he back of each rack of ribs some stores sell baby backs
nd rub into the baby back ribs.
Grill ribs over low, indirect heat
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.
ater is heating up, remove baby back racks from plastic.
Turn
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
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.
ver medium heat.
Prepare Baby Back Ribs:
In a small bowl
place stock, garlic, gingerroot, 5-spice powder and soysauce into a large pan and bring to a simmer.
Add ribs and simmer slowly, without lid for around 30 minutes.
Remove the ribs and leave them to cool.
Boil cooking liquid gently until reduced to about 1/2 pt.
Place ribs on a baking sheet and brush with chinese barbecue sauce.
Bake in oven at 450 degrees for around 10 mins until sauce has caremelized slightly.
Heat the reduced liquid and pour over ribs to moisten.
Serve and enjoy!
Remove silverskin from back of ribs.
Cut ribs into manageable sections.
Mix
pice mixture all over ribs. Place ribs in heavy large roasting pan
25 degrees.
Season your ribs with Dale's marinade, your
nd blend well. Put the ribs into a zip-lock bag
Heat oven to 225\u00b0F.
Lay back ribs on sheet of tin foil.
Brush with half the BBQ sauce.
Take a 2nd sheet of tin foil place over the ribs and seal the ribs.
Put into oven (I usually place on a cookie sheet in case of leakage).
Bake for 3 1/2 - 4 hours - take out of oven, Cut open the top of the tin foil package -- brush on more BBQ sauce.
Place under the broiler for 5 minutes or so.
Serve.
alf, leaving 6 to 8 ribs per section. In a large
and place four racks of ribs in each bag. Add 1
br>Take the racks of ribs, and cut them in half