How Long to Cook Baby Back Ribs in Oven at 200
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09/02/2014
I gotta tell ya...all I wanted was some ribs. I've never made them before so I thought I'd give this a endeavor. All was going well. I had them in the oven all rubbed up. Smelling practiced! And so it came time to check them. I pulled them out of the oven and, unbeknownst to me, a hole had appeared in the foil and it dumped hot chili pulverisation lava all over my wrist. It hurt so dang much that I threw the ribs up on the counter and juices went all over my tile flooring. I yelled a flake, and my dog come up running in and started licking it up. I went to shoo him abroad and slipped and fell on my rump and hurt my knee. I yelled some more than and my female parent came in to see what the ruckus was and slipped and fell right next to me. When she did, her foot came up kicked me in my nose. Now I'thousand bleeding all over the dang place. My dogs barking, my mom's freaking out. I'yard moaning in pain. When it was all said and done, I ended upwards with a cast on my wrist, a swollen knee and ii black eyes. And to boot, my dog has irritable bowel syndrome from all that chili powder juice he licked upwardly. All I wanted was some dang ribs! Soooo....when I finally got a chance to eat these things, they were ok. If you like, and I mean actually similar chili powder then these ribs are for you. If not, yous won't care much for them. The rub is stiff and overtakes the flavor of the meat. Just my opinion. Only so again, I couldn't breath when I was eating them. Mayhap that dumb my judgment a chip. ;)
04/26/2012
This is a 10 star recipe - the best & easiest method to make ribs. As indicated - apply your favorite dry rub and your favorite BBQ sauce but use this low and slow method. For make ahead 'fix to BBQ Ribs' I usually coat the ribs in the dry rub and wrap tightly and let sit down in the refrigerator over night. Bake at 250 for at LEAST 2 hours - sometimes they accept longer. Then I allow them cool in the packet - drain the juices out of the package and shop in the refrigerator until we are ready to grill. Finishing them on the grill, using indirect estrus is then piece of cake and there is almost no clean up other than to wipe your chops and toss the bones. Bask!
08/17/2013
I do a few things differently. Most important is to get the membrane off the back of the ribs instead of just pricking them . Os side up, make a shallow slice mid manner through the rack, then using a paper towel, lift and pull the membrane off the rib bone, it mostly comes off easily. Makes a huge difference! I too use my own dry rub mix just that's personal preference. to go them crispy, I throw them on the grill after baking 2.5 hours. when I'grand making them for a oversupply, I'll bake them in the forenoon, open the foil and slather on BBQ sauce, and so rewrap the foil and ket them rest all day until information technology'southward time to throw them on the grill. This manner I tin can enjoy my guests and still serve swell ribs! If it's a rainy day, I'll put them under the broiler for about 10-15 minutes instead of grilling, we like our ribs moist with the outside crispy and not then dripping with sauce. On the positive, this is a adept recipe but don't be afraid to conform the seasoning to your liking. We don't use white saccharide at all, the night sugar adds to the caramelization of the finished ribs and we use a lot less salt. Low and slow is the way way to go when it comes to finger licking, fall off the os ribs! Bask!!
07/17/2012
Finger lickin' good! The primal to "fall-off the bones" tender ribs is in the cooking method - depression and slow is the manner to get and this method is perfect for someday y'all want ribs or if it happens to exist raining and you lot can't grill. And, every bit Chef John states this works with any dry rub and bbq sauce. And then, you can use your favorite combination or get creative -either mode you lot're in for a care for! I used the rub in the recipe, but played with it a bit to use what I had on paw. I cut the recipe in half because we had a small rack of infant back ribs and since I didn't have stale chipolte pepper I subbed garlic powder instead. For the bbq sauce I opted for KC Masterpiece. We finished these on the grill over low heat basting merely as the recipe states for the concluding xx minutes. This was and then elementary and and then delicious - perfect with a side of coleslaw and cornbread!
05/30/2012
I made this yesterday wowie was it ever adept! I didn't have "ancho" chile pulverisation and then I used regular chile powder in its identify. As well didn't have chipotle pepper. I added some garlic pulverization. The meat was then tender I actually couldn't cut through it...fell right off the os! Overall this will be my Get TO recipe for ribs! Thanks Chef John!
05/31/2012
Absolutely the best oven baked BBQ rib recipe I have e'er tried !!! I''ve been on the hunt for a really good oven broiled rib recipe, and most take fallen short of my expectations. Cooking times are spot on, and the ribs are fall-off-the-bone tender!This one is a keeper. Y'all won't be disappointed! Thanks Chef John! I'll definitely exist trying other recipes of yours!
07/05/2012
This recipe provided the method to my goal: ribs that were tender, only didn't fall off the bone (I wanted some chewiness and being able to pick up the ribs and swallow them). I didn't use the rub here, but some other 1 I had, only followed the cooking process for the kickoff two hours. Then I put them on the grill, watched them advisedly, turning and basting then they wouldn't burn, for about 45 minutes. They were perfect! I cooked three racks at one time, and didn't have to increment the cooking times or anything. I will do this recipe once more!
06/04/2012
This recipe will give y'all good tender ribs. With that said, there is nothing special about the recipe itself. Like Chef John says, yous tin can actually flavor information technology with anything yous want. All I had on paw was the white and dark-brown sugars, manifestly chili pulverization and common salt and pepper. I did add some bbq seasoning to information technology to add extra season sicne I did not take those other seasonings. The main thing to this recipe is the foil cooking method because I utilize this method with other meats (they ever come out tender). Also, I used pork spare ribs instead and they withal came out tender merely had to cook an additional thirty minutes. By pork already being salty, I plant that one/4 cup salt was too much. Next time, I'll cutting downwardly to maybe ii or 3 tablespoons. I'll too add more chocolate-brown sugar... they weren't serenity sweet plenty to me but still good.
02/05/2013
These ribs were crawly! I was looking for a great oven broiled babe dorsum rib recipe an this one was on the money. I added liquid smoke when I added the bbq sauce. They were very moist and autumn-autonomously tender. I also permit them marinate in the rub overnight in foil before blistering.
06/21/2013
Similar most of the reviewers hither, I also modified a couple of things... For some reason, I tin't just follow a recipe every bit is, lol. First, I chose to utilise my own cosmos for a rub: 3 TBSP salt, 1 TBSP each of black pepper and garlic pulverization, 2 TBSP of dark-brown saccharide, and 1/2 tsp each of cumin and chipotle seasoning. Cut the slab in half, rubbed each side of both halves with the rub, so WRAPPED IN PLASTIC WRAP and then foil. Followed the first set of cooking instructions, blistering in the oven at 250 for 2 hours, but wanted some of the char-grill flavor, and so finished on a charcoal grill slathering with generous amounts of a mixture of Sweet Baby Ray'due south Original and Sweet and Spicy sauces, turning and brushing every 10 minutes or so for the last 50 minutes. Gotta say, the turned out great! Served with homemade potato salad and Ranch-Style beans.
05/26/2012
Crawly recipe, I had never made ribs earlier, and they came out perfect!!!
05/27/2013
Way too salty!!!! Plus likewise much chili pepper and pepper. I similar the rubs that have more than carbohydrate and paprika. cooking fourth dimension was fine but the rub ruined my ribs!
08/07/2014
I loved this recipe!! The only suggestion I accept is to peel the film from the dorsum of the ribs, instead of simply pricking it. If y'all run a upside down spoon along one of the bones, information technology volition slide beneath the flick, allowing you to grab and pull it off!--I besides sometimes use liquid smoke on the meat prior to the dry rub, only to give information technology a "grilled" taste.
05/xxx/2013
Holy smokes. I can't believe my teenage son and I fabricated these awesome, autumn-off-the-bone ribs. He was LITERALLY speechless. I gave up making ribs years ago because, well, they weren't good. These, however, are amazing. All that basting really pays off one time you sense of taste them. My husband couldn't believe we made them ourselves. SCORE!
01/11/2015
Way too much hot stuff, and Fashion, Way Likewise MUCH SALT!!! I concur with the methods off cooking. It'due south great, and the ribs were tender. But the ingredients were too stiff, and there was way, way too much salt. I won't be using this recipe over again. djb
03/24/2013
I agree with the reviews. It's non the recipe, it's the cooking method. I used a commercial sweetness mequite rub and it came out so wonderful, I was dancing in the kitchen!
05/09/2014
Expert recipe. Notwithstanding I plant the 2 hours cooking time on low before turning upward the heat to be at least 30 to 45 minutes too curt. I mostly employ St Louis cut spare ribs rather than baby back, don't know if that makes a deviation. And let me add, I prefer ribs with meat which pulls easily off the os with a fork but still retains plenty of moisture. I observe almost 3 hours depression and slow cooking, followed by 30 to 45 minutes at 350 works better. I drip with a elementary vinegar and brownish sugar based sauce. I like the ribs in this recipe, but I just like mine a teeny bit meliorate. Of course don't about ribs cooks say the same thing?
06/20/2013
I don't like my ribs done to the "fall off of the bone" stage and this recipe lives upwardly to the style I like them. I've washed this i several times at present, first as written, then with nearly half of the common salt (It would have me a year to use 1/4 cup of salt), then with the salt omitted all together. I've plant that the pork ribs naturally seem to have all of the common salt that I need every bit the "saltless version" is the 1 I like the most. LOVE these ribs when I can't go to the grill or in the dead of winter
09/30/2013
Wonderful! Had to employ what I had on hand and did modify slightly, blending a few recipes together (sorry, can never follow a recipe). Trimmed the back skin, cut the ribs in half. Lightly put on the rub the night before (should have quartered the amount of rub for ii racks of ribs) minus the cumin, equally my chili powder had it in it, and used much less salt, popped information technology in the refrigerator. Side by side solar day, sprayed the foil with oil and brushed the ribs with just a scrap of the bbq sauce, sealed it tightly and into the oven at 250. Reserved the juice when that was done. Basted at 350, beginning with the bbq sauce, then with the reserved juice. First time doing babybacks, loved them!
07/31/2012
Wow I love this recipe. I was looking for a good manner to practice ribs without having to use a grill in case of bad weather condition and at present I retrieve I'll be using this method for ribs as often as possible. The meat was literally falling off the bone and oh so good.
06/17/2012
I had to eliminate the chili seasonings & one-half the black pepper because my hubby tin't handle the spicy stuff, only nonetheless a great rub and cooking technique. For summer, we put the ribs on the grill for the last 30 minutes or then that yous're basting w/the bbq sauce...YUM!!
05/19/2019
1st rub: DON'T use the amounts given for just 1 rack. The proportions given are for making a large batch to keep on paw. Simply dust the rack with a few handfuls. 2nd: melt fourth dimension is too brusk for 'fall off the bone', should be minimum iv hours for 1 rack, or at 200F 6 hours (my preference). I WOULD STRONGLY RECOMMEND A CORRECTION TO Annotation THAT Not ALL THE RUB IS TO Exist USED!
07/29/2012
This has been the only cooking method for my ribs I have used in the last yr, the meat falls off the bone and is always astonishing! Everyone who eats them loves them. I did change the sauce a bit since nosotros like a little more kick.
05/22/2013
Was just fair. Was a little as well spicy for some and even cutting back on spices.
09/11/2012
Not my cup of tea. Likewise dry and way too much sauce.
12/29/2016
Used my own rub which had a lot less salt and chile powder and finished with apple tree butter bbq sauce. ALWAYS remove the membrane on the back by sliding a butter knife under to loosen it and and so catch hold with a paper towel and pull off. Used on 4 racks of side (st louis style) ribs and this METHOD is the best I accept plant compared to eddy and bake or slow grilling on crowded rib racks (as I can't fit 4 racks flat on my grill). I similar being able to use 2 cookie sheets and doing 4 big racks for a family unit gathering. The foil protected my pans from the charring that happens to the sauce at the stop. I needed the full 2 hours at 250 to start, rotating the pans after 1 hour, and and then they needed the full concluding 50 mins at 350, basting with sauce every x and rotating pans for fifty-fifty cooking. I found they were perfect and tender at 200 degrees internal temp when probed multiple places, and no resistance on the probe going into the meat. Found the meat still chewy under 180 degrees so I gave it the full recipe time. These pulled cleanly and very hands off the bone only didn't autumn apart, which I like. I doubtable infant backs would take overcooked as side ribs are much bigger. Taste exam or temp examination baby backs at to the lowest degree 45 mins earlier. If they're washed at 195-200 degrees internal temp but non fairly sauced, simply sauce and broil for a few minutes to caramelize. I like the slower saucing over 50 mins, just my side ribs needed it to become to a high enough temp to get tender enough and melt thursday
05/24/2014
The meat was and then salty and peppery. it was hard to swallow. Also the cook time was too brusk.
09/21/2012
These ribs are absolutely wonderful. I took them to a potluck and non 1 rib was left. Received lots of compliments and gave the recipe to several folks attending. I would highly recommend using the Creole Seasoning recipe that is with the Oven Baked Jambalaya as your seasoning. I did and it'southward wonderful. I volition endeavor the rub mentioned in this recipe too. Annotation: is did add some of the items in the rib rub to the Jambalaya seasoning similar dry out mustard.
04/14/2014
Corking Recipe. Even ate the os!! Cheers for Sharing!! Oh and the membrane thing, Forget it, it would take been a waste of meat...ate it besides!!
09/19/2012
for extra good ribs add a little less then one/4 cup DR PEPPER in to the foil before baking. The acid in the soda helps break downward the meat making the ribs and then yummy
03/27/2015
Have made this several times. I cut back on the peppers because I tin't stand the oestrus, otherwise I stick to recipe except I remove the membrane. Information technology ever comes out great and anybody I serve loves it. I e'er wanted to make my own ribs because I don't care for near of the restaurant sauces and they all think BBQ has to fire your mouth. I employ my married man's recipe for the sauce which is mild and a piddling sweet. Add some tater(broiled or mashed), perchance corn on the cob and coleslaw or steamed broccoli and be set up to unbutton your pants because you will not be able to put it down.
07/18/2012
Awesome Recipe! My husband loves these ribs!
09/16/2018
Before you lot read whatever further, cut WAY Downwardly on the salt - peradventure just two-iii tablespoons. Otherwise, this is an awesome recipe, even with substitutes such as regular chili powder and skipping the chipotle pepper (they don't have such delicious spices in Switzerland!). YUMMY!
06/xiii/2014
The cook fourth dimension was spot on for BABY BACK RIBS, and Yep THERE IS A DIFFERENCE IN TYPES OF RIBS! The rub was practiced too, but I will scale the salt and sugar downward next time. I also rub liquid smoke all over the ribs prior to rubbing in the rib rub for a squeamish smokey flavor. It besides helps the rub to attach. YUM!!
01/12/2013
Fabulous. Sticky, tasty, delicious. Not as well spicy, just full of flavour.
x/15/2012
Nifty recipe, worked perfect. The above ingredients for the rub mix produces quite a bit. I was able to glaze 3 full racks of baby backs with just half of the corporeality made. I only saved the rest for the next batch. Note: If you have a hearty flavorful BBQ sauce, I would recommend going "light" on the rub, otherwise it will be too salty.
11/29/2012
Family unit loved to information technology! Will exist cooking information technology again this volition exist great for a gathering.I enjoy cooking information technology. Easy on me due to my illness. I tin can still cook for my family.
01/12/2014
Used my own rub and bootleg BBQ sauce but the cooking method lonely is worth 5 stars. Super easy, super easy clean up as well. The meat was juicy, tender and stayed together when ribs were cut only not tough at all. I didn't want "fall off the bone", I want to bite into that sucker, and I was able to! I don't make ribs often, honestly I recall that they are quite expensive for the amount of meat to bone ratio, but as I got a 2 1/two pound rack on sale I couldn't resist the treat. This is the But way I'll cook ribs in the future. Thanks!!
11/15/2014
I take made these twice: once followed the instructions exactly and cooked them in the oven. The other time I did the last cooking on the bbq. Both times they were absolutely fantastic. I did do the outset cook in the oven for probably closer to three hours and they however held together beautifully on the barbeque.
07/14/2013
I made these on the 4th of July. I took a run a risk and made 4 racks of ribs...2 pork, and 2 beef racks. I'd never made beef ribs before, and then I cooked them exactly similar the pork ones. Followed recipe exactly...used Famous Dave's rib rub as the dry rub. All-time ribs I've ever fabricated, and guests said they were tastier than whatsoever restaurant or smokehouse they had been to!! Cheers Chef John.
08/24/2014
I love this recipe, but I'm a BBQ kind of guy. So I melt these bone side down, and I add a 1/4 C to a one/two C of Apple Juice. I have a friend who similar to add together a fruit juice (think he uses Pinapple) into the BBQ sauce and mixes information technology well. From there I follow the recipe to the letter. FYI, Ever REMOVE THE MEMBRANE. The membrane does not allow seasoning to pass through, and tin be tough and chewy in the seize with teeth.
12/29/2018
1/4 loving cup of salt? they were tender but we felt like the ribs were ruined. a waste of coin and time.
06/17/2012
Corking way to cook ribs. I used Al's BBQ sauce from this site and they were deeeeelicious.
06/28/2013
This recipe is a bit time consuming but they are well worth the actress effort. My married man is pretty picky when it comes to ribs merely he said they are the all-time ribs he's always had. We both highly recommend using this recipe.
10/04/2018
These were slap-up. My usual process with ribs is to remove the membrane on the dorsum side of the ribs. I cooked for 3 hrs at 250 instead of the two-step procedure shown here. The meat fell right off the os. I finished them off with barbecue sauce for 15 min at 350 deg. Will exist making them once again.
08/07/2018
Best ribs e'er.
07/05/2015
I've made this four times now and oasis't been able to duplicate the same results each time. Here's what I've learned and then far. Be certain to start with a rack of ribs similar in size and length equally the ane in the video, at least 3.five to 4.0 pounds of meat. If your rack is smaller than 3.5 pounds, and so the initial two hours in the oven will be besides long. I was able to become the same results equally Chef John with a 3.5 pound rack, simply I found the meat was already falling off the bone at the stop of the 2 hours. Therefore, I followed with only ii 10-min. sauce sessions. The recipe calls for iv more times of brushing on the sauce, back in the oven for 10 minutes, etc. so that adds potentially another xl minutes of blistering. With a smaller rack of ribs there is the potential to overbake during the sauce sessions, and then they do in fact get dried out. Then, exist careful to start with the proper size rack of ribs. If y'all desire to use a smaller rack of ribs, then reduce the initial broil time accordingly and exist aware of the meat drying out too much during the sauce sessions.
05/19/2013
Keen recipe! I have made pork ribs with this recipe twice already. I changed rub a little (add together whatever spices I had) and like someone mentioned, I applied dry rubs and put ribs in cypher lock bags, marinated for well-nigh six hours. I planned to cook on grill (after slow cooking ii hours) but it rained so cooked in oven. Perfect!! I think side by side time I will definitely cook on grill.
04/05/2013
Used Famous Daves rub and followed the baking directions. Used Sweet Babe Rays dear chipotle BBQ to finish them. Anybody loved them.
07/05/2014
Everyone loved the rib and two slabs were gone within 30 minutes. Great recipe!
06/02/2014
WAY TOO MUCH Common salt!! Once you reduce the salt to a few tablespoons, the recipe works out wonderfully.
07/thirty/2014
This recipe was outstanding!! The only things I would alter is to remove the membrane first and cook for 2 i/ii to 3 hours if you want them to fall off the bone. The rub was a niggling spicy for my husband and daughter but I loved it. I will make these over again!!!
11/24/2013
Besides Much Salt and too much Cumin. Fifty-fifty cut the Cumin in half. Ribs baked upwardly well but the Table salt and Cumin overpowered Everything.
06/29/2012
The best ribs you volition Ever eat!
xi/03/2013
It was outstanding!!!!! I didn't accept any Republic of chile pulverisation or chiptole pepper so I used ane tbsp spanish paprika. The meat merely fell off the bones!
03/ten/2013
I used my own rub, merely followed everything else. Fantastic!
11/11/2012
I made these tonight and they were Awesome! I didnt stray from the recipe fabricated them as is the whole family LOVED them! Thankyou for sharing!
07/05/2019
I followed the cooking directions for the ribs but used my own scratch made rub mix and BBQ sauce. They turned out crawly for oven-baked ribs. Definitely a great mode to cook ribs indoors minus the grill and when the atmospheric condition is cold or choppy.
09/thirty/2012
This was so piece of cake and and so crawly! Wonderful flavor and very trivial clean upward. I have used this recipe several times already. Thank you Chef John.
12/04/2017
I have never made ribs in the oven before (merely ho-hum cooker or boiled and grilled). This is THE method you want to apply, even if y'all don't use this rub recipe, the method is flawless. I followed to recipe almost exactly for the rub, and the ribs were salty, sweetness, a scrap spicy... DELICIOUS. I but used a mix of BBQ sauces that nosotros had in the fridge for the sauce. Again, worked neat. Everyone loved them and I volition exist using this method and rub inspired past this recipe from at present on. Just need to notice my perfect BBQ sauce to go with it. A real keeper.
05/27/2014
This was a fantastic recipe. I followed it exactly and it was just great. piece of cake and practiced.
06/thirteen/2018
Too salty and fiery!!! My family can't swallow it! I made it because of good reviews but nosotros just have to throw information technology in the trash.
05/xi/2017
Didn't have dry mustard so used yellow mustard and made paste rub. Slap-up recipe !
08/01/2017
Ribs lasted great, only lacked that grilled gustation. I'd practice it once again.
02/06/2013
Fantastic! and so delicious and tender. Wish I bought more ribs. But then again, I would have over-eaten if there were more. so tasty. I don't need to await any farther for a baby back rib recipe - this i is all I'll demand. A sure keeper. Thanks Chef John for sharing your recipe!
09/28/2014
Love, love, honey this recipe!!! My family doesn't want to become to a BBQ eating house anymore. They like the ribs cooked post-obit Chef John'due south mode much amend.They come up out soooo... tender and full of flavor. We are hooked. I am and so glad that I found this recipe!!! Thanks Chef John.
05/27/2013
This recipe is great. I utilise a Grill Mates rub. The end result is tasty, tender, and fall of the os ribs. Too, afterward taking out of oven, I cut upward ribs a place on grill with additional BBQ sauce. Yummy... Requite information technology a try.
12/xiii/2014
Ive used this recipe a few times changing it upward occasionaly and its ever amazing
xi/20/2012
I used a pre-fabricated rub with hints of mesquite and dark-brown sugar in it, and then likewise rubbed with brown sugar. For the sauce I used Sweet Baby Ray'south.....they were amazing! Commencement time making ribs, and my hubby was not disappointed.
07/29/2019
Couldn't be easier, moist, totally delicious. After doing this, I wouldn't even bother with the grill.
05/26/2013
I used shop bought BBQ sauce so didn't use any of the ingredients. However, the baking method worked really well and the ribs came out very overnice.
08/03/2017
These were very expert and supper like shooting fish in a barrel. Adjacent fourth dimension I will adjust the rub spices. A little too spicy for u.s..
09/06/2017
I used my own rub but followed the directions. I had to leave them in the foil for an additional 45 minutes to get them to the autumn of the os condition but dearest this method for ribs in the oven.
02/09/2017
Dear this recipe, and really love the rub on the ribs. I also peel the entire membrane off the back of the ribs, instead of just pricking it with a knife. Later making this once, I had bug sealing up the ribs tight enough in the tinfoil in the oven, so after rubbing the ribs down, I put them in the wearisome cooker for three hours with a tight lid, then followed the recipe from in that location. The meat is and then flavorful and tender, but not so tender they just slide off the bone. Perfect!
05/24/2014
Loved using this process to produce the juiciest ribs ever!! I used Cajun seasoning as my rub and Sweet Infant Ray'southward beloved barbecue sauce! It was divine and the hubby idea they were the best ribs he's ever tasted! Thanks!!
04/12/2019
It'southward pretty proficient, just sometimes they tin exist a fiddling scrap salty. You've got to exist extreme careful with the timing or else some of the ribs will melt with the foil.
11/19/2013
If I only had 1 word to describe information technology, information technology would be delicious! I used a mesquite seasoning I bought from Costco considering I didn't have everything on hand and information technology came out so expert! The other thing I did different was to pull the membrane off of the back of the rack. This helps in allowing the seasoning and bbq sauce to really penetrate from both sides
05/19/2019
did not follow the rub recipe at all. i used my own rub. however, i did follow the cooking time and residual of instructions and they were excellent.
11/02/2014
I have cooked a lot of babyback ribs and this is the best method I have found. They come out very tender only not sloppy, and full of flavour. I used Spade L seasoning for pork from Albertsons stores. Balmy only delicious.
04/04/2014
First fourth dimension making ribs, and I was nervous to say the least but my hubby and I loved these ribs! Followed recipe to a "T" and they came out perfect, longer the rub is on the ribs, better the flavor (flake of common sense). I did not remove the membrane as others have suggested and they turned out swell for us. Cheers Chef John for your recipe and video tutorial.
06/16/2013
Very tasty and tender. I adjusted for what I had on hand. My guys ate them like candy. Thanks.
11/09/2017
I didn't use salt then fat didn't cure upward. Very tasty otherwise
11/06/2017
Followed the recipe exactly... The ribs were succulent!
03/23/2020
This recipe was a win!! I fabricated it just like it says and the ribs were delicious and saucy. My family enjoyed them and so did I. Make sure you have use a good rub and put plenty on the ribs when seasoning.
07/10/2019
Used Sweet Baby Ray'southward spicy. Slap-up ribs easy.
11/15/2017
Used my ain rub, so tin't comment on that. But the cooking method is fine. It'due south not autumn off the bone, but it's nice and tender. Would recommend.
11/12/2017
Turned out bang-up, next time I think I would cook at 250 f for at least 30-45 minutes lol
07/05/2019
Used less chili than recipe called for. Was a hit and the ribs disappeared fast
09/02/2013
Great results -- with one circumspection (run across beneath). Cooking instructions are spot-on -- 2 hrs at depression heat cooks the meat through tenderly without burning the sugars in the rub; and the last 60 minutes at higher estrus in opened foil with meat side up develops a nice 'bark' without drying the meat. Mixing up your own rub gives opportunities to fine-tune flavors. Now the ONE circumspection -- in our experience, the quantities listed for rub ingredients yielded much more than we needed for a unmarried ~2 lbs rack of baby back ribs, and doubling it (on another occasion, when nosotros made 2 racks) gave us much, MUCH more than we needed. Nosotros're saving the extra for side by side time -- but you can cut back when you mix your own. And so: 5 stars for instructions and results, would requite less for inaccurate quantities.
08/28/2016
This is a terrific recipe and followed it accurately. Not sure I would make any changes other than to perchance slightly change the amount of chilli powder for guests who practise not like spicy-nevertheless information technology was just perfect for usa.
10/07/2017
This recipe is very piece of cake and the ribs turn out melt-in-your-rima oris tender! I have to admit, while I've made this recipe a few times now, I never use the same ingredients for the dry rub. I try to stick close, though. These are the best ribs I've e'er made.
07/14/2015
I used this recipe final night, and altered a few modest things. I cut the rack of ribs in half to go far more manageable, and to be able to apply two different sauces. I used the remains of a rub I had previously put together for another recipe. My oven seems to run a little absurd compared to most, so I bumped the initial temperature to 275 and increased the bake fourth dimension to 2.5 hours. So I increased the v saucing intervals to 12 minutes each at 350 after the get-go 10 infinitesimal interval didn't quite melt downwards the sauce to the bespeak I desired where I felt it was fix for another saucing! Cutting them into private ribs earlier serving seems like a very minor detail, but information technology did make serving a lot simpler and cleaner. Fall-off-the-os, lip-smacking skillful!! This will now exist the go-to rib recipe in the recipe box!
10/17/2012
Neat, I REMOVE THE MEMBRAIN.
ten/15/2014
I did every bit others suggested and removed the white membrane off the back. We don't like our ribs too spicy/hot, so I left out the peppers and added garlic powder. I cooked for a total of 3.v hours, because we like falling off the bone ribs. These are delicious.
04/03/2013
Wow, Easy and Delicious
09/02/2017
It'due south non then much the ingredients, just the technique in making it. I apply Famous Dave's dry rub and whatever BBQ sauce I have on manus. It is sooo skillful, and then easy to practise.
05/28/2019
cumin 100% ruins this recipe. i'll effort once more without it. It has potential
02/03/2013
fabulous !!!!!
05/xix/2014
Used Memphis bbq rub from Savory Spice Shop and The Shed sauce. Cooking method is spot on. Tired of the bbq already and it's not fifty-fifty Memorial Day nonetheless. :(
Source: https://www.allrecipes.com/recipe/220987/baked-bbq-baby-back-ribs/
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