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Baby Back Ribs pinoy recipe for dinner

Baby Back Ribs pinoy recipe for dinner

Nuthin’ screams summertime in Cali like some rizibs on the grizill. And you do know that! Remember us in the classic video for “Nuthin But G Thang”? Me, Dr. Dre, and the crew holding it down at the park with the grill blazing? Or what about that classic flick with the homies Ice Cube and Cuba Gooding Jr. from Boyz n the Hood? Yeah, that real barbecue banger. But the weather where you stay might not be all California-fied. So I’ma show you how to get down backyard Boogie style in your own kitchen. Just remember to cook that shit slow, yo. And, oh yeah, white bread only!



3/4 cup [150 g] packed light brown sugar

1 Tbsp paprika

1 Tbsp garlic powder

1 tsp cracked black pepper

1 tsp salt

1 tsp cayenne pepper

2 racks (about 4 lb, 10 oz [2.1 kg] total) pork baby back ribs

1 1/2 cups [430 g] barbecue sauce (Rao’s or the deal from page 92)


1. Preheat the oven to 300°F [150°C], with a rack in the middle position. Line a baking sheet with two layers of aluminum foil and set aside.

2. In a small bowl, stir together the brown sugar, paprika, garlic powder, black pepper, salt, and cayenne. Apply the rub to the ribs, coating both sides. Wrap each rack in aluminum foil and place on the prepared baking sheet in a single layer.

3. Place the ribs in the oven and roast for 1/2 to 2 hours, testing at 1 1 /2 hours for doneness. The meat is ready when it’s tender and easy to pull away from the bone.
Remove the ribs from the oven and carefully discard any pork juices from the pan. Leave the racks wrapped and set aside.

4. Preheat the broiler to its highest setting, with a rack in the top position.

5. Unwrap the ribs and brush the top side with a thick layer of barbecue sauce. Place the ribs under the broiler for about 10 minutes, or until deep brown.

6. Remove the ribs and let rest, covered, for 10 minutes. Cut the racks into 2-rib portions

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