Kaido
Elite Member & Kitchen Overlord
Today's recipe is Geico Ribs. So easy, even a caveman can do it :biggrin: These are sweet babyback ribs (Scrubs shoutout). One of the appeals of this recipe is that it requires a minimal amount of work - a couple minutes before & after cooking and that's it! And it can be done entirely in the oven, although I like to finish it on the grill (char marks, mmm).
Pics:
Getting ready for the grill marks
Charred up & ready to go!
Ready to eat
Ingredients:
Baby Back Ribs (3-4 pounds)
1 bottle of Sweet Baby Ray's BBQ Sauce
Spice Mix:
3/4 cup Light Brown Sugar
1/8 tsp Cayenne Pepper
1 teaspoon Salt
1 tablespoon SMOKED Paprika
1 tablespoon Garlic Powder
Tools:
Oven
Jelly roll pan (like a cookie sheet, with a lip)
Aluminum foil
Brush (for brushing on the BBQ sauce)
Tongs
Knife
Instructions:
1. Preheat the oven to 300F.
2. Peel the membrane off the bottom of the ribs (the white stuff, it pulls off like tape). Sometimes this is already peeled off. I usually get the vacuum-sealed full-rack (~$20 at the grocery store for a 3-pounder) and try to find the redder-colored ribs with some marbling on them. 3 pounds can feed about 4 people. I prefer babyback for the flavor & texture - these will fall off the bone!
3. Throw the spice mix in a bowl and stir around until mixed. Put half on the top of the ribs, and half on the bottom. Just pat it on and spread it around with your hands.
4. Line a jelly roll pan with 2 sheets of aluminum foil. Put the ribs on. Put 2 sheets on top and TIGHTLY seal with the bottom sheets. You don't want the juices bubbling out!
5. Cook at 300F for 2.5 hours. You can do as little as 2 hours or as long as 3 hours, depending on how tender you like them. If you plan on charring them on the grill at the end, do a bit less because you don't want them falling of the bone as you are trying to flip them on the grill!
6. Remove from foil (careful - hot steam) and chop into serving pieces a few ribs wide. If you're going to finish them in the oven, set the oven to Broil and do them about 1 minute per side. If you're going to grill them, I like to do 1 minute per side, then brush on the sauce and grill them again for 1 minute per side to get the sauce baked in. You can brush on the sauce for Broiling if you'd like, but it kind of does a candy-coating like an M&M rather than a baked-in coating like the grill does. I use about half a bottle of Sweet Baby Ray's and then keep the rest for dipping sauce (just heat it up in the microwave in a bowl).
That's it...super easy! My family goes bananas for this recipe. A couple minutes of prep time with the spices, and then a quick broil or flame-kiss on the grill at the end to get the outside crispy, and voila - tasty ribs! imo the secret is the smoked paprika, makes it taste like BBQ house ribs to me 😉
Pics:
Getting ready for the grill marks
Charred up & ready to go!
Ready to eat
Ingredients:
Baby Back Ribs (3-4 pounds)
1 bottle of Sweet Baby Ray's BBQ Sauce
Spice Mix:
3/4 cup Light Brown Sugar
1/8 tsp Cayenne Pepper
1 teaspoon Salt
1 tablespoon SMOKED Paprika
1 tablespoon Garlic Powder
Tools:
Oven
Jelly roll pan (like a cookie sheet, with a lip)
Aluminum foil
Brush (for brushing on the BBQ sauce)
Tongs
Knife
Instructions:
1. Preheat the oven to 300F.
2. Peel the membrane off the bottom of the ribs (the white stuff, it pulls off like tape). Sometimes this is already peeled off. I usually get the vacuum-sealed full-rack (~$20 at the grocery store for a 3-pounder) and try to find the redder-colored ribs with some marbling on them. 3 pounds can feed about 4 people. I prefer babyback for the flavor & texture - these will fall off the bone!
3. Throw the spice mix in a bowl and stir around until mixed. Put half on the top of the ribs, and half on the bottom. Just pat it on and spread it around with your hands.
4. Line a jelly roll pan with 2 sheets of aluminum foil. Put the ribs on. Put 2 sheets on top and TIGHTLY seal with the bottom sheets. You don't want the juices bubbling out!
5. Cook at 300F for 2.5 hours. You can do as little as 2 hours or as long as 3 hours, depending on how tender you like them. If you plan on charring them on the grill at the end, do a bit less because you don't want them falling of the bone as you are trying to flip them on the grill!
6. Remove from foil (careful - hot steam) and chop into serving pieces a few ribs wide. If you're going to finish them in the oven, set the oven to Broil and do them about 1 minute per side. If you're going to grill them, I like to do 1 minute per side, then brush on the sauce and grill them again for 1 minute per side to get the sauce baked in. You can brush on the sauce for Broiling if you'd like, but it kind of does a candy-coating like an M&M rather than a baked-in coating like the grill does. I use about half a bottle of Sweet Baby Ray's and then keep the rest for dipping sauce (just heat it up in the microwave in a bowl).
That's it...super easy! My family goes bananas for this recipe. A couple minutes of prep time with the spices, and then a quick broil or flame-kiss on the grill at the end to get the outside crispy, and voila - tasty ribs! imo the secret is the smoked paprika, makes it taste like BBQ house ribs to me 😉
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