Barbecue Baby Back Ribs Recipe
Berts Barbecue Baby Back Ribs
Did you ever notice how many different ways there are to cook barbecue ribs? After doing a little research in my cookbook library, I was amazed at the number of techniques, marinades, mops, sops, bastes, brines you can use to prepare the perfect rib. Once again it shows me, there is no ONE perfect way to cook anything. It really depends on what you like and your personal tastes.
I picked up a package of ribs at Costco to split with my friend Barbecue Bob. Bob is a real grilling aficionado. In fact, it is because of him that I purchased my Weber Charcoal Grill and I love every minute of it.
Now Barbecue Bob likes to slow cook his ribs but like the rest of us, when in a hurry, he will take a shortcut or two. This barbecue baby back ribs recipe came from his wife Bert, (that’s right Robert and Roberta) who let’s just say doesn’t enjoy spending too much time in the kitchen, but has mastered a quick and easy way to make barbecued ribs without a grill.
Now for all you barbecue purists out there, stop reading. You will be horrified, dismayed, upset, and maybe even angry at how Barbecue Bob’s wife, Bert, prepares her ribs. The bottom line is they taste fine and are ready in 70 minutes without any real fuss.
So the other day, Bert was dropping off the kids from camp and I wanted to give her Barbecue Bob’s half of the ribs. I asked her about her technique for preparing barbecued baby backed ribs and she said, “Let me just show you!”
So instead of giving her Barbecue Bob’s half of the ribs, I said let’s just cook them all up and have you over for dinner. So that’s what we did and here is her recipe. By the way, she was given this recipe from her local butcher, Rose.
Ingredients
Baby Back Ribs - our Costco package contained 3 slabs of ribs
Salt & Pepper
Paprika - we didn't measure out the amounts and it really depends on how many slabs and how spicy you like it but you need enough to cover both sides. All I can say is Bert didn't hold back when applying.
1 bottle of dark beer - We used a bottle of Holy Grail Ale my wife picked up for a Monty Python dinner and movie night.
How To Prepare At Home
Preheat the oven to 350°F.
Rinse the ribs and pat dry with some paper towels.
Place the ribs in a large ovenproof casserole dish or roasting pan. I used my 16 x 12 Calphalon Roasting pan and the ribs fit fine.
Season well with salt, pepper and the paprika. Be sure to add the seasoning to both sides and have the meaty side up.
Pour the bottle of beer over the ribs and cover with aluminum foil. You want a tight seal so be sure to wrap the sides snuggly. Bake in the oven for 1 hour.
Finishing
Here's where Barbecue Bob and his wife Bert differ in styles. Bert will remove the ribs, add a little of Barbecue Bob's homemade barbecue sauce and finish in the oven for 5 minutes.
Barbecue Bob, being a grilling aficionado, likes to finish the ribs on a hot grill for 5 to 7 minutes also using his homemade barbecue sauce. You may think this is a lot of work to start a fire just for a few minutes of finishing but we can't forget the kids who don't like baby back ribs.
Firing up the grill is perfect for grilling those hotdogs and hamburgers that both our kids enjoy so much. It's also great for grilling some vegetables to serve with Bert's Barbecue Baby Back Ribs.
So there you have it. If you are looking for a quick way to cook baby back ribs, this works fine but I will be writing about how to cook them a using a different technique soon.
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me...
Hey.. I actually steam my ribs for about an hour in the oven with beer and then grill them with the bbq sauce and they come out DELICIOUS!!
If you trying to feed a crowd that a good way to to cook ribs. I take 5 or 6 racks, season them and cook them in a roaster oven with beer and add beer as needed until the ribs are almost falling off the bone tender but still firm enough to handle.(2 or 3 hours) Then slather on the BBQ sauce and let them set for an while and rest then finish on the Barbie.
When feeding my framing crew (12 or so), I put 6-8 seasoned racks in a 400 degree oven along with a couple of beer for one hour and then turn to warm and leave over night. We cook on friday so I put them in thursday evening around 10 PM. Take them out around 6:30 AM and let cool till 3 PM. By then they are firm enough to slather with BBQ and toast them on the Weber. Never had a complaint or any ribs left. This works great with a case of chickens also.
Nice post, thanks for the great info. I just slowed cooked a rack of Baby Back ribs on my blog. Come check it out and let me know what you think.
http://cookingquest.wordpress.com
Good piece.
Minimum 3 hrs for perfect ribs on the smoker, this is like instant grits, yuk.
I suppose with a name like BBQ Nation it would equate with grits, but not everyone has the hours or equipment to do it the old school way. This is a great alternative for some of us and I can assure you they taste nothing like instant grits. – RG
These ribs are AMAZING!!!!!!! Everyone love them even the kids!!!!!!!!!!
Hi Amanda, glad you liked them and thanks for letting me know. – RG
I steam too but use liquid smoke and water and place the ribs on a cooling rack so they do not cook in the liquid… I think I am going to try to add beer instead of water, thanks for the great idea!
Hi Jen, you are welcome and thank you for your suggestions. I will give them a try. – RG
This is a great method for busy people! I really appreciate it! I used Jamaican beer (Red Stripe) because that’s what I had as well as Lawry’s seasoned salt in addition to the paprika. Delicious!
Thanks!
You are very welcome Maggie and I’ll have to try some Red Stripe – one of my favorites. – RG
r you using beef or pork ribs? If using pork ribs,wont the ribs fall apart after steaming b4 they go on the q?
Hi Matt, pork baby backs and no I have never found them to fall apart before they go on the grill. – RG
there are so many recipes out there i didn’t realize it was so competitive, great recipe.