Baby Back Ribs With Sweet and Sour Glaze Recipe (2024)

Highly recommend removing the membrane - doing so makes the ribs even more tender. Use a paper towel to grab the membrane when pulling, otherwise it will slip out of your hands.

Maybe since there are so many questions and suggestions regarding the membrane, the Times might make a short video demonstrating a/the successful method of accomplishing that particular task. It sounds like readers/home cooks would be quite appreciative. I would.

When removing the membrane on the back, I find it helpful to use just a regular rounded tip table knife. Starting somewhere in the middle of the rack, work the rounded tip on top of a bone but underneath the membrane. Work it all the way across the bone. Then gently lift up and you should start to raise the membrane off the rack. It will tear at some point but then, using paper towels to get a grip, gently pull back the membrane away from the ribs.

Love that the pork is seasoned with kosher salt.

I erred in over-cooking the ribs, but allowing for that they were still delicious. Next time I will take care not to over-cook, and will double the sauce. It's great to be able to make interesting ribs in the oven in winter.

1. David's tip is correct except that he is referring to what butcher refer to as the skin on the underside of a slab -- not a membrane. Also, if the slab is very cold, the skin is easier to peel off. Sometimes I put the slab in the freezer for a few minutes to accomplish this. 2. Here are a couple of optional but well-proven flavor enhancements. ---- Sprinkle liquid smoke onto the ribs after they are cooked. ---- Include a half-teaspoon of garlic powder in the glaze mix.

Larry, I am a surgeon and actually it IS a serous membrane, although butchers may refer to it as "skin." It is called the pleura, and it lines the thorax of humans and other mammals. It consists of two layers, one surrounds the ribs and other one the lungs. Removing it allows more flavor to permeate the meat between the bones.

I have a fantastic recipe that uses blackberry preserves. Highly recommend. Really, any sweet, fruity preserve, jam or jelly works with ribs.

I recommend spooning the sauce over the ribs AFTER you’ve cut them. That way you get the sauce on all the cut sides too.

I always slow roasted a recipe like this at 250°F for two hours. No aluminum foil wrapping needed. Then finished in a 400°F oven with glaze.

Don’t use a sharp knife to remove the membrane. Slide a butter knife under the membrane and pull up until it disconnects. Then use a paper towel to pull the membrane off.

In the summer (it's bloody cold today in Toronto -17 C) I do the final step (after cooking in the oven) on the BBQ - just watch for burning, it doesn't take long. What I like about this 2 step technique is that you can do the oven part ahead of time (even day before). Then just a few minutes on the grill or under the broiler and voila!

Better yet ask the butcher to remove the membrane. Not easy sometimes, even with the paper towel

Haven't tried this yet, but it seems like it would really benefit by adding ginger and/or garlic and/or star anise to the glaze.

You could just use any lidded pan that the ribs fit in. The point, I believe, is that they are steaming in their own liquid so as long as they are sealed a pan or dutch oven should work just fine. I often use a big cast iron skillet with a lid for things like this.

The glaze tastes like grape candy that grew up. Easiest ribs I've ever made and super tasty. Will definitely make again.

Made pretty much according to directions and it turned out really well. After reading the comments I did substitute apricot preserves for grape jelly as we like that better. Didn’t have rice vinegar so used cider vinegar instead.

use only 2/3 of the jam

I had to trust the process. As I'm making the sauce with grape jelly I found myself thinking this looks disgusting and it's going to be sickly sweet. Once it is reduced down and is paired with the seasoning on the ribs it works perfectly. I was pleasantly surprised and glad i followed through with the written instructions.

Could be just the recipe to finish up the homemade cranberry sauce, rather than grape jelly, from Thanksgiving!

This is a wonderful alternative to barbecued ribs, but I find the sauce to be cloyingly sweet - just like Americans want it, of course. Besides, you can't get grape jelly anywhere but in the US. For my European guests, I have experimented with various kinds of jelly and achieved the best result with cranberries. I also substitute the soja sauce for Indonesian Katjab Manis. And finally, I don't crush the garlic and throw it away later, but mince it together with a small onion in a blender.

I've tried lots of ribs recipes, and this is the best bang per buck: very little work for a big taste. I guess you can get better at a dedicated ribs joint when the smoke the meat etc. but for at home ribs that are easy and tasty, this is now my only preparation method. We love meat, and this is yum yum good.

Highly recommend buying catfish skinner pliers to make removing membrane a breeze

OK. This is almost embarrassingly easy for an exceptional, crowd pleasing result. It was hilariously satisfying to mention the purple ingredient. Thanks for a fantastic co*cktail party treat!

Very disappointing recipe. The ribs were steamed, not baked, became mushy and literally fell apart when I managed to disengage them from the foil, to which they had stuck, with most of the juices burning onto the foil. The glaze was fine at first, and I put half on the lumps of meat for broiling, but then congealed to the extent that the rest of it couldn't be put on the finished ribs. Total waste of an expensive rack of ribs.

I added 1 Tbsp each of ginger and garlic powder to the seasoning mix. My ribs were approx. 3lbs. and I cooked them at 350 instead of 325 as I was short on time. They were falling off the bone perfect in 1 hour. I didn't have grape jelly on hand but used apricot fig chutney instead and added the rice vinegar and soy sauce to that. They turned out really well and my husband and I thoroughly enjoyed them. In hindsight I should've let them marinate with the seasoning mix about 10-15 minutes.

substitute grape jelly for apricot (my favorite) or cherry- takes this from good to showstopper!!

OK, removing the membrane was not at all simple. It was full on Grey's Anatomy. A bit came off, then it snapped. Then another little bit, and so on. Then another piece came off. Better instructions needed. A teaspoon of Worcestershire adds more umami to balance all the sweetness. Also squeeze the juice of two limes over the ribs before serving, with a sprinkling of Tajín to brighten and lighten up the heavy base of the sauce. Does anyone know if there is an Eric Kim fan club?

Fabulous!!!!

The membrane is slippery. So after separating a small corner of the membrane from the meat with the tip of a sharp knife, grab that small corner using a paper towel and you'll be able to rip it right off. Also - I put the ribs in the oven on 250 for at least 4 hours, with a small pot of water or(better yet!) a can of beer, to slowly dry roast with moisture in the oven (do NOT use convection - the circulating air will dry out the meat). Tender and very delicious.