One-pan Baby Back Ribs

for 2 servings

1 rack baby back ribs, halved
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons paprika
1 cup BBQ sauce
3 corns, husked and halved
10 stalks asparagus
4 tablespoons olive oil
2 teaspoons salt
½ teaspoon pepper


1. Preheat oven to 275°F/140°C.
2. Place the half racks on a baking sheet lined with foil. Sprinkle evenly with cumin, chili powder, pepper, garlic powder, salt, and paprika. Rub in the seasoning evenly on both sides.
3. Cover with the foil and bake for 2 hours.
4. Increase oven temperature to 500°F/260°C.
5. Remove the ribs from the foil and place on baking sheet. Spread the bbq sauce evenly on the top.
6. Place the corn on one side of the pan, and the asparagus on the other. Drizzle the olive oil, salt, and pepper evenly over the veggies, and rub the seasoning in evenly.
7. Bake for 10 minutes. Rest the ribs at least 10 minutes.
8. Slice and serve!
8. Enjoy!

Slow Cooker Ribs

for 4 servings

2 cups bbq sauce
¼ cup brown sugar
4 tablespoons apple cider vinegar
3 teaspoons dried oregano
1 teaspoon worcestershire sauce
1 tablespoon cayenne pepper
1 tablespoon chili powder
3 lb baby back pork rib
salt, to taste
pepper, to taste
pepper, to taste


1. Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
2. Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce.
3. Cook low and slow for eight hours or high for four hours.
4. After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing.
5. Cut the ribs, serve with bbq sauce.
6. Enjoy!

Giant BBQ Rib Sandwich (To Feed A Crowd)

for 8 servings

1 rack baby back rib, membrane removed, this is essential for de-boning

2 tablespoons paprika
1 tablespoon pepper
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder

1 cup BBQ sauce
¼ cup honey
1 large bread loaf
¼ cup butter, melted
1 tablespoon sesame seed
2 large onions, sautéed or caramelized
2 tablespoons fresh parsley, chopped
white onion, slices


1. Preheat oven to 300°F (150°C).
2. Lay the ribs on a long sheet of aluminum foil.
3. Combine the dry rub ingredients in a small bowl, then cover the ribs evenly on both sides, making sure to press the rub into any cracks and smooth out any large lumps.
4. Wrap the foil around the ribs, making sure they’re completely sealed. Use additional sheets if necessary. It’s important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking.
5. Bake the ribs for 3 to 3½ hours, until tender.
6. Unwrap the ribs carefully, then wiggle the bones out slowly. If you’re having trouble removing the bones, use a knife to make small cuts to help their removal.
7. Combine the glaze ingredients in a bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since they’re super tender.
8. Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown. Set aside.
9. Slice the bread in half into the thickness of your choice, then butter both sides of the bread. Sprinkle sesame seeds on top, then toast your bread by broiling it for a few minutes. Keep a careful eye on it as it will burn extremely quickly.
10. With two long spatulas or knives, carefully transfer the glazed ribs to the bread, then top with onions, parsley, and the top bun.
11. Slice into about 2-inch (5 cm) sandwiches, and serve!
12. Enjoy!

Korean-style Ribs

for 6 servings


½ cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons red pepper powder
8 cloves garlic, minced
1 tablespoon grated ginger
1 cup onion
3 lb baby back ribs

¼ cup honey

sesame seeds, for garnish
scallion, chopped, for garnish


1. Combine marinade ingredients in a bowl.
2. Pour marinade over ribs and let them marinate for at least four hours.
3. After marinating, place ribs on baking dish. Reserve the marinade for later.
4. Bake ribs at 325°F (160°C) for two and a half to three hours.
5. Pour the leftover marinade into a saucepan, add the honey, and bring to a boil to form a glaze. Set aside.
6. After two and half to three hours, remove the ribs from the oven. 7. Pour the glaze over the ribs and broil for 5 to 10 minutes.
8. Cut up the ribs, sprinkle sesame seeds over, and garnish with scallions.
9. Enjoy!

Honey Garlic Slow Cooker Ribs

for 3 servings

2 ½ lb rack of pork rib, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 garlic cloves, minced


1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
2. Add honey, soy sauce, and garlic to a large slow cooker.
3. Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
4. Cover and cook on high for 4 hours, or low for 7 - 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
5. Remove the ribs and transfer to cutting board.
6. Cut between the bones to separate into individual ribs.
7. Serve with additional sauce from the slow cooker, as needed.
8. Enjoy!

Added by:
4705 videos
Views: 840
04:17 2017-12-13


mouth watering recipes ribs


Bbq & grilling


on YouTube

Save to: