Ready in 45 minutes
From the kitchen of Patricia Kinning, Austin Texas 2000.
These are no-fail baby back ribs that come to the plate fork tender every time. As you can see from the notes at the end of the recipe, I have been making these for years. They never fail to please young or old! This is the most requested recipe from my family, friends and neighbors who have had them!
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Fill a stock pot 1/2 full with hot water.
Meanwhile, cut each rack of ribs into sections after every third bone. Cut each section of three 1/2 inch in between every bone, on each side. This will keep the ribs from curling.
Place ribs in water and cover, allowing a small steam vent with the lid. Once the ribs are in the water and water has reached a rapid boil, reduce heat and par-boil for 40 minutes. While ribs are cooking, cover a counter top with aluminum foil.
Remove ribs from water and place on a counter lined with aluminum foil. Allow to cool slightly.
Baste all ribs thickly with favorite BBQ sauce on all sides. Store in frig until ready to grill.
Place ribs on covered grill over low-medium heat. Baste and turn frequently. Because ribs are fully cooked, you want to just heat them through and carmalize the BBQ sauce. Careful! Don''t forget them!
Notes from Laura:
If you don't have an extra large pot, or your cooking for a crowd, just cook in batches the day before & refrigerate after you have basted with BBQ sauce. Bring to room temperature and baste again before putting on the grill.
2000: Jeff''s (Husband) summer favorite!
2001: Great for a large crowd (hosted neighborhood BBQ). Easily made in advance in large batches and then finished on the grill after guests have arrived.
3-24-02: Berry and son (friends) over for dinner. Served with corn on the cob, bisquits, baked beans and green salad.
6-03: Trenton (son) requests these for every occassion!
1-31-04: Super Bowl Sunday! Served with cabbage slaw and corn on the cob. Black bean salsa and tortilla chips as an appetizer and chocolate pie for dessert.
1-2005: Mandie (daughter) made her own this year and is serving at her own Super-Bowl Party!
2006: These never fail to please, I'm done making notes!
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GrillinGerber 2 years agoRibs should never be boiled because it turns the meat mushy and pulls out all of the flavor. Boiling ribs is a good way to make soup or stock. Ribs need to be cooked slow to break down the collagen and be tender.
mandylee1081 2 years agoI love making these! So easy and so tasty.
hanan@home 4 years ago[I made edits to this recipe.]
hanan@home 4 years ago[I posted this recipe.]