Baby Back Ribs In Oven

Cooking Baby Back Ribs In Oven

If you are planning to cook baby back ribs in oven, be prepared that this will take some time. While it won’t take as long as cooking spare ribs, it is important to allow enough time to ensure that the end result is succulent, tender and tasty.

baby back ribs in oven
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1. Preparing The Baby Back Ribs

Liberally apply marinade to the ribs and allow them to stand overnight or for up to 24 hours to tenderize the meat. The ribs should be kept in the fridge during the marinating process and covered with cling wrap or foil to prevent them drying out. Vacuum packing the ribs will shorten the marinating time and will result in more tender meat.

2. Acclimatize

You should allow the baby back ribs in oven to reach room temperature before placing them in the oven. Alternatively, don’t preheat your oven before your cooking time starts. If you place cold meat in a hot oven, it will cause the fibers to contract resulting in tough baby back ribs. However, if you choose not to preheat your oven, you should add an extra 1/2 hour to your cooking time.

3. Baby Back Ribs In Oven

Place the ribs in an oven dish ensuring that they lie flat. Alternatively, place them on an oven rack over a drip tray to catch excess marinade, fat and meat drippings. Place the ribs in the center of the oven (not too close to the top or bottom heating element to prevent burning).

Ensure that they baby back ribs in oven are entirely coated in the marinade and cover with tin foil. This will ensure that the ribs don’t dry out during the cooking process. You may want to apply additional marinade throughout the cooking process to ensure they stay moist and succulent.

baby back ribs in oven
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The oven should be preheated to 120 degrees C (350 degrees F) if you are cooking from room temperature. This is the ideal temperature for the entire cooking time.

The entire cooking time should take 1 and 1/2 hours. If you notice that the ribs are burning, lower the oven temperature rather than reducing the cooking time. If the meat does not fall off the bone easily after cooking, put the ribs back in the oven for an extra 15 minutes. I like to blowtorch the ribs to give them that crisp and smoky effect.

Don’t apply any additional marinade for the last 1/2 hour of cooking time or after removing the ribs from the oven.

4. Rest

It is important to rest all types of meat after cooking. This allows the meat to relax and the juices to spread through the fibers. Baby back ribs in oven should be rested for 5 to 10 minutes. It is important not to cut the ribs before or during the resting time. You should ensure that the ribs remain covered during the resting process.

5. Cut And Serve

Make sure that you use a sharp knife that will slice easily through the bone. If your ribs are cooked properly, a blunt knife will pull the meat off the bone rather than expertly dissecting them.

Smoking Baby Back Ribs

All You Need To Know About Smoking Baby Back Ribs

You have come to the right place if you are looking for information on smoking baby back ribs. Back ribs are labeled baby if their weight is less than 1.75 pounds. But, this term is loosely used and generally, it applies to all the back ribs taken from the hog’s back by the loin.

smoking baby back ribs
CC BY-NC-ND by ATOMIC Hot Links

The most important thing when it comes to smoking baby back ribs is the rub. The flavor of ribs depends on the rub. While there are many variations of rubs, the basic key ingredients used by most of the people include garlic powder, paprika, onion powder, cumin, peppers and brown sugar among others. You can use different seasoning and different varieties of these ingredients to experiment with.

For instance, some people like to use Cajun seasoning or chili powder to customize the rub for smoking baby back ribs. You can use any other seasoning you want but if you are still a beginner, it is recommended to stick to the basic ingredients to get perfect baby ribs.

To prepare the rub for smoking baby back ribs, you need to thoroughly mix all the ingredients together. Now, take the ribs and rinse them and pat them dry with the help of a paper towel. Take the rub in a small bowl and start rubbing the ribs with this mix. You should do it thoroughly and vigorously to ensure that the seasoning gets into the meat.

smoking baby back ribs
CC BY-NC-ND by ATOMIC Hot Links

Keep in mind that the seasoning needs to go into the meat and should not just cover the top. Taste of ribs is going to depend on this step. Once you have thoroughly rubbed the mix on to the meat, you need to put the meat in a shallow pan and cover it with foil. Keep the meat in the refrigerator overnight for best results.

When it comes to smokers, some people prefer traditional smokers but electric and gas smokers are also popular with others. While it is challenging to maintain optional temperature range in the traditional smokers, other smokers cannot match the taste of ribs made traditionally. The ideal temperature to smoke ribs is 225 and at no point, it should go higher than 240.

Some people prefer to use dry wood ships whereas others prefer soaked ones. While dry wood produces much sweeter smoke, it also burns faster and therefore, if you are going to use dry wood chips, you need to have a steady supply on hand. As far as type of wood is concerned, you can use anything ranging from White Oak to Apple to Hickory.

The key to cooking perfect ribs on a consistent basis is to maintain constant humidity and temperature around 225 inside the grill. Humidity needs to be high otherwise the ribs will dry out. If the water in the water pan evaporates so much that you need to replenish it, it is better to boil water elsewhere and pour it into the water pan instead of pouring cold water.

The ribs should be done in around 3 to 4 hours of smoking. You should use a food thermometer to ensure that the internal cooking temperature is 190. This is all you need to do to prepare amazing baby back ribs. So, prepare some side dishes and enjoy the rewards of your hard work.

Baby Back Ribs

So What Are Baby Back Ribs?

The answer to the question of “What are baby back ribs” will solve some confusion in the matter of sometimes confusing them with spare ribs and other cuts. The back ribs or “baby backs” are located at the very top of the ribs, in between the spare ribs and the spine. Meat is found between the bones and on the top of the bones as well.

baby back ribs
CC BY-SA by stu_spivack

The rack of ribs is shorter at one end because the ribs taper naturally towards the neck. The bones are shorter than those farther down the rib cage, and are curved and they have more meat on them than the spare ribs.

Baby back ribs can contain a rack of from 8 ribs up to 13 ribs, depending on how they are prepared by the butcher. The word baby back ribs do not mean that they came from a baby pig, but that they are shorter compared to the larger spare ribs.

Back ribs are very lean and tender and consequently they are in higher demand than are spare ribs, and the price is usually higher because of that factor.

Baby back ribs are best prepared with a low temperature, slow cooking time so that they can become really tender, and good for eating as they literally slide off the bone. They are wonderful for smoking, grilling, braising, or they can even be cooked in the oven. Various rubs, sauces and spices can be used on them for excellent enjoyment in those situations.

Baby Back Ribs
CC BY-SA by amsfrank

Although mankind has roasted meat since the prehistoric times, the modern word of barbque comes from the Spanish word of barbacoa, which is attributed to people of South America roasting meat on a stick, or skewer.

Certainly our modern process of barbeque is romanticized by the old west where livestock meat was roasted for meals on the cattle drives. The different parts of livestock became famous for different tastes and tenderness.

Pork ribs in particular came to be a specialty, and the top, or baby back ribs became a favorite mainly due to their tenderness and extra meat on the bones. They are also easier to handle as the are shorter than spare ribs and don’t take up as much room on the plate.

If you have a plate full of spare ribs, there is not much room on the plate for anything else. With the baby back ribs, you can fit some potatoes and other vegetables along side of the ribs.

Again, what are baby back ribs? They are simply the best, the tastiest and the most tender ribs on a pig. Better than the spare ribs which are pretty good eating, but they don’t hold a candle to the more tasty and pristine baby backs.

There is nothing like sitting down to a spread of baby back ribs, with corn on the cob, beans, corn bread and a glass of iced tea. Do you even think that anything can get better than that? If you do then you really need to have your head examined!