Baby Back Ribs


Baby back Ribs (aka pork back ribs)
Rib rub (recipe we use below)
Favorite barbecue sauce for basting
BBQ Rub Recipe:
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 Tablespoons black pepper
3 Tablespoons coarse salt
1 Tablespoon hickory smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne powder
*Note: I omit the celery seeds, as I really don’t like the flavor. Since I don’t like spicy food, I cut the black pepper and cayenne pepper amounts in half.

Buy baby back ribs, which are commonly referred to as “pork back ribs”. You don’t want St. Louis style or Country Style or Spare Ribs. You do want pork back ribs. Seems like each rib rack will feed about 2 people.
Using a clean screwdriver, work the tip along a bone near the end of the rack to get underneath of the membrane. Peel the membrane back along the length of the rack.
Apply rub to all sides of the rib rack .
Double wrap each rib rack in foil and lay them meat-side down on a sheet pan or Pyrex baking dish. Bake at 250 degrees for 3 hours.
Remove the ribs from the oven and let them rest for 10 minutes.
Get grill to medium heat (350-375 degrees). Unwrap rib racks and baste the “bone saide” with barbecue sauce. I prefer a sweet sauce, like Sweet Baby Ray’s, but you can pick your favorite. Then place the racks meat-side up on the grill and baste the meat side with barbecue sauce. After the sauce has had a chance to caramelize (maybe 5-10 minutes?), carefully flip them over. Using tongs on each end of the rack as you flip helps to minimize tearing. Then cook the meat side for another 5-10 minutes.
Remove ribs from the grill, cover with foil, and let rest 10 minutes. Then eat!

~Recipe from Teri & Scott.

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