Applebee's Baby Back Ribs Secret Recipe (2024)

FAQs

What kind of ribs does Applebee's use? ›

"Riblets" is Applebee's branded name for button ribs or rib tips (as they are called at Walmart), which is a short cut trimmed from the back end of pork spareribs, packed with lots of connective tissue.

Cooking baby back ribs in the oven is one of the easiest methods. First, wrap the ribs in tin foil and slow-roast them in the oven on a low temperature between 275 and 325 degrees. Bake until cooked through and tender, usually around 2 to 2.5 hours.

The upper ribs are called baby back ribs because they are shorter in relation to the bigger spareribs — not because they come from a baby pig. Baby back ribs are also sometimes called pork loin back ribs, back ribs, or loin ribs.

Beef rib cuts are known for their rich flavor and versatility, making them popular in commercial kitchens. They are larger and meatier than their pork counterparts with more marbling and fat content. When cooked low and slow, the fat renders and enhances the flavor and texture of the ribs.

Your first order features 12-ounces of riblets expertly cut from the most tender pork for a delicious bone-in flavor, then slow cooked and served dripping in either Honey BBQ or Spicy Texas BBQ sauce, with Classic Fries and cole slaw.

The secret to incredibly tender ribs is baking them low and slow.

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

Dry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn't time-sensitive! With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner.

The reason you would boil ribs before cooking them is simple. This process helps tenderize the ribs and makes them more juicy. It not only shortens the cooking time significantly, but it also helps make the meat far easier to chew.

Place ribs bone-side down in smoker at 225 F /110 C and cook for three hours. Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal. Return to the smoker bone-side up and smoke for two hours. Unwrap the ribs and return to the smoker bone-side down for one more hour.

Which is better, St. Louis ribs or baby back ribs? ›

You have to be more selective with the St Louis ribs. The meaty rib is heartier and will fill you up faster, plus it is leaner and healthier for you. If you are looking to watch your figure and stick with a diet while still enjoying some delicious ribs, then the baby back ribs are the right choice.

Our answer is yes. You'll get a much better end product if you take it off. The membrane can be chewy or rubbery and prevents seasonings from penetrating the underside of the ribs. Luckily, the membrane is easy to remove.

So, if ribs are going to be the main meat you are cooking, you can usually plan for: 6 ribs per person when serving baby back pork ribs. 4 - 5 ribs per person when serving pork spare ribs. 2 - 3 ribs per person when cooking beef back ribs.

At Texas Roadhouse we use only American-grown USDA #1 inspected fresh domestic Pork Loin Back Ribs. Starting with the right product will give you a Legendary result. We will show you how to make the best ribs possible with the equipment available in an average home kitchen.

Lean English Short Rib Cut: The lean English short rib cut is the same as the trimmed style, but the butcher removes more of the fat layer. Riblets: Riblets are a type of English cut where the butcher slices the bones into individual pieces and then cuts short, 1-2-inch-long sticks topped with a thick round of meat.

Here are the basics when it comes to a rack of pork ribs: A complete rack of ribs typically weighs about 1 1/2 to 2 pounds and consists of 10 to 13 ribs measuring about 3 to 6 inches long each. A half rack, on the other hand, weighs anywhere between 12 to 16 ounces and has about 5 to 6 ribs on the rack.

Beef short ribs are the equivalent of spare ribs in pork, with beef short ribs usually larger and meatier than pork spare ribs. "Boneless" short ribs are cut from either the chuck or plate, and consist of rib meat separated from the bone. "Boneless country-style short ribs", however, are not true short ribs.