It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
The Best Baby Back Ribs...Ever!
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Step up your BBQ game with our mouth-watering baby back ribs recipe. The secret blend of spices and four-stage cooking technique create the best ribs you've ever tasted.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
1 comment
ingredients
2 slabs baby back ribs
First Stage Dry Rub
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic powder
1/4 cup kosher salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
2 teaspoons dried oregano
2 teaspoons cumin
Second Stage
1 1/2 cup apple juice
1/2 cup liquid smoke
Third Stage
1/2 cup First Stage rub
Finishing Glaze
1 1/2 cup barbecue sauce
directions
Preheat oven to 250 degrees F. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler or sheet pan and bake for 2 hours.
Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Pour the apple juice mixed with liquid smoke over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.
Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.
Remove ribs from oven and increase oven temperature to 350 degrees F. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.
Recipe Source: adapted from Paula Deen.
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nutrition data
647 calories, 32 grams fat, 71 grams carbohydrates, 25 grams protein per serving.
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reviews & comments
March 11, 2021
Definitely more work but worth every bit. Tasted better than our favorite rib place does.
October 18, 2019
A recipe that lives up to its name! These were amazing! Doubled the recipe for a small gathering. Everyone raved about them.
November 22, 2011
The ribs were over all easy to make even factoring in the time it took to cook them. I did however find that putting the rub on them twice was just a bit too much for my taste. Even with the BBQ sauce on them, I felt like I was biting into a "dusty" rib. I would like to try this again, but maybe skip the second rub stage. The flavor was pleasantly unique!
ah, it's spring and time for ribs! I am going to write the review in three stages too! First stage. I really like this rub! I had all the ingredients in my cubboard except the cumin. I love the sweet and salty! I wasn't sure what kind of paprika?, so i used the hungarian sweet paprika. I put a light coat of vegetable oil on them to get the rub to stick nicely. They are sitting now getting ready to cook!