Baby Back Ribs

Happy 4th of July! Since I haven’t been cooking much lately, I asked my good friend Dave (who is a rib connaisseur) to test this rib recipe for me.   I was watching Restaurant Impossible with Robert Irvine and he made these ribs. It was really the method he used that I was interested in. I have made ribs many different ways, but he swears by this method. You can use your own rub recipe and your favorite BBQ sauce, but I have Robert Irvine’s recipe below. Dave used Famous Dave’s Devil’s Spit BBQ Sauce.  He said they were excellent.  We have adapted this recipe by adjusting the timing and temperature.




Baby Back Ribs

Preheat the oven to 250 degrees F.

To prepare the ribs, remove the silver skin from the back or under the rib side. Then rub the trimmed rib racks with the spice mixture (see recipe below). Place the racks onto a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt under 400 degrees) and roast for 2 – 3 hours depending on how tender you like them.

Remove from the oven and allow to rest for 1 hour – do not unwrap the plastic wrap.

Now take the plastic wrap off!  Place on a cookie sheet and coat with BBQ sauce (see recipe below). Roast, under the the broiler on medium heat in the oven or grill, until the sauce is caramelized, 3 to 4 minutes.

Remove the sauced ribs and allow to rest, 3 to 5 minutes. Then portion the ribs into serving-size pieces.

Rib Rub:

Makes 1 quart

3 Tbs light brown sugar
2 Tbs cayenne powder
2 Tbs garlic powder
2 Tbs onion powder
2 Tbs white pepper
2 Tbs kosher salt
1 Tbs dry mustard, such as Coleman’s
1 Tbs course black pepper
5 tsp seafood seasoning, such as Old Bay
1 tsp ginger powder

With a wooden spoon, blend the brown sugar, cayenne, garlic powder, onion powder, white pepper, salt, dry mustard, black pepper, seafood seasoning and ginger powder until mixed. Then bag until usage.

BBQ Sauce:

Makes ⅓ gallon

3 cups ketchup
1 cup brown sugar
1 cup rice wine vinegar
1/2 cup stone ground mustard
1/3 cup Worcestershire sauce
2 Tbs cayenne pepper
1 Tbs sea salt

In a bowl, whisk together the ketchup, sugar, vinegar, mustard, Worcestershire sauce, cayenne and salt in a saucepan over low heat. Cook for 5 to 6 minutes to blend flavors. Remove from the heat and hold until using.


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