Comida Kraft
Recipe Box

Easy BBQ Ribs

Prep Time
10
min.
Total Time
40
min.
Servings

8 servings

Enjoy these sweet and savory Easy BBQ Ribs! Simmer the ribs for 20 minutes before grilling with a few brushes of BBQ sauce for a quick-and-easy dish.

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What You Need

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Make It

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  • Cut ribs into 2-rib sections.
  • Place ribs in Dutch oven or stockpot. Add enough water to completely cover ribs; cover with lid. Bring to boil; simmer on medium-low heat 20 min. Drain.
  • Heat grill to medium heat. Grill ribs 10 min. or until done, turning occasionally and brushing generously with barbecue sauce.

Serving Suggestion

Serve with a hot baked potato and crisp mixed green salad tossed with your favorite KRAFT Dressing.

Use Your Microwave

Cut ribs into sections as directed. Place in large microwaveable bowl. Add 1/2 cup water. Microwave on HIGH 20 min., gently stirring after 10 min.; drain. Grill as directed.

Substitute

Prepare using KRAFT Original Barbecue Sauce.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 250
Total fat 15g
Saturated fat 5g
Cholesterol 55mg
Sodium 440mg
Carbohydrate 14g
Dietary fiber 0g
Sugars 12g
Protein 16g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from No please do not boil them, what you can can do is apply your dry rub and wrap them in foil and and... No please do not boil them, what you can can do is apply your dry rub and wrap them in foil and and back them in a heated over at 350 and cook for 1 hour and then turn down the temperture to 250 and bake for 2 hours and once done remove from foil and let set for 15 minutes and apply to your grill and spray the ribs with some apple juice and then baste with sauce and they will fall off the bone. If you want that smoke taste you can add some Liquid Smoke in a spray bottle spray ribs and then apply your rub, wrap and bake. This is great to do on a day you are having a cook out or for sunday dinner and I promise no one will know the difference.
Date published: 2009-09-11
Rated 1 out of 5 by from I agree with the previous reviewer...NEVER boil pork or beef unless you like shoe leather. I agree with the previous reviewer...NEVER boil pork or beef unless you like shoe leather. My fail-safe method for cooking baby back ribs is on the grill. To start, I season my ribs generously with a grill seasoning and wrap them in heavy-duty foil. Place the ribs meat side UP and grill for about 20-25 minutes on medium heat. I turn them over and grill for about 8-10 minutes, meat side DOWN. Then I remove the foil, lavish them with my favorite BBQ sauce, watching them closely because the sugar in the BBQ sauce will scorch easily. For the most part the ribs cook themselves and the meat is so moist and tender it will practically fall off the bone!
Date published: 2007-08-01
Rated 2 out of 5 by from I don't like the boiling idea either. I don't like the boiling idea either. Rather than babybacks, I used western ribs, the thick cut pieces with a bit of fat on them. I put them in a roasting pan, on top of two racks, so they weren't sitting in the liquid. I added 2-3 bottles of beer, a couple splashes of A1 (or equivalent), and a liberal amount of Worcestershire sauce (3-4 tablespoons, I don't think you can really add too much). No lid on top, I roasted in the oven for 6 hours, give or take, at about 250-325 F. Turn them every now and again, when it seems like one side is getting done quicker than another side. When they're done, then take'em outside and grill'em with the BBQ sauce. Tender? Oh, baby!!
Date published: 2007-08-02
Rated 5 out of 5 by from My family has always used this finger lickin' good recipe and so far everybody who eats our ribs... My family has always used this finger lickin' good recipe and so far everybody who eats our ribs LOVES them. We do add beer, cayenne pepper, paprika, and whatever else we feel like that day. We have always made them while we are camping, in a Dutch oven with charcoal. They are tender and delicious. It seems, the people who are giving this the worst ratings are the ones who have't tried it. Yes, if you do have more time to let it cook longer go for it, but don't worry about having them in liquids. You can see that even with the unnecessarily poor ratings it is still a good recipe to try. ENJOY!
Date published: 2008-05-30
Rated 3 out of 5 by from I always boil or bake my ribs before grilling. I always boil or bake my ribs before grilling. I like the oven method for "fix and forget" ease but hate heating up my house w/the oven in the summer for a couple of hours. So, the boiling method works well to help render the fat and tenderize the meat when I don't want to bake. I've also used the slow cooker (all day on low) to get ribs ready for the grill it works AWESOME! I always put rib rub on my ribs (or in the water) as well as onion and garlic to add flavor to the ribs. If I have one handy and I'm boiling or using the slow cooker...I use a beef in place of some of the water. Very good!
Date published: 2007-08-01
Rated 5 out of 5 by from Parboiling the pork is essential to good ribs before grilling, IMHO. 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 ;)
Date published: 2003-08-28
Rated 4 out of 5 by from For those who didn't read the title of the recipe, this is supposed to be QUICK, not slow cooking. For those who didn't read the title of the recipe, this is supposed to be QUICK, not slow cooking. Slow cook is the best way and the one we all know, but my husband created a variation of this recipe a couple of years ago. He takes slabs of ribs and places them in a very large pan on top of a steamer; therefore, they are not sitting in water but are steamed. After steaming for awhile, he is ready to place them on the grill basting with the bar-be-que sauce. You cannot believe the compliments and those that want his recipe!
Date published: 2007-08-02
Rated 4 out of 5 by from I take the ribs and place them in an aluminum throw away pan and marinade them in Kraft original... I take the ribs and place them in an aluminum throw away pan and marinade them in Kraft original barbecue sauce overnight. Then place the pan on the grill and cook on medium for a couple of hours. then I add some more Kraft sauce. They come out very tasty and tender. Also, sometime I use both the BULL-EYE original sauce and the Kraft together. Everybody loves my ribs, they think I use some special recipe, but its just the Kraft, which is more sweet and the Bulls eye is more sour. The combination is great!!
Date published: 2006-06-14
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