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How To Cook Baby Back Pork Ribs
Tender, Scrumptious Smoked Pork Ribs Recipe
I live in Texas, and love ribs! They are one of the staples of my diet. While I enjoy beef short ribs, lamb riblets and country-style pork ribs, baby back pork ribs are my favorite! They are leaner than other cuts of ribs, are readily available at most grocery stores & meat markets, and cook faster than other rib choices.
There are many ways to cook baby backs, but this recipe is my favorite. It requires just two ingredients, cooks in a short time period, and always results in tender, juicy ribs. They are delicious with both corn on the cob and grilled onions, in addition to potato salad and other barbecued foods.
Are you ready to smoke some ribs? Here are the simple recipe instructions:
My father introduced me to Woody's Cook-in Sauce when I was a child. Following in his footsteps, I now use it when cooking most meats on the grill or smoker. It has a nice flavor - no overwhelming tomato or sweet taste, and won't char when on the grill. Just apply it sparingly before cooking, and your meat will turn out perfectly!
- Baby back pork ribs
- Woody's Cook-in Sauce
- Choose a good slab of baby back pork ribs from your favorite meat market or butcher. Find one that does not have a lot of fat on it. Fresh ribs work the best if you plan to cook them fairly soon.
- Remove the membrane from the back of the ribs. To do this, slip the end of a butter knife under the membrane to loosen it from the rib backs. Then grasp the loosened membrane with your fingers, and pull to remove.
- Coat the ribs with Woody's Cook-in Sauce. Use a basting brush to "paint" the sauce on the back of the ribs, then turn over. Continue by brushing the tops, sides and ends with additional sauce until the entire slab of ribs is coated.
- Place in an aluminum pan, and cover tightly with foil. If you do not have a pan, simply wrap the entire slab with heavy duty foil.
- Let ribs rest for at least 20 minutes, bringing them to room temperature. This will allow the sauce to soak into the meat, ensuring they will stay moist and tender.
- While the ribs are resting, start your fire. Place charcoal into the box on your smoker. I prefer lump charcoal, but briquettes work just as well.
- Light the charcoal, and let it burn until it turns to a light gray ash. This will take approximately 20 minutes. When the temperature reaches 225 degrees, it's time to put your ribs on the grill.
- Allow your ribs to cook for 3-4 hours. During the final hour, you may wish to remove the foil so the ribs will brown on top.
- When the ribs are done, remove to a cutting board, and allow to cool for about 10 minutes. Then, using a sharp knife, slice the ribs between each bone, and serve with your favorite side dishes.
Do you like this recipe?
Steps-by-step instructions through photosClick thumbnail to view full-size
How do you like your ribs?
This is just one of the several ways to cook baby back ribs. Sometimes I prepare the ribs the night before by applying a dry rub. Other times, I use a honey-barbecue sauce. My favorite recipe is the one above, as it is easy, tasty, and the meat always tender.
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