But when you taste these scrumptious Bobby Flay baby back ribs recipe, you won’t go back to the old ways Preheat the oven to 250 degrees Fahrenheit. Lay the rib back and meat down on the cutting board. Knife-prick the rack many times on the back. Apply dry rub on all sides of the rack. Pack the rib in the foil paper. Bake for two hours.
Using a bold dry rub recipe, Bobby’s prime rib is grilled for a few hours before it’s brushed with a sweet and savory red wine sauce so it turns out nice and caramelized on the outside. Crunchy pickles offer a cool, refreshing complement to any BBQ platter.
Packed with smoked bacon and burnt ends, Bobby’s hearty baked beans is practically a meal in and of themselves. But that shouldn’t stop you from serving them on the side of your favorite pulled pork or brisket dinner.
BOBBY FLAY’S NEW YORK STRIP STEAK WITH HORSERADISH-MINT ... This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy.