nto the baby back ribs.
Grill ribs over low, indirect heat for 2 1
he back of each rack of ribs some stores sell baby backs
b>baby back ribs.
Cover with plastic wrap and let sit in refrigerator for
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.
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.
om the underside of the ribs. If you've not
at all sides of the baby back ribs generously with the rub.
ter is heating up, remove baby back racks from plastic.
Turn
ell. Place each slab of baby back ribs on a piece of heavy
dd the garlic and cook for 1 minute more.
Add
Divide ribs between two large heavy sealable
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.
>for covered direct grilling over medium heat.
Prepare Baby Back Ribs
>recipe of Rib Sauce (above) and set aside.
Pre-cook ribs
Trim excess fat from ribs. Combine dry ingredients and rub
br>Take the racks of ribs, and cut them in half
Sprinkle the ribs with salt,
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.
Remove silverskin from back of ribs.
Cut ribs into manageable sections.
Mix