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Oven-To-Grill Baby Back Ribs

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Oven-To-Grill Baby Back Ribs 0 Picture

Ingredients

  • 1- 3 1/2 pound rack pork loin back ribs
  • 1/4 cup yellow mustard
  • 1 cup BBQ Rub
  • 1/2 cup BBQ Sauce
  • BBQ Sauce
  • 2 1/2 cups packed dark brown sugar
  • 2 1/2 cups ketchup
  • 1/2 cup yellow mustard
  • 1/2 cup cider vinegar
  • 1/4 cup Worcestershire sauce
  • Juice of 1 lime
  • 1 tablespoon salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons black pepper
  • Pinch cayenne pepper
  • Dash liquid smoke
  • BBQ Rub
  • 1 1/2 teaspoons celery seeds
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons yellow mustard seeds
  • 1 1/2 teaspoons coriander seeds
  • 3/4 cup turbinado sugar
  • 3/4 ccup dark brown sugar
  • 1/2 cup paprika
  • 3 tablespoons fine sea salt or kosher salt
  • 4 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground black pepper

Details

Servings 4
Preparation time 35mins
Cooking time 140mins

Preparation

Step 1

Preheat oven to 375 degrees F. With a pastry brush, spread the mustard all over both sides of the ribs. Generously sprinkle the rub all over both sides of the ribs.
Place ribs in the middle of a double thickness of heavy foil cut 6 inches longer than the ribs. Wrap ribs in the foil. Bake for 1 1/2 to 2 hours or until tender (the two middle bones of the rack should start to pull apart easily).
Remove ribs to a tray (discard liquid in foil packet). Spread the sauce all over both sides of the ribs. Grill on the rack of a covered grill directly over medium heat for 15 minutes, brushing with additional sauce every 5 minutes, turning once. Adjust heat as necessary to prevent burning.

BBQ Sauce

Whisk all ingredients together in a large saucepan and bring to a simmer. Simmer, covered, for 10 minutes, stirring occasionally. Cool to room temperature. Cover and chill up to 2 weeks.

BBQ Rub

Place celery seeds, cumin seeds, mustard seeds, and coriander seeds in a spice grinder and grind until fine. Mix together with remaining ingredients.

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