Baby Back Ribs Recipe: Mastering Smoked and Oven Techniques for Tender Ribs

Baby back ribs are a delicious dish that can be prepared using two main methods: traditional smoking and oven smoking. Both methods result in tender, fall-off-the-bone ribs that are sure to impress. This recipe will guide you through the steps to create mouthwatering baby back ribs using either method.

• 2 slabs baby back pork ribs
• 1/4 cup paprika (use smoked paprika for oven method)
• 2 tbsp garlic powder
• 2 tbsp chili powder
• 2 tbsp cayenne pepper
• 1 1/2 cups tomato paste
• 1/4 cup molasses
• 1/2 cup dark brown sugar, divided
• 1/4 cup apple cider vinegar
• 1 tbsp salt
• 1 tbsp cracked black peppercorns
• Several pounds each of hickory and applewood chunks (or chips for oven method)

• Saucepan
• Roasting pan with rack (for oven method)
• Aluminium foil (for oven method)
• Smoker (for traditional method)
• Basting brush

Procedure

Prep

1. Mix 1/4 cup brown sugar, chili powder, garlic powder, cayenne, salt, and pepper. Rub this mixture on the meat side of the ribs. Refrigerate for at least one hour.
2. In a large saucepan, combine the remaining ingredients. Bring to a boil over high heat. Cook until reduced by half. Set aside.

Cooking

1. Place 1/4 cup each of hickory and applewood chunks in the bottom of a roasting pan. Place a rack in the pan and put the ribs on the rack.
2. Cover the roasting pan with aluminium foil. Place it in the centre of a preheated oven at 200°F (93°C) and cook for six hours, brushing with sauce every hour.
3. Remove foil from ribs. Brush the meat side liberally with sauce and place under a preheated broiler until well browned.
4. Slice into one-rib portions and serve warm with remaining sauce.

1. Add enough hickory and applewood into the firebox of your smoker to maintain a temperature around 200°F (93°C).
2. Place ribs in the smoker and cook for six hours, brushing with sauce every hour.
3. Liberally brush the meat side with sauce and place meat side down on a high grill until well browned.
4. Remove, slice into one-rib portions, and serve with remaining sauce.

Nutritional Values

Protein 30 g per serving Dietary Fiber 3 g per serving Sugar 20 g per serving Protein 30 g per serving Dietary Fiber 3 g per serving Sugar 20 g per serving Protein 30 g per serving Dietary Fiber 3 g per serving Sugar 20 g per serving Protein 30 g per serving Dietary Fiber 3 g per serving