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!
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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 6|
|Calories from Fat: 292 (72%)|
|Amt Per Serving||% DV|
|Total Fat 32.4g||43 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 129.2mg||40 %|
|Sodium 110.6mg||4 %|
|Potassium 344.9mg||9 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 26.6g||38 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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GrillinGerberRibs 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.5y ago
mandylee1081I love making these! So easy and so tasty.5y ago
hanan@home[I made edits to this recipe.]6y ago
hanan@home[I posted this recipe.]6y ago