nd rub into the baby back ribs.
Grill ribs over low, indirect heat for 2
he dry rub ingredients together.
Rub desired amount onto a rack of baby back ribs
he back of each rack of ribs some stores sell baby backs
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 back of ribs.
Cut ribs into manageable sections.
Mix all dry
ll dry ingredients and mix well. Place each slab of baby back ribs on
The Rub: Combine all ingredients in a
Season the Ribs. Combine all the dry rub ingredients in a food processor
salt, and pepper. Rinse ribs and pat dry. Rub herb mixture over both
For seasoning rub, combine all ingredients except ribs and barbecue sauce
o blend. Rub spice mixture all over ribs. Place ribs in heavy large
For seasoning rub, combine all ingredients except ribs in a small bowl and mix well.
Spread over all surfaces of ribs; press with fingertips so mixture adheres to ribs.
Cover and refrigerate overnight.
ter is heating up, remove baby back racks from plastic.
Turn
Divide ribs between two large heavy sealable
dd the garlic and cook for 1 minute more.
Add
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.
Remove thin membrane from inside ribs (ask butcher to do it) so dry rub can absorb.Then rub all dry ingredients onto ribs.Mix apple sauce and bbq sauce together and dip ribs into to cover with a thick coating and then double wrap in foil and refrigerate over night(put aside left over marinade)Preheat oven to 110c and cook for 2 hour the take out open top of foil and pour remaining marinade over top and then put back into oven with foil open and cook till sauce glazes, about 10 min Then enjoy.
Cover and refrigerate.)
Spice Rub: Mix first 7 ingredients in