Type what you have

Ingredients

• ✓ baby back pork rib
• apple juice
• apple cider vinegar
• liquid smoke
• bay leaf

Instructions

1. 1 Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot). Add bay leaves.
2. 2 Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

By ktskas

Ingredients

• ✓ baby back pork rib
• kosher salt
• brown sugar
• chili powder
• black pepper
• cumin
• cayenne pepper
• barbecue sauce
• sesame hamburger roll
• coleslaw

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
3. 3 Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
4. 4 Bake in the preheated oven until tender, about 2 hours and 45 minutes.
5. 5 Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
6. 6 Cut each rack in half. Brush both sides generously with barbecue sauce.
7. 7 Preheat a charcoal grill for high heat and lightly oil the grate.
8. 8 Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
9. 9 Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

By John Mitzewich

Ingredients

• ✓ baby back pork rib
• brown sugar
• garlic salt
• chili powder
• black pepper
• cayenne pepper
• beef broth
• root beer
• apple cider vinegar
• liquid smoke
• barbecue sauce

Instructions

1. 1 Use a butter knife to cut into an edge of the rib racks. Use a paper towel to grab and lift off the silvery membranes.
2. 2 Combine brown sugar, garlic salt, chili powder, black pepper, and cayenne pepper in bowl. Coat the ribs generously with the dry rub.
3. 3 Place the trivet inside the Instant Pot. Pour in broth, root beer, vinegar, and liquid smoke. Place ribs on the trivet on their sides, with one inside the other. Close and lock the lid and make sure the vent is sealed. Select manual high pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on the highest heat setting. Place a rack 6 inches from the heat source.
6. 6 Transfer ribs to a broiling pan and generously coat with barbecue sauce.
7. 7 Cook in the broiler until barbeque sauce is bubbly and caramelized, 5 to 7 minutes.

By Chris Book

Ingredients

• ✓ baby back pork rib
• poultry seasoning
• garlic salt
• black pepper
• bread
• celery
• onion
• garlic powder
• salt
• black pepper
• poultry seasoning
• chicken broth

Instructions

1. 1 Combine 1 teaspoon poultry seasoning, garlic salt, and 1/4 teaspoon black pepper. Sprinkle over the meaty side of the ribs, and rub into the meat. Let stand while making the dressing.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 In a large bowl, combine bread cubes, celery, onion, garlic powder, salt, 1/4 teaspoon black pepper, and 2 teaspoons poultry seasoning. Mix well with your hands. Pour the broth evenly over the mixture to dampen all of the stuffing. Lay one rack of the ribs on the counter, meaty side down. Top with the stuffing; pile it up! Top with the second rack of ribs, meaty side up. Wrap and tie with thread or string in about 3 places to keep them together. Transfer to a rack in a roasting pan.
4. 4 Cover, and bake for 1 hour in preheated oven. Remove the cover, and bake an additional 45 minutes to 1 hour.

By Rayna Jordan

Ingredients

• ✓ baby back pork rib
• cooking spray
• grill seasoning
• ketchup
• brown sugar
• worcestershire sauce
• mustard
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil and grease with cooking spray.
2. 2 Place ribs onto the prepared baking sheet. Season both sides with grill seasoning.
3. 3 Bake in the preheated oven for 30 minutes; flip ribs over and bake for 15 more minutes. Cut ribs apart and place into a slow cooker.
4. 4 Mix together ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and garlic in a small bowl until thoroughly combined; pour sauce over ribs. Stir to coat.
5. 5 Cook on Low until ribs are tender, 4 to 6 hours; stir occasionally.

By aimeejean

Ingredients

• ✓ baby back pork rib
• barbecue sauce
• apple cider
• cayenne pepper
• allspice
• nutmeg
• ground cumin
• thyme
• rosemary
• black pepper
• ancho chile powder
• paprika
• onion powder
• garlic powder
• chile powder
• sea salt
• brown sugar
• sugar

Instructions

1. 1 Mix white sugar, brown sugar, sea salt, chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, rosemary, thyme, cumin, nutmeg, allspice, and cayenne pepper together in a bowl to make the rib rub.
2. 2 Coat ribs evenly with rub. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.
3. 3 Preheat smoker to 300 degrees F (150 degrees C) per manufacturer's instructions. Place ribs on smoker meat-side up. Smoke until browned, about 1 1/2 hour. Remove from smoker.
4. 4 Pour apple cider into an aluminum roasting pan. Position ribs in the pan, standing on end if needed. Cover with aluminum foil. Return to the smoker. Continue smoking ribs until tender, about 2 hours more.
5. 5 Transfer ribs to a grill. Brush barbeque sauce on top. Grill until dark brown, about 10 minutes per side.

By ccryder81

Ingredients

• ✓ baby back pork rib
• kosher salt
• sugar
• black pepper
• paprika
• garlic powder
• ketchup
• brown sugar
• soy sauce
• rice vinegar
• vegetable oil
• cayenne pepper

Instructions

1. 1 Gather all the ingredients and preheat the oven to 250 degrees F (120 degrees C).
2. 2 Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
3. 3 Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
4. 4 Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
5. 5 Preheat a charcoal grill until coals are very ashy and hot.
6. 6 Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
7. 7 Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
8. 8 Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
9. 9 Remove to a plate and brush over one more application of glaze.
10. 10 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ baby back pork rib
• salt
• black pepper
• onion
• kochujang
• white vinegar
• garlic
• sesame oil
• soy sauce
• ginger root
• ginger root
• pilsner-style lager
• sesame seed
• black sesame seed

Instructions

1. 1 Remove membrane from the back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
2. 2 Purée onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger to onion in the blender; purée into a sauce.
3. 3 Rub 1/3 of the sauce generously over ribs. Reserve remaining sauce for later. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
6. 6 Bake in the preheated oven until meat is loosened from ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool for 5 to 10 minutes.
7. 7 Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
8. 8 Cook ribs on the preheated grill until browned, about 6 minutes per side. Coat with 1/2 of the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.

By NickD

Ingredients

• ✓ baby back pork rib
• black pepper
• red chile pepper
• vegetable oil
• onion
• water
• tomato paste
• white vinegar
• brown sugar
• honey
• worcestershire sauce
• molasses
• salt
• garlic powder
• whiskey
• liquid smoke
• onion powder
• paprika
• black pepper

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Cut each full rack of ribs in half to make 4 half racks. Season with salt and black pepper (more black pepper than salt); sprinkle 1 tablespoon ground chile pepper over meat.
3. 3 Wrap each half rack in aluminum foil. Bake in the preheated oven for 2 hours and 30 minutes.
4. 4 Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir onion in hot oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Add molasses, 2 teaspoons salt, garlic powder, whisky, remaining 1/2 tablespoon ground chile pepper, liquid smoke, onion powder, paprika, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat. Simmer uncovered until sauce thickens, about 1 hour and 15 minutes. Remove from heat and set sauce aside.
5. 5 Preheat an outdoor grill for high heat and lightly oil the grates.
6. 6 Remove wrapped ribs from the oven. Let stand for 10 minutes, then remove ribs from the foil.
7. 7 Cook ribs on the preheated grill for 3 to 4 minutes on each side. Brush sauce on ribs while grilling, just before you serve them (adding sauce too early will burn ribs).

By Scott David Hibbard

Ingredients

• ✓ baby back pork rib
• black pepper
• sea salt
• garlic
• olive oil
• barbecue sauce
• strawberry preserves
• beer
• onion
• jalapeno pepper
• apple juice
• sparerib
• thyme
• celery seed
• black pepper
• chili powder
• garlic
• oregano
• cumin
• salt

Instructions

1. 1 Place 3 tablespoons kosher salt, cumin, oregano, 1 tablespoon minced garlic, chili powder, 1 teaspoon black pepper, celery seeds, and thyme in the bowl of a food processor; pulse until well mixed.
2. 2 Lay baby back rib slabs and sparerib rack on separate sheets of aluminum foil. Rub spice mixture all over ribs; fold up foil sheets around ribs to create a rimmed vessel. Divide apple juice between each foil vessel; fold edges together to seal. Marinate ribs in the refrigerator, 8 hours to overnight.
3. 3 Meanwhile, set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
4. 4 Place jalapeños, cut-sides down, onto the prepared baking sheet; cook under the preheated broiler until skins are blackened and blistered, 5 to 8 minutes. Place blackened jalapeños in a small bowl; tightly seal with plastic wrap. Steam jalapeños as they cool, about 20 minutes. Remove and discard skins.
5. 5 Place jalapeños, onion, beer, strawberry preserves, barbecue sauce, olive oil, 2 garlic cloves, sea salt, and black pepper in a blender; blend until smooth. Transfer sauce to a container, cover with a lid, and refrigerate, 8 hours to overnight.
6. 6 Preheat the oven to 200 degrees F (95 degrees C). Place foil-wrapped ribs in a single layer on baking sheets.
7. 7 Cook in the preheated oven for 1 hour. Increase the oven temperature to 225 degrees F (110 degrees C); continue cooking until ribs almost tender, 2 to 3 more hours.
8. 8 Preheat a smoker to 250 degrees F (120 degrees C).
9. 9 Unwrap baked ribs, discard apple juice, and place ribs, unstacked, onto wire racks. Place racks into the preheated smoker. Add wood chips according to manufacturer's directions. Smoke until meat surface is slightly dry, 5 to 10 minutes. Continue smoking until tender about 1 hour, brushing sauce on ribs every 15 minutes and flipping every 30 minutes,

By MattyHam