nto the baby back ribs.
Grill ribs over low, indirect heat for 2 1
at all sides of the baby back ribs generously with the rub.
he back of each rack of ribs some stores sell baby backs
small bowl. Spread over baby back ribs. Cover with plastic wrap and
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.
wder, and cumin; cook for 30 seconds, stirring occasionally.<
thick sauce.
Season ribs on all sides with kosher
oth sides of the ribs.
Add ribs to the smoker, bone
ter is heating up, remove baby back racks from plastic.
Turn
ing to a boil. Add ribs, 2 tablespoons hot sauce,
ell. Place each slab of baby back ribs on a piece of heavy
ll be slippery). Place ribs on large rimmed baking
Mix all ingredients except ribs and BBQ Sauce.
Cut rib racks into 3 or 4 rib segments.
Store ribs in marinade in refridgerator for 3 days.
Drain and discard marinade.
Place ribs in a steamer basket in a large covered pot with approx 1 in of water.
Bring pot to a boil then lower to simmer for 1 1/2 hours.
Remove ribs from pot and coat with BBQ Sauce.
(The water left over in the pot makes a great stock for soups.) Place coated ribs on a cookie sheet sprayed with Pam.
Bake at 300 for 15 mins.
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 silverskin from back of ribs.
Cut ribs into manageable sections.
Mix
br>Take the racks of ribs, and cut them in half
Sprinkle the ribs with salt,
om the underside of the ribs. If you've not