Easy and Tender Baby Back Ribs - Reviews (Page 3) - Recipe

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EASY AND TENDER BABY BACK RIBS
1 rack of baby back ribs 1 bottle of "Sweet Baby Ray's BBQ Sauce" This is the best way I have found to make baby back ribs that are probably the best tasting ribs I have ever tasted, and the method is so simple that anyone can do it. First, buy a rack of ribs, and cut it into about 3 chunks, so that it will fit into a pot. Fill the pot with water and bring it to a boil. Place the ribs sections into the pot and boil it for 45 minutes. After the ribs boil for 45 minutes, take them out and place them in a large rectangular casserole baking dish and smother them with BBQ sauce (I like "Sweet Baby Ray's" brand, but you can use whatever kind you like best). Cover them with tinfoil and refrigerate for several hours. Remove from refrigerator and cook them in the oven on 250°F for 3 hours, then remove the tinfoil from the top, and broil them for 5-10 minutes for a crispy top. If you don't want to broil them, put them on a hot grill for several minutes and grill until top is crispy. The only thing about this recipe is that it takes planning. I usually boil them on Saturday night, put BBQ sauce on them, cover and refrigerate, then take them out on Sunday morning and put them in the oven. This way, I have a nice meal for Sunday afternoon. Submitted by: Sabor Designs

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Easy and Tender Baby Back Ribs

· Jan 6 · #23056

Tracy (Michigan) says:

First, take the skin off the back. Broil, not boil the ribs w/ some light seasonings (rubs or liquid). Then refrigrate or aim for the grill with your favorite sauce. Sauces tend to cook before the meat is medium - so don't add sauce until meat is cooked to your desire.

· Jan 7 · #23202

Ernie (United States) says:

I have used this same basic recipe ever since I discovered Sweet Baby Ray's. However I never boil them. 4 hours in a crock pot set to high tenderizes them and then broil or grill them with sauce. The best, though, is grill them over real apple wood, a real favorite with my friends and neighbors.

· Jan 8 · #23371

Sue (Louisiana) says:

I didn't care for ribs because I always thought they were too fatty. A chef from Hyatt Regency Hotel at Ohare Airport in Chicago gave me this recipe for ribs about 40 years ago. Except I add a large sliced onion and some garlic to the water that I boil the ribs in. My son adds beer, also. Baby Ray's is the best. After refrigerating overnight, bring to room temperature and place on the grill to brown. Pre-Boiling reduces the fat.

· Jan 10 · #23803

Ang (Indiana) says:

I also make ribs this way. However I boil them in beef broth and pepper. This helps to keep a lot of flavor.

· Jan 11 · #23923

Ray Sr. (Texas) says:

Absolutely wonderful ribs, regardless of the boiling they taste great. The family loves this recipe.... Only change was we boil them in beer.

· Jan 11 · #23930

Brandon (Michigan) says:

The best way is to bbq them first until all the blood is out and then steam them with apple cider vinegar and water in a casserole pan that you would put a turkey in for about 4 to 5 hours. Then re-grill, sauce them and these will be the best ribs u have ever had and they will be fall off the bone good!! These are best in world, I promise.

· Jan 11 · #23955

Daisy Mae 1 (United States) says:

Wow this sounds good but I never boil my baby back ribs,I actually steam, smoke and grill at the same time. I don't have that big of a grill but I can cook up to 6 slabs at a time!!

· Jan 14 · #24337

Geena (New Jersey) says:

Even easier... just cook low and slow in the oven 2 hours. Turn over another hour. Then put your sauce on them.... Yum yum!

· Jan 25 · #25923

Penny (Arizona) says:

I'm making these fabulous ribs for the third time -- they are so easy & it's great being able to do all the work ahead. My family loves them. Making them for a crowd of men coming for my husband's b'day. I do use a different sauce -- but that's not the important piece... it's them being so tender.

· Feb 1 · #26716

GP (Florida) says:

These ribs are awesome !!! Not sure why people are talking about the boiling factor when pork ribs have such a mild flavor which is why there is always rubs, bbq, smoke involed in flavoring ribs... The tenderness is really the most important thing and this is by far the easiest way to get them tender without going through all the hassle...Now if we were talking about steak I would understand keeping flavor locked in because that meat is best plain...

· Feb 11 · #27762

RIBS! (Ohio) says:

This recipe is delicious!

· Feb 13 · #27995

BIG MIKE (Ohio) says:

You never, EVER, boil ribs!! u can get the same results with a simple rub and a grill at 250°F for about 6 hours. Ribs will be tender and u wont lose any of the flavor that u pour down the drain with the water. And if you dont have a grill as a last resort u can put them in the over at 250°F for 6 hours.

· Mar 5 · #29399

John (United States) says:

Boiling ribs is a cardinal sin. Those of you that say these are the best ever, need to try cooking ribs slow and low. The flavoring comes from the rub and the sauce. Boiling changes the make up of the meat, once they have been boiled, they cannot absorb the flavor of the sauce.

· Mar 15 · #30270

Chris (Michigan) says:

Shame on you for boiling ribs. Boiling is not only blasphemy, it's totally unnecessary. Bake @ 250°F for 3 1/2 hrs and finish off with a 10 min broil (or better yet, grill if you have the means).

· Mar 27 · #31268

Kristina (Michigan) says:

I just followed this recipe today. After reading comments about the meat losing flavor I decided to add a bottle of Woodchuck Cider and garlic cloves, and just enough water to cover the meat. Also rubbed some Adolf's and other seasonings. All I can say is that they were mouth watering and so tender. Thanks!!

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