Directions: |
Directions:Start by preparing the ribs. This is quick and easy, if you have never done it. The only real consideration is to ensure that the membrane has been removed from the bone-side of the slab. If not, just slide a dull knife under the membrane and lift it up a small section of it. (You might have to pry it a little bit.) Then grab that section and peel the membrane off. It's pretty tough so it should come off in one piece. Finally, clean anyway any excess fat that may have been trapped underneath it.
Once the ribs are cleaned up, place them in a pot of water and boil them for about 30 minutes. Afterwards give them a generous coating of sauce and wrap them in aluminum foil suitable for baking. Don't use the super thin stuff, if it breaks, you are going to have a nasty mess to clean up. Make sure you sealed them up good and then pop them in the refrigerator for a couple of hours.
After that preheat the oven to 250°F and stick the ribs in. Let them cook for about 2 and 1/2 hours and take them out.
At this point you have two choices. The first is to coat the ribs with the remaining sauce and stick them back in the oven with the foil unwrapped (so they are exposed). Turn the oven on broil and let them cook for about 15 more minutes. This will give them a nice crispy top.
The other alternative (the one I usually do) is to allow the ribs to cool, seal them back up and put them back in the refrigerator. Later when you are ready to serve them; fire up the grill, coat them with the remaining sauce and cook them until they are warm and a little bit crispy. It shouldn't take more than a few minutes on each side. |
This recipe for Baby Back Ribs is from