Perfect baby back ribs
This is an old recipe that deserved to be updated with a better photo. The old photo doesn’t do the ribs any justice. Originally, when I wrote this post I used Sweet Baby Rays sauce, but in the newer photo I used Russell’s (a family favorite). Both are delicious, but Russell’s brings back so many fond memories.
We have tried many different methods of cooking ribs in my family, but the true winner is always parboiling. Parboiling (or braising) is a method that breaks down tough connective tissue, removes fat, and creates a very tender final product.
Fall of the bone baby back ribs
3 slabs baby back ribs
1 bottle barbeque sauce (I used sweet baby rays)
Dry rub (recipe follows)
To prepare the ribs peel back the membrane (using a small paring knife) that covers the bone, remove, and discard. Cut each slab of ribs into three sections. Place all ribs in a large stockpot and cover with water. Bring the water to a boil, cover, and simmer over medium heat for 30 minutes. Remove the ribs from the water and cool slightly on a cookie sheet. Meanwhile, preheat the oven to 325, and mix together the ingredients of the dry rub.
For the dry rub: Allrecipes
3 tbsp brown sugar
1 ½ tbsp kosher salt
1 ½ tbsp ground black pepper
1 ½ tbsp paprika
1 tsp garlic powder
Rub the spice mixture into the ribs. Place all of the ribs in a baking dish and cover loosely with aluminum foil and cook for 2 ½ hours. Take the ribs out of the oven and pour barbeque sauce over ribs, brushing sauce into both sides, re-cover with aluminum foil. Turn down the heat to 250 and cook the ribs an additional hour. (The ribs can be kept in the oven longer by turning down the heat). Before eating let sit for 10-15 minutes. Enjoy!
Source: My Mom
Entry filed under: Pork.