2 tablespoons firmly packed brown sugar
1 tablespoon salt
Freshly ground black pepper

Divide ribs between two large, heavy, sealable plastic bags.
In a bowl, stir together remaining ingredients and pepper, to taste, and pour over ribs. Seal bags, pressing out excess air. Marinate ribs, chilled, turning bags occasionally, overnight.

Preheat oven to 275 degrees F.

Transfer ribs and marinade to a roasting pan large enough to hold ribs in layer and roast ribs, covered, turning occasionally, for 4 hours.

Ribs may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat ribs in a preheated 375 degrees F oven until hot, about 12 minutes.

[acginkc]

The "Fall Off the Bone Ribs" recipe is the best. I make it all the time now. They cook in the oven for 2 hours and then you're supposed to BBQ them just for about 15 minutes with the actual BBQ sauce, but this step could very, very easily be done in the broiler since it's just some direct heat you need, not really a coal fire.



I made these tonight and they were a hit. I used bbq sauce I had in the fridge, but will try the one in the recipe next time. Once I figured out the whole membrane thing (and that my ribs didn't have one) everything was smooth sailing. It was cold here tonight so I did the last bit under the broiler instead of on the grill. These we will definetly repeat.

[kellydoodle]

Just so you don't feel bad....cornbread, baked beans and slaw are the perfect sides for BBQ ribs. We have a BBQ restaurant here in Raleigh (Red, Hot and Blue) and these are the perfect sides for their great BBQ.