Baby Back Ribs Recipe

Baby Back Ribs Recipe
Photo by: Taste of Home
Rating

83% would make again

"After many tries, these are the most tender and best tasting ribs I have ever made. Everyone who tries them says the same!" Joanne Parks, Steger, Illinois

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  • 4 Servings
  • Prep: 15 min. Grill: 1 hour 20 min.

Ingredients

  • 2 racks pork baby back ribs (about 4-1/2 pounds)
  • 2 tablespoons Crisco® Pure Olive Oil
  • 1/4 cup packed brown sugar
  • 1/4 cup paprika
  • 1 tablespoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • SAUCE:
  • 1/2 cup barbecue sauce
  • 1/4 cup nonalcoholic beer or beef broth

Directions

  • Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, garlic powder, onion powder and cayenne; rub over ribs. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Seal the edges of foil. In a small bowl, combine barbecue sauce and beer; set aside.
  • Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with reserved sauce. Grill 20 minutes longer or until juices run clear and meat is tender, turning once and basting occasionally. Yield: 4 servings.

Nutrition Facts: 1 serving equals 1,896 calories, 146 g fat (52 g saturated fat), 551 mg cholesterol, 766 mg sodium, 24 g carbohydrate, 3 g fiber, 115 g protein.

Baby Back Ribs published in Taste of Home June/July 2008, p16

These delicious ribs are finger lickn' good. With a tangy sauce, and meat that falls off the bone, what's…


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Reviews for Baby Back Ribs (5)

Baby Back Ribs Recipe

Baby Back Ribs

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Reviewed on Jun. 29, 2009 by gardnerj

Surely the nutritional information is a mistake or it is for the whole thing! I wonder if there is a way to report this and ask if it is a mistake!

Reviewed on Jun. 01, 2009 by dawn@holtan.com

This recipe is fabulous! I put the ribs in foil and bake in an oven at 350 on a cookie sheet for 1 1/2-2 hours first, then put on the grill, brush with the sauce and brown.

Reviewed on May. 16, 2008 by aprilgraff

1896 calories and 146 g of fat (52 grams saturated fat) is this for one serving? WOW!! Makes you think....

Reviewed on May. 14, 2008 by Summy

 

Although I haven't made this actual recipe (yet), I know that my daughter used a tablespoon of Paprika for only a pound and a half of salmon (with some brown sugar, pepper, salt, and ground mustard)...and it was delicious! Chicken Paprikash calls for 3 tablespoons or more.

I think that the trick with Paprika is to make sure you use either the mild (regular) or Hot Hungarian Paprika to your liking. The mild goes a long way. Dip your moistened finger into it and taste test it...something my Mom told me to do with herbs and spices many years ago. You will know how to adjust accordingly.

For 4 and 1/2 pounds of ribs, I think 1/4 cup of paprika sounds appropriate. Most of the rub is going to come off during cooking anyway. :)

God bless Taste of Home for filling our tummies and our hearts! :)

Reviewed on May. 14, 2008 by e2fjqh4a

The recipe says 1/4 cup of Paprika....Could this be correct? Seems like an awful lot to me....

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