Baby Back Rib Recipe
We love baby back ribs and we are always on the look out for a sale. We picked up a couple of racks of baby back ribs on sale at our local Kroger for around $5 per slab. When we find that sort of deal we usually buy 4 or 5 slabs and freeze them for future use. Baby back ribs freeze beautifully! Do you love baby back ribs? Yes? Good because today I’m going to share our favorite baby back rib recipe.
My husband Jeff used to participate in a Barbeque Contest in Memphis every year at Memphis in May. He was on a team called Notorious PIG and they would enter the whole hog contest. While he never competed in the rib part of the competition he picked up some great tips and tricks from the pro’s and the recipe I’m sharing today is the culmination of that experience.
Slab Baby Back Ribs
Favorite Dust or Rub – we love Memphis Dust
Roasting Pan with a rack
Remove the ribs from packaging and rinse with warm water. Turn the ribs over on a cutting board and use a sharp knife to make a cut under the skin or membrane that runs along the back of the ribs.
Use a paper towel to get a good grip on the skin and peel it from the ribs, removing all of the skin,
Season ribs on both sides with your favorite rub/spice mix. We love Memphis Dust from Amazing Ribs. Preheat your oven to 350 degrees. Use a roasting pan with a rack. We supported our rack with ramekins. You want the rack to sit high enough that the ribs will sit above the hot water that you will add.
Add 1-2 inches of hot water. Place ribs in the rack and cover with foil. Cook ribs for 60 minutes.
Remove ribs from the oven and place on a tray for transport to the grill
Grill for 1 hour to allow sugars to caramelize and for a bark to form.
Allow to stand/rest for 15 minutes. slice and serve.
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