Baked BBQ Babyback Ribs
Then Chrisy Jordan (of Southern Plate fame) came to my rescue by posting her "Tender Babyback Ribs in the Oven" recipe last year. She gave me the oven temp and technique, as well as the general directions, listed here.
Of course, I couldn't leave well enough alone and played with my food, as always. But that's another meeting topic for another time. =^..^=
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- rack of pork babyback ribs, usually around 3 1/2 lbs.
- 18 oz
- bbq sauce, bottled or homemade (like the a-1 bbq sauce, in my jap recipes) check here: A-1 Barbecue Sauce AKA Shuman BBQ Sauce
- of aluminum foil
Then I took it one step farther. After having some really tough ribs from a certain major retailer starting with W, I decided that NEXT TIME, I was going to use my meat tenderizer on the ribs.
I used to tease my Mom about her kitchen gadgets. Then I saw the Deni meat tenderizer a few years ago on a certain shopping channel. It was a little pricy, but it's definitely paid for itself since I've been able to buy cheaper cuts of meats. The newest style by Deni is round, but still has the same 56 points to pierce the meat. I'm sure there are LOTS of other meat tenderizers out there in kitchen stores, so if you don't have one, consider adding one to your shopping list.