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Category: Main Course
20 Minute BBQ Ribs - TastyPlanner.com
Chef: Samantha Mason
Made with Pampered Chef Deep Dish Cooker.
1 RACK (2 ½ - 3 pounds) pork loin back ribs (baby back ribs)
1 teaspoon salt
1 teaspoon coarsely ground black pepper
¼ cup water
smoky barbecue sauce
1 cup ketchup
¼ cup packed brown sugar
2 tablespoons Pampered Chef Smoky Barbeque Rub
2 teaspoons cider vinegar or white vinegar
Instructions1. For ribs, remove membrane from rack of ribs using Boning Knife (see Cook’s
Tip). Season both sides of ribs with salt and black pepper. Cut between each
bone to separate rack into individual ribs. Arrange ribs, cut side down, in two
layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8
minutes. Turn ribs over. Microwave on HIGH 7-10 minutes or untilPo cke t
Thermometerr e g i s t e r s 1 6 0 °F w h e n i n s e r t e d i n t o m e a t i e s t p a r t o f r i b s a l o n g s i d e
bones and ribs are no longer pink.
2. Meanwhile, for sauce, combine ketchup, brown sugar, barbecue rub and vinegar
in (1.5-qt.) Saucepan. Bring to a boil, stirring occasionally; remove from heat.
3. Transfer ribs to Stainless (4-qt.) Mixing Bowl. Add 1 cup of the sauce and toss
4. Heat Grill Pan over medium heat 5 minutes. Place ribs onto pan; cook 4-6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter. Serve immediately.
Cook’s Tips: The membrane found underneath the rack is not only tough, but it also
holds in excess fat. Removing the membrane helps to render out the fat during
cooking. To remove the membrane, lay the rack meaty side down. Using the tip of the
Boning Knife, gently cut under the membrane on one corner. Using a paper towel,
grasp the corner of the membrane and gently pull it away from the bones. Trim any
excess fat along the underside of the rack.
To ensure even doneness, turn each rib over halfway through cooking using Chef’ s
Tongs so that the undercooked sides face outward.
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