How Long to Cook Baby Back Ribs at 350 Degrees
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09/02/2014
I gotta tell ya...all I wanted was some ribs. I've never fabricated them earlier then I idea I'd give this a try. All was going well. I had them in the oven all rubbed up. Smelling proficient! Then it came time to bank 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 powder 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 floor. I yelled a bit, and my domestic dog come running in and started licking information technology up. I went to shoo him away and slipped and vicious on my rump and injure my knee. I yelled some more and my mother came in to run across what the ruckus was and slipped and roughshod correct next to me. When she did, her foot came up kicked me in my olfactory organ. Now I'k bleeding all over the dang place. My dogs barking, my mom'south freaking out. I'm moaning in pain. When it was all said and done, I concluded up with a cast on my wrist, a swollen knee and two black optics. And to boot, my dog has irritable bowel syndrome from all that chili pulverization juice he licked upward. All I wanted was some dang ribs! Soooo....when I finally got a gamble to eat these things, they were ok. If yous similar, and I hateful really like chili powder then these ribs are for you. If non, you won't care much for them. The rub is strong and overtakes the season of the meat. Simply my opinion. But then again, I couldn't breath when I was eating them. Perhaps that impaired my judgment a bit. ;)
04/26/2012
This is a x star recipe - the best & easiest method to make ribs. As indicated - use your favorite dry rub and your favorite BBQ sauce just use this low and slow method. For brand alee 'ready to BBQ Ribs' I ordinarily coat the ribs in the dry rub and wrap tightly and let sit in the refrigerator over night. Bake at 250 for at LEAST 2 hours - sometimes they take longer. So I let them absurd in the package - drain the juices out of the package and shop in the refrigerator until we are set to grill. Finishing them on the grill, using indirect rut is so easy and in that location is near no clean up other than to wipe your chops and toss the bones. Bask!
08/17/2013
I exercise a few things differently. Most important is to become the membrane off the back of the ribs instead of just pricking them . Os side up, make a shallow piece mid way through the rack, and so using a paper towel, lift and pull the membrane off the rib bone, it generally comes off easily. Makes a huge difference! I also use my own dry out rub mix but that'due south personal preference. to get them crispy, I throw them on the grill after baking 2.v hours. when I'm making them for a crowd, I'll bake them in the morning, open the foil and slather on BBQ sauce, and so rewrap the foil and ket them rest all day until it's time to throw them on the grill. This way I tin can bask my guests and still serve nifty ribs! If it'southward a rainy mean solar day, I'll put them under the broiler for about 10-15 minutes instead of grilling, nosotros similar our ribs moist with the outside crispy and non so dripping with sauce. On the positive, this is a skilful recipe merely don't be agape to adjust the seasoning to your liking. Nosotros don't utilise white sugar at all, the nighttime carbohydrate adds to the caramelization of the finished ribs and we use a lot less salt. Depression and slow is the way way to go when information technology comes to finger licking, fall off the bone ribs! Enjoy!!
07/17/2012
Finger lickin' good! The fundamental to "autumn-off the bones" tender ribs is in the cooking method - low and slow is the way to go and this method is perfect for someday you want ribs or if it happens to be raining and you tin't grill. And, as Chef John states this works with any dry rub and bbq sauce. And then, you can use your favorite combination or get creative -either way you lot're in for a treat! I used the rub in the recipe, but played with it a bit to use what I had on hand. I cut the recipe in half because we had a small rack of baby dorsum ribs and since I didn't accept dried 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 simply every bit the recipe states for the final 20 minutes. This was so simple and and then delicious - perfect with a side of coleslaw and cornbread!
05/30/2012
I made this yesterday wowie was it always good! I didn't have "ancho" republic of chile pulverization so I used regular republic of chile powder in its place. As well didn't have chipotle pepper. I added some garlic powder. The meat was so 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 all-time oven baked BBQ rib recipe I have ever tried !!! I''ve been on the hunt for a really adept oven baked rib recipe, and most accept fallen short of my expectations. Cooking times are spot on, and the ribs are autumn-off-the-bone tender!This 1 is a keeper. You lot won't be disappointed! Thanks Chef John! I'll definitely be trying other recipes of yours!
07/05/2012
This recipe provided the method to my goal: ribs that were tender, simply didn't fall off the bone (I wanted some chewiness and being able to option up the ribs and eat them). I didn't use the rub here, but some other one I had, merely followed the cooking process for the first two hours. Then I put them on the grill, watched them carefully, turning and basting and then they wouldn't burn, for about 45 minutes. They were perfect! I cooked iii racks at once, and didn't have to increase the cooking times or anything. I will do this recipe over again!
06/04/2012
This recipe will give you practiced tender ribs. With that said, there is nothing special about the recipe itself. Like Chef John says, you tin really season it with anything you want. All I had on hand was the white and brown sugars, plain chili powder and table salt and pepper. I did add some bbq seasoning to information technology to add together extra flavour sicne I did not have those other seasonings. The main thing to this recipe is the foil cooking method considering I use this method with other meats (they ever come out tender). Also, I used pork spare ribs instead and they still came out tender just had to melt an boosted xxx minutes. By pork already being salty, I constitute that i/4 cup common salt was too much. Adjacent time, I'll cut downward to possibly ii or three tablespoons. I'll also add together more brownish sugar... they weren't quiet sweet enough to me but withal good.
02/05/2013
These ribs were awesome! I was looking for a great oven broiled baby back rib recipe an this 1 was on the money. I added liquid smoke when I added the bbq sauce. They were very moist and fall-apart tender. I likewise permit them marinate in the rub overnight in foil before baking.
06/21/2013
Like most of the reviewers here, I also modified a couple of things... For some reason, I can't just follow a recipe as is, lol. First, I chose to use my ain cosmos for a rub: 3 TBSP salt, 1 TBSP each of blackness pepper and garlic powder, 2 TBSP of brown sugar, and 1/ii tsp each of cumin and chipotle seasoning. Cutting the slab in half, rubbed each side of both halves with the rub, then WRAPPED IN PLASTIC WRAP then foil. Followed the first prepare of cooking instructions, baking in the oven at 250 for 2 hours, merely wanted some of the char-grill flavor, so finished on a charcoal grill slathering with generous amounts of a mixture of Sweetness Baby Ray's Original and Sweetness and Spicy sauces, turning and brushing every ten minutes or then for the last 50 minutes. Gotta say, the turned out bang-up! Served with homemade irish potato salad and Ranch-Way beans.
05/26/2012
Awesome recipe, I had never made ribs before, and they came out perfect!!!
05/27/2013
Mode too salty!!!! Plus too much chili pepper and pepper. I like the rubs that accept more sugar and paprika. cooking fourth dimension was fine only the rub ruined my ribs!
08/07/2014
I loved this recipe!! The only suggestion I accept is to peel the moving picture from the dorsum of the ribs, instead of simply pricking it. If yous run a upside downward spoon along 1 of the bones, it will slide beneath the motion-picture show, allowing yous to grab and pull it off!--I also sometimes employ liquid fume on the meat prior to the dry out rub, just to give it a "grilled" taste.
05/30/2013
Holy smokes. I can't believe my teenage son and I made these awesome, fall-off-the-bone ribs. He was LITERALLY speechless. I gave up making ribs years agone because, well, they weren't proficient. These, however, are astonishing. All that basting really pays off once y'all gustatory modality them. My husband couldn't believe nosotros made them ourselves. SCORE!
01/11/2015
Way too much hot stuff, and WAY, Mode Also MUCH SALT!!! I agree with the methods off cooking. It's great, and the ribs were tender. Simply the ingredients were too potent, and there was style, way likewise much common salt. I won't be using this recipe again. djb
03/24/2013
I agree with the reviews. Information technology'southward not the recipe, it'southward the cooking method. I used a commercial sugariness mequite rub and it came out then wonderful, I was dancing in the kitchen!
05/09/2014
Good recipe. However I found the 2 hours cooking time on low before turning up the rut to be at least 30 to 45 minutes too short. I generally employ St Louis cut spare ribs rather than baby back, don't know if that makes a departure. And permit me add, I prefer ribs with meat which pulls easily off the bone with a fork but withal retains plenty of moisture. I find almost 3 hours low and irksome cooking, followed by 30 to 45 minutes at 350 works better. I drip with a simple vinegar and brown sugar based sauce. I like the ribs in this recipe, but I only similar mine a teeny bit improve. Of course don't most ribs cooks say the same thing?
06/xx/2013
I don't like my ribs washed to the "fall off of the bone" stage and this recipe lives upward to the way I like them. I've washed this one several times at present, first as written, and then with near half of the table salt (Information technology would have me a yr to utilise 1/4 cup of salt), so with the common salt omitted all together. I've establish that the pork ribs naturally seem to accept all of the salt that I need as the "saltless version" is the one I similar the nigh. LOVE these ribs when I tin can't get to the grill or in the dead of wintertime
09/30/2013
Wonderful! Had to use what I had on hand and did change 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 nighttime earlier (should have quartered the amount of rub for two racks of ribs) minus the cumin, as my chili powder had it in it, and used much less salt, popped information technology in the fridge. Side by side mean solar day, sprayed the foil with oil and brushed the ribs with just a bit of the bbq sauce, sealed it tightly and into the oven at 250. Reserved the juice when that was done. Basted at 350, kickoff with the bbq sauce, so with the reserved juice. First time doing babybacks, loved them!
07/31/2012
Wow I honey this recipe. I was looking for a good way to practice ribs without having to use a grill in instance of bad weather and at present I think I'll be using this method for ribs as frequently every bit possible. The meat was literally falling off the os and oh so skilful.
06/17/2012
I had to eliminate the chili seasonings & one-half the blackness pepper because my married man can't handle the spicy stuff, but still a keen rub and cooking technique. For summer, we put the ribs on the grill for the terminal 30 minutes or then that you're basting w/the bbq sauce...YUM!!
05/xix/2019
1st rub: DON'T utilize the amounts given for only i rack. The proportions given are for making a large batch to proceed on hand. Only dust the rack with a few handfuls. 2nd: melt fourth dimension is as well short for 'fall off the bone', should be minimum 4 hours for 1 rack, or at 200F 6 hours (my preference). I WOULD STRONGLY RECOMMEND A CORRECTION TO NOTE THAT NOT ALL THE RUB IS TO BE USED!
07/29/2012
This has been the merely cooking method for my ribs I take used in the last year, the meat falls off the bone and is always amazing! Everyone who eats them loves them. I did change the sauce a fleck since nosotros like a picayune more boot.
05/22/2013
Was just fair. Was a little likewise spicy for some and even cut back on spices.
09/11/2012
Non my loving cup of tea. Too dry and fashion also much sauce.
12/29/2016
Used my own rub which had a lot less salt and republic of chile powder and finished with apple butter bbq sauce. E'er remove the membrane on the back past sliding a butter pocketknife nether to loosen information technology and and so grab hold with a newspaper towel and pull off. Used on four racks of side (st louis style) ribs and this METHOD is the best I accept found compared to boil and bake or tiresome grilling on crowded rib racks (as I tin't fit 4 racks flat on my grill). I similar being able to apply ii cookie sheets and doing 4 big racks for a family gathering. The foil protected my pans from the charring that happens to the sauce at the end. I needed the full 2 hours at 250 to outset, rotating the pans later ane hour, and and then they needed the total terminal 50 mins at 350, basting with sauce every 10 and rotating pans for even cooking. I plant 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 total recipe time. These pulled cleanly and very hands off the bone but didn't fall apart, which I like. I suspect baby backs would have overcooked as side ribs are much bigger. Gustation test or temp test baby backs at least 45 mins before. If they're done at 195-200 degrees internal temp simply not adequately sauced, just sauce and broil for a few minutes to caramelize. I like the slower saucing over l mins, but my side ribs needed it to become to a high enough temp to get tender plenty and melt th
05/24/2014
The meat was so salty and fiery. it was hard to swallow. Likewise the cook fourth dimension was too brusk.
09/21/2012
These ribs are absolutely wonderful. I took them to a potluck and not 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 Broiled Jambalaya equally your seasoning. I did and it's wonderful. I will endeavour the rub mentioned in this recipe equally well. Note: is did add some of the items in the rib rub to the Jambalaya seasoning similar dry out mustard.
04/14/2014
Slap-up Recipe. Fifty-fifty ate the bone!! Thanks for Sharing!! Oh and the membrane matter, Forget it, it would have been a waste matter of meat...ate it too!!
03/27/2015
Have fabricated this several times. I cut dorsum on the peppers because I can't stand the estrus, otherwise I stick to recipe except I remove the membrane. Information technology always comes out great and everyone I serve loves it. I always wanted to brand my own ribs considering I don't treat almost of the eating house sauces and they all think BBQ has to burn your mouth. I use my husband's recipe for the sauce which is mild and a trivial sugariness. Add some potato(broiled or mashed), maybe corn on the cob and coleslaw or steamed broccoli and be gear up to unbutton your pants because you will not be able to put it down.
09/19/2012
for extra good ribs add together a picayune less then ane/4 cup DR PEPPER in to the foil before blistering. The acrid in the soda helps break downwards the meat making the ribs so yummy
07/eighteen/2012
AWESOME Recipe! My husband loves these ribs!
09/16/2018
Before you read whatever further, cut Style DOWN on the common salt - possibly only 2-three 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/thirteen/2014
The cook time was spot on for Babe Back RIBS, and YES THERE IS A DIFFERENCE IN TYPES OF RIBS! The rub was good likewise, just I will scale the salt and saccharide downwards next time. I also rub liquid fume all over the ribs prior to rubbing in the rib rub for a nice smokey flavour. It as well helps the rub to adhere. YUM!!
01/12/2013
Fabled. Sticky, tasty, delicious. Not too spicy, just full of flavor.
10/fifteen/2012
Great recipe, worked perfect. The higher up ingredients for the rub mix produces quite a bit. I was able to coat 3 full racks of baby backs with but half of the amount made. I just saved the residuum for the next batch. Notation: If you have a hearty flavorful BBQ sauce, I would recommend going "lite" on the rub, otherwise information technology will be too salty.
11/29/2012
Family unit loved to it! Will be cooking it again this will be keen for a gathering.I savor cooking it. Easy on me due to my illness. I can still melt for my family unit.
01/12/2014
Used my own rub and bootleg BBQ sauce but the cooking method alone is worth five stars. Super easy, super easy clean up too. The meat was juicy, tender and stayed together when ribs were cut simply not tough at all. I didn't want "fall off the os", I desire to bite into that sucker, and I was able to! I don't brand ribs often, honestly I think that they are quite expensive for the amount of meat to bone ratio, just as I got a 2 1/2 pound rack on sale I couldn't resist the treat. This is the Just way I'll cook ribs in the future. Thank you!!
11/15/2014
I have made these twice: once followed the instructions exactly and cooked them in the oven. The other time I did the final cooking on the bbq. Both times they were absolutely fantastic. I did do the first melt in the oven for probably closer to iii hours and they still held together beautifully on the barbeque.
07/14/2013
I fabricated these on the quaternary of July. I took a chance and fabricated 4 racks of ribs...2 pork, and 2 beef racks. I'd never fabricated beef ribs before, so I cooked them exactly like the pork ones. Followed recipe exactly...used Famous Dave'southward rib rub as the dry out rub. Best ribs I've ever fabricated, and guests said they were tastier than any restaurant or smokehouse they had been to!! Thank you Chef John.
08/24/2014
I love this recipe, but I'm a BBQ kind of guy. So I cook these bone side down, and I add a ane/4 C to a ane/2 C of Apple Juice. I take a friend who like to add 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, Always REMOVE THE MEMBRANE. The membrane does non allow seasoning to pass through, and can be tough and chewy in the bite.
12/29/2018
i/4 cup of salt? they were tender just nosotros felt like the ribs were ruined. a waste of money and fourth dimension.
06/17/2012
Great way to cook ribs. I used Al'due south 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 extra attempt. My husband is pretty picky when information technology comes to ribs but he said they are the best ribs he's ever had. We both highly recommend using this recipe.
10/04/2018
These were great. My usual procedure 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 process shown here. The meat fell right off the os. I finished them off with barbecue sauce for xv min at 350 deg. Will exist making them again.
08/07/2018
All-time ribs ever.
07/05/2015
I've made this four times now and haven't been able to duplicate the same results each time. Here's what I've learned and so far. Be certain to start with a rack of ribs like in size and length as the 1 in the video, at least 3.5 to 4.0 pounds of meat. If your rack is smaller than 3.5 pounds, then the initial 2 hours in the oven will be also long. I was able to become the same results as Chef John with a 3.5 pound rack, but I found the meat was already falling off the bone at the end of the ii hours. Therefore, I followed with only 2 x-min. sauce sessions. The recipe calls for 4 more than times of brushing on the sauce, back in the oven for x minutes, etc. so that adds potentially another 40 minutes of blistering. With a smaller rack of ribs there is the potential to overbake during the sauce sessions, and so they practise in fact get dried out. So, be conscientious to starting time with the proper size rack of ribs. If you desire to utilize a smaller rack of ribs, then reduce the initial bake time appropriately and be enlightened of the meat drying out too much during the sauce sessions.
05/xix/2013
Keen recipe! I have made pork ribs with this recipe twice already. I inverse rub a little (add whatever spices I had) and similar someone mentioned, I applied dry rubs and put ribs in goose egg lock bags, marinated for about half dozen hours. I planned to melt on grill (after slow cooking 2 hours) but it rained so cooked in oven. Perfect!! I think side by side fourth dimension I will definitely cook on grill.
04/05/2013
Used Famous Daves rub and followed the blistering directions. Used Sweet Baby Rays honey chipotle BBQ to finish them. Everyone loved them.
07/05/2014
Everyone loved the rib and two slabs were gone within 30 minutes. Dandy recipe!
06/02/2014
Manner As well MUCH 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 change is to remove the membrane beginning and melt for two 1/two to 3 hours if you want them to autumn off the bone. The rub was a fiddling spicy for my husband and girl just I loved it. I will make these once more!!!
11/24/2013
Too Much Salt and also much Cumin. Even cut the Cumin in one-half. Ribs baked up well but the Salt and Cumin overpowered Everything.
06/29/2012
The best ribs y'all will Always eat!
xi/03/2013
It was outstanding!!!!! I didn't have whatsoever Republic of chile powder or chiptole pepper and then I used 1 tbsp spanish paprika. The meat just fell off the bones!
03/ten/2013
I used my ain rub, but followed everything else. Fantastic!
11/11/2012
I made these tonight and they were Awesome! I didnt stray from the recipe made 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 cracking manner to cook ribs indoors minus the grill and when the weather is cold or inclement.
09/xxx/2012
This was then easy and so awesome! Wonderful flavor and very piddling clean up. I have used this recipe several times already. Thanks Chef John.
12/04/2017
I have never made ribs in the oven earlier (merely slow cooker or boiled and grilled). This is THE method yous want to use, fifty-fifty if you don't use this rub recipe, the method is flawless. I followed to recipe almost exactly for the rub, and the ribs were salty, sugariness, a scrap spicy... DELICIOUS. I only used a mix of BBQ sauces that we had in the fridge for the sauce. Again, worked great. Everyone loved them and I will be using this method and rub inspired past this recipe from now on. Merely need to find my perfect BBQ sauce to go with it. A real keeper.
05/27/2014
This was a fantastic recipe. I followed information technology exactly and information technology was but groovy. easy and good.
06/13/2018
Too salty and peppery!!! My family unit tin can't eat it! I fabricated information technology considering of skillful reviews but we only have to throw it in the trash.
05/xi/2017
Didn't accept dry mustard so used xanthous mustard and made paste rub. Great recipe !
08/01/2017
Ribs lasted great, only lacked that grilled gustation. I'd practise it again.
02/06/2013
Fantastic! so succulent and tender. Wish I bought more ribs. But then once again, I would have over-eaten if in that location were more. so tasty. I don't need to expect any further for a infant dorsum rib recipe - this ane is all I'll need. A sure keeper. Cheers Chef John for sharing your recipe!
09/28/2014
Honey, love, love this recipe!!! My family doesn't want to go to a BBQ eating place anymore. They like the ribs cooked post-obit Chef John'due south fashion much better.They come out soooo... tender and total of flavor. We are hooked. I am then glad that I found this recipe!!! Thank you Chef John.
05/27/2013
This recipe is great. I use a Grill Mates rub. The end result is tasty, tender, and fall of the bone ribs. Also, afterward taking out of oven, I cutting up ribs a identify on grill with additional BBQ sauce. Yummy... Give it a try.
12/13/2014
Ive used this recipe a few times changing it upward occasionaly and its always astonishing
11/20/2012
I used a pre-made rub with hints of mesquite and dark-brown sugar in it, and so besides rubbed with chocolate-brown carbohydrate. For the sauce I used Sweet Infant Ray's.....they were amazing! Start time making ribs, and my husband was not disappointed.
07/29/2019
Couldn't be easier, moist, totally delicious. After doing this, I wouldn't fifty-fifty carp with the grill.
05/26/2013
I used store bought BBQ sauce and so didn't utilize any of the ingredients. Yet, the baking method worked really well and the ribs came out very prissy.
08/03/2017
These were very good and supper easy. Next time I will accommodate the rub spices. A little besides spicy for us.
09/06/2017
I used my own rub but followed the directions. I had to exit them in the foil for an additional 45 minutes to go them to the fall of the bone status but love this method for ribs in the oven.
02/09/2017
Love this recipe, and actually love the rub on the ribs. I also peel the entire membrane off the dorsum of the ribs, instead of just pricking it with a knife. After making this once, I had problems sealing up the ribs tight enough in the tinfoil in the oven, then later on rubbing the ribs down, I put them in the tiresome cooker for iii hours with a tight lid, then followed the recipe from there. The meat is so flavorful and tender, but non then tender they merely 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 Baby Ray'southward dearest barbecue sauce! Information technology was divine and the husband thought they were the best ribs he's ever tasted! Thanks!!
04/12/2019
It'due south pretty skilful, just sometimes they can exist a little bit salty. You've got to be extreme careful with the timing or else some of the ribs volition melt with the foil.
11/19/2013
If I only had i word to depict it, it would be delicious! I used a mesquite seasoning I bought from Costco because I didn't accept everything on hand and it came out and so skilful! The other thing I did dissimilar was to pull the membrane off of the dorsum 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 ain rub. yet, i did follow the cooking fourth dimension and rest of instructions and they were fantabulous.
xi/02/2014
I have cooked a lot of babyback ribs and this is the all-time method I have found. They come out very tender but not sloppy, and total of flavor. I used Spade 50 seasoning for pork from Albertsons stores. Balmy just delicious.
04/04/2014
Kickoff time making ribs, and I was nervous to say the least but my husband 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 (scrap of common sense). I did non remove the membrane equally others take suggested and they turned out great for the states. Thank you Chef John for your recipe and video tutorial.
06/16/2013
Very tasty and tender. I adjusted for what I had on mitt. My guys ate them similar processed. Thank you.
11/09/2017
I didn't use salt and then fat didn't cure up. Very tasty otherwise
11/06/2017
Followed the recipe exactly... The ribs were delicious!
03/23/2020
This recipe was a win!! I made information technology just like information technology says and the ribs were delicious and saucy. My family unit enjoyed them then did I. Make sure yous accept use a skillful rub and put plenty on the ribs when seasoning.
07/10/2019
Used Sweet Baby Ray's spicy. Bully ribs easy.
xi/15/2017
Used my own rub, so tin can't comment on that. But the cooking method is fine. It's not fall off the bone, but it's nice and tender. Would recommend.
eleven/12/2017
Turned out great, next time I think I would cook at 250 f for at least xxx-45 minutes lol
07/05/2019
Used less chili than recipe called for. Was a hitting and the ribs disappeared fast
09/02/2013
Great results -- with one circumspection (run across beneath). Cooking instructions are spot-on -- 2 hrs at low heat cooks the meat through tenderly without burning the sugars in the rub; and the last hr at higher heat in opened foil with meat side up develops a overnice 'bark' without drying the meat. Mixing up your own rub gives opportunities to fine-tune flavors. Now the Ane caution -- in our feel, the quantities listed for rub ingredients yielded much more than we needed for a single ~2 lbs rack of baby back ribs, and doubling information technology (on some other occasion, when we fabricated 2 racks) gave u.s. much, MUCH more than nosotros needed. Nosotros're saving the extra for next time -- but yous can cutting back when you mix your own. So: five stars for instructions and results, would give less for inaccurate quantities.
08/28/2016
This is a terrific recipe and followed it accurately. Non sure I would brand whatever changes other than to maybe slightly change the amount of chilli powder for guests who do not like spicy-nonetheless information technology was just perfect for us.
x/07/2017
This recipe is very piece of cake and the ribs turn out cook-in-your-mouth tender! I have to admit, while I've fabricated this recipe a few times at present, I never utilize the aforementioned ingredients for the dry rub. I attempt to stick close, though. These are the best ribs I've ever fabricated.
07/14/2015
I used this recipe last night, and contradistinct a few minor things. I cutting the rack of ribs in half to make information technology more than manageable, and to be able to use ii dissimilar sauces. I used the remains of a rub I had previously put together for another recipe. My oven seems to run a footling cool compared to most, then I bumped the initial temperature to 275 and increased the bake time to 2.5 hours. Then I increased the five saucing intervals to 12 minutes each at 350 after the first 10 minute interval didn't quite cook down the sauce to the point I desired where I felt it was gear up for another saucing! Cutting them into individual ribs before serving seems similar a very minor detail, simply information technology did make serving a lot simpler and cleaner. Fall-off-the-bone, lip-smacking good!! This volition now be the go-to rib recipe in the recipe box!
ten/17/2012
Smashing, I REMOVE THE MEMBRAIN.
x/15/2014
I did every bit others suggested and removed the white membrane off the back. Nosotros don't like our ribs likewise spicy/hot, so I left out the peppers and added garlic powder. I cooked for a full of three.v hours, because we similar falling off the bone ribs. These are succulent.
04/03/2013
Wow, Easy and Delicious
09/02/2017
It's not and so much the ingredients, but the technique in making it. I use Famous Dave's dry rub and whatever BBQ sauce I have on paw. It is sooo skillful, and and then piece of cake to do.
05/28/2019
cumin 100% ruins this recipe. i'll try again without it. It has potential
02/03/2013
fabled !!!!!
05/19/2014
Used Memphis bbq rub from Savory Spice Store and The Shed sauce. Cooking method is spot on. Tired of the bbq already and it's not even Memorial Day notwithstanding. :(
How Long to Cook Baby Back Ribs at 350 Degrees
Source: https://www.allrecipes.com/recipe/220987/baked-bbq-baby-back-ribs/
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