• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Barbecue Baby Back Ribs Recipe

    July 5, 2006 by G. Stephen Jones 11 Comments

    Jump to Recipe Print Recipe

    Bert's Barbecue Baby Back Ribs Recipe

    Bert's 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.

    Print Recipe

    Barbecue Baby Back Ribs Recipe

    Prep Time15 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 30 mins
    Course: Main Course
    Cuisine: American
    Keyword: ribs
    Servings: 6 people

    Ingredients

    • 3 racks baby back ribs
    • salt & pepper to taste
    • paprika
    • 1 bottle bottle of dark beer
    US Customary - Metric

    Instructions

    • 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 snugly.
    • Bake in the oven for 1 hour.
    • 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.

    Notes

    As for the 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.
    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.

     

    « Tomato, Mozzarella and Basil Recipe
    Sweet Potato Vichyssoise Recipe »

    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... Read More…

    Reader Interactions

    Comments

    1. Lisa

      July 25, 2006 at 6:47 pm

      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!!

      Reply
    2. JIM

      August 13, 2006 at 6:23 pm

      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.

      Reply
    3. Steve Ross

      September 22, 2006 at 2:48 pm

      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.

      Reply
    4. Joe

      June 27, 2008 at 8:46 pm

      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

      Reply
    5. Toddler

      May 31, 2009 at 1:32 pm

      Good piece.

      Reply
    6. BBQ NATION

      August 05, 2010 at 7:31 pm

      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

      Reply
    7. Amanda

      November 06, 2010 at 7:08 pm

      These ribs are AMAZING!!!!!!! Everyone love them even the kids!!!!!!!!!!

      Hi Amanda, glad you liked them and thanks for letting me know. - RG

      Reply
    8. Jen

      February 06, 2011 at 3:39 pm

      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

      Reply
    9. Maggie

      June 13, 2011 at 1:42 am

      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

      Reply
    10. matt

      July 02, 2011 at 6:57 pm

      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

      Reply
    11. andy

      February 19, 2013 at 5:10 am

      there are so many recipes out there i didn't realize it was so competitive, great recipe.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    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... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    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... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Homemade Cavatelli

    Cavatelli Pasta

    Cavatelli Pasta with Peas and Pancetta

    Cavatelli Pasta with Spring Peas and Pancetta Recipe

    Prepping Garlic Cloves For Cooking

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet