Best Way to Grill Baby Back Ribs on Gas Grill

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(one-29-06)This was my first time cooking baby back ribs and what a success! This recipe is very easy and very delicious! Don't exist afraid information technology volition fail you lot--information technology more than lives up to its 5-star rating! Here are my tips: We had shut to 6 pounds of Costco baby backs--very compact. The butter knife method of removing the membrane (described by another reviewer)worked perfectly. Thanks! I fabricated double the dry-rub and took suggestions by other reviews to decrease the cumin (I used a little over 1T for the double batch and increased the chili pulverization appropriately) and rub the mixture into the meat a bit (2-14-07 update: take the recipe's caution near not rubbing information technology in also much seriously. I put too much on my final batch & it was overpowering). We followed the grilling instructions to a 'T'! Our ribs were perfectly cooked in just under two hours. Considering nosotros had double the amount of meat, I did peek later an hour and 20 minutes to encounter the progress. Based on the recipe description, I could tell nosotros needed more than fourth dimension. Nosotros cooked them for about another 20 minutes (next time I won't have to peek!) then added the sauce. I made the sauce in Scott Hibb's Amazing Whisky Grilled Babe Back Ribs recipe (5 stars!). After adding the sauce we grilled as instructed. DELICIOUS! My married man, who claimed to not like baby back ribs, LOVED these. I loved these! My 6 and 3 year olds loved these. The cooking method, the rub and the sauce are winners! TRY THIS Ane!

This was my second time for this recipe and it rocks! I used infant back ribs, about vi lbs and so I doubled the rub. I cutting downwardly the amount of cumin and added onion and garlic powder. They sat in the refrigerator with the rub on them for a day and a one-half. I slow cooked them in the oven at 300 degrees for 2-1/2 hours then grilled last xv minutes with BBQ sauce. They were the best, fell right off the os. Await out Tony Romas! Mmmmmmmmmmmmm - the best !

This recipe is *soooo* adept! I have been on the lookout for a good rib rub recipe and this is it! We tin't always bbq were we live, so I cook my ribs at 175 degrees farenheit for appx. half dozen or 7 hours. Aye, irksome cooking in the oven. Don't boil them first! Never do that! Merely rub them, allow them slow cook while y'all're going most your business. And so in the terminal xv minutes, remove your ribs from the oven, upwards the heat to 450, slather on a adept bbq sauce and permit them cook another 10 minutes then serve. These are downright succulent. Oh and thank you JEREMYM for your fantastic tip on how to remove the membrane! Such a helpful tip!!!!

naples34102

The rub was ok, although I did add oregano and thyme. Only an hr is non almost what grill masters take in mind when they say ribs should exist grilled "depression and ho-hum." Hubs was right - one hour was not long plenty for these to be "fall off the bone tender," and so at that point I turned it over to his expertise. There should exist nothing quick about barbecued ribs.

Oh my goodness, these are WONDERFUL. We have made them 5 times at present and I must say they are foolproof. They key is, you must follow the instructions EXACTLY. Each step is important and the key to these is to shimmy the membrane in between each rib. I had never thought to do that before and I believe that is what makes these ribs so tender and flavorful. My husband is very picky virtually his ribs, he even dislikes Tony Roma'south ribs, merely these he gobbles up and wants to make them all the time. Nosotros too add together garlic pulverization and kosher salt to the rub for a little extra flavour. Thanks for a nifty recipe!

I must say I was a little skeptical, every bit I've married into a family unit of Texans and have heard stories of all the steps a proper rib cookout should entail - well, these were actually smashing! I actually simply used an cheap, shop-bought (gasp!) BBQ sauce, simply next fourth dimension I'll program ahead and brand some of Bubba's Best BBQ Sauce (here on allrecipes.com) and actually knock 'em dead. Nifty ribs!

This made a memorable picnic for our family unit today. Because of a time constraint,yesterday morn, I baked them covered in the oven at 375 for 2 hours with the dry rub. Then earlier lunch today my husband finished them with the sauce on the grill.

WOW!!! we have never had whatever luck grilling ribs...but later using this recipe i know nosotros volition never take any problems over again! This recipe is the accented all-time!!! I used the 'dry out butter knife' method for removing the membrane and that worked like a charm!! i only used well-nigh half the amount of cumin(because thats all i had on hand) I dont think i used more than than half of the dry out seasoning mix and the ribs just turned out so flavorful! i was a little worried about beingness able to go along the grill lid shut for a whole hour without peeking...lol...but once that hour is up and you open that lid...the ribs simply look amazing! im not the 'griller' in the family unit so everytime i heard it sizzle underneath the grill lid i thought for sure it was the meat catching burn down...but to my relief it was but the meat juices hitting the HOT aluminum foil! LOL these ribs are the All-time and im certain we will be making them again very very before long!! thanks!!!

These ribs were crawly. Very flavorful. Like shooting fish in a barrel to prepare. The texture of the ribs was every bit if a professional person chef had prepared them. I followed the recipe to a T, except I used commercial BBQ sauce and added a adept amount of bottled hot sauce. I like them a little zippy. The rub was excellent. To remove the membrane use a very sharp small pocketknife on the edge of the rack in the middle. Shimmy the knife with the blade down betwixt the meat and the membrane. Once you accept a good size opening, grip it and pull back across the rack of ribs. It will pull off. On the grill brand sure you lot put the ribs on the top rack of the grill. Too I used heavy duty foil and folded a lip around the foil edge to take hold of the oil. It worked fine, make the piece of foil broad plenty to cover the area nether the ribs. I did not open up the grill even though was tempting. No flames. Make certain the temp is on low. These were keen enough to impress company!

I demand the grill for other things, so I used the spice rub and baked iii racks in foil (each in its ain foil bundle) for two hrs at 300 deg. And so I took them out, permit them set till I was ready to use them, and put them on a medium low grill, flipped them, sauced them, and AMAZING. Going before they hit the table. Note: to remove the membrane take a sharp pocketknife, run it forth the eye of the smallest bone on the bony side. Separate it carefully and and then just pull it off in one swoop. Works every time, and no coming off in pieces. Enjoy and bask in the glory.

I FOLLOWED THE RECIPE, Merely ADDING SOME ONION AND GARLIC POWDER. I BAKED THEM AT 250 FOR two.5 HOURS (WE HAD Too MUCH GRILLING GOING ON TO COOK THEM ON THE GRILL FOR AN HOUR.) TOOK THEM OUT OF THE OVEN, SWABBED THEM IN BBQ SAUCE AND GRILLED THEM UNTIL CRISPY. EVERYONE LOVED THEM AND WERE EVEN PICKING THE CRISPY CRUMBS OFF THE PLATTER!! GREAT RECIPE, WILL BE MY Baby Dorsum REGULAR FROM NOW ON. Thank you! 7/6/ten update: I tried baking them early in the day equally nosotros had a lot of company coming. I removed them from the oven, opened the aluminum foil, added the BBQ sauce, resealed the foil and allow them sit down on the counter for several hours until we were ready to cook them. Fall off the bone tender & delicious!!

This rub is the best. The ribs turned out dandy. We had to try this recipe a couple of times to get the technique to grilled ribs, just in one case we did it was great. We served this with Homesteader conbread from this site.

You cannot melt baby dorsum ribs in ane hr. iv hours , yeah, i hr, no way are they done.

Equally another reviewer put it, the hardest part of this recipe is not opening the grill. Yep, a bit tiresome to fix, but worth all the endeavour. My husband loves them this way, only make sure that they are baby backs, no sub will practice. Thanks Bonnie!

I had to look pretty far dorsum, merely here is the method everyone talks most: employ a dry butter knife and fleck into the membrane at the pocket-sized end of the back ribs..then take a piece of newspaper towel and grip that sucker and tug...should come off every time in ane piece. Going to endeavor this tonight.

After reading the favorable reviews by people who chose to broil these in the oven, I decided to give these a try. I rubbed the ribs the night earlier, then wrapped them tightly in plastic wrap, at the suggestion of a friend. The adjacent mean solar day I baked them uncovered at 190 degrees for about 5 hours (until tender). I and so poured on the barbecue sauce and turned upward the oven to 450 degrees until the sauce started to brown. They were fantastic- moist and tender. I'd similar to attempt this next with boneless country-style ribs. Super uncomplicated and absolutely foolproof when done in the oven.

Very expert, I was scared to over rub the spices and I recollect went a picayune to conservative...side by side time I'll rub it in a little more than... I baked in the oven at 300 for ii hours and so 15 mins on the BBQ with the BBQ sauce added....they were a big hit!

This just wasn't meant to exist... first i THOUGHT i bought baby dorsum ribs just i had beef ribs. I decided to go ahead anyway. The rub smelled corking. And then i went to grill and the top slice was missing. So i put them in the oven for 2 hours at 250 degrees covered and on a rack so they didn't sit in the liquid. I took them out and covered them in bbq sauce then grilled them on low till both sides were the color i wanted. They were WONDERFUL!!! Can't wait to use these with bodily babyback ribs!! The only things i inverse was i added brown sugar to the rub. It leaves a chaff and seals in everything!!

I love dear LOVED these ribs! This is coming from a girl who has previously refused to swallow ribs her entire life! I finally decided to accept a stab at making them for the other people in my life that love them and the results meant that in that location were no leftovers! The tip about removing the membranes? GENIUS. The rub? Awesome! I added a little fleck of garlic power and a few chilis to the rub - we like ours spicy..and so i mixed in one-half a cup of pure maple syrup into the cup of bbq sauce..which made it the perfect combination of sweet and spicy! I also opted to make them in the oven as it's getting dank hither and didn't want to stand up outside at the BBQ. I did the rack of ribs in the convection oven for two hours at 200 degrees and and then some other 2 hours at 250 degrees..then I cranked it up to 450, cut the ribs apart and then they could get actually saucy and doused them in sauce....I let them melt for 7 minutes..took them out..turned them..doused them in sauce again and allow them bubble and go gummy in the hot oven for another 7 minutes...and oh my god..they were SO Skillful! I will DEFINITELY exist making these again and again..this recipe has turned me into a rib lover instead of a skeptic!!

I have been using this recipe for two years and it has become THE BBQ RIB RECIPE for my big extended family! A few tips for those trying it for the commencement time: *removing the membrane is a must and is easy to exercise *exercise the spice rub in advance of cooking and wrap the ribs in plastic wrap to let the spices to permeate the ribs. I usually do it in the morning and permit them sit in fridge all solar day. *for corking extra flavor we use an aluminum foil packet (large one) of soaked mesquite fries placed on dress-down when we turn on the grill. They are smoking by the time the grill is actually hot. Soak them equally long as possible and get out some water in the packet. Punch holes in top of parcel with a fork to allow the steam to fume the ribs. *ABSOLUTELY do not open the grill while cooking! We usually put two racks of ribs on the pinnacle rack of grill and 4 split chicken breasts (likewise with the rub) right on top of the aluminum foil baste canvas. They are wonderul! We use Sweetness Baby Ray'due south on both the ribs and chicken breasts after we take them off the grill and place in warm oven forth with garlic bread to heat while getting everything set up to serve. They are perfect and well deserving of five stars! We usually serve with marinated coleslaw, potato salad and garlic bread. A great visitor recipe as everything is made ahead and you can visit while they are cooking. Have tried this in the oven and while skillful, null beats the grill method with the mesquite flavour. Take also tried the hickory

The really unique matter well-nigh this excellent recipe is the technique of removing the membrane sheath....something I'll continue to do no matter what seasonings I'g using. (It's EASILY done with a pliers!!) Also, the method of i hr/no peeking makes it carefree. I used a three burner gas grill with one turned off and so the meat could lie atop, the other 2 burners on "lo".

Made this to offer as an titbit for New Year's Eve, and what a success! Made but as the recipe calls for it....

I don't unremarkably submit reviews, just read them, only I had to submit a review on these ribs!! These were so easy and turned out wonderful! I was a piffling nervous about removing the membrane (after reading virtually the difficulty some people had), but I followed the advice from 1 review and used a butter knife and scraped back a niggling, grabbed information technology with a paper towel and tugged. The whole thing came off in one slice! I used about all the "rub" for a 3lb. rack and cooked it on the smaller "warming" rack on my gas grill, with foil beneath. Good thing that foil was there or I would've had a real mess! I set the grill just a little above depression, to maintain a temperature of 300 degrees and DID NOT LIFT THE LID. I applied BBQ sauce the last 5 minutes and allow that cook into the ribs. It created a BBQ coat that was beautiful! Nice presentation! I got a large "WOW" from my husband. I take been looking for an easy, delicious rib recipe for a long fourth dimension and I finally plant it! Volition definately make these once again.

I have used this rub earlier on pork loin and it is fabulous. I left out the table salt, at that place is enough in the barbeque sauce. I unfortunately didn't accept whatever gas for the grill and wasn't willing to build a woods burn down in the other grill so I put them in the oven. I wrapped them loosely in foil with non stick spray and cooked them at 350 for 2 1/4 hours. I then put the barbeque sauce on them and back in the oven nicely wrapped in the foil. Turned down the oven to 300 and cooked for another hr or so. I didn't trim them or fuss at all and they are the best ribs ever! Definitely a keeper.

Since finding this recipe but 3 weeks agone, we have probably fabricated the ribs four times, they are that proficient! The biggest thing that sets these apart is the membrane removal - I never knew about the membrane earlier - which is probably why my erstwhile recipe for ribs were e'er chewy and grisly - the membrane is on the underside of the ribs. I used the butter knife/paper towel method other reviewers spoke of, works like a amuse. The rub is delicious, but if I'm brusk on time McCormick makes something called "Pork Rub" - a alloy of spices in a jar, very similar to this recipe. Nosotros use Jack Daniels Original Sauce. My parents came up for dinner final weekend and asked me alee of time to put chicken on the grill too because they "don't swallow ribs" - well, approximate who ate nearly of the ribs? =) If you want to endeavour baby backs, utilise this recipe!!!

I have never cooked infant back ribs earlier because I thought they would take likewise long. What a quick and easy recipe!! Very good gustatory modality. I do not have an upper rack on my grill, and so I was unsure where to put the foil but I just put it on the cooking rack and put the ribs directly on the foil and they turned out slap-up. I will definitely make these again.

So very good! I cook tons of ribs and this was such an easy/good tasting recipe (advice to go on lid shut - very important) I volition do again TIP - easy manner to get membrane off - apply dull knife similar butter pocketknife, slip gentely under membrane and work dorsum and forth, use paper towel to grasp and slowly pull, repeat with dull knife as needed. Should come correct off!!

These are awesome! I have made them on the grill and besides in a slow oven. It's a very favorite of all. I add a bit of seasoned salt to the rub. Delicious and always tender. Whenever I tell my grown up kids that I am making ribs, they come up running! Thanks for the great and like shooting fish in a barrel recipe!

This was the first time I've ever grilled ribs. EVER! Homerun!! Followed recipe exactly and they were great. My teenage son ate the whole rack, except for one rib... Would definitely make once more! Great recipe!! yay!

I used the dry rub (all of it) and marinated the rack overnight in most a cup of Sugariness Baby Rays BBQ sauce overnight. I wrapped the rack tightly in foil and baked them at 300 for ii and a one-half hours. I finished them on the grill, basting them with more than sauce, for most fifteen minutes. The end result was awesome. Peachy RUB! Not as well spicy at all, and it gave the ribs a great flavor. Thank y'all!

These ribs had some nice zip. I cut in betwixt each bone to make appetizers for a large group. They were piece of cake to prepare ahead of time. I added the spices a few hours before cooking to give them a little more kick, then put them on the BBQ correct before my company arrived. everyone raved about the ribs, even the big football fans that know their ribs!

Awesome! Thank you Bonnie. I have ever been daunted by making ribs as they have usually burned. Rub was peachy, and thanks for the tip on removing the membrane. It was style too cold to use the barbecue (-42)so used the oven. I lined a baking sheet with foil and placed racks on information technology. Lined upwardly half dozen slabs of ribs and cooked at 325F for about 2 and half hours. Every one-half hour I tuckered the fatty from the pan and turned the ribs. Used a Canadian Club whisky barbq sauce and basted it twice in the terminal half hour of cooking. Baked potatoes as well and all the gang could say was "ooh baby, the best ribs e'er! Amend than Tony Roma's" Nosotros will never head out to purchase ribs again! The 3 teenagers and a husband were nevertheless raving the next 24-hour interval! I will brand them for our Superbowl political party, merely will accept to use two pans to feed ten people. So I program on cooking at 300F for 3 hours and switch racks. The ribs are cooked when they compress from the os and you can wiggle the bones.

I always thought that the all-time ribs must be made slowly until they are tender on the grill just. This, nonetheless, always results in burned ribs that never become very tender even if you utilize foil wraps and such. Only I've read enough recipes to know now that the cloak-and-dagger is in this humid process beforehand. I didn't accept this recipe on hand when I made these only I practice give this recipe v stars for the unique technique of removing the membrane. No 1 else ever mentions it. And it does merely pull right off once you manage to go a good grip on information technology. Pliers probably would work well. I didn't apply the rub, I didn't marinade. I just boiled in plain water and grilled with some skillful quality BBQ sauce out of a bottle. They were the all-time I always fabricated. Next fourth dimension I volition try the rubs and marinades because even though the meat came out very tender the meat could have used a niggling more infused blazon flavor. The sauce was wonderfully sticky and gooey as it should be but the BBQ flavor was all on the surface. Thanks for the technique Bonnie. I'll never be reluctant to make ribs again.

These were great.. I must admit I didn't do them on the grill: I did the rub, wrapped in tinfoil & put in the oven at 300 degrees for 3 hours - then put in a crockpot with BBQ sauce for another 2 hours. My friend the chef said they were some of the all-time ribs she'south ever had! They fell right off the bone!

I cannot believe I've never reviewed these ribs. Since I've started making them, no on in my family would dare to order ribs at a restaurant. These are just that much better (and much cheaper - buy them at Costco) I do information technology a bit differently, every bit I like to bake them in the oven on nigh 300 degrees for a couple of hours after applying the dry rub. When they are done, I put on the BBQ sauce and throw them on the grill to get that nice crust. Delish!

This is a groovy and easy manner to brand some ribs. If y'all have trouble getting the membrane off, just notice a video of it online and you'll detect its piece of cake as all heck. Also, I added one/2 table spoon of cayenne to add a picayune kick.

Really elementary & easy recipe for some not bad ribs. I added garlic salt instead of regular salt as we like our garlic in this household. They looked like the ones yous see on shows about rib melt-offs! Used the butter knife method for removing the membrane & it does work well. Volition be making these again!

10+ - I was non able to use a grill but followed reviewers who made this and also had to use an oven. Put the rub on equally directed and then broiled the baby dorsum ribs in a 325 oven for ane hr - turned them over and cooked another hour. Slathered barbecue sauce on after the 2 hours and broiled them for five minutes. These were the most outrageous, tender juicy ribs I accept ever made - and I have used many recipes from this site. Can't wait to effort the 1 hour method with a grill. I will definitely make these ribs again over the week-end. Thanks Bonnie Q!

Perfect, meat was juicy and falling off the bone. I left out the chili powder for my daughter and instead used garlic powder. We all enjoyed these!

This is the All-time recipe for Baby Backs! I took the suggest of another reviewer and kept the grill at 300 degrees (which on my grill was about medium). They turned out so delicious and tender. I am so glad I read the reviews and finally establish out how to remove the membrane (super like shooting fish in a barrel using butter knife and newspaper towel - came off in 1 piece). My only concern prior to putting on the grill was whether to put the meat side up or down. After looking at other'due south comments and not finding the answer, I put the meat side up. Not sure if this matters, but they came out perfect. My husband was skeptical when I told him how I was grilling the ribs, just when he took his first bite, he was a believer. This is the only fashion I'll cook ribs! Thanks for sharing Bonnie.

I followed the suggestions of removing the membrane with the butter knife and it worked bully! I used a Weber gas grill and placed my aluminum foil over the "V" inserts and grilled the ribs on the main grill.

Ribs turned out less tender than expected. Also, this cooking method leaves the ribs fattier than other methods.

I usually do ribs in a smoker with a dry rub similar to the ane in this recipe. But I was feeling lazy one day and decided to apply this grill method. Information technology turned out OK. Y'all need to take a grill that is but slightly vented when shut. Many of the new gas grills accept a large vent opening in the back when the lid is shut. This tends to let besides much dry heat menses across the ribs and increases the cooking time. I'll try this again only employ a drip pan filled with 2 cups water, iii cups apple cider and a can of Coca Cola to add together moisture to the closed grill. The cider mixture reduces and mixes with the drippings and creates a great base for your homemade BBQ Sauce.

These ribs were amazing! The BBQ on depression was about 250-300 degrees. I did open the hat one time to put broiled potatoes on and gave it an extra v minutes. Spices are only correct and and so brushed the bbq sauce on at end and gave it another 5 minutes to prepare. Thanks Bonnie, wouldn't change a thing and am thinking this combination will be good on chicken too!

This recipe is a hit at our house. Hubby cannot allow them cook ane whole hour without looking, then he turns them at 30 minutes. These ribs are enjoyed by all who consume them.

Big striking with my married woman and chilrun.

They were OK as far as tender .......simply the chili pulverization was too much for usa . Thanks though .

FINALLY, I can make ribs on the grill. For years I've only made them in the oven considering I like my ribs tender, and establish that they were likewise tough on the grill. Now I finally institute a recipe that showed me how to do information technology and take tender, but not too tender (as my oven ribs were) ribs. I'm then excited. I don't ever use the dry rub suggested (I'll put my own concoction on at that place) and put BBQ sauce on them every bit suggested here.

These just fall off the bone!!! I volition never make ribs any other way.

Wow, I have always avoided cooking ribs, but this recipe took care of that. It was so easy. The hardest part was not looking during the hour cooking fourth dimension. Will make these once again and again. Fabricated Cowboy Mashed Potatoes yummy.(from website)Fifty-fifty the grandkids couldn't go enough. Thanks for the great recipe.

The spices smelled actually good, and the cooking method seemed like a skilful thought... only a footling on the dangerous side. The drippings in the pan caught on fire and started quite the blaze later on 30 minutes of cooking. Luckily I defenseless information technology in fourth dimension pulled the ribs out of the inferno with really long tongs. They were a little charred on one side but not done, so I finished them in the oven. I'yard sure they would have turned out great...had they not caught fire. Oh well, skilful luck to everyone else- and be careful!

These were pretty expert but they needed to cook much longer. A rib is gear up when the meat pulls away from the end of the bone...almost 3 hours.

Fabricated this over Memorial Mean solar day weekend and ended upward having to bake them in the oven as another reviewer recommended due to threat of rain. I really only used the dry rub and didn't add the wet sauce considering the rub smelled so good. They were falling off the bone and tasted fantastic! Can't await to effort them on the grill!

We loved the way these tasted. There were no leftovers.

just giving this 3 stars because of the changes i would make to recipe to arrange a different season profile. too much cumin/chili powder/paprika ... merely overpowers actually. i ended upwardly putting in dark-brown saccharide to cut the intensity of the other flavors. likewise, i did as others had suggested and baked these in the oven for about 90 min @ 350' earlier searing bbq on the grill. they were fall off the bone tender and aside from the dry rub ... very very good. we managed to scrape some of the rub off, which made them better. next time, i volition use something all together different for the dry rub - i definitely think they need something while baking - merely non this one in particular.

Excellent! Permit them sit down in the fridge overnight with the rub so baked them at 350 for 3 hours. Slathered with sweet baby ray's and grilled for almost xv minutes were so tender they were falling off the bone. Have made twice in the last calendar month and I am sure to brand them again in the very near future.

I cut the slab of ribs in half and grilled on gas grill with heat coming from both sides of the ribs, not under. It took iii.5 hours to finish. Good tasting matter

Just used the rub -- it was excellent!

I did non utilise the rub listed here (I came here for the timing, not for the recipe), but the method and timing worked excellently for me. I used my Table salt Lick BBQ rub, but not too liberally. Cooked it on the upper rack of the grill with the foil beneath (great thought), then moved it to the bottom for the concluding x minutes (v on each side) with ane coat of sauce per side. It was slap-up timing (even with opening and closing the grill to move around my corn) and came out tender and succulent. As a Texas-raised, Cali-living girl, this really striking the spot this past Memorial Day weekend. Well done!

These were skilful, merely a little dry. They go an 'A' for being easy, simply we adopt the tenderness of boiling them first.

This looked and so wonderful upward until the terminal 10 minutes. All the grease that pooled on the foil liner defenseless fire and almost burned the grill...we almost rolled the grill into the puddle. Needless to say, the grease was a problem, and what resulted was $25 worth of black bones. Kristi

Really dainty. Did 1 set up without the rub since my sis hates spice. They still tasted skilful but not amazing like the ones with both rub and sauce. I used the Jamaican Barbecue sauce from this site.

Very good - will be our rib recipe. Used BBQ sauce from Scott Hibb'southward Amazing Whisky Grilled Babe Dorsum Ribs recipe (AllRecipes.com).

For years I have been trying recipes for ribs, most requiring plenty of effort and time. None of those recipes turned out as well every bit this one. I can't believe how little effort was involved but they tasted like I slaved for hours. I beloved this recipe and will use it again and again!

I didn't believe it just my baby backs turned out just like the ribs from a pit BBQ! Until at present I had e'er pre-cooked my ribs in the oven and finished them on the grill. No more! My husband is from Texas and half fashion through dinner he paused and said "You lot aren't going to cook them any other mode are you? They taste just similar home." Need I say more? I kept the grill temp. at 300 and cooked them for an hour and 1/2. These ribs were tender and succulent without being over cooked and falling off the os, which we don't like. I even threw several chunks of chicken on the grill with the ribs and they likewise came out perfect. I haven't been this excited about a new recipe in a long time. Thank you so much for posting this 5+ star recipe!

so good my fam.loved them,tender and tasty.

We never make ribs without this rub now -- OR without removing the membrane - what a difference that makes. We struggled at first, but finally got the hang of it (hint-use a regular table pocketknife-non a abrupt one). Terrific recipe! I cook them in the oven equally frequently as on the grill and they're neat that way too!

My mom recommended the recipe. Information technology caught our grill on fire and charred the ribs. Awful!

Cheers and then much for this recipe! I have never cooked ribs before and these turned out simply beautifully. I followed the directions exactly, exept for I did not use equally much of a seasoning as the recipe makes. For barbeque sauce used KC Masterpiece Hickory one and it added a very nice affect. Thank you a lot, have made it several fourth dimension already!

I have now fabricated these ribs 5 or 6 times and for all different people. EVERYONE has loved the ribs and then far. On a scale of ane - 10, these get a 10

These ribs are fantastic! Nosotros have already made these twice this summer. No more burned ribs and the meat is so tender. The rub adds a special zing. This is the get-go recipe I added to my recipe box.

I will accept to say this is the easiest and all-time rib recipe that i've tried. I followed the instruction to the tee with the exception of cut the cummin in half. I fired upwards the gas grill until it reached 350, shut of 1 side and turned the other side to low. I put the ribs on the side without the straight estrus and let them melt. They were fantastic!! Cheers for sharing.

These ribs were delish. The just change I would brand is to take it easy on the cumin. Otherwise, yum, yum.

This is a great recipe. These gustatory modality so good.

Adept. I expected more than flavor simply it was flavorful. It was very like shooting fish in a barrel to brand and grilling on low for an hour made the meat perfect. I will definately make this once more simply maybe add some other seasoning that I similar to the rub.

I made this recipe for my husband as I don't like ribs. I rubbed the stuff all over the ribs, poured on the KC Masterpiece dear bbq sauce, wrapped them in foil, and let them sit in the fridge for about 24 hours. The next twenty-four hour period, I cooked them in the oven at 300 for 3 hours. Then when my husband came home from work, he stuck them on the grill and coated them with more sauce. He said the taste was awsome and they savage off the bone. I will definately make again. Thanks!

I have used this recipe for several years now and have not plant one I similar improve. Easy to set up and great eating.

These are WONDERFUL! And so like shooting fish in a barrel and very neglect-proof! I followed the recipe exactly and I would not change a thing. If yous similar a sweet BBQ sauce-Sweet Baby Ray's is first-class. Thanks then much for such an like shooting fish in a barrel rib recipe!

This recipe is Astonishing!! I have never cooked ribs earlier and this recipe was simple and delicious. My entire family raved about it. I used the paper towel technique to remove the membrane and information technology worked like a charm. I also didn't realize that I did not have an upper rack to my grill until I went to go fire it up. No worries-- But cut two layers of foil to fit earlier heating the grill. In one case heated and ready, I laid the precut pieces of foil on the rack and placed the ribs meat side upwardly and so that the juices would have a place to pool under the ribs instead of the meat frying in its own grease. No issues at all! Turned out amazing! Highly recommend!!

Finally, I can bbq ribs! These are 'to dice for' and sooo easy which is the all-time part. A sweet craven and rib q sauce glazes them the all-time and the sweet complements the spicy. Thank you for a great recipe!!!!

If you don't beloved cumin.....you lot won't love this recipe. The cooking time is perfect-actually fabricated a nice, tender rib.

These are perfect! So easy and they plough out beautifully. I used to boil my ribs first then grill them to make them tender but cooking them low and deadening for an hour on the grill this way made them extremely tender. The spice mixture is dandy. Warning: Make sure you cook on upper shelf of your bbq. If yous don't have an upper shelf make sure y'all put the ribs fatty, meat side upwards and turn off ane of the burners or most likely your meat will take hold of burn.

This is "awesomer"" than AWESOME !!! So simple and yet so deliciously flavorful and moist ! Perfect for a family unit get-together. If you're known in the family circumvolve for existence " cooking challenged". Make this. They will all change their minds in a heartbeat and sing their praises

I made these ribs in the oven with my Le Creuset braiser...they turned out moving-picture show perfect. If only I had taken i to show yous...adjacent time. Add a bit of olive oil and a splash of h2o to the Braiser for a self basting wonder. The Recipe was like shooting fish in a barrel to follow. I had the oven on maybe a touch too high (475-500 F) but the ribs turned out pretty good. I'll lower the estrus a bit next fourth dimension and see what that does.

These are DELICIOUS! I used a calorie-free coating of mustard on the ribs first before the rub (my dad swears by this..) and they were great! I really like Austin's Own Mild BBQ sauce (HEB) considering it has a lot of flavor, but information technology's not too hot for the kids. These taste straight out of a BBQ eatery!

We made this last dark for dinner & it was delicious! Followed the advice of other posters almost removing the membrane w/a butter knife & newspaper towel - worked nifty! Will make once again, definitely a keeper!

Best ribs I take ever eaten.I would give information technology 5 stars. It actually should be more. Thanks loads.

This recipe is fantastic. We will most certainly use this i frequently.

Kids liked, I didn't. Sorry

I did not intendance for this recipe. I had a feeling there was no mode y'all could brand tender ribs in this short of time and I was correct.

I was worried that the ribs were going to gustatory modality very spicy but I was very happy with the result. Fantabulous!!!

I originally tried this recipe a couple of years ago. I believe that the secret is to showtime with good quality ribs and removing the membrane is admittedly vital to them coming out tender. It works well with whatever rub yous like. So far I have not found whatever better recipe. The instructions say to remove the membrane past snipping it between each bone but that is very wearisome work. I start at one terminate (usually the smaller end) and strip the total length of the rib in i become. It saves a ton of fourth dimension and is far less frustrating.

These ribs made a mess on the grille from falling off the os! Wearisome cooked in oven on 175 for 5.5 hours and then grilled them. Splendid!

I marinated in the spices overnight. My kids thought these were improve than the restaurant ribs!

Great recipe!The seasoning was perfect! Will definately brand again! Thank y'all Bonnie

This is the only fashion to cook ribs. Have tried this many times with rave reviews. I honey this recipe, information technology's never failed me except when I ran out of gas..you take to brand sure the propane tank is close to full!

I baked these in the oven at 325 degrees for 45min, then added sauce & finished on a BBQ. The meat was falling off the os...delish!

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Source: https://www.allrecipes.com/recipe/14539/prize-winning-baby-back-ribs/

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