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Barbecue Baby Back Ribs
CategoryBarbecue & Picnic Twist, Main Dish Twist
Total Time140 min, 2 Hours 15 min
DifficultyIntermediate
Yields6 servings
Cuisine20 min
Recipe Ingredients
First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
- 2 racks of baby back ribs
- Seasoning
- 2 Tbsp black pepper
- 2 Tbsp coffee seasoning (T)
- 1 ½ Tbsp dry jerk seasoning (optional)
- 1 Tbsp smoked paprika
- 2 Tbsp McCormick Grill Mates Mesquite dry rub
- 2 Tbsp Grey Poupon Country Dijon mustard (T)
- Sea salt or regular salt (salt to taste)
- Roasting Pan Seasoning (T)
- 6 fresh basil leaves, stems included
- 6 fresh sage leaves, stems included
- 4 fresh thyme twigs
- 4 fresh rosemary twigs
- 2 fresh oregano twigs
- 3 bay leaves
- 2 Tbsp pimento seeds (optional)
- 2 tsp whole clove
- ¼ cup fresh ginger root, peeled and sliced
- ½ cup water
- Barbecue Sauce
- 2 cups barbecue sauce
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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Rinse ribs in water and 1 tsp lime juice or vinegar. Rub the ingredients in the Seasoning section into ribs.
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Using a large casserole dish or baking pan (2 ¾ ins deep), cut ribs in half to fit in dish if necessary.
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Add water to baking dish and all herbs from the Roasted Pan Seasoning section above. Cover pan with foil. Bake at 375 for 2 hours turning ribs halfway through at 1 hour. Reseal with foil and cook for another hour.
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Ribs should be thoroughly cooked after 2 hours, remove from oven and discard herbs. Place ribs on flat baking tray and generously brush one side with barbecue sauce.
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Preheat oven broiler to High and place tray in broiler for 5 mins or until sauce on ribs set. Remove ribs from oven, flip ribs over and repeat the barbecue sauce process to complete the charring of ribs on both sides.