Baby Back Spareribs on the Grill Food Network
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01/29/2006
(1-29-06)This was my first time cooking baby back ribs and what a success! This recipe is very easy and very delicious! Don't be afraid it volition fail you--it more than than lives up to its v-star rating! Hither are my tips: We had close to vi pounds of Costco baby backs--very meaty. The butter pocketknife method of removing the membrane (described by another reviewer)worked perfectly. Thank you! I fabricated double the dry-rub and took suggestions past other reviews to decrease the cumin (I used a little over 1T for the double batch and increased the chili powder accordingly) and rub the mixture into the meat a bit (ii-xiv-07 update: accept the recipe'southward caution about not rubbing information technology in as well much seriously. I put too much on my concluding batch & it was overpowering). We followed the grilling instructions to a 'T'! Our ribs were perfectly cooked in just under two hours. Because we had double the amount of meat, I did peek later on an hour and 20 minutes to see the progress. Based on the recipe clarification, I could tell we needed more fourth dimension. We cooked them for most another xx minutes (next fourth dimension I won't accept to peek!) then added the sauce. I fabricated the sauce in Scott Hibb's Amazing Whisky Grilled Baby Dorsum Ribs recipe (five stars!). Afterward adding the sauce nosotros grilled as instructed. DELICIOUS! My husband, who claimed to non similar baby back ribs, LOVED these. I loved these! My 6 and three year olds loved these. The cooking method, the rub and the sauce are winners! TRY THIS I!
05/30/2005
This was my second time for this recipe and it rocks! I used infant back ribs, almost 6 lbs and so I doubled the rub. I cutting down the amount of cumin and added onion and garlic pulverisation. They sat in the refrigerator with the rub on them for a day and a half. I deadening cooked them in the oven at 300 degrees for 2-ane/two hours then grilled last xv minutes with BBQ sauce. They were the best, fell correct off the bone. Look out Tony Romas! Mmmmmmmmmmmmm - the best !
05/07/2010
This recipe is *soooo* expert! I have been on the lookout man for a good rib rub recipe and this is information technology! We can't always bbq were nosotros live, so I cook my ribs at 175 degrees farenheit for appx. vi or vii hours. Yes, tedious cooking in the oven. Don't boil them first! Never do that! Just rub them, permit them tedious cook while you're going nigh your business. And then in the last xv minutes, remove your ribs from the oven, up the heat to 450, slather on a practiced bbq sauce and allow them cook some other 10 minutes then serve. These are downright succulent. Oh and give thanks you JEREMYM for your fantastic tip on how to remove the membrane! Such a helpful tip!!!!
05/23/2013
The rub was ok, although I did add oregano and thyme. But an hour is non nearly what grill masters have in mind when they say ribs should be grilled "low and slow." Hubs was correct - one 60 minutes was not long plenty for these to be "fall off the os tender," so at that point I turned it over to his expertise. At that place should be nil quick about barbecued ribs.
08/24/2002
Oh my goodness, these are WONDERFUL. We have made them 5 times now and I must say they are foolproof. They key is, you must follow the instructions EXACTLY. Each step is important and the key to these is to shimmy the membrane in between each rib. I had never idea to exercise that earlier and I believe that is what makes these ribs so tender and flavorful. My married man is very picky about his ribs, he fifty-fifty dislikes Tony Roma's ribs, but these he gobbles up and wants to brand them all the fourth dimension. We also add together garlic powder and kosher salt to the rub for a little extra flavor. Cheers for a peachy recipe!
05/22/2002
I must say I was a picayune skeptical, equally I've married into a family of Texans and have heard stories of all the steps a proper rib cookout should entail - well, these were really great! I actually merely used an inexpensive, store-bought (gasp!) BBQ sauce, simply adjacent time I'll plan alee and brand some of Bubba'due south Best BBQ Sauce (here on allrecipes.com) and really knock 'em expressionless. Great ribs!
06/01/2003
This fabricated a memorable picnic for our family today. Considering of a time constraint,yesterday morning, I broiled them covered in the oven at 375 for 2 hours with the dry rub. And so earlier lunch today my married man finished them with the sauce on the grill.
06/11/2007
WOW!!! we have never had any luck grilling ribs...but after using this recipe i know we will never have any bug over again! This recipe is the absolute all-time!!! I used the 'dry out butter knife' method for removing the membrane and that worked similar a amuse!! i only used near half the amount of cumin(considering thats all i had on hand) I dont think i used more than than half of the dry seasoning mix and the ribs just turned out so flavorful! i was a picayune worried virtually beingness able to proceed the grill lid shut for a whole 60 minutes without peeking...lol...just one time that hour is up and you open that lid...the ribs just look amazing! im not the 'griller' in the family so everytime i heard information technology sizzle underneath the grill lid i idea for sure it was the meat catching fire...merely to my relief it was but the meat juices striking the HOT aluminum foil! LOL these ribs are the BEST and im certain we will be making them again very very soon!! thanks!!!
09/05/2003
These ribs were awesome. Very flavorful. Like shooting fish in a barrel to prepare. The texture of the ribs was as if a professional chef had prepared them. I followed the recipe to a T, except I used commercial BBQ sauce and added a good amount of bottled hot sauce. I like them a little zippy. The rub was excellent. To remove the membrane use a very sharp small knife on the border of the rack in the eye. Shimmy the knife with the blade down betwixt the meat and the membrane. Once you have a good size opening, grip it and pull back beyond the rack of ribs. It volition pull off. On the grill make sure you put the ribs on the peak rack of the grill. Likewise I used heavy duty foil and folded a lip effectually the foil edge to take hold of the oil. It worked fine, make the piece of foil broad enough to cover the area under the ribs. I did non open the grill fifty-fifty though was tempting. No flames. Brand sure the temp is on low. These were great enough to print company!
08/sixteen/2009
I need the grill for other things, so I used the spice rub and baked three racks in foil (each in its own foil bundle) for 2 hrs at 300 deg. Then I took them out, let them set till I was prepare to use them, and put them on a medium low grill, flipped them, sauced them, and AMAZING. Going earlier they hit the tabular array. Note: to remove the membrane accept a precipitous pocketknife, run it along the centre of the smallest bone on the bony side. Dissever it carefully and then simply pull it off in 1 swoop. Works every time, and no coming off in pieces. Savour and savor in the glory.
08/03/2009
I FOLLOWED THE RECIPE, ONLY ADDING SOME ONION AND GARLIC POWDER. I BAKED THEM AT 250 FOR 2.5 HOURS (WE HAD TOO MUCH GRILLING GOING ON TO COOK THEM ON THE GRILL FOR AN Hr.) TOOK THEM OUT OF THE OVEN, SWABBED THEM IN BBQ SAUCE AND GRILLED THEM UNTIL CRISPY. EVERYONE LOVED THEM AND WERE EVEN PICKING THE CRISPY CRUMBS OFF THE PLATTER!! GREAT RECIPE, Will BE MY BABY BACK REGULAR FROM NOW ON. THANKS! 7/6/10 update: I tried baking them early in the day as we had a lot of company coming. I removed them from the oven, opened the aluminum foil, added the BBQ sauce, resealed the foil and let them sit on the counter for several hours until we were ready to cook them. Fall off the bone tender & delicious!!
05/16/2008
This rub is the best. The ribs turned out great. We had to try this recipe a couple of times to become the technique to grilled ribs, only one time we did it was great. We served this with Homesteader conbread from this site.
ten/02/2009
You cannot cook babe back ribs in 1 hour. 4 hours , yeah, one 60 minutes, no manner are they washed.
11/07/2002
As another reviewer put it, the hardest role of this recipe is non opening the grill. Yep, a bit wearisome to fix, simply worth all the effort. My married man loves them this style, just brand sure that they are baby backs, no sub will do. Cheers Bonnie!
09/01/2007
I had to look pretty far back, but here is the method everyone talks about: use a dry out butter knife and fleck into the membrane at the pocket-size terminate of the back ribs..so take a slice of paper towel and grip that sucker and tug...should come up off every time in one piece. Going to try this this night.
06/01/2010
After reading the favorable reviews by people who chose to bake these in the oven, I decided to give these a effort. I rubbed the ribs the night earlier, then wrapped them tightly in plastic wrap, at the suggestion of a friend. The adjacent 24-hour interval I broiled them uncovered at 190 degrees for most 5 hours (until tender). I and so poured on the charcoal-broil sauce and turned upwards the oven to 450 degrees until the sauce started to brown. They were fantastic- moist and tender. I'd like to endeavor this side by side with boneless country-style ribs. Super elementary and absolutely foolproof when done in the oven.
x/30/2011
Very practiced, I was scared to over rub the spices and I recollect went a footling to conservative...adjacent fourth dimension I'll rub it in a little more... I baked in the oven at 300 for two hours and then 15 mins on the BBQ with the BBQ sauce added....they were a large hit!
04/20/2010
This just wasn't meant to be... first i THOUGHT i bought babe back ribs but i had beef ribs. I decided to go ahead anyway. The rub smelled nifty. Then i went to grill and the tiptop piece was missing. So i put them in the oven for 2 hours at 250 degrees covered and on a rack so they didn't sit down in the liquid. I took them out and covered them in bbq sauce and so grilled them on depression till both sides were the colour i wanted. They were WONDERFUL!!! Can't wait to use these with actual babyback ribs!! The merely things i changed was i added chocolate-brown saccharide to the rub. It leaves a crust and seals in everything!!
xi/08/2010
I dear love LOVED these ribs! This is coming from a daughter who has previously refused to swallow ribs her entire life! I finally decided to take a stab at making them for the other people in my life that honey them and the results meant that there were no leftovers! The tip near removing the membranes? GENIUS. The rub? Awesome! I added a little bit of garlic ability and a few chilis to the rub - we like ours spicy..and so i mixed in one-half a cup of pure maple syrup into the cup of bbq sauce..which made it the perfect combination of sweet and spicy! I also opted to make them in the oven as it'southward getting chilly here and didn't desire to stand outside at the BBQ. I did the rack of ribs in the convection oven for ii hours at 200 degrees and and then some other 2 hours at 250 degrees..so I cranked it up to 450, cut the ribs autonomously so they could get really saucy and doused them in sauce....I permit them melt for 7 minutes..took them out..turned them..doused them in sauce again and let them bubble and go glutinous in the hot oven for another 7 minutes...and oh my god..they were SO GOOD! I volition DEFINITELY be making these again and over again..this recipe has turned me into a rib lover instead of a skeptic!!
02/xviii/2008
I take been using this recipe for 2 years and it has become THE BBQ RIB RECIPE for my large extended family! A few tips for those trying it for the starting time time: *removing the membrane is a must and is easy to do *do the spice rub in advance of cooking and wrap the ribs in plastic wrap to permit the spices to permeate the ribs. I usually do information technology in the morning and let them sit down in refrigerator all day. *for neat extra flavour we use an aluminum foil packet (large one) of soaked mesquite fries placed on coals when nosotros plough on the grill. They are smoking by the fourth dimension the grill is really hot. Soak them every bit long every bit possible and get out some water in the packet. Punch holes in top of package with a fork to allow the steam to smoke the ribs. *Admittedly do not open up the grill while cooking! We ordinarily put two racks of ribs on the top rack of grill and 4 divide chicken breasts (besides with the rub) right on top of the aluminum foil drip sheet. They are wonderul! We use Sugariness Baby Ray's on both the ribs and chicken breasts after we accept them off the grill and place in warm oven forth with garlic bread to rut while getting everything set to serve. They are perfect and well deserving of five stars! Nosotros usually serve with marinated coleslaw, spud salad and garlic staff of life. A great company recipe every bit everything is made alee and you can visit while they are cooking. Accept tried this in the oven and while skilful, nil beats the grill method with the mesquite flavor. Have also tried the hickory
03/30/2003
The really unique affair about this excellent recipe is the technique of removing the membrane sheath....something I'll continue to do no matter what seasonings I'grand using. (Information technology'due south Easily done with a pliers!!) As well, the method of ane hr/no peeking makes information technology carefree. I used a three burner gas grill with i turned off and so the meat could prevarication atop, the other 2 burners on "lo".
05/17/2010
Made this to offer every bit an appetizer for New year's day'south Eve, and what a success! Made but as the recipe calls for it....
08/29/2005
I don't normally submit reviews, just read them, just I had to submit a review on these ribs!! These were so easy and turned out wonderful! I was a little nervous about removing the membrane (after reading nigh the difficulty some people had), but I followed the advice from one review and used a butter knife and scraped back a little, grabbed it with a paper towel and tugged. The whole thing came off in 1 piece! I used about all the "rub" for a 3lb. rack and cooked it on the smaller "warming" rack on my gas grill, with foil beneath. Good thing that foil was there or I would've had a real mess! I gear up the grill just a little to a higher place depression, to maintain a temperature of 300 degrees and DID Non Lift THE LID. I applied BBQ sauce the last 5 minutes and let that cook into the ribs. It created a BBQ coat that was cute! Prissy presentation! I got a big "WOW" from my husband. I have been looking for an like shooting fish in a barrel, delicious rib recipe for a long time and I finally institute information technology! Will definately make these over again.
09/14/2011
I have used this rub before on pork loin and it is fabulous. I left out the table salt, in that location is enough in the barbeque sauce. I unfortunately didn't have any gas for the grill and wasn't willing to build a wood fire in the other grill so I put them in the oven. I wrapped them loosely in foil with not stick spray and cooked them at 350 for 2 1/4 hours. I then put the barbeque sauce on them and back in the oven nicely wrapped in the foil. Turned down the oven to 300 and cooked for another hr or so. I didn't trim them or fuss at all and they are the all-time ribs ever! Definitely a keeper.
05/17/2007
Since finding this recipe but three weeks ago, we have probably made the ribs 4 times, they are that good! The biggest matter that sets these apart is the membrane removal - I never knew about the membrane before - which is probably why my old recipe for ribs were always chewy and grisly - the membrane is on the underside of the ribs. I used the butter knife/paper towel method other reviewers spoke of, works similar a charm. The rub is succulent, simply if I'm short on fourth dimension McCormick makes something called "Pork Rub" - a alloy of spices in a jar, very like to this recipe. We use Jack Daniels Original Sauce. My parents came up for dinner final weekend and asked me ahead of time to put craven on the grill likewise because they "don't eat ribs" - well, gauge who ate most of the ribs? =) If yous want to attempt baby backs, employ this recipe!!!
xi/sixteen/2005
I take never cooked baby dorsum ribs earlier because I thought they would take too long. What a quick and easy recipe!! Very skilful taste. I do not have an upper rack on my grill, then I was unsure where to put the foil but I but put it on the cooking rack and put the ribs directly on the foil and they turned out nifty. I will definitely make these again.
09/01/2010
So very expert! I cook tons of ribs and this was such an easy/skillful tasting recipe (communication to keep lid shut - very important) I will exercise once again TIP - easy manner to get membrane off - use wearisome pocketknife like butter knife, slip gentely nether membrane and work back and along, use paper towel to grasp and slowly pull, echo with dull knife as needed. Should come right off!!
05/fifteen/2010
These are crawly! I have made them on the grill and also in a slow oven. It'due south a very favorite of all. I add a chip of seasoned salt to the rub. Succulent and always tender. Whenever I tell my grown up kids that I am making ribs, they come running! Cheers for the great and easy recipe!
09/07/2010
This was the first time I've ever grilled ribs. Always! Homerun!! Followed recipe exactly and they were smashing. My teenage son ate the whole rack, except for i rib... Would definitely make over again! Neat recipe!! yay!
09/08/2008
I used the dry out rub (all of it) and marinated the rack overnight in about a cup of Sweet Babe Rays BBQ sauce overnight. I wrapped the rack tightly in foil and broiled them at 300 for two and a half hours. I finished them on the grill, basting them with more sauce, for near 15 minutes. The stop upshot was crawly. Keen RUB! Not too spicy at all, and information technology gave the ribs a great flavor. Thanks!
11/21/2010
These ribs had some overnice zip. I cutting in between each bone to make appetizers for a large group. They were easy to prepare ahead of fourth dimension. I added the spices a few hours before cooking to give them a piffling more than kick, so put them on the BBQ right before my company arrived. everyone raved well-nigh the ribs, fifty-fifty the big football fans that know their ribs!
01/28/2004
Awesome! Thank you lot Bonnie. I have ever been daunted by making ribs as they have usually burned. Rub was great, and thanks for the tip on removing the membrane. Information technology was mode too common cold to use the charcoal-broil (-42)so used the oven. I lined a baking sheet with foil and placed racks on it. Lined up 6 slabs of ribs and cooked at 325F for about ii and half hours. Every half hour I drained the fat from the pan and turned the ribs. Used a Canadian Gild whisky barbq sauce and basted information technology twice in the final half hr of cooking. Baked potatoes as well and all the gang could say was "ooh baby, the best ribs ever! Ameliorate than Tony Roma's" We will never head out to buy ribs again! The 3 teenagers and a married man were still raving the next day! I will make them for our Superbowl party, but volition take to employ 2 pans to feed x people. So I plan on cooking at 300F for iii hours and switch racks. The ribs are cooked when they shrink from the bone and you lot can wiggle the bones.
11/12/2006
These were great.. I must admit I didn't practise them on the grill: I did the rub, wrapped in tinfoil & put in the oven at 300 degrees for 3 hours - then put in a crockpot with BBQ sauce for another ii hours. My friend the chef said they were some of the best ribs she'south ever had! They savage correct off the os!
09/02/2003
I always thought that the all-time ribs must be made slowly until they are tender on the grill only. This, however, e'er results in burned ribs that never get very tender even if you lot utilise foil wraps and such. But I've read enough recipes to know at present that the secret is in this boiling procedure beforehand. I didn't have this recipe on hand when I made these but I practise give this recipe v stars for the unique technique of removing the membrane. No one else ever mentions it. And it does merely pull right off once y'all manage to become a skilful grip on it. Pliers probably would work well. I didn't employ the rub, I didn't marinade. I just boiled in plain water and grilled with some good quality BBQ sauce out of a bottle. They were the best I ever fabricated. Next time I volition effort the rubs and marinades because even though the meat came out very tender the meat could have used a little more infused type flavor. The sauce was wonderfully pasty and gooey as it should be but the BBQ flavour was all on the surface. Thank you for the technique Bonnie. I'll never be reluctant to make ribs again.
01/04/2012
I cannot believe I've never reviewed these ribs. Since I've started making them, no on in my family would dare to order ribs at a restaurant. These are just that much better (and much cheaper - purchase them at Costco) I practise it a bit differently, every bit I similar to broil them in the oven on most 300 degrees for a couple of hours after applying the dry rub. When they are done, I put on the BBQ sauce and throw them on the grill to become that nice crust. Delish!
08/16/2010
This is a swell and piece of cake manner to brand some ribs. If yous have trouble getting the membrane off, but observe a video of information technology online and you'll find its easy as all heck. Also, I added ane/2 table spoon of cayenne to add together a trivial boot.
09/01/2010
Really simple & easy recipe for some cracking ribs. I added garlic salt instead of regular salt as we like our garlic in this household. They looked similar the ones yous see on shows well-nigh rib cook-offs! Used the butter pocketknife method for removing the membrane & it does work well. Volition be making these once again!
06/22/2009
10+ - I was non able to apply a grill but followed reviewers who made this and as well had to utilize an oven. Put the rub on as directed and so broiled the baby dorsum ribs in a 325 oven for 1 hour - turned them over and cooked another hr. Slathered barbecue sauce on after the 2 hours and broiled them for five minutes. These were the near outrageous, tender juicy ribs I take ever fabricated - and I accept used many recipes from this site. Can't wait to try the ane hour method with a grill. I will definitely make these ribs once again over the week-finish. Thank you Bonnie Q!
03/thirty/2010
Perfect, meat was juicy and falling off the bone. I left out the chili powder for my daughter and instead used garlic powder. Nosotros all enjoyed these!
01/17/2007
This is the BEST recipe for Baby Backs! I took the advise of some other reviewer and kept the grill at 300 degrees (which on my grill was about medium). They turned out so delicious and tender. I am and then glad I read the reviews and finally found out how to remove the membrane (super easy using butter pocketknife and paper towel - came off in one slice). My merely concern prior to putting on the grill was whether to put the meat side up or down. Later looking at other's comments and non finding the answer, I put the meat side up. Not sure if this matters, just they came out perfect. My husband was skeptical when I told him how I was grilling the ribs, merely when he took his beginning bite, he was a believer. This is the only way I'll melt ribs! Thanks for sharing Bonnie.
09/ten/2005
I followed the suggestions of removing the membrane with the butter knife and information technology worked great! I used a Weber gas grill and placed my aluminum foil over the "V" inserts and grilled the ribs on the main grill.
09/04/2010
Ribs turned out less tender than expected. Also, this cooking method leaves the ribs fattier than other methods.
05/09/2008
I usually do ribs in a smoker with a dry rub like to the i in this recipe. But I was feeling lazy ane day and decided to apply this grill method. It turned out OK. You need to have a grill that is just slightly vented when shut. Many of the new gas grills accept a large vent opening in the dorsum when the lid is close. This tends to permit besides much dry out heat flow across the ribs and increases the cooking time. I'll endeavor this once more but employ a baste pan filled with 2 cups water, 3 cups apple cider and a can of Coca Cola to add moisture to the closed grill. The cider mixture reduces and mixes with the drippings and creates a peachy base of operations for your homemade BBQ Sauce.
07/17/2010
These ribs were amazing! The BBQ on low was nearly 250-300 degrees. I did open the lid once to put baked potatoes on and gave it an extra 5 minutes. Spices are only correct and then brushed the bbq sauce on at finish and gave it another 5 minutes to set up. Thanks Bonnie, wouldn't change a thing and am thinking this combination will be good on chicken too!
05/10/2011
This recipe is a hit at our house. Husband cannot let them melt 1 whole hour without looking, and then he turns them at thirty minutes. These ribs are enjoyed by all who eat them.
08/08/2010
Big hit with my married woman and chilrun.
02/24/2011
They were OK as far equally tender .......but the chili powder was too much for us . Cheers though .
07/17/2010
FINALLY, I can make ribs on the grill. For years I've only made them in the oven because I like my ribs tender, and found that they were too tough on the grill. Now I finally found a recipe that showed me how to do it and accept tender, but not besides tender (equally my oven ribs were) ribs. I'm so excited. I don't ever apply the dry rub suggested (I'll put my own concoction on there) and put BBQ sauce on them as suggested here.
08/03/2002
Wow, I take always avoided cooking ribs, simply this recipe took care of that. It was then easy. The hardest office was non looking during the hour cooking time. Volition make these again and again. Made Cowboy Mashed Potatoes yummy.(from website)Even the grandkids couldn't get enough. Cheers for the great recipe.
06/28/2010
These merely fall off the bone!!! I will never make ribs any other mode.
06/17/2003
The spices smelled really good, and the cooking method seemed similar a good thought... but a piddling on the dangerous side. The drippings in the pan defenseless on fire and started quite the blaze subsequently thirty minutes of cooking. Luckily I caught information technology in fourth dimension pulled the ribs out of the inferno with really long tongs. They were a piddling charred on i side but non done, and then I finished them in the oven. I'chiliad sure they would have turned out nifty...had they not caught burn down. Oh well, skillful luck to everyone else- and be careful!
07/01/2011
These were pretty good but they needed to cook much longer. A rib is ready when the meat pulls away from the end of the bone...almost 3 hours.
06/03/2010
Made this over Memorial Mean solar day weekend and concluded upwardly having to bake them in the oven as some other reviewer recommended due to threat of pelting. I actually only used the dry rub and didn't add the wet sauce because the rub smelled so good. They were falling off the bone and tasted fantastic! Tin can't expect to try them on the grill!
09/10/2010
Nosotros loved the style these tasted. In that location were no leftovers.
09/10/2012
only giving this 3 stars because of the changes i would make to recipe to suit a unlike flavour contour. as well much cumin/chili powder/paprika ... just overpowers really. i ended up putting in brown sugar to cut the intensity of the other flavors. also, i did as others had suggested and baked these in the oven for nigh ninety min @ 350' earlier searing bbq on the grill. they were fall off the bone tender and aside from the dry rub ... very very practiced. nosotros managed to scrape some of the rub off, which made them better. side by side fourth dimension, i will employ something all together dissimilar for the dry rub - i definitely recall they demand something while baking - just not this 1 in detail.
08/04/2009
Excellent! Let them sit in the fridge overnight with the rub then baked them at 350 for 3 hours. Slathered with sweetness baby ray's and grilled for about 15 minutes were so tender they were falling off the bone. Take fabricated twice in the concluding month and I am sure to make them over again in the very near future.
08/09/2012
I cut the slab of ribs in half and grilled on gas grill with heat coming from both sides of the ribs, not under. It took iii.5 hours to terminate. Expert tasting thing
12/26/2010
Just used the rub -- it was excellent!
05/28/2014
I did not use the rub listed here (I came here for the timing, not for the recipe), but the method and timing worked excellently for me. I used my Table salt Lick BBQ rub, simply not likewise liberally. Cooked it on the upper rack of the grill with the foil below (swell idea), and so moved it to the bottom for the last 10 minutes (5 on each side) with one coat of sauce per side. It was great timing (fifty-fifty with opening and closing the grill to move around my corn) and came out tender and delicious. As a Texas-raised, Cali-living girl, this really hit the spot this past Memorial Day weekend. Well done!
05/30/2005
These were good, but a piddling dry. They get an 'A' for being easy, but nosotros prefer the tenderness of boiling them first.
04/04/2003
This looked and then wonderful up until the last 10 minutes. All the grease that pooled on the foil liner caught fire and almost burned the grill...we almost rolled the grill into the pool. Needless to say, the grease was a problem, and what resulted was $25 worth of blackness bones. Kristi
06/24/2010
Really nice. Did one set without the rub since my sister hates spice. They even so tasted good but not astonishing like the ones with both rub and sauce. I used the Jamaican Barbecue sauce from this site.
xi/26/2011
Very skilful - will be our rib recipe. Used BBQ sauce from Scott Hibb'south Amazing Whisky Grilled Babe Back Ribs recipe (AllRecipes.com).
09/19/2001
For years I take been trying recipes for ribs, most requiring plenty of endeavor and time. None of those recipes turned out as well as this i. I can't believe how little effort was involved simply they tasted like I slaved for hours. I love this recipe and will use it over again and again!
xi/05/2007
I didn't believe it but my infant backs turned out just like the ribs from a pit BBQ! Until now I had always pre-cooked my ribs in the oven and finished them on the grill. No more! My hubby is from Texas and one-half style through dinner he paused and said "You aren't going to cook them any other fashion are you? They gustatory modality just similar home." Need I say more? I kept the grill temp. at 300 and cooked them for an hour and one/2. These ribs were tender and delicious without existence over cooked and falling off the bone, which we don't like. I fifty-fifty threw several chunks of chicken on the grill with the ribs and they also came out perfect. I oasis't been this excited about a new recipe in a long time. Cheers and so much for posting this 5+ star recipe!
06/29/2010
so skilful my fam.loved them,tender and tasty.
09/16/2005
We never brand ribs without this rub at present -- OR without removing the membrane - what a divergence that makes. We struggled at first, but finally got the hang of it (hint-use a regular table pocketknife-not a sharp one). Terrific recipe! I melt them in the oven as often equally on the grill and they're not bad that mode too!
06/17/2014
My mom recommended the recipe. It defenseless our grill on fire and charred the ribs. Atrocious!
08/22/2002
Thank you so much for this recipe! I take never cooked ribs before and these turned out but beautifully. I followed the directions exactly, exept for I did not use as much of a seasoning as the recipe makes. For barbeque sauce used KC Masterpiece Hickory one and it added a very nice bear upon. Thanks a lot, have made it several time already!
08/22/2010
I accept at present made these ribs 5 or half dozen times and for all different people. EVERYONE has loved the ribs so far. On a calibration of one - 10, these get a x
08/11/2002
These ribs are fantastic! We have already made these twice this summertime. No more than burned ribs and the meat is so tender. The rub adds a special zing. This is the first recipe I added to my recipe box.
07/04/2008
I will have to say this is the easiest and best rib recipe that i've tried. I followed the education to the tee with the exception of cutting the cummin in half. I fired up the gas grill until information technology reached 350, close of one side and turned the other side to low. I put the ribs on the side without the directly rut and let them cook. They were fantastic!! Thanks for sharing.
11/04/2011
Delicious!
08/07/2010
we liked this recipe
09/26/2011
These ribs were delish. The just change I would brand is to accept it like shooting fish in a barrel on the cumin. Otherwise, yum, yum.
09/05/2010
This is a swell recipe. These taste so good.
03/02/2011
Good. I expected more flavor but it was flavorful. It was very easy to make and grilling on low for an 60 minutes fabricated the meat perfect. I volition definately make this again but perchance add another seasoning that I like to the rub.
03/24/2009
I made this recipe for my husband equally I don't like ribs. I rubbed the stuff all over the ribs, poured on the KC Masterpiece dear bbq sauce, wrapped them in foil, and permit them sit in the fridge for well-nigh 24 hours. The next day, I cooked them in the oven at 300 for 3 hours. And so when my married man came home from piece of work, he stuck them on the grill and coated them with more sauce. He said the gustation was awsome and they fell off the bone. I will definately make again. Thanks!
02/17/2011
I have used this recipe for several years at present and take non establish one I like meliorate. Easy to fix and great eating.
08/08/2010
These are WONDERFUL! So easy and very fail-proof! I followed the recipe exactly and I would not change a thing. If y'all similar a sweet BBQ sauce-Sweet Infant Ray's is first-class. Thanks and then much for such an easy rib recipe!
07/04/2007
This recipe is Amazing!! I have never cooked ribs before and this recipe was unproblematic and delicious. My entire family unit raved about it. I used the paper towel technique to remove the membrane and it worked like a charm. I also didn't realize that I did not have an upper rack to my grill until I went to go fire it up. No worries-- Just cut two layers of foil to fit before heating the grill. Once heated and ready, I laid the precut pieces of foil on the rack and placed the ribs meat side upward and so that the juices would have a place to pool nether the ribs instead of the meat frying in its own grease. No problems at all! Turned out amazing! Highly recommend!!
05/16/2010
Finally, I can bbq ribs! These are 'to die for' and sooo easy which is the all-time role. A sweetness chicken and rib q sauce glazes them the best and the sweet complements the spicy. Thank you for a great recipe!!!!
02/09/2003
If you don't honey cumin.....you won't dearest this recipe. The cooking time is perfect-really made a nice, tender rib.
05/27/2005
These are perfect! Then easy and they plow out beautifully. I used to eddy my ribs first and so grill them to make them tender only cooking them low and boring for an hour on the grill this way fabricated them extremely tender. The spice mixture is great. Warning: Make sure you cook on upper shelf of your bbq. If y'all don't have an upper shelf make sure y'all put the ribs fatty, meat side up and turn off i of the burners or most likely your meat will take hold of fire.
04/xv/2012
This is "awesomer"" than AWESOME !!! And then uncomplicated and all the same so deliciously flavorful and moist ! Perfect for a family get-together. If y'all're known in the family circumvolve for beingness " cooking challenged". Make this. They will all change their minds in a heartbeat and sing their praises
eleven/eleven/2010
I made these ribs in the oven with my Le Creuset braiser...they turned out picture perfect. If only I had taken one to show you lot...side by side fourth dimension. Add a bit of olive oil and a splash of h2o to the Braiser for a self basting wonder. The Recipe was easy to follow. I had the oven on possibly a touch too high (475-500 F) but the ribs turned out pretty good. I'll lower the oestrus a bit next fourth dimension and see what that does.
01/05/2008
These are Succulent! I used a light coating of mustard on the ribs first earlier the rub (my dad swears by this..) and they were bully! I really similar Austin'south Ain Mild BBQ sauce (HEB) considering information technology has a lot of flavour, simply it's not too hot for the kids. These taste straight out of a BBQ restaurant!
06/26/2006
We made this last night for dinner & it was delicious! Followed the advice of other posters nearly removing the membrane w/a butter knife & paper towel - worked cracking! Will make again, definitely a keeper!
06/13/2010
Best ribs I have ever eaten.I would give it 5 stars. It really should be more. Thanks loads.
08/29/2010
This recipe is fantastic. Nosotros volition nigh certainly use this one frequently.
03/xix/2002
Kids liked, I didn't. Sorry
09/xxx/2012
I did not care for this recipe. I had a feeling there was no way you could make tender ribs in this short of time and I was right.
02/28/2006
I was worried that the ribs were going to taste very spicy but I was very happy with the result. Excellent!!!
07/31/2011
I originally tried this recipe a couple of years ago. I believe that the cloak-and-dagger is to start with skilful quality ribs and removing the membrane is absolutely vital to them coming out tender. It works well with whatever rub you like. Then far I accept not plant any better recipe. The instructions say to remove the membrane by snipping it between each bone simply that is very tedious work. I first at one end (usually the smaller end) and strip the full length of the rib in one go. Information technology saves a ton of fourth dimension and is far less frustrating.
06/05/2010
These ribs made a mess on the grille from falling off the bone! Deadening cooked in oven on 175 for 5.5 hours and then grilled them. Excellent!
08/21/2011
I marinated in the spices overnight. My kids thought these were better than the eating house ribs!
04/01/2003
Swell recipe!The seasoning was perfect! Will definately brand again! Give thanks you Bonnie
07/xiii/2014
This is the just way to cook ribs. Have tried this many times with rave reviews. I love this recipe, it'southward never failed me except when I ran out of gas..yous have to make certain the propane tank is close to full!
05/29/2001
I baked these in the oven at 325 degrees for 45min, and then added sauce & finished on a BBQ. The meat was falling off the bone...delish!
Source: https://www.allrecipes.com/recipe/14539/prize-winning-baby-back-ribs/