Cheddars Baby Back Ribs
The Baby Back Ribs at Cheddar’s Scratch Kitchen are incredibly juicy and full of flavor. The presentation is excellent, served with crispy French fries and coleslaw. Just by seeing the aromas and serving of this dish, my mouth waters.
It has gluten sensitivity. So please, people who do not use gluten-sensitive dishes. Never taste it.
Cheddars Baby Back Ribs Allergens
|
Ingredient |
Possible Allergens |
|---|---|
|
Baby Back Ribs |
None (unless cross-contamination occurs) |
|
Olive Oil |
None |
|
Salt |
None |
|
Black Pepper |
None |
|
Garlic Powder |
None |
|
Onion Powder |
None |
|
Paprika |
None |
|
Ground Mustard |
Mustard (if sensitive) |
|
Chili Powder |
None |
|
Cayenne Pepper |
None |
|
Ketchup |
Soy, Wheat, Vinegar, Corn (depending on brand) |
|
Apple Cider Vinegar |
None |
|
Brown Sugar |
None |
|
Dijon Mustard |
Mustard, Vinegar, Soy (depending on brand) |
|
Worcestershire Sauce |
Anchovies, Soy, Wheat, Vinegar |
|
Lemon Juice |
None |
|
Soy Sauce |
Soy, Wheat |
|
Hot Sauce |
Vinegar, Cayenne Pepper, Garlic (depends on brand) |
Cheddars Baby Back Ribs Nutrition
|
Nutrient |
Amount |
|---|---|
|
Calories |
810 kcal |
|
Total Fat |
18-22 g |
|
Saturated Fat |
6-8 g |
|
Trans Fat |
0 g |
|
Cholesterol |
70-80 mg |
|
Sodium |
500-700 mg |
|
Total Carbohydrates |
5-12 g |
|
Dietary Fiber |
0-1 g |
|
Sugars |
4-10 g |
|
Protein |
20-25 g |
|
Vitamin A |
2-4% |
|
Vitamin C |
2-4% |
|
Calcium |
2-4% |
|
Iron |
8-10% |
Try also: Cheddars French Fries
Cheddars Baby Back Ribs Recipe
Ingredients
For the Ribs
- Baby back ribs (about 2-3 pounds each)
- Olive oil
- Salt and black pepper (to taste)
- Garlic powder
- Onion powder
- Paprika (smoked paprika adds a nice flavor)
- Ground mustard
- Chili powder
- Cayenne pepper (optional, for heat)
For the BBQ Sauce
- Ketchup
- Apple cider vinegar
- Brown sugar
- Dijon mustard
- Worcestershire sauce
- Lemon juice
- Soy sauce
- Smoked paprika
- Garlic powder
- Onion powder
- Salt and black pepper (to taste)
- Hot sauce (optional, for extra spice)
Preparation
Prep the Ribs
Start by picking up the baby’s back ribs and placing them on a cutting board. Using a sharp knife, remove the excess membrane from the ribs. Pat the ribs dry with a paper towel. In a small bowl, combine garlic powder, onion powder, paprika, ground mustard, chili powder, cayenne pepper, salt, and pepper. Rub the spice mixture evenly over both sides of the ribs. If you have time to leave it, then leave it for 30 min. It’s optional.
Make the BBQ Sauce
In a saucepan, add all of the BBQ sauce ingredients (ketchup, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, lemon juice, soy sauce, smoked paprika, garlic powder, onion powder, salt, pepper, and hot sauce).
Mix it well on medium heat, then leave for 30 minutes; after cold and thick, its taste is awesome.
Cooking the Ribs (Oven or Grill)
Heat your oven to 300°F (150°C). Then, wrap the ribs with aluminum foil. Bake the ribs for 2.5 to 3 hours or until tender. The ribs should be pulling away from the bone but not falling apart completely.
Serve
Serve the ribs with extra BBQ sauce on the side.
Conclusion
Baby back ribs are my favorite dish with all its smoky flavor. Its smoky flavor draws you in. Cheddar Scratch Kitchen makes it amazing by first baking it well and then grilling it to add extra taste. Its juiciness and tenderness are great; we always try to eat it first, as it’s too good to pass up.