4 hours, 400 degrees. Passed down from a good friend and very southern man as the legendary tender baby back ribs recipe. Great in the oven or on BBQ smoker or grill. Start with quality racks of pork ribs. Turn the rack over and peel off the thin clear membrane that covers the entire inside of the rack. It can sometimes be difficult to get it started but start peeling it off in a corner and sometimes the whole thing comes off in one piece. This membrane can toughen after cooking removing it is an important step in achieving the most tender ribs. Next, red, black and white season to your liking (that is red pepper, black pepper and white salt). Now you want to wrap 3 or 4 layers of tinfoil to seal it and start cooking. After 3 hours, remove the tinfoil and baste every 15 minutes with your favorite bbq sauce for the last hour. The ribs will be very tender so you will need a set of tongs for each end of the rack. The grill works great for the last hour to create a nice layer of bark and dry out so the meet isn’t quite so fatty. This is terrible for your heart but sure is a fun and tasty splurge.
Baby Back Ribs: Fall Off the Bone
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