THE BIG EASY BABYBACK RIBS
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The Big Easy Oil-Less Turkey Fryer isn't just for turkeys—it makes cooking ribs a breeze. Simply season with oil, butter, or your preferred BBQ rub, and let The Big Easy do the rest. With the power of TRU-Infrared™ technology, this oil-less fryer requires no oil to operate, ensuring deliciously juicy ribs every time.
The Big Easy Oil-less fryer from Char-Broil
INGREDIENTS:
Two (2) slabs of Baby Back Ribs
For the flavor rub:
Three (3) tablespoons of smoked paprika
Three (3) tablespoons of kosher salt
Two (2) tablespoons of chili powder
One (1) tablespoon of garlic powder
Two (2) teaspoons of onion powder
Two (2) teaspoons of black pepper
For the BBQ sauce:
One (1) cup ketchup
Half (1/2) cup brown sugar
One-fourth (1/4) cup white vinegar
Two (2) tablespoons Worcestershire sauce
Two (2) tablespoons garlic powder
Two (2) tablespoons onion powder
One (1) teaspoon black pepper
One (1) teaspoon kosher salt
Half (1/2) teaspoon liquid smoke (if possible)
DIRECTIONS:
Power up The Big Easy Oil-less Fryer.
Easily remove the rib membrane by gently inserting a butter knife between the membrane and one of the end bones. Use a paper towel for a better grip, then pull the membrane until it's completely separated from the ribs.
Create a flavorful rub: Combine paprika, salt, chili powder, garlic powder, onion powder, and pepper in a small bowl. Mix with your fingers to break up any lumps.
Apply the rub generously to both sides of the rib racks.
For equal-sized servings, cut each slab in half. Enhance your cooking process by inserting The Big Easy Rib Hooks between the first and second bones of each rib rack, securely attaching them to the roaster basket.
Place the rib-filled basket into the cooking chamber and cook the ribs for 1 to 2 hours, soaking in the delicious flavors.
Craft the sweet and smoky BBQ sauce: Combine ketchup, brown sugar, vinegar, Worcestershire sauce, garlic powder, onion powder, pepper, salt, and a hint of liquid smoke in a saucepan. Simmer the sauce over low heat for 10 minutes, allowing the flavors to meld together.
Once the ribs are done in The Big Easy, carefully remove them. Brush both sides with the sweet and smoky BBQ sauce, ensuring each rib is coated in mouthwatering goodness.
Let the ribs rest for 20 minutes before serving. This resting period allows the juices to redistribute, resulting in tender, moist meat. Remember, the internal temperature will continue to rise as it evens out, enhancing the overall flavor experience.
Achieving Finger-Lickin' Good Ribs with The Big Easy Fryer: To ensure your ribs are truly amazing, remember these essential tips:
The Big Easy was designed to be powered ON (all the way to the left) and OFF (all the way to the right). Be sure you’re operating the fryer at full power!
To reduce meat sticking, coat the wire frame of the cooking basket with oil before inserting beef roast.
Only cover the fryer with the wire mesh lid during the first or last 15 minutes of the cook if you want crispy skin, using infrared heat reflected back into cooking chamber. If used throughout cook, this heat can burn food before it is fully cooked.