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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Benna's Babyback Ribs Recipe

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This recipe for Benna's Babyback Ribs is from 100 Years of Recipes from the Decendants of Bernt & Maria Overgaard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
full Rack of ribs
brown sugar
rub consisting of salt, sugar, brown sugar, smoked paprika, smoked chipotle pepper, cinnamon, black pepper and a pinch of garlic OR you can get McCormick's Grill Mates Sweet and Smokey Rub (it has it all)
vinegar
onion
maple syrup
Directions:
Directions:
Prep Ribs: Remove excess fat and membrane (use a paper towel to help you get the good grip).

Season: About 1/4 cup of light brown sugar to cover the underside of the ribs. Then rub the top with even amounts of the above rub mixture ingredients or use McCormick's rub. Make sure ribs are evenly covered and well rubbed!
Pour about a cup of water into the bottom of pan and about 1 tsp vinegar. Add 1/2 a sliced onion to the pan and drizzle a small amount of Maple Syrup over the top of the ribs. Cover, with foil and let sit for several hours or overnight.

Cooking: Temp and time may vary per rib but about 2 hours at 420º or 45 minutes per pound. Ribs are ready when meat shrinks back so that the bones are exposed. Add your favorite BBQ Sauce in the last 15 minute of cooking! Enjoy!
Personal Notes:
Personal Notes:
I recommend using a disposable pan, clean up is so much easier!

 

 

 

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