KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Easy BBQ Ribs

Easy BBQ Ribs recipe
photo by:kraft
Pork baby back ribs get tender during a 20-minute simmer and then spend some time on the grill with a few brushes of BBQ sauce. Quick. Easy. Delicious!
time
prep:
10 min
total:
40 min
servings
total:
8 servings
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
4/11/2005
Instead of using all water, put half apple juice in the pot to boil it is really good. Nice flavor.
posted:
11/3/2004
My kids love this!
posted:
8/18/2004
Instead of water...try using a can of beef broth...enough to cover the ribs. YOj may have to use soup and water if you have too many ribs....but...they come out DELICIOUS!!!!!
posted:
7/26/2004
So much easier than grilling the ribs only. Boiling grabs the fat off the ribs, the onlly downside is cleaning out the pot afterwards. I boiled and grilled the ribs for 10 minutes longer than suggested and got great results!
posted:
6/9/2004
If it isn't messy it isn't good! The Gornowich Kids
posted:
1/24/2004
Boiling the ribs with spices in the water first was a great idea - it helped reduce clean-up time with the oven pan and made the meat very tender and tastey. A big hit with the family. Alternate sauce: 1/2 VH Garlic spare rib sauce and 1/2 Kraft Original BBQ sauce - Mmmmm.
posted:
8/31/2003
posted:
8/28/2003
Parboiling the pork is essential to good ribs before grilling, IMHO. I like hot ribs, so I tend to crunch up a Habanero chili or two in the boiling water. Beer, white wine, juniper berries, garlic, cloves, black pepper, Rosemary-- a judicious addition of some of these will make your Barbecue unique... and most folks will rave. The real point is the parboiling... it ensures that the meat is cooked and tender before it hits the grill. Personally, I like the ribs to color on the grill for a bit, before I start basting with the sauce... burned sugar is bitter, and you want to avoid any charring. A bowl of heated Sauce is nice to have on hand, for those that really like their ribs smothered ;)
posted:
8/25/2003
i have made this ribs but i do not boil them. i get a large double-broiler and steam them for they get more flavor and moisture. then i grill them for 10mins.
posted:
8/7/2003
Flawless and tender. My ribs had always been tough. Not any more:-)
K:41301v0:56608

related collections

All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email