Baby Back Ribs

There's nothing better than baby back ribs in the summer. This recipe takes some work, but the end result is worth it! Enjoy!

1) Take the time to remove the membrane from the back of the ribs using a butter knife and paper towel. If you’re not sure how to do this step, just google it.

2) If you have 8-12 hrs to spare – follow this step. If not, skip to step 3. Coat ribs with your favorite barbecue sauce, wrap tightly in foil and put in the fridge to marinate.

3) Cut the rack of ribs in half and rub thoroughly with your favorite rib rub. Here’s a great, easy recipe: Mix the following ingredients in a bowl: ½ cup br sugar, ½ cup paprika, 1/3 cup garlic salt, 2 tbsp onion salt, 2 tbsp chili powder, 1 tbsp cayenne pepper, 1 tbsp black pepper, 1 ½ tsp dried oregano, 1 ½ tsp white pepper, 1 tsp cumin.

4) Now for the steam bath. Put the ribs on top of a rack or broil pan and fill the bottom pan with two bottles of beer (whatever you have in the house). Add a bit of water.

5) Cover the entire thing with foil to create a tight seal. You don’t want any steam to escape.

6) Cook in a 250* oven for 2 hours to tenderize.

7) When the 2 hrs is up the ribs are on their way to being ready but still require some cooking. Remove the ribs from the oven, lift the foil and coat the ribs with barbecue sauce. Add some water to the pan if necessary and reseal to recreate the steam bath.

8) Increase oven to 350* and set timer for one hour.

9) Remove from oven and give the ribs another coat with barbecue sauce. Add some water to the pain if necessary.

10) You can either do this step on your grill or in your oven. Decrease oven to 300* and allow the barbecue sauce to carmelize for 20-30 mins. I often grill/broil the ribs for the last 5-10 minutes to allow the sauce to bubble.

11) Showtime - the ribs are ready! Enjoy!