Recipe Details

Oven BBQ Baby Back Ribs

Prep Time: 10 minutes
Cook Time: 2 hours
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 racks pork back ribs, about 4 pounds total
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 12-oz can beer
1 cup water
1 1/2 cups barbecue sauce, OR to taste

Cooking Directions


Heat oven to 325 degrees F. Combine onion powder, garlic powder, salt and pepper, stir until well blended. Rub onion powder mixture evenly on ribs. Place ribs on broiler rack and pan and place in oven. Pour beer and water in bottom of pan through spaces of broiler rack. Cover ribs with foil, seal tightly, cook 1 1/2 hours or until tender. Heat broiler. Remove foil, brush barbecue sauce evenly over both sides of ribs and broil 4 inches away from heat source 2 to 3 minutes or until bubbling and beginning to brown.

Serves 4

Serving Suggestions

Carole Webster of Penn Valley, CA won first place at the Nevada County Fair with this oven-roasted recipe. Serve with roasted potato spears and your favorite salad.

Nutrition Information

Calories: 920 calories
Protein: 54 grams
Fat: 61 grams
Sodium: 1400 milligrams
Cholesterol: 245 milligrams
Saturated Fat: 23 grams
Carbohydrates: 38 grams
Fiber: 0 grams

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About the Cut: Back Ribs

Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

If you do plan on keeping the back ribs longer than 2 to 3 days before cooking, store them well-wrapped in the freezer.


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Butcher's Tips

Back ribs are also referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1 ½ and 1 ¾ pounds.


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