If you are feeding a pack of rapacious carnivores that you call family, do try out this recipe for the Baby Back Ribs that I made for a recent barbeque party.
Fall-Off-The-Bone Baby Back Ribs:
- 2 racks baby back ribs (ribs that have less meat on them are better suited for this recipe)
- Dry rub (recipe follows below, but feel free to look up a dry rub recipe on the internet)
- Barbecue sauce (I used Hunt's Hickory Sauce, but you can use any bottle of your favorite sauce. Still, if it time is on your side and you've got plenty of help, there are a lot of recipes available for home-made barbecue sauce on the internet.)
Ingredients for Dry Rub:
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1/2 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 tablespoons kosher salt
- 1/2 teaspoon black pepper
1 day before the party:
1.Combine all ingredients in a large bowl and mix well.Set aside.
2. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible.
3. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Cover ribs with aluminum foil and plastic bag. Refrigerate ribs for at least 2 hours, but it is best to leave it on for up to 24 hours.
The day of the party:
- Preheat oven to 275 degree F.
- Line a 13x9 baking pan with non-stick foil. Put ribs in (still with the foil) meaty side up. Bake the ribs for 3 hours. (The low heat and long cooking time is what makes the meat soft and tender.)
- Remove the ribs from the oven, and let stand.
- Preheat an outdoor grill for high heat. Remember to lightly oil the grates for an easy clean-up.
- Let the ribs cool for at least thirty minutes to let it firm up before moving to the grill.
- Remove the racks from the foil, and brush with barbeque sauce.
- Lay ribs on top rack of grill.
- Grill the ribs for 3 to 5 minutes on each side. Brush sauce on the ribs while they're grilling till they are nicely caramelized.
You have to do step 8. This really makes a difference in the presentation because it makes the sauce stick to the ribs - restaurant style. If you skip this part and just take the ribs out of the foil and serve them, the ribs still taste as good, but they look pale and unappetizing. Just be sure to check the ribs frequently as they are grilling so that they don't get burned