Pure Perfection / Babyback Ribs - Cassies

Cassie *

By
@1lovetocook1x

Words can't describe how good these ribs were, I say were, because they didn't stand a chance...Spiced just right and slathered in delicious Sticky, finger licking good sauce!

I made my own tasty sauce, and actually remembered to measure the ingredients, to be able to post the recipe...It far exceeded my expectations.

These ribs literally fell off the bones... To me, baking first is the way to go, then finishing off on the grill...I will never again make mine any other way...hope you'll try them...you won't be disappointed.

Photo's are mine.


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Comments:

Serves:

4 pounds

Prep:

20 Min

Cook:

3 Hr

Method:

Bake

Ingredients

PREP TIME DOESN'T INCLUDE THE 4 HOURS TIME, THE RIBS SET ONCE RUB IS APPLIED.

4 lb
babyback ribs - with underneath membrane removed

RUB

2/3 c
brown sugar
2 Tbsp
each - chili powder, paprika, cayenne, garlic powder, onion powder, kosher salt, ground black pepper
1 Tbsp
dry mustard

SAUCE

1/2 c
ketchup
1/2 c
chili sauce
3 clove
garlic, minced
1 medium
onion, minced
1/3 c
worcestershire sauce
1 c
water
3 Tbsp
honey
1/2 c
each, cider vinegar and packed brown sugar
1/4 c
mustard
1/4 c
butter
1 1/2 tsp
garlic powder
1 1/2 tsp
hot sauce
1/2 c
baby rays - sweet and spicy bbq sauce

Directions Step-By-Step

1
In a bowl, mix you rub ingredients until well blended together.
2
Take packaging from ribs and rinse . Pat dry with paper towels. Remove tough membrane on underside of ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab, work the spoon under the membrane to loosen but not tear. Once enough has been loosened, hold onto the membrane as you slowly pull it down the slab to remove.

Now, sprinkle the ribs heavily, on both sides with the the rub mixture, making sure to coat well and evenly.
3
Place ribs in a large enough dish and cover. Not on top of each other. Refrigerate for at least 4 hours, or overnight.
4
When ready to bake, preheat oven to 275 Degree F.

Line a large sheet pan with foil. I used two large pieces of foil and cut my slab of ribs in half and wrapped each in foil.

Place on baking sheet ( meaty side facing up) and bake for 2 1/2 hours.
5
While ribs are baking, make sauce:

In a medium sauce pan, place all ingredients and whisk well to combine...bring to a boil and then turn heat to a simmer. Continue simmering, until you reach desired thickness. ( I cooked mine for well over an hour. Stirring occasionally. Once that's been achieved, strain the onions and garlic from the sauce.
6
After baking the allotted time, open the foil, should be very tender ( if not, bake a little longer.)...baste each slab, with their own juices. Place back into the oven for another 15 minutes, this time uncovered. They are now ready to place on the grill, or can grill later. If not grilling until later, cover the ribs, and refrigerate. Get them out about 30 minutes before your ready to grill them, to take the chill off.
7
Add the sauce back to the pan and keep warm.
8
Turn grill to high. Once hot, place the ribs bone side down. Close lid and time about 5 minutes. Slather the meaty side with sauce and flip over so meaty side is against the grill. Slather the back side of the ribs now as well with sauce. Leave another 5 minutes, check to make sure they aren't burning.( all grills are different.)

Once they begin to get char marks, they should be ready to serve. Make sure not to burn.
9
Place on a cutting board and cut into individual pieces. Mine fell off the bone, so was hard to get perfect cuts. Serve with additional sauce.


So good....enjoy!

About this Recipe

Course/Dish: Pork, Ribs
Main Ingredient: Pork
Regional Style: American