Monday, April 25, 2011

Baby Back Ribs

So I am NOT a lover of bbq ribs. However, my husband really likes them and I wanted to find a foolproof recipe that would knock his socks off. After some experimentation I found the "perfect" recipe for our family. It looks labor intensive, but it's quite easy.

Make sure you begin the day before as the roasting requires 2 hours, followed by a dry rub marinade overnight. On day 2, they are ready fpr the grill or broiler. We are making these for dinner tomorrow & bringing some to a friend.

Baby back ribs (I am using about 6 pounds or two huge slabs)

6-7 cloves garlic, sliced thinly

sharp knife

heavy duty foil

roasting pan

Prepare your ribs by removing the thin membrane on the back side. Don't skip this step-it makes a HUGE difference and the meat literally will fall off the bones. I use a sharp knife to score the membrane and then just start peeling away. Often it comes off in one big piece.

One slab with membrane, one without!

Preheat oven to 300 degrees. Lay your trimmed slabs onto your aluminum foil. Scatter garlic cloves over meat. Wrap tightly in foil and lay on baking sheet or roasting pan. Pop in oven for about 2 1/2 hours.
After removing from oven, use dry rub of choice over cooled meat. I like brown sugar, sea salt, paprika, cayenne and a bit of dry mustard. Rewrap in foil and place in fridge overnight. (I have skipped this and thrown onto grill with great results).

When ready to grill next day, simply make your sauce or use bottled to baste as they heat through and carmelize.


1 comment:

  1. Hey! Thanks for the book suggestion and scripture reference! I'm currently reading "Reshaping It All" by Candace Cameron Bure and it's really proved to be a great inspiration on the topic of emotional eating.