Today we’re preparing a favorite of backyard BBQ’ers and pro pit masters alike the world over – Baby Back Ribs. Today’s recipe combines a wet ‘and’ dry rub, with a low-and-slow cooking method, resulting in ribs that are supremely moist and packed with flavor.
Reasons to Love Today’s Ribs
1) Only Basic Ingredients. We’re using pantry staples like salt, honey, garlic, apple cider vinegar, and ginger, among other similarly ‘basic’ ingredients. Now, does any of this sound exotic? Of course not. Today, we’re using only basic ingredients to create a delicious rack of ribs.
2) Surprisingly Simple. Preparing a delicious rack of ribs need not be a complex task. All we’re really doing is prepping two rubs, applying those rubs to the ribs, and then baking the ribs in the oven. This is a simple recipe that home chefs of any skill level can prepare.
Prep Tips – The Road to Moist and Flavorful Ribs
1) Low and Slower, then Lower and Slower. We start the ribs out at 325 degrees Fahrenheit, and cook them for ninety minutes covered in aluminum foil. We then lower the temperature down to 300 Fahrenheit midway through the cooking process, uncover the ribs, and cook them uncovered for another ninety minutes. Low and slower, and then lower and slower. This process results in ribs that all but literally fall off the bone.
2) Dry Rub or Wet Rub? Dry ‘and’ Wet. Ribs should ‘start dry and end wet,’ meaning you should start out by rubbing down the ribs with a dry rub, and then cook them for a period of time. About midway through the cooking process – whether in the oven or on the grill – you then want to apply a wet rub or sauce, turn the heat down, and continue cooking them. This has the effect of not only layering the flavor, but of also adding in moisture.
3) Why are we covering them? This simply keeps the ribs from drying out during the cooking process. Some chefs will start their ribs out bare and then cover them midway through the cooking process, while others do the opposite. Both methods achieve delicious ribs. Personally, however, in my opinion, since ribs are at their ‘moistest’ when raw, you will likely lose more moisture during the early part of cooking, and thus this is when ribs should be covered, since this is when they will lose the most moisture. However, both methods are used by top chefs worthy of respect and emulation.
Baby Back Ribs aka Pork Back Ribs – A Few Notes and Pointers
1) What are they? As the name implies, Pork Back Ribs are cut from the ‘back’ of the hog, specifically the area where the ribs meet the spine. This area is also where rib loin chops are cut from, but pork back ribs have been separated from the loin. This has the effect of making both boneless pork loin and Pork Back Ribs. Thus, in short, Pork Back Ribs are the delicious byproduct of creating equally delicious boneless pork loin.
2) They have connective tissue…lots of connective tissue. Given that they are connected both to the loin and to the spine, these ribs naturally come packed with chewy, stringy, connective tissue and almost as much cartilage as bone. If not cooked properly, this connective tissue will positively ruin your ribs, making them all but impossible to chew, and horribly unpleasant to swallow – not fun. No amount of rub or sauce will make up for this either. The answer to this is to simply ‘melt’ the connective tissue via cooking, and this does ‘not’ mean blasting the ribs on high heat, but rather cooking them for as long as possible on low heat. Translation: Low and slow or not at all.
3) But why are they called ‘baby’ back ribs? Size. While these ribs are often labeled ‘pork back ribs,’ consumers have taken to calling them ‘baby back’ ribs, and the reason for this is refreshingly simple – because they are smaller than spare ribs. The longest baby back ribs you can find max out at around six inches, but can come as short as two inches.
Today’s Ribs Pair Great With
1) Onion Rings. I love the combo of moist ribs and fried onion rings. I prepare my onion rings with just a hint of spice, and a thick, dense batter that crisps up beautifully during frying. You can grab my recipe here.
2) Coleslaw. My preferred recipe for coleslaw combines the obligatory mayo-coating with a citrusy dressing. For a nice kick, I slice in jalapenos with the cabbage to create a sweet-and-spicy salad, with just a hint of crisp citrus.
3) A Cold Drink. While ribs and tall beer are a match made in heaven, if you want to flavor things up a bit and play ‘bartender’ to yourself or your guests, our friends over at DrinkWorks have got you covered. Think of it as the “Keurig of Home Bars,” simply pop a pod into the machine, and out comes a delicious, chilled ‘adult beverage’ (no ice required) that tastes like it was mixed by a master mixologist. With dozens upon dozens of drink pod flavors to choose from, including Margarita, Cosmopolitan, Mojito, Moscow Mule, Whiskey Sour, White Russian, and Old Fashioned, among many others, there’s something for everyone.
Honey Ginger Baby Back Ribs
- Total Time: 1 hour 45 minutes
- Yield: 4 1x
Ingredients
4 lbs. baby back ribs
For the Rub:
- 1 tsp. red pepper flakes
- 3-inch piece of fresh ginger - cut into pieces
- 1/2 tsp. salt
- 1 head of garlic - about 6 - 7 cloves
- 1/4 cup of cilantro
- 4 tsp. vegetable oil
- Juice of 1 lemon
For the BBQ Sauce:
- 1 cup of ketchup
- 4 - 5 cloves of garlic
- 1/4 cup of honey
- 1/2 tsp. salt
- 1 tsp. red pepper flakes
- 2 tsp. apple cider vinegar
Instructions
For the Rub:
- Combine all of the ingredients for the rub in a food process and give a few good chops.
- Place the ribs in a baking dish and massage the rub into the ribs.
- Cover the dish with tin foil.
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Preheat Oven 325 degrees F. and bake the ribs for about 1 ½ hours.
For the BBQ Sauce:
- Combine all of the ingredients for the BBQ sauce in a food processor and give a few good chops.
- Remove the ribs from the oven and place a bit of the BBQ sauce in a small dish.
- Brush the ribs with the BBQ sauce.
- Lower the temperature of the oven to 300 degrees F.
- Place the ribs back in the oven for about 1 ½ hours.
- Serve the ribs with the rest of the BBQ sauce and enjoy.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
DAVID J MYERS says
Catherine, Your honey ginger ribs look great! Plus its a nice variation on the usual and the change looks very tasty indeed. Take Care, Big Daddy Dave
Catherine Pappas says
Dear Dave,
Thank you for your kind words and for visiting. All my best to you and Laurie.
angiesrecipes says
Low-and-slow is definitely the way to make ribs. I also cover them first, and bake at low temperature. But after uncovering it, I will usually increase the oven temperature. They are tender, but not as juicy and tender as yours. Now I know the secret, and I am going to try it next time. Thanks, Catherine.
Catherine Pappas says
Oh, Angie, I hope that you like the ribs this way. Blessings dear friend. xo
Kelly Anne says
Oh my goodness these look sooo good. I'm always on the look out for some great recipes. Especially for the summer for BBQ season
Melanie Varey says
My husband would love this recipe. He really enjoys the low and slow cooking process.
Jupiter Hadley says
I love ribs, especially ribs that are sweet and sticky! This recipe sounds so fun to eat.
MELANIE EDJOURIAN says
I've never made ribs from scratch. The ones that are both sweet and sticky are our favourites.
Rachel Lavern says
I agree that there are so many reasons to love baby back ribs. We don't eat meat any longer but, oh the wonderful memories. Honey Ginger Baby Back Ribs recipe is just in time for Memorial Day.
Yeah Lifestyle says
I love ribs but have never cooked it both with a dry and wet rub before, so will be giving your recipe a go the next time I cook ribs
Lavanda Michelle says
My sisters and brothers would love this recipe because they love ribs. I feel like a summer barbeque/small get-together would fit this dish the best. Thanks for sharing!
Marysa says
What a great idea for a BBQ. This would be a great recipe to make for Memorial weekend!
Proseccobefore7 says
This looks so amazing! I can only imagine that fabulous flavours! Thanks for sharing I will be attempting to make them very soon.