nd rub into the baby back ribs.
Grill ribs over low, indirect heat
he back of each rack of ribs some stores sell baby backs
mount onto a rack of baby back ribs.
Cover with plastic wrap
Place baby back ribs portions in the bottom of a slow cooker; sprinkle black pepper and five-spice powder on top.
Mix hoisin sauce, pineapple juice, green onions, rice wine vinegar, sesame oil, brown sugar, ginger, and garlic in a bowl to make sauce. Pour 2/3 of the sauce over the ribs. Refrigerate remaining sauce.
Cook ribs on Low, basting occasionally with sauce, until tender, 6 to 8 hours.
Transfer ribs to a serving dish. Brush remaining sauce on top.
In a bowl, pour 1 cup of Mama Sita's Barbecue Marinade sauce. Sprinkle black pepper, crushed red pepper flakes, salt, onion powder, and basil leaves in the bowl. Three shakes for each of the ingredients should be good, but you can adjust it to your liking. Stir the marinade to blend everything together.
Add the baby back ribs in bowl and flip it around until it's coated with the marinade. Let it sit for a few minutes and then grill. Baste the ribs with the leftover marinade when grilling to keep the ribs moist and flavorful.
at all sides of the baby back ribs generously with the rub.
ell. Place each slab of baby back ribs on a piece of heavy
small bowl. Spread over baby back ribs. Cover with plastic wrap and
ater is heating up, remove baby back racks from plastic.
Turn
Pour enough barbecue sauce on the bottom of a large rectangular Pyrex dish so you can spread the sauce around to just cover the bottom.
Place two racks of baby back ribs, side by side, on top of the sauce.
Pour the remaining sauce on top of your ribs.
>Prepare Baby Back Ribs:
In a small bowl, combine paprika, brown sugar
br>Take the racks of ribs, and cut them in half
pice mixture all over ribs. Place ribs in heavy large roasting
Remove silverskin from back of ribs.
Cut ribs into manageable sections.
Mix
owl, thoroughly combine ketchup, molasses, brown sugar and white vinegar.
>recipe of Rib Sauce (above) and set aside.
Pre-cook ribs
rom the underside of the ribs. If you've not done
alf, leaving 6 to 8 ribs per section. In a large
Wash the ribs and pat dry with paper towels.
Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
Seal the foil and place in refrigerator for 4 to 6 hours.
Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
Cook for 3 to 4 hours or until tender.
Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
Serve with extra sauce and lots of paper towels.
Trim excess fat from ribs. Combine dry ingredients and rub