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Old 11-09-2013, 04:18 PM   #1
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Baby Back Ribs Inside

I have a rack of very meaty baby back ribs. Very meaty and heavy.
I have seasoned them with with a mixture of pressed fresh garlic and olive oil emulsified a little. I have also sprinkled salt, pepper and homemade Cajun seasoning over them very well. They are highly seasoned.

Its to cold for a grill or smoker, so its the oven for me.
Can anyone help me out?
I have done ribs in the oven before, but they are just good. I want better than good.

I am open to some BBQ sauce and liquid smoke which I have both on hand.
The ribs are resting in my seasoning mixture until tomorrow evening.
Any ideas are appreciated.

Thanks in Advance............John
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Old 11-09-2013, 04:29 PM   #2
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Here is a link to a Good Eats episode where AB did baby backs in the oven. I figured you could get an idea of the process as you've already seasoned your racks. I've used this process and it works well. You could even toss them on the grill for a few minutes to finish them after baking.

Who Loves Ya Baby-Back? Recipe : Alton Brown : Recipes : Food Network
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Old 11-09-2013, 04:48 PM   #3
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This is the recipe I use, except I use much less BBQ sauce - the ribs are succulent/falling off the bone tender:
Baby Back Ribs Recipe - Food.com - 58691
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Old 11-09-2013, 05:40 PM   #4
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I thought there was going to be a picture of some baby back ribs inside this thread
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Old 11-09-2013, 05:43 PM   #5
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Quote:
Originally Posted by pacanis View Post
I thought there was going to be a picture of some baby back ribs inside this thread
There are 16 mouthwatering photos at the link I posted above! Here's the link again:
http://www.food.com/recipe/baby-back-ribs-58691
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Old 11-09-2013, 05:48 PM   #6
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Quote:
Originally Posted by merstar View Post
There are 16 mouthwatering photos at the link I posted above! Here's the link again:
Baby Back Ribs Recipe - Food.com - 58691
The sauce on those triple liquor ribs sounds good.
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Old 11-09-2013, 05:50 PM   #7
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After I get my ribs all rubbed down, I wrap them individually in foil and throw them in a 230F oven for 3-4 hrs depending on their size. After that time, I unwrap them, place them on a roasting rack, slather them with BBQ sauce and under the broiler they go. I do each side two or three times. I love to grab a bone, give it a little twist and pull it out.
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Old 11-09-2013, 07:02 PM   #8
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I would add some liquid smoke and, if you have some, smoked paprika. If you don't have some, get some The first time I made ribs in the oven, when DH tasted it, he thought I had somehow smoked it.
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Old 11-09-2013, 07:19 PM   #9
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I would add some liquid smoke and, if you have some, smoked paprika. If you don't have some, get some The first time I made ribs in the oven, when DH tasted it, he thought I had somehow smoked it.
You got that right GG. Since we bought the condo smoked paprika has replaced regular paprika in all my pork rubs. For brisket I prefer liquid smoke.
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Old 11-10-2013, 12:46 PM   #10
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Thanks. Your suggestions have now given me enough to experiment some.

I am going to bake them on low heat 225-250f covered with foil for a few hours.
I will then uncover them, baste them with BBQ sauce, the drippings and LS as I brown them up under the broiler. I may forgo the LS as these ribs are so garlicky. I might even skip the BBQ sauce altogether and go more towards a mojo.
Lots to think about here......LOl But at least i have several options.

GG. Who is DH? And yes, I do keep smoked paprika on hand at all times.

Thanks everyone. I will take a picture of the results.
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