2cupsbarbecue saucewe like Sweet Baby Ray's Hickory and Brown Sugar Barbecue Sauce
Baby Back Ribs Dry Rub Ingredients
1/4tspground black pepper
Remove the membrane from the back of the slabs by using the blade of a small paring knife to pry up a corner of the membrane. Then grab it with a paper towel and peel it off down the length of the meat.
Combine all dry rub ingredients in a small bowl. Sprinkle the dry rub liberally over the front and back of the rack and gently rub it in.
For the best flavor, let the meat sit with the rub for at least 30 minutes, or you can cover and refrigerate it for up to 24 hours.
Preheat the oven to 300 degrees.
When ready to cook the meat, wrap the slabs in heavy-duty aluminum foil and place them on a baking sheet with a rim. Place them in the oven and cook for one hour and thirty minutes or until the meat starts pulling away from the bone and is tender.
When the pork is done, open the foil packet completely and brush on your favorite barbecue sauce. Turn up the heat to 350 degrees and let the meat cook for an additional 30 minutes.
Serve immediately with plenty of napkins!
I recommend using heavy-duty aluminum foil to wrap the ribs for this recipe. If you prefer you can cook the meat in a slow cooker or crockpot. After the pork has marinated in the rub, add the racks to your slow cooker. Cook on low 8 hours or on high for 4 hours. When the ribs are done, remove from the slow cooker and place on a rimmed baking sheet. Brush on your favorite barbecue sauce and bake at 350 degrees for an additional 30 minutes or until the barbecue sauce caramelizes.If you would like to finish the baby back ribs on the grill instead of the oven, when they are done, preheat the grill to 350 degrees. Grease the grill grates well and place the racks on the grill. Generously coat with your favorite BBQ sauce. Grill the slabs on both sides until the BBQ sauce has caramelized and is bubbling, about 5 minutes per side.Leftover ribs can be stored tightly covered in the fridge for three to four days or in the freezer for up to three months. To reheat leftovers in the microwave, place on a microwave-safe plate, top with a spoonful or so of barbecue sauce, and a piece of wax paper and heat for a minute or two or until they are warm. I also usually add a drop or two of water on each rib to keep them from drying out. To reheat leftovers in the oven, top with a few spoonfuls of barbecue sauce and a few drops of water and wrap securely in aluminum foil. Pop them in a 350-degree oven for about 20 minutes or until they are warm. Ribs that have been frozen should be defrosted in the fridge overnight before reheating.