With the right ingredients and cooked just right, these incredibly and delicious good ribs, can’t beat these Best Baby Back Ribs, Ever!! Whether you marinate them first, grill them, and then slathering the baby back ribs with a delicious finger-licking good barbecue sauce. Furthermore, the key is prepping, cooking the meat properly, and then the magic sauce. Moreover, there are so many wonderful barbecue sauce recipes out there, like Mango Barbecue Sauce!! Don’t worry, making barbecue sauce is the easy part once you get the hang of it. However, the only thing that turns off my appetite is badly prepared baby back ribs and overcooked dry and the final presentation of the dish.
Best Baby Back Ribs, Ever!!
In fact, it is achievable to make perfectly tender and mouth-watering barbecued ribs in any method. Although, ribs are generally tough, and it needs to cook for a long time to break down and become tender. As a matter of fact, I love them simply brushed with honey-mustard and sprinkled with the Kirkland Sweet Mesquite Spice Rub. Although, when I’m yearning for something fancier, I’ll make my own barbecue sauce and brush that on in the last 30 minutes of cooking.
Oven Method:
I find that using a rack under any ribs above the baking sheet lets the heat circulate on all sides of the meat, is nearly falling off the bone, and finger-licking good in no time. Preheat oven 300° F. Line a rimmed baking sheet with foil. Fit a wire cooling rack on top, lay ribs on top of the rack in a single layer. (For a deeper flavor–sprinkle dry rub on the ribs a day before and wrap the seasoned ribs in plastic wrap and refrigerate.)
Place ribs in the middle rack of the oven. Bake 2 1/2 to 3 hours for spareribs or 1 1/2 to 2 hours for baby back ribs. And, halfway through cooking, cover the ribs with aluminum foil to protect from drying out. In the last 30 minutes of the cooking time, brush ribs with barbecue sauce, re-place the foil on the ribs, and cooking. Lastly, for a nice finish, turn the oven to broil place the oven rack to the top-level, below the heating element. Broil the ribs for 5 minutes. It gives the ribs the just grilled look.
**Low-Carb BBQ Sauce; Whisk together 2 Tbsp honey, 2 Tbsp Swerve Brown sugar, 2 Tbsp soy sauce, 2 Tbsp minced garlic, 1 Tbs onion powder, 1 tsp Ginger, 1 tsp five spice, 2 tsp chili powder, 2 tsp celery seed, 1 tsp sea salt, 1/4 tsp fresh ground black pepper, 1/3 cup apple cider vinegar, 1 cup tomato sauce and sriracha sauce (optional). Pour into a saucepan, heat on medium-high, bring sauce to a boil, stirring occasionally. Reduce heat and let simmer for 30 minutes.
Best Baby Back Ribs
Ingredients:
- 3 – 4 lbs pork spareribs or baby back ribs
- 2 Tablespoon Johnny’s Seasoning
- 1/4 cup Kirkland sweet mesquite spice rub or your favorite rub
BBQ Sauce
- 1/2 cup Yoshida Sauce
- 1/2 cup Hoisin sauce
- 1/4 cup Sweet Chili Sauce
- 1/4 cup garlic, minced
- 1 cup tomato sauce
- Whisk BBQ Sauce ingredients all together, until well incorporated. Set aside.
- Use in any of your favorite recipes or serve as a dipping sauce, enjoy!!
Instructions:
- Turn crockpot on and set on slow cook.
- Prepare pork ribs; Cut ribs into serving size.
- Rub both sides of each serving pork ribs piece with Kirkland Sweet Mesquite Seasoning Rub.
- Place all seasoned rib pieces into the crockpot.
- Cook on slow-cooking for at least 6 – 8 hours. When done…
- Preheat oven to 375° F degrees. Take a couple of foil-lined baking sheet and place all the pork ribs in a single slayer. Bake for 10 minutes.
- Baste ribs with BBQ Sauce on one side. Cook another 10 minutes.
- Turn ribs over, baste ribs. Cook for the last 5 minutes.
- When done plate, with your favorite sides. Like Steamed rice with steamed corn or mixed vegetables.
NOTE
Sadly to say… One thing that you don’t get with indoor cooking is the smoky barbecue flavor. However, to capture a bit of that delicious flavor, add some extra smoked paprika to your rub; or mix some liquid smoke into the mustard before brushing it on.
- Liquid Smoke: At first, I thought this would be made artificially, but in all honesty, it is a natural ingredient made from the smoke of burning hardwood. I like a mild smoke flavor, so I added just 1 teaspoon of Wright’s liquid smoke.
- How do you tell when they’re done: Although the phrase sounds like a good indication that it must be done, actually when the ribs reach that point they are overcooked. Cook until a knife easily into the meat.
- Some fruits, like pineapple or orange, can make a delicious change in the flavor of a barbecue sauce.
- Adobo Style Baby Back Ribs, which you can probably cook it in the crockpot, again, then back like in this recipe. (Throw all these ingredients into the crockpot; 2/3 cup Soy sauce, 1/4 cup apple cider vinegar, 3-4 garlic cloves (minced), a couple of bay leaves, black peppercorns)
I’ve always loved Creamy Garlic Mashed Potatoes as a side with any grilled or barbecue dish with fresh steamed green beans or corn on the cobb with plenty of butter.
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