Grill/Barbecue
Braised Baby Back Ribs
Popular on Food52
58 Reviews
Stephanie M.
July 3, 2020
These are SERIOUSLY delicious. The perfect amount of flavor and so tender. This is now my go to rib recipe.
chris
January 12, 2020
This recipe is a winner. Easy and delicious! I actually made it using Wagyu beef ribs and the results were phenomenal. I don't do coffee, so subbed out cocoa nibs for that. Marinated/let sit in fridge for four hours. Also, spooned the fat off the drippings before making the glaze. Tasted even more delicious the next day. Got another batch in the oven right now. Yum!
AdventureGirl
July 21, 2019
This was recipe was delicious. Only made one rack, so cut the recipe in half. Allowed rub to sit on ribs over two nights turning four times. The glaze took a bit to caramelize; but did taste wonderful. Ribs moist.
SJ H.
September 1, 2017
I made these last night. Left the rub on overnight (didn't have the coffee powder, but didn't matter. For the braising liquid, I separated out the fat and found that simmering it vigorously, it took less than 10 minutes to thicken well. I had never made ribs before with this method, and they were falling off the bone. Will share and feinitely make again!
Marjeana L.
May 30, 2017
This was by far the BEST rib recipe I have ever had, seriously, I've only tackled Ribs one other time, and decided to try this one for the holiday weekend, fabulous, I left the rub on over night, and made the braising liquid and cooked them for the whole time, I really didn't even need the sauce, but they were amazing, so tender, and flavorful...Thank you so much!! Will be making these again for sure...
NancyFromKona
June 13, 2016
As I write this, I am watching my 20 yo daughter lick her fingers in delight. Now she is dipping fresh peaches into the sauce. When I ask her if they are great, she nods her head yes and volunteers to get me a peach so I can experience for myself what was giving her so much pleasure. The sauce took a full 30 minutes to thicken so be patient. It is SO worth it. I had to leave out the garlic because of my husbands allergy to it, subbed smoked paprika for the sweet and could not for the life of me find either the espresso powder or instant coffee. The meat fell of the bones. This is the taste of summer.
kamarlowefleet
May 31, 2016
I made these yesterday and the meat fell off the bone, it was so tender. However, the sauce never thickened and we had to improvise with what we had on-hand to make them taste more like BBQd ribs.
Dave T.
January 11, 2016
Made this last night and probably won't make it again. The flavors are just not quite what I was looking for when thinking about ribs. Probably could have let it go for about 3hrs vs. the 2.5 hrs it calls for as well.
catherinehigh65!
July 28, 2015
I've made this twice now, and followed the recipe closely, but the sauce never thickens! It tastes delicious, but is not thick. Wondered if anyone else had this problem.
james S.
August 29, 2018
for sauce to thicken boil good then simmer on low low heat it will get thick.
Scribbles
July 5, 2015
Made these yesterday and they were amazing! Seriously fall off the bone tender, juicy and reducing that sauce down to a glaze was absolutely the way to finish them off under the broiler. Served the remainder of the sauce for dipping - big hit! Thanks!!
Jef
July 4, 2015
Had these tonight... they were awesome. I ran out of foil so one rack went in the over uncovered. We all preferred that one to the foiled racks. Ended on the grill instead of broiling. Definitely a keeper.
Lindsey L.
July 1, 2015
how far in advance can I make these? Bbq is sunday, would like to cook up until point of glazing Friday night...not sure..help!!!
Lindsey L.
May 11, 2015
Can these be made up to a certain point a day ahead? I'm planning a barbecue for Saturday, but am making this recipe for many more people so I would like to make them the day before to make it easier the day of the party. What step should I go up to in order to sit overnight?
Theresa
January 28, 2015
I have been looking for rib recipe today to try something different, as I have been making them for years. This looks good, but since I am a old school girl....you don't ever have to put dry ingredients in food processor. Unless, you are cooking for 50 or more. Just bowl it and whisk it or use your fingers. Less work...
GourMel
August 7, 2014
Would love to try these but I don't eat pork! Do you think beef back ribs would work?
Zipi
March 14, 2014
This was absolutly,fantastic,super delicious and tasty pork ribs.I don't have broiler so I continued to to roast it in the oven. It is not necesary to use the food prosessor for the dry rub.
Josie M.
February 13, 2014
These are fantastic. My husband couldn't stop raving about them- says they are hands down the best ribs he's ever had! I didn't have the espresso powder so I omitted it and I used a basic boxed white wine instead of a sparkling white wine.
WasteNada
September 26, 2013
This is a super delicious recipe. I have made it twice now - once with baby backs ribs and once with baby spare ribs. It was much better with the baby back so I definitely recommend sticking to the recipe on that. The only slight change we did make that I would recommend would be to make more of the sauce - it is delicious!
Shandi W.
July 2, 2013
This recipe is awesome! Although I did not have sparkling wine so I used a light beer, really good but next time I will make sure to use the prosecco. These were so tender and flavorful, thanks for such a great recipe!!
Rocio V.
June 2, 2013
OMG finger licking good. Everything about it was great. Fall off the bone meat. Oh and the glaze...it was sooo good. I can't wait to make thing again.
Carl K.
February 10, 2013
I tried making these ribs tonight. The ribs themselves turned out great, but the glaze was disappointing in flavour. After letting it reduce down, I added some ketchup, which gave it a nice sweet-salty-vinegar balance, which complemented the ribs. Once the weather warms up here, I'm going to try these ribs again on the BBQ.
Theresa
January 28, 2015
I'm with you...ketchup always adds that certain flavor and doesn't have to be a lot.
Yvonne T.
February 3, 2013
The recipe was melt off the bone and the flavours were pretty good but the sauce did not thicken up at all.
banana
July 16, 2012
Made these tonight with the addition of 1 tsp cayenne and cooked according to Ian Knauer's rib recipe (cook hot in the oven and finish on the grill). Turned out fantastic! Would still like to try the slow version sometime but this was a knockout and the addition of the heat was loved by all!
luv2cook
January 1, 2011
I made these on a cold December day and was a little disappointed given the rave reviews. They were fine and looked great, but the taste was nothing special in my opinion. They took slightly longer to cook than stated, and were tender, falling off the bone, but lacking in depth of flavor. Perhaps they'd be better finished on the grill rather than under a broiler, or maybe the sauce could use a little liquid smoke. Or maybe I just like my flavors a little bolder.
Meggie726
November 9, 2012
We too were a bit disappointed. My rib loving 10yo picked this recipe. I liked the slow cooking in the oven. . .the ribs were falling off the bone tender but with very little flavor.
adashofbitters
October 10, 2010
Jennie Perillo!
These ribs are slammin' yum! Holy crap, I expected them to be great, but they were even better than I hoped. It's all I can do to keep from going downstairs and devouring the leftovers.
These ribs are slammin' yum! Holy crap, I expected them to be great, but they were even better than I hoped. It's all I can do to keep from going downstairs and devouring the leftovers.
Sugartoast
July 10, 2010
Jennifer: I'm about to make these for our family reunion next week. Yum!
Do you I need to wrap each individual rack of ribs with tin foil, or can I just cover the rimmed baking sheet w/foil and press down tightly around the edge of the sheet?
Many thanks!!!!
Do you I need to wrap each individual rack of ribs with tin foil, or can I just cover the rimmed baking sheet w/foil and press down tightly around the edge of the sheet?
Many thanks!!!!
melissav
May 31, 2010
Hi Jennifer - The title doesn't lie. These really were seriously delicious. We really enjoyed them and will be making them again and again. Thanks for the recipe!
Jennifer P.
July 2, 2010
Melissa—I'm so glad you liked it, and it was my pleasure to share this recipe!
EdLigon
May 30, 2010
Hi, Jennifer.
Can I slow cook these in my smoker without making any changes to your recipe?
Thanks,
Ed
Can I slow cook these in my smoker without making any changes to your recipe?
Thanks,
Ed
Jennifer P.
July 2, 2010
Ed—you can certainly stick with the rub, but I might suggest reducing the liquid ingredients until they thicken to make a glaze, unless you were going to try and use this braising technique in the smoker. Let us know how it goes!
lapadia
May 27, 2010
RE: smoked paprika substitute...or perhaps use a teaspoon of Liquid Smoke added to the liquid ingredients = smokey flavor also.
vangiefan
May 14, 2010
Awesome, awesome recipe! I am in love with these ribs. I made them for my family and I took some to work for a potluck lunch and EVERYONE loved the ribs. I like a little spice with my ribs, so I altered the recipe a little and added a deseeded habanero to the glazing liquid as it was thickening....just perfect!!
Whats4Dinner
April 6, 2010
Excellent, excellent recipe! I've made it twice now and my only (joking) complaint is that the meat is soooo tender that it's hard to move the ribs around without falling apart! I could have worse problems, right? ;)
What I like to do is after the baking, I like to glaze/crisp it up on the grill outside (here in California, we grill YEAR-round).
I was wondering, since I hate to run the oven in the summer, do you think the 2.5 hours of baking could somehow be done on the grill? Thanks.
What I like to do is after the baking, I like to glaze/crisp it up on the grill outside (here in California, we grill YEAR-round).
I was wondering, since I hate to run the oven in the summer, do you think the 2.5 hours of baking could somehow be done on the grill? Thanks.
Jennifer P.
April 16, 2010
You can definitely do this recipe 100% on the grill—it's how I used to before adapting it for indoors. Just make sure you have a full tank of gas since they still require the same long cooking time. Instead of a pan, use HEAVY DUTY foil to essentially make a packet for the ribs. You will want to cook these using the same low and slow method over indirect heat. Are you using a gas (how many burners) or charcoal grill? Let me know if you need more help on cooking with indirect heat on the grill.
AntoniaJames
February 5, 2010
Dear Jennifer, First of all, thank you for reminding the world about the word "alternately" which, sadly, seems to have been overtaken in usage by the dreadful "alternatively." Second and more urgently . . . if you could not use paprika in your ribs recipe because someone was allergic to it, what would you use instead? Or would you leave it out and not worry about substituting? Thank you. Best regards, Antonia James
Jennifer P.
April 16, 2010
So sorry it took me this long to get back to you! The paprika definitely adds a smoky flavor and is essential to the outcome of this recipe as I intended it. However, I would not want to persuade you from trying this. I might be tempted to swap in tomato paste for it. The resulting flavor will be different indeed, but it will create that extra layer of flavor you're looking for. Hope this helps and let me know!
blim8183
September 29, 2009
I tried making this again except I substituted Maker's Mark for the Prosecco. I think it has potential but I used way too much and the ribs kind of made me nauseous : /
Jennifer P.
October 26, 2009
Oh yes, bourbon is pretty strong. I'd suggest cutting back on the alcohol amoutn and boosting the brown sugar amount is you try it again—it definitely has potential. Let me know what you come up with!
blim8183
September 20, 2009
Made these today and they were a huge hit with my friends. I will definitely be making these again... often...
Merrill S.
September 10, 2009
Jennifer, I made these for dinner with my family while we were all up in Maine last week. We ate them out on the deck with fried corn and a green salad, and everyone raved.
Kelsey B.
August 13, 2009
These look delicious Jennifer. I can't wait to try this, you just inspired me to buy some ribs this weekend.
Darryl_P
August 11, 2009
Your process, rub, and glaze are very similar to my tried-and-true rib technique that NEVER fails to please everyone (well, except for that one time I forgot them under the broiler!).
I'm going to try your variation of rub next time.
I'm going to try your variation of rub next time.
Jennifer P.
August 21, 2009
Hope you liked the ribs Kelsey.
Darryl, I'd love to know your rub variation.
Darryl, I'd love to know your rub variation.
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