Here’s my never fail recipe for baby back ribs. People tell me they’re better than the BBQ places here in KC. Put one or two slabs on sheet of tin foil. Run with fresh crushed garlic and basil leaves (I leave mine in the wrapping), wrap tightly and place in a slow oven at 200-250 for 2-3 hours. Sort of depends on how many slabs you’re cooking and how big a hurry you’re in. I can tell by smell when they’re done but sometimes I cheat and open one of the packages up and check. They’re done if the juice runs clear but they are still sticking well to the bone. Remove from oven (I recommend a pan under them for drips) and then you can put on BBQ sauce, salt, whatever. DO NOT SALT UNTIL THEN
Then put on the hot grill but a bit on each side. I like the sauce to burn a bit but that’s just me. Serve with salad and french bread. I do killer salad which is a whole other recipe.
My recipe for ribs is similar, but instead of searing them on the grill, I sear them under the broiler, once just the meat, then then sear them again with BBQ sauce. Done right it saves a lot of preparation and cleanup.
I also slow roast them with a tiny bit of liquid smoke at 200F for eight hours for fall off the bone tenderness. (I know, some people prefer more tooth feel.)
Just made some yesterday. Fry’s had buy one, get two free slabs of ribs.
BTW, do you put yours on a cookie sheet, or just on the oven rack? Thanks!
How far should I run? :)
Seriously, sounds good.