83% would make again
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"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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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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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! :)
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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