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Barbecued Babyback Ribs
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Source: http://balancingactbasics.blogspot.com/2009/04/barbecued-babyback-ribs.html
| Ingredients: 2 racks pork baby back ribs | |
| 1/2 cup | dark brown sugar, firmly packed |
| 1/2 cup | paprika |
| 2 Tbsp | black pepper |
| 1/4 cup | garlic salt |
| 1/8 - 1/4 cup | chili powder |
| 1 - 2 Tbsp | dry mustard |
| Barbecue sauce, (bottled or homemade, your preference) | |
Directions:
Remove the membrane on back of ribs. Rinse racks under cold water; pat dry with paper towels. In a medium bowl, stir together brown sugar with seasonings. Combine until all lumps are gone. Rub seasoning mixture on both sides of ribs--lay it on thick! Put your ribs into a large gallon-size plastic bag. Squeeze all the air out before sealing, then refrigerate overnight.
Next day, when you're ready to cook: remove ribs from refrigerator and plastic bag. Preheat oven to 300 degrees F, making sure you move the oven rack into the center position of the oven first. Get a large baking dish or pan and line with foil. Place ribs on the foil in the pan; cover ribs with more foil. Bake for 90 minutes. (One benefit of cooking ribs is that you can leave 'em and forget 'em. Pop them in the oven and load the dishwasher, fold a load of laundry, put together a puzzle with the kids...there's plenty of time to get creative!)
About 10-15 minutes before ribs are done baking, prepare your grill. You'll need about 2 1/2 lbs of charcoal for a charcoal grill; for a gas grill, heat grill on high heat then set to medium.
After ribs have baked for 90 minutes, remove pan from oven, remove foil, then remove ribs to a large plate.. Transfer ribs to grill rack. Grill 5 minutes per side. Ribs are ready when rib meat offers a bit of resistance then tears apart easily, using "pull apart" test (hold two bones and give them a pull). You can baste the ribs with barbecue sauce or serve it on the side.
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