Baked baby back ribs

    Baked baby back ribs

    (1922)
    23saves
    10hours40min


    1843 people made this

    These are tender and the meat falls right off the bone. Try and get baby back ribs or pork loin ribs but any ribs will do. All time to marinate them overnight. If you want to make your own BBQ sauce try this recipe

    Ingredients
    Serves: 4 

    • 1kg baby back ribs
    • 500ml BBQ sauce

    Directions
    Preparation:10min  ›  Cook:2hours30min  ›  Extra time:8hours marinating  ›  Ready in:10hours40min 

    1. Tear off 4 pieces of aluminium foil big enough to wrap each portion of ribs. Lightly oil each piece of foil. Brush the ribs liberally with BBQ sauce and wrap in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
    2. Preheat the oven to 150 degrees C.
    3. Bake ribs wrapped tightly in the foil for 2 1/2 hours. Remove from foil and add more sauce, if desired.
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    Reviews and Ratings
    Global Ratings:
    (1922)

    Reviews in English (1920)

    2

    So easy, and ribs have never been so tender. Thanks for this recipe !  -  25 Sep 2010

    by
    4123

    These ribs really did fall off the bone and they were delicious!! However, I would change a couple things next time I make them. I followed the recipe as is, except I made my own bbq sauce. When they were in the oven, the foil pouches started leaking. I contributed that to the fact that I may have had too much sauce in there and also the ribs secrete their own juices as they cook. Next time I may cook them in a cooking bag or I might line a 13x9 baking pan with non-stick foil and marinade and bake them in that. The non-stick foil really works! I baked the ribs for 2 1/4 hours and then placed them meaty side up on a cookie sheet lined with non-stick foil. Then I put more homemade sauce on them and broiled them for 15 minutes. This really makes a difference because then the ribs have sauce really sticking to them, restaurant style. If you skip this part and just take the ribs out of the foil and serve them, there is no sauce on them and they look pale and unappetizing. Just be sure to check the ribs frequently as their broiling so that they don't get burned. I had 3 big, hungry guys for dinner that night and they ate 5 pounds of ribs! Just a side note, I made yummy potatoes in foil and the whole dinner was EASY cleanup! Just slice raw potatoes fairly thin and lay them in a mound on a lg. piece of foil. Put a few pats of butter on them and sprinkle with salt, pepper or any herbs you like. Seal them up good and let them cook with the ribs for at least an hour and  -  02 May 2003  (Review from Allrecipes USA and Canada)

    by
    2939

    This basic recipe, or cooking method, when combined with the suggestions of others, allowed me to make the most delicious, and easiest ribs we've ever had! Here are my changes. I adapted the "Dry Rub for Ribs" by Denise from this site, and it was the perfect amount for the three racks of ribs I had. This is what I used: 1/4c. brown sugar, 1 1/2 Tbsp. paprika, 1 Tbsp. kosher salt, 1 1/2 Tbsp. black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4-1/2 tsp. cayenne red pepper. (Definitely remove the back membrane before rubbing spices on! Several people had mentioned how runny the barbecue sauce got from the meat juices, so I put only the dry rub on for the 8 hour marinating process, as well as the baking. My second concern was about the meat literally falling off the bones. I wanted to finish them on the grill, so meat actually falling off bones wasn't desirable. I baked the foil packets on cookie sheets at 300 for 2 hours. I let them cool for about 1/ hour to firm up before I moved them to the grill. Then I brushed them with Jack Daniel's sauce thinned with a little of the cooking juices. Finally, I grilled them on medium heat, brushing with extra sauce for about 5 min. a side, till they were nicely caramelized. YUM! They were "falling off the bone" tender, without actually falling off. Try these! You won't be sorry!  -  05 Jul 2007  (Review from Allrecipes USA and Canada)

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