Baby Back Ribs
Cooking baby back ribs is surprisingly simple, and we'll show you how. Whether smoked, barbecued, spicy, or rhubarb-glazed, these baby back ribs recipes will turn out finger-licking good every time.See Popular Baby Back Ribs Recipes
A tropical-inspired recipe for Baby Back Ribs to try for your next family dinner or backyard cookout.
Dilemma: How to cook baby back ribs when there are so many ways to prepare this delicious, sweet dish.
F&W Senior Test Kitchen Associate Grace Parisi uses smoked paprika to sneak a just-barbecued flavor into these sticky, off-the-bone-tender ribs, which are one of the cheaper (and least meaty) cuts of pork.
Fred's Finest baby back ribs will make your barbeque taste buds happy. The end product of soft meat and carmelized sauce will have this be your favorite recipe in no time.
Naturally tart tamarind keeps the honey-based barbecue sauce from becoming too sweet for the luscious, slow-cooked ribs. Opt for dark, runny tamarind concentrate instead of tamarind pulp, which needs to be soaked and strained before using; it's available at Asian markets.
The 1980s ushered in the era of the celebrity chef. Some big names, like John Sedlar, disappeared but are back now (his Rivera in Los Angeles opens soon); others never left, like Robert del Grande, who is reinventing Houston's Cafe Annie as Bar Annie with dishes like this Southwestern pork rib stew.
Stout is the centerpiece of the marinade for these succulent ribs, which will be a hit at your next summer cookout.
These ribs are named after Spanish snacks known as pinchos. Jason McCullar rubs them with a smoked-paprika spice blend, then lacquers them with a sherry-spiked glaze. For an ideal cocktail snack, look for riblets, a half portion of baby back ribs; they're especially meaty. Or ask your butcher to split your rib racks crosswise.
Ketchup, strawberry preserves, vinegar, and jalapeno peppers team up to make a sweet-and-fiery basting sauce for ribs.
Make a simple marinade to season these pork ribs then grill when you're ready.
Dry rubs are sensational on pork ribs, especially when the ribs are cooked slowly to soak up loads of smoky flavor.
Hickory salt and wood chips flavor these delicious pork ribs. They'll be a hit at your cookout!
For almost four years, Fred Donnelly's red Mogridder's BBQ truck has animated a nondescript section of the Bronx, where it sits in front of his auto repair shop. (The Mogridder's special--an oil change and brake check plus a platter of slow-smoked ribs--does brisk business.) Last October, Donnelly finally opened a place to sit and eat. He makes these spectacularly sticky ribs at home. "Anyone you make them for falls in love with you," he says.
These falling-off-the-bone tender ribs are rubbed with spices and roasted in the oven, then finished on the grill for a burst of smoky flavor.
No offense to those chicken folks but here's the "finger lickin' good" meal. These ribs are mouth-happy perfection. The key is slow-roasting heat combined with moisture to create steam that melts away some of the fat and softens the meat. I like to start these in the oven, but if you prefer to do it entirely on the grill, I've provided that method too. No matter which way you start the ribs, finish them over direct heat to get a nice carmelization of the sauce.