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Gallery Pork Ribs With Barbecue Sauce Recipe Summary prep: 15 mins total: 1 hr 45 mins Servings: 4
Ingredients Ingredient Checklist 2 slabs (about 1 to 1 1/2 pounds each) baby-back pork ribs Coarse salt and ground pepper Vegetable oil, for grates Barbecue Sauce(1/2 cup)
Gallery Pork Ribs With Barbecue Sauce
Recipe Summary prep: 15 mins total: 1 hr 45 mins Servings: 4
Gallery
Pork Ribs With Barbecue Sauce
Pork Ribs With Barbecue Sauce
Pork Ribs With Barbecue Sauce
Recipe Summary prep: 15 mins total: 1 hr 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr 45 mins
Servings: 4
prep: 15 mins
total: 1 hr 45 mins
prep:
15 mins
total:
1 hr 45 mins
Servings: 4
4
Ingredients
Ingredients
- 2 slabs (about 1 to 1 1/2 pounds each) baby-back pork ribs Coarse salt and ground pepper Vegetable oil, for grates Barbecue Sauce(1/2 cup)
Directions
Preheat oven to 400 degrees. Season ribs all over with salt and pepper. Stack slabs on a large piece of heavy-duty foil; seal tightly, and place on a rimmed baking sheet. Cook until meat is fork-tender, about 1 1/2 hours.
Heat grill to medium-high; lightly oil grates. Remove ribs from foil (discard foil); brush with sauce, coating rounded side well. Grill until nicely browned, 3 to 4 minutes. Serve with more sauce.
Reviews (10)
Add Rating & Review 67 Ratings 5 star values: 14 4 star values: 15 3 star values: 25 2 star values: 10 1 star values: 3
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Reviews (10)
Add Rating & Review 67 Ratings 5 star values: 14 4 star values: 15 3 star values: 25 2 star values: 10 1 star values: 3
Add Rating & Review
67 Ratings 5 star values: 14 4 star values: 15 3 star values: 25 2 star values: 10 1 star values: 3
67 Ratings 5 star values: 14 4 star values: 15 3 star values: 25 2 star values: 10 1 star values: 3
67 Ratings 5 star values: 14 4 star values: 15 3 star values: 25 2 star values: 10 1 star values: 3
5 star values: 14 4 star values: 15 3 star values: 25 2 star values: 10 1 star values: 3
Martha Stewart Member Rating: 5 stars 08/03/2011 Great recipe for a novice griller! The first time I made it was without doing a dry rub first and it was fine, but I thought it was even better doing the seasoned rub. I made it one weekend and then I was requested to make it again the following weekend! I'd say that speaks for itself :) Martha Stewart Member Rating: Unrated 07/04/2011 Simplistic excellence. My first attempt with baby backs and this no fuss recipe was a huge winner. I added a multi spice dry rub before roasting in the oven for deeper flavor, but followed everything else as indicated. The ribs turned out tender and super tasty. Zero leftovers. Martha Stewart Member Rating: Unrated 01/14/2011 Really easy and delicious, like cooked at a restaurant! Martha Stewart Member Rating: Unrated 02/17/2009 This recipe IS phenomenal and easy. I used a grill pan and it worked great. The flavor is just right and the ribs are so tender. Fantastic. Martha Stewart Member Rating: Unrated 11/02/2008 These are phenomenally good and so easy. No mess and I don't even bother with the grilling step--just broil them a couple minutes in the oven to crisp them up. This recipe--and the technique--is definitely a hit! Martha Stewart Member Rating: Unrated 07/26/2008 I love the idea of slow cooking overnight. Sounds like they are Memphis good. I am going to try and incorporate a little of the two recipes. Thanks to all of you. I can imagine how yummy they taste now. Tuger Martha Stewart Member Rating: Unrated 07/25/2008 My mother-in-law pre-boils her ribs also. I find that it completely changes the texture of the meat, more "stringy" and dry rather than firm and juicy, and leaves them with very little taste. They are tender, but not as flavorful as when slow roasted. Just my opinion. Martha Stewart Member Rating: Unrated 07/25/2008 I have always boiled my ribs in a pot on the stove first for about an hour. They come out real tender that way. Then I pour the BBQ sauce on generously and heat in the oven for about 45 minutes right before dinner time. um um um delicious! Martha Stewart Member Rating: Unrated 07/25/2008 We have always pre-baked our ribs before grilling, but use a different method. Follow the above method, but pour on the BBQ sauce, generously, really coating all ribs on both sides. (I just pour on the whole bottle of sauce.) Then seal them up and bake at very low heat, 250-275 degrees, for several hours, or overnight. All you have to do is take the saucy ribs from the oven and toss them on the grill to brown slightly. They absolutely melt-in-your-mouth. This can be done the day before. Martha Stewart Member Rating: Unrated 05/27/2008 We throw large scale barbecues and have always pre-cooked ribs in the oven, so that they are on and off the grill in a flash. They are also less likely to burn since a lot of the fat cooks out in the oven roasting. We have actually done them in the over the night before and refrigerated them overnight to use the next day. This saves time and gives you that long cooked, fork tender meat.Martha Stewart Member
Rating: 5 stars 08/03/2011
Great recipe for a novice griller! The first time I made it was without doing a dry rub first and it was fine, but I thought it was even better doing the seasoned rub. I made it one weekend and then I was requested to make it again the following weekend! I’d say that speaks for itself :)
Rating: 5 stars
Rating: Unrated 07/04/2011
Simplistic excellence. My first attempt with baby backs and this no fuss recipe was a huge winner. I added a multi spice dry rub before roasting in the oven for deeper flavor, but followed everything else as indicated. The ribs turned out tender and super tasty. Zero leftovers.
Rating: Unrated
Rating: Unrated 01/14/2011
Really easy and delicious, like cooked at a restaurant!
Rating: Unrated 02/17/2009
This recipe IS phenomenal and easy. I used a grill pan and it worked great. The flavor is just right and the ribs are so tender. Fantastic.
Rating: Unrated 11/02/2008
These are phenomenally good and so easy. No mess and I don’t even bother with the grilling step–just broil them a couple minutes in the oven to crisp them up. This recipe–and the technique–is definitely a hit!
Rating: Unrated 07/26/2008
I love the idea of slow cooking overnight. Sounds like they are Memphis good. I am going to try and incorporate a little of the two recipes. Thanks to all of you. I can imagine how yummy they taste now. Tuger
Rating: Unrated 07/25/2008
My mother-in-law pre-boils her ribs also. I find that it completely changes the texture of the meat, more “stringy” and dry rather than firm and juicy, and leaves them with very little taste. They are tender, but not as flavorful as when slow roasted. Just my opinion.
I have always boiled my ribs in a pot on the stove first for about an hour. They come out real tender that way. Then I pour the BBQ sauce on generously and heat in the oven for about 45 minutes right before dinner time. um um um delicious!
We have always pre-baked our ribs before grilling, but use a different method. Follow the above method, but pour on the BBQ sauce, generously, really coating all ribs on both sides. (I just pour on the whole bottle of sauce.) Then seal them up and bake at very low heat, 250-275 degrees, for several hours, or overnight. All you have to do is take the saucy ribs from the oven and toss them on the grill to brown slightly. They absolutely melt-in-your-mouth. This can be done the day before.
Rating: Unrated 05/27/2008
We throw large scale barbecues and have always pre-cooked ribs in the oven, so that they are on and off the grill in a flash. They are also less likely to burn since a lot of the fat cooks out in the oven roasting. We have actually done them in the over the night before and refrigerated them overnight to use the next day. This saves time and gives you that long cooked, fork tender meat.
All Reviews for Pork Ribs With Barbecue Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Ribs With Barbecue Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
