Big Easy Baby Back Ribs
recipe

Big Easy Baby Back Ribs

5.0

Craving ribs? This Big Easy Baby Back Ribs recipe gives you a quick and easy way to get the great taste of slow cooked ribs. A spicy dry rub brings on the heat and a sweet and smoky BBQ sauce brings it home for some of the best ribs you’ve ever eaten.

Not just for turkeys, The Big Easy® Oil-Less Turkey Fryer makes cooking ribs easy too. Just season ...

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Ingredients

Serves 4
For the Ribs
2
slabs of baby back ribs
For the Rub
3
tablespoons smoked paprika
3
tablespoons kosher salt
2
tablespoons chili powder
1
tablespoon garlic powder
2
teaspoons onion powder
2
teaspoons black pepper
For the Sweet and Smoky BBQ Sauce
1
cup ketchup
1/2
cup light brown sugar
1/4
cup white vinegar
2
tablespoons Worcestershire sauce
2
tablespoons garlic powder
2
tablespoons onion powder
1
teaspoon black pepper
1
teaspoon kosher salt
1/2
teaspoon liquid smoke

Ingredient Tips

NO Sugar
Your rub and/or marinade should contain NO sugar. Sugar will cause your food to burn.

Directions

Prep: 15 Minutes, Cook: 2 Hours, 20 Minutes
1

Power up The Big Easy® Oil-less Fryer.

Hot Tip: The Big Easy was designed to be powered ON (all the way to the left) and OFF (all the way to the right). All recipes for The Big Easy are based on operating the fryer at full power.
2

Insert a butter knife between the rib membrane on the under side and one of the end bones. Lift the knife to separate membrane from bone. Grip membrane with paper towels and pull until completely removed from ribs.

3

Combine paprika, salt, chili powder, garlic powder, onion powder and pepper in a small bowl and mix with fingers to break up any lumps. Apply rub to both sides of rib racks.

4

Cut each slab in half to make 4 equal-sized servings. Insert The Big Easy Rib Hooks between the first and second bones and attach to the roaster basket.

Hot Tip: To minimize sticking, coat the wire frame of the cooking basket with oil before inserting beef roast.
5

Insert the basket into the cooking chamber and cook the ribs for 2 hours.

Hot Tip: Cover the fryer with the wire mesh lid during the first or last 15 minutes of the cook for crispy skin, using infrared heat reflected back into cooking chamber. If used throughout cook, this heat can burn food before it is fully cooked.
6

Combine ketchup, brown sugar, vinegar, Worcestershire sauce, garlic powder, onion powder, pepper, salt and liquid smoke in a saucepan over low heat. Simmer for 10 minutes.

7

Remove ribs from The Big Easy, brush both sides with the sweet and smoky bbq sauce and let rest 20 minutes before serving.

Hot Tip: Giving your ribs the time they need to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise before it evens out. Call The Big Easy Hotline at 1-800-526-1065 with any questions you may have about cooking with The Big Easy. It’s available year-round, including Thanksgiving Day (8 am-4 pm EST).
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