Baby Back Ribs
Bert's Barbecue Baby Back Ribs
Did you ever notice how many different ways there are to cook barbecue ribs?
After doing a little research in my cookbook library, I was amazed at the number of techniques, marinades, mops, sops, bastes, and brines you can use to prepare the perfect rib. Once again it shows me, that there is no ONE perfect way to cook anything. It depends on what you like and your tastes.
I picked up a package of ribs at Costco to split with my friend Barbecue Bob. Bob is a real grilling aficionado. It is because of him that I purchased my Weber Charcoal Grill and I love every minute of it.
Now Barbecue Bob likes to slow cook his ribs but like the rest of us, when in a hurry, he will take a shortcut or two. This barbecue baby back ribs recipe came from his wife Bert, (that's right Robert and Roberta) who let's just say doesn't enjoy spending too much time in the kitchen, but has mastered a quick and easy way to make barbecued ribs without a grill.
Now for all you barbecue purists out there, stop reading. You will be horrified, dismayed, upset, and maybe even angry at how Barbecue Bob's wife, Bert, prepares her ribs. The bottom line is they taste fine and are ready in 70 minutes without any real fuss.
So the other day, Bert was dropping off the kids from camp and I wanted to give her Barbecue Bob's half of the ribs. I asked her about her technique for preparing barbecued baby backed ribs and she said, "Let me just show you!"
So instead of giving her Barbecue Bob's half of the ribs, I said let's just cook them all up and have you over for dinner. So that's what we did and here is her recipe. By the way, she was given this recipe from her local butcher, Rose.
Baby Back Ribs
Baby back ribs, also known simply as back ribs or loin ribs, are a type of pork ribs that come from the upper part of the ribcage, near the spine, and just below the loin muscle. These ribs are called "baby" because they are shorter and smaller than the larger spare ribs found further down the ribcage. Despite the name, they do not come from baby pigs; rather, the term refers to their size relative to other ribs.
Baby back ribs are prized for their tenderness, leanness, and rich flavor. They typically have less fat compared to spare ribs, which makes them a popular choice for grilling, smoking, and barbecuing. The meat on baby back ribs is generally more tender and less fatty, with a slightly curved shape that allows for even cooking.
Cooking baby back ribs can be done using various methods, but slow-cooking techniques such as smoking, barbecuing, or baking are particularly effective in bringing out their best qualities. These methods help to break down the connective tissues, resulting in tender, juicy ribs that easily pull away from the bone. Often, baby back ribs are seasoned with dry rubs, marinades, or basted with barbecue sauce during cooking to enhance their flavor.
In the culinary world, baby back ribs are a favorite at barbecues and cookouts, celebrated for their succulent texture and ability to absorb a variety of flavors from seasonings and sauces. Whether smoked slowly over a wood fire or baked in the oven, baby back ribs offer a delicious and satisfying meal that highlights the best of pork ribs.
📖 Recipe
Barbecue Baby Back Ribs Recipe
Ingredients
- 3 racks baby back ribs
- salt & pepper to taste
- paprika
- 1 bottle bottle of dark beer
Instructions
- Preheat the oven to 350°F.
- Rinse the ribs and pat dry with some paper towels.
- Place the ribs in a large ovenproof casserole dish or roasting pan. I used my 16 x 12 Calphalon Roasting pan and the ribs fit fine.
- Season well with salt, pepper and the paprika. Be sure to add the seasoning to both sides and have the meaty side up.
- Pour the bottle of beer over the ribs and cover with aluminum foil. You want a tight seal so be sure to wrap the sides snugly.
- Bake in the oven for 1 hour.
- Here's where Barbecue Bob and his wife Bert differ in styles. Bert will remove the ribs, add a little of Barbecue Bob's homemade barbecue sauce and finish in the oven for 5 minutes.Barbecue Bob, being a grilling aficionado, likes to finish the ribs on a hot grill for 5 to 7 minutes also using his homemade barbecue sauce. You may think this is a lot of work to start a fire just for a few minutes of finishing but we can't forget the kids who don't like baby back ribs.
- Firing up the grill is perfect for grilling those hotdogs and hamburgers that both our kids enjoy so much. It's also great for grilling some vegetables to serve with Bert's Barbecue Baby Back Ribs.
Notes
Lisa
Hey.. I actually steam my ribs for about an hour in the oven with beer and then grill them with the bbq sauce and they come out DELICIOUS!!
JIM
If you trying to feed a crowd that a good way to to cook ribs. I take 5 or 6 racks, season them and cook them in a roaster oven with beer and add beer as needed until the ribs are almost falling off the bone tender but still firm enough to handle.(2 or 3 hours) Then slather on the BBQ sauce and let them set for an while and rest then finish on the Barbie.
Steve Ross
When feeding my framing crew (12 or so), I put 6-8 seasoned racks in a 400 degree oven along with a couple of beer for one hour and then turn to warm and leave over night. We cook on friday so I put them in thursday evening around 10 PM. Take them out around 6:30 AM and let cool till 3 PM. By then they are firm enough to slather with BBQ and toast them on the Weber. Never had a complaint or any ribs left. This works great with a case of chickens also.
Joe
Nice post, thanks for the great info. I just slowed cooked a rack of Baby Back ribs on my blog. Come check it out and let me know what you think.
http://cookingquest.wordpress.com
Toddler
Good piece.
BBQ NATION
Minimum 3 hrs for perfect ribs on the smoker, this is like instant grits, yuk.
I suppose with a name like BBQ Nation it would equate with grits, but not everyone has the hours or equipment to do it the old school way. This is a great alternative for some of us and I can assure you they taste nothing like instant grits. - RG
Amanda
These ribs are AMAZING!!!!!!! Everyone love them even the kids!!!!!!!!!!
Hi Amanda, glad you liked them and thanks for letting me know. - RG
Jen
I steam too but use liquid smoke and water and place the ribs on a cooling rack so they do not cook in the liquid... I think I am going to try to add beer instead of water, thanks for the great idea!
Hi Jen, you are welcome and thank you for your suggestions. I will give them a try. - RG
Maggie
This is a great method for busy people! I really appreciate it! I used Jamaican beer (Red Stripe) because that's what I had as well as Lawry's seasoned salt in addition to the paprika. Delicious!
Thanks!
You are very welcome Maggie and I'll have to try some Red Stripe - one of my favorites. - RG
matt
r you using beef or pork ribs? If using pork ribs,wont the ribs fall apart after steaming b4 they go on the q?
Hi Matt, pork baby backs and no I have never found them to fall apart before they go on the grill. - RG
andy
there are so many recipes out there i didn't realize it was so competitive, great recipe.