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Smoky Baby Back Ribs

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Smoky, sticky, falling-off-the-bone ribs are easier than you think. Just cook them long and slow -- on the grill or in the oven.

Source: Everyday Food, July/August 2012
Total Time Prep Servings

Ingredients

Directions

Make the sauce

Cook on the grill

Cook in the oven

Cook's Notes

This recipe makes a double batch of the spice rub. Use the extra to season chicken, pork, or steak before grilling. The homemade sauce gets its smokiness from chipotle chiles in adobo; look for them in the international aisle.

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Reviews

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How would you rate this recipe?
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  • Clarita60
    10 JUL, 2014
    Made them for the first time ever, and got rave reviews!!! awesome, soft and very tasty!! Thanks!
    Reply
  • SumerJ
    26 MAY, 2014
    Yum! Everyone raved, best ribs ever! I was worried they would be too spicy but they were perfect. I did not add the 1/3 cup salt as my cajun spice main ingredient was salt. I cooked the ribs at 300 then put on the grill at the end. So easy!
    Reply
  • dbigley
    18 MAY, 2014
    I'm still confused. the video says 200 degrees the recipe 300 degrees, and 1/3 cup salt? That has to be way to much salt, especially in a reduced sodium world. Please clarify. ( i know you rarely do, but it would really help)
    Reply
  • Janicemom
    17 MAY, 2014
    I was wondering if this can be made in a slow cooker. If so, how would you adjust the recipe?
    Reply
  • MS10940915
    16 FEB, 2014
    Was very delicious but not falling off the bone or soft .... What did I do wrong? 300 degrees for 3 hrs... In the foil pocket... No rest time after baking... Please help me fix.. I'd like to experience the soft ribs we expected..
    Reply
  • Mrs Levine
    7 JUL, 2013
    This was my first time EVER cooking baby back ribs. They were perfect. I used organic ribs, made the rub exactly as the recipe stated, baked them at 300 for 2 hr., and then let them rest for 1 hr. Once the in-laws arrived, I glazed them - used only chili sauce and honey - and 15 minutes later, they were warm, sweet with a little kick, and just finger-licking good!
    Reply
  • smllkw
    5 JUL, 2013
    I never saw a response to the oven temperature (is it a 200 or 300 degree oven??), so I cooked in a 250 degree oven for 2 1/2 hours and they were perfect. The meat just fell off the bone. I am making another batch as I type. I didn't have the chili sauce for the first batch, so I substituted ketchup and BBQ sauce. Today's batch will have the chili sauce. I look forward to Sarah's daily emails, she has elevated my cooking significantly:o)
    Reply
  • Christian UK
    4 JUL, 2013
    I agree that these were brilliant but salty - I cut down the salt. I also realised my Cajun seasoning had salt in as well ! Other than that these work with any ribs, baby back or otherwise.
    Reply
  • SpierBodette
    30 JUN, 2013
    I made this last night and both my husband and I found it WAY too salty! I did not read the reviews until this morning and I regret it. I will probably not use salt the next time.... Otherwise, the Chipotle BBQ sauce was awesome - and loved the fact that this I'd not create a huge mess!
    Reply
  • Stephen Donohue
    29 JUN, 2013
    This recipe was a giant waste of a good rack of ribs. The addition of the 1/3 cup of salt in Step 3 made the ribs too salty to eat. We threw most of the rack out as unsalvageable. There is salt in recipe we used for the Cajun seasoning and we even cut that in half from two teaspoons to one. There is no excuse for this.
    Reply

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