The Baby back ribs are the smallest pork ribs with less meat.
They are the part of the rib cage closest to the spine.
They are cut from the point where the rib meets the spine after the loin has been removed.
They are called “baby” because they are shorter compared to Spare Ribs.
They have cooking times of about 1.5 to 2 hours at 300 °F.
In Italy, it is very difficult to obtain the Baby Backs cut because butchers usually tend to leave the loin attached to the spinal ribs.
They can be cooked at high temperature with short cooking times (Hot & Fast method) and flavored with spice mixes (Rub), in this case with coffee.
They are excellent cuts for smoking, stewing, or grilling.
Also cooked in the oven, as in this case, they lend themselves to be dry marinated with Dry Rubs and then possibly glazed with BBQ Sauces.
On the blog, you can also find the recipes for:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 3.3 lbs baby back ribs (pork ribs, plate)
- to taste paprika
- to taste black pepper
- to taste salt
- 0.7 oz coffee
- to taste garlic powder
Steps
Mix the rub ingredients.
Distribute it over the pork ribs, massaging them.
Place them on a baking sheet, cover with aluminum foil.
Bake in the oven at 300 °F for about 1.5 hours, if necessary up to 2.
The ribs will be ready when you see the meat pulling away from the bone.
VIDEO:
VIDEO:
@viaggiandomangiando BABY BACK RIBS sono le costolette di maiale più piccole con meno carne. Sono la parte della gabbia toracica più vicino alla colonna vertebrale. Vengono tagliate dal punto in cui la costola incontra la colonna vertebrale dopo che la lombata è stata rimossa. Vengono chiamate “baby” in quanto sono più corte rispetto alle Spare Ribs. 👉🏻 oggi la ricetta sul blog #viaggiandomangiando https://bit.ly/3gkNDj6_babyback_ #babybackribs #ribs #porkribs
♬ BOOM – Tiesto
You can find excellent ready-made rubs online as well.
You can find excellent ready-made rubs online as well.
“Check out my review on the VONROC Kamado 13-inch charcoal barbecue”
FAQ (Questions and Answers)
Can you prepare ribs with the Kamado?
Certainly, with the Kamado you can achieve a slow and smoked cooking that makes the meat tender and flavorful.
Prepare the ribs: Remove the membrane from the ribs, then pat them dry with paper towels.
Mix the spices: In a bowl, combine paprika, brown sugar, pepper, salt, garlic powder, onion powder, and chili pepper (if desired). Evenly sprinkle this mixture over the ribs.
Indirect cooking: Prepare the Kamado for indirect cooking, maintaining a temperature of about 230-250°F. Place the ribs on the grill, away from the heat source, and cook them for about 3-4 hours, or until the meat becomes tender.
Smoking: Add wood chips (e.g., oak or cherry) to infuse a smoky flavor. You can also brush the ribs with barbecue sauce in the last 30 minutes of cooking for a sweet and savory touch.
Serve: When the ribs are ready, cut them into servings and serve with side dishes of your choice.
