Babyback Ribs Recipe with Honey Apple Buffalo Sauce Recipe (2024)

FAQs

How long to cook ribs before adding sauce? ›

We have been asked many times on our Facebook and Twitter pages- When do I add sauce to ribs? You will want to add barbecue sauce to your ribs during the final 20-30 minutes of cooking. While brushing on sauce just remember, don't drown your ribs.

Moist, gentle heat and a wet vinegary sauce can save dry ribs. Here's what to do: Make a 50/50 mixture of your favorite BBQ sauce and apple cider vinegar and coat the ribs in this mixture. Then wrap the ribs tightly in foil and put them in a low oven (say 300°F) for about an hour.

The choice is yours, but for best flavor and moist spareribs, boiling is not recommended. Long cooking with low heat accomplishes the same goals of tenderizing and rendering the fat without the loss of flavor or moisture.

Larger, fattier ribs need to be cooked longer than baby backs. Shoot for around 2 hours at 350 degrees if the ribs are uncovered, as in our Barbecued Pork Ribs. If wrapped in foil, the ribs can go for up to 3 hours at 300°F degrees, or crank the oven up to 400 degrees for a briefer baking time—1.5 to 2 hours.

Not usually. BBQ sauce usually contains a large amount of sugar, often brown sugar. Sugar tends to burn, which is not good eats :-). What I prefer to do is brine my ribs for a few hours, then salt, pepper, and a dry rub them, then wrap them tightly in plastic wrap and refrigerate over night.

Ribs, however, can handle more sauce applied earlier in the cooking process. Most people expect a thick barbecue sauce on ribs, so it should be layered on during the last 30 minutes to an hour of cooking. Apply several thin coatings to build layers. This is what makes for a sticky, delicious surface on ribs.

Be sure to wrap the foil tightly to lock in moisture, as the steam from the ribs helps tenderize the meat, imbuing it with its own porky flavors. This is pork on pork, and one of the best ways to ensure the juiciest results. Another is the simple glaze you then prepare on the stovetop.

Do you bake ribs covered or uncovered? You can cook ribs either covered with foil or uncovered. Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.

Fill a small baking pan two-thirds full with cold water and place on the lowest rung in the oven. This helps to keep the ribs moist during the lengthy cooking time.

Cooking baby back ribs in the oven is one of the easiest methods. First, wrap the ribs in tin foil and slow-roast them in the oven on a low temperature between 275 and 325 degrees. Bake until cooked through and tender, usually around 2 to 2.5 hours.

What happens if you don't boil ribs? ›

The reason you would boil ribs before cooking them is simple. This process helps tenderize the ribs and makes them more juicy. It not only shortens the cooking time significantly, but it also helps make the meat far easier to chew.

Slower methods can be ready in as little as 30 minutes - however, keep in mind that the longer you cook your pork back ribs the more tender and succulent they'll be.

Cook low and slow: If you have the time, it's best to cook low and slow at 275 or 300°F for the most tender ribs. However, you can still get very good results at 350°F and other temperatures.

Cooking any kind of meat for too long will usually leave it dry, tough, and utterly unappealing. In all honesty, cooking BBQ ribs to perfection is something of an artform. It's not something the home chef does very often, and overcooking the ribs is a common way to disappoint yourself when you sit down to eat.

During the last 5 minutes of cook time, mix together sauce ingredients. Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.

During this time, see that the ribs reach the target temp of 190°-205°F (88°-96°C). (Set the high-temp alarm on Signals to let you know when you get there.) Remove the ribs-package from heat and unwrap. If you want glazed, sticky ribs, now is the time to brush them with BBQ sauce.

Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce.

Not to worry though, as Kitchn suggests you can mop your ribs with tangy sauce about 10-15 minutes before they're done. Amazing Ribs adds to this by stating that you can even sauce your ribs up to 30 minutes before they're done if the temperature is at 225 Fahrenheit over indirect heat.