HomeRecipeBaby Back Ribs & BBQ Sauce

Baby Back Ribs & BBQ Sauce

Baby Back Ribs & BBQ Sauce
Posted in : Barbeque, Cookbook, Dinner, Lunch, Meat Game on
by : ChefLars
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A Little Personal History:

Ribs and BBQ go hand in hand, well actually hand in mouth . Yet there’s nothing worse than tough chewy pieces getting stuck in your teeth. This method of marinating, baking and finishing off on the grill makes for an easy and quick to serve succulent, fall off the bone ribs that can’t be beat.

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“Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. The designation “baby” indicates the cuts are from market-weight hogs (240–270 pounds./108–122 kg), rather than adult hogs (500–650 pounds./226–294 kg). They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs.” https://en.wikipedia.org/wiki/Pork_ribs
Chef Lars
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Course Dinner, Lunch, Main Dish
Cuisine American
Equipment Aluminum foil, Basting Brush, Chef's Knife, Cutting Board, Grill, Large Baking Dish, Large Ziplock Bag, Tongs
Cost Reasonable
Skill Level Skillful
Prep Time 20 minutes
Cook Time 3 hours
Passive Time 8 hours
Servings
persons
Ingredients
  • 2 racks Pork of Beef Ribs
  • 2 tablespoons Lars”s Cajun Blast Seasoning
  • 1 bottle dark brown ale 12-ounce
  • 1 cup Kansas City style BBQ Sauce
Course Dinner, Lunch, Main Dish
Cuisine American
Equipment Aluminum foil, Basting Brush, Chef's Knife, Cutting Board, Grill, Large Baking Dish, Large Ziplock Bag, Tongs
Cost Reasonable
Skill Level Skillful
Prep Time 20 minutes
Cook Time 3 hours
Passive Time 8 hours
Servings
persons
Ingredients
  • 2 racks Pork of Beef Ribs
  • 2 tablespoons Lars”s Cajun Blast Seasoning
  • 1 bottle dark brown ale 12-ounce
  • 1 cup Kansas City style BBQ Sauce
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Rating: 0
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Instructions
  1. Cut each rack of ribs in half.
  2. In a medium bowl, add beer and Cajun Blast seasoning. Whisk together.
  3. Place ribs in large plastic bag(s) or on a large sheet of aluminum foil placed in a large roasting pan. Pour beer mixture into bags or pan and seal. Marinate in the refrigerator 8 hours or overnight. Use more beer, as necessary to cover ribs.
  4. Remove the ribs from refrigerator and bring to room temperature.
  5. Preheat oven to 325° F.
  6. Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with more foil. Bake in preheated oven for 2 hours.
  7. Preheat the grill at medium high.
  8. Remove the ribs from the oven and uncover.
  9. Transfer to the hot grill, over indirect heat (see Notes) for for 30 minutes with grill top closed. Brush the ribs with BBQ sauce, turning with tongs every 10 minutes, re-basting, for an additional 30 minutes.
  10. Remove ribs from the grill. Serve with Lars”s New England Potato Salad or Twice Baked Potatoes, Coleslaw, grilled Corn on the Cob and additional BBQ sauce on the side.
Recipe Notes

Advanced Preparation:

  • Steps 1-3 can be done in advance.
  • After marinading, Steps 4-6 are completed (pre-cooking). Pre-cooked ribs can be refrigerated up to 3 days in advance of grilling.

Tips, Notes, and Variations:

  • When referring to “indirect” heat, I mean the ribs need to cook without being on the grill slats. You can either put them on the top warming area that comes with many grills or use other grilling accessories that accomplish the same purpose.