Tender Baby Back Ribs Recipe
- 2 racks pork baby back ribs (about 4-1/2 pounds)
- 2 tablespoons olive oil
- 1/4 cup packed brown sugar
- 1/4 cup paprika
- 1 tablespoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup barbecue sauce
- 1/4 cup beer or beef broth
- 1. Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, onion powder, garlic 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.
- 2. Prepare grill for indirect heat. Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with sauce mixture. Grill 20 minutes or until meat is tender, turning and basting occasionally with sauce. Yield: 4 servings.
1 pound: 1896 calories, 146g fat (52g saturated fat), 551mg cholesterol, 766mg sodium, 24g carbohydrate (18g sugars, 3g fiber), 115g protein.
Reviews for Tender Baby Back Ribs
"These ribs are delicious! Tender and juicy, I made over the weekend and did everything just as the recipe said. Definitely a keeper!"
"These were delicious! Everyone loved them."
"I had to modify the recipe a bit, so the rating it more for the rub and the addition of beer to the BBQ sauce. The rub made the ribs delicious, though I have a couple of big babies in the house so I did reduce the paprika for spicy reasons. I only had spareribs, and since they need to be cooked just a little differently, I rubbed the ribs with the spice, wrapped them in foil, and popped them into the oven at 275 degrees for two hours, then grilled over low heat for 30 -40 minutes until the meat reached the right temp. Awesome!"
"This is our go-to recipe for ribs...it is SO yummy! I use smoked paprika and cook them in the foil for 1 hour 45 minutes on indirect heat (charcoal grill) and then over the coals for about 15 minutes. They fall off the bone and are flavored perfectly. Everyone who had tried them, loves them!"
"a different taste than the usual ribs that you are used to. would make again."
"The paprika was very over powering. I halved the cayenne and black pepper and it was still too spicy for my kids (and me!)."
"Settle down ladies for 2 ribs they have 234 calories plus the BBQ sauce which doesn't have much. So enjoy. I'm making these this weekend. Yumm"
"awesome, soooo good and fall off the bones.... yummy!!!!!!! Ginger"
"oth my huband and I did not like the flavor of this not much taste at all, added a few thing of my own then it was better."
"Why anyone would rate this recipe a 1 star without first taking the time to try them is beyond me. I could understand if they tried them and hated the recipe, but voting it down because of nutritional content is retarded. I made these ribs today, and they were AWESOME!!! We had company, so I doubled the recipe, but other than that, I followed the recipe exactly. I had 4 racks of ribs, and I believe I had 4 ribs left. I've already put them in a container and hidden them in the refrigerator. Never have I had ribs disappear as fast as these baby's did. If you want a "so good you'll hide the leftover's from company" good rib recipe, then this is the recipe for you."
"These ribs were excellent...very tender & the flavor was perfect for us. I doubled the recipe for the rub and the sauce since we had almost 8 lbs. of ribs for a Father's Day family cook-out. I thought the amount of Paprika was fine. It gave the ribs a nice color and the brown sugar balanced out the spice. Wasn't aware of the calories & fat when I selected this recipe from the cookbook. That might have influenced my decision to make them, but they were a good treat."
"The rub underneath the sauce makes gives these ribs a little kick. If you don't like spice, eliminate the cayenne or reduce the paprika. These ribs are tender and I like the spice, so I'm making them today for the second time!I'm totally disturbed about the nutritional content, but this is why ribs are special and shouldn't be served on a regular basis. :-) All things in moderation!!!"
"A 1/4 cup of paprika and 1,896 calories, 146 g fat with 52 g saturated fat per serving??? Ouch!"
"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!"
"1896 calories and 146 g of fat (52 grams saturated fat) is this for one serving? WOW!! Makes you think...."
"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! :)
"The recipe says 1/4 cup of Paprika....Could this be correct? Seems like an awful lot to me...."