Baby Back Ribs Tri Tip and Fennel Rub Recipe
Baby Back Ribs, Tri Tip And Fennel Style Recipe

Baby Back Ribs, Tri Tip And Fennel Style Recipe

Baby Back Ribs, Tri Tip And Fennel Style Recipe

Baby Back Ribs Made Tri Tip and Fennel Style


The words Absolutely Amazing come to mind when I use this Baby Back Ribs, Tri Tip and Fennel Recipe.


A few years ago we developed a series of recipes for Baby Back Ribs and Tri Tip but never used them in our operations. So we decided to proof our new BBQ Sauce recipe by matching it up with World Famous Really Good Original Mild BBQ Sauce. We have to tell you the results of this barbecue were FANTASTIC! This Baby Back Ribs, Tri Tip and Fennel Recipe produces all the sumptuous flavors of parsley, garlic, tarragon, oregano, caramelized brown sugar and the licorice aromas of Fennel, not to mention the taste. So, follow along and create this recipe...who knows some day we may actually turn it into one of our mainstay products.


Ingredients Baby Back Ribs, Tri Tip And Fennel Style Recipe:

  • 1 Jar Jake's Original Mild BBQ Sauce
  • 1 5 oz container Jake's Tri Tip, Steak and Rib Rub
  • 1 Tablespoons of ground Fennel
  • 1 Rack Baby Back Pork Ribs
  • 1 Appetite!



Pour 1 Tablespoon of Fennel either whole or ground into a Cuisinart or similar blender. If using whole Fennel seed you may consider setting your blender to chop until the seeds have broken down to about 1/5 their size. Once the Fennel is blended open the 5 Oz container of Tri-Tip Rub and pour in with the Fennel. Continue blending the Tri-Tip Rub and Fennel together until thoroughly mixed. When done pour the Tri-Tip Rub and Fennel mixture back into the 5 Oz container. We'll be using the shake top on the 5 oz container to help us evenly spread the mixture.


Prepare the Ribs

There are a couple of methods for flavoring prior to barbecuing on the grill. Before you add seasoning, be sure to remove the silvery membrane that runs along the bone-side of the ribs. The membrane is like a fibrous skin that will block the flavor of spices and from penetrating the meat. If you aren't comfortable trimming it yourself, ask your butcher to remove the membrane for you. If the ribs are a little fatty you can take a small sharp knife and cutaway portions of the fat exposing the rib meat.


Once all is ready place the ribs on either a large foil or wax paper sheet with material enough to fully wrap the ribs for holding. Place the ribs in a cool dry place in your refrigerator and hold for two (2) hours. This 2 hour time period allows the meat to rest mixing the natural juices of the meat with the dry rub which is drawn into the meat fiber. After 2 hours remove the meat and let rest on your counter or table until it reaches room temperature.


**While the meat is holding and resting you can clean and prepare your grill as well as get condiments and sides in their early preparation and cooking stages.


Cooking The Baby Back Ribs, Tri Tip And Fennel Style Recipe

Once the baby back ribs have marinated in dry rub, and the grill is at the right temperature (see cooking chart below) begin cooking the ribs. I generally like to start cooking ribs with the bone side down. Typically that means that the curved side is up and the meaty side of the ribs is facing you. I do this because sometimes there might be a hot spot on the grill and if there is the meat will char right away ruining all the hard work and preparation you've done. So, once you place the ribs on the grill check back within 2 minutes to ensure that the temperature is right and that all is going well. If everything looks good, close the lid on the grill. I generally use grills with lids this allows the meat not only to grill but roast with heat coming from all sides ensuring that the meat is evenly cooked.


Check back every 12-15 minutes turning the ribs over each time and after the 3rd checking begin to test the temperature of the ribs. Take a meat thermometer and insert it into the meaty portion of the ribs. Do not insert the thermometer from the top down, in most cases the meat will be pierced all the way through and you may actually be measuring the heat from the grill which will give you a false reading. Once the ribs have reach 5-10 degrees of their desired temperature lightly brush on Jake's Award Winning Original Mild BBQ Sauce recipe. Doing this will create a "wet" appearance to the ribs but will also enhance the flavors of the meat and dry rub. Now, adding the BBQ Sauce recipe is optional but I would suggest you cut your ribs in half then add BBQ Sauce recipe on one side and leave the other side as dry rub.


When done remove and set aside in a lined container for 5 - 8 minutes, ribs will generally continue cooking for a few minutes then will be cool to just the right temperature for eating. Now that you've learned this unique BBQ Sauce recipe why not take a look at Jake's barbecue sauce and dry rubs used to enhance the flavor of these meats.



Pork Chops / Pork Ribs Gourmet USDA
Rare N/A N/A
Medium - Rare N/A N/A
Medium N/A N/A
Medium-Well 155-165ºF 170ºF
Well-Done 175-185ºF 170ºF

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