Every time I cook ribs, I believe I use a different recipe. Sometimes they are good, sometimes not as good, but it’s pretty hard to screw up baby back ribs unless they are raw or burned. However, I have found there is a fine line between cooking ribs into oblivion and having them both well done and juicy. I cooked a rack of baby back ribs this week, and they were near perfect. They were fall-off-the bone tender and quite juicy.
Here’s how I did it.
For just Nancy and me, I cooked 1 large rack. But the recipe would work for 2 or more racks, just use a bigger dish and a little more rub.
In a 10×13 baking dish, cover the bottom of the dish with vinegar plus a dash or two of salt, black pepper, and red pepper flakes. This helps keep the ribs from drying out. Wash the ribs and remove that nasty membrane on the bottom. I found that a piece of paper towel helps to grip the membrane. Once you get it started, it peels right off. Dry the ribs with another paper towel and sprinkle on salt, pepper, and your favorite rub. I used a bourbon and brown sugar rub from McCormick, but you could just go with some brown sugar, salt and pepper. I don’t think the rub is as important as the cooking time and temperature.
Let the ribs come to about room temperature, then put them in the baking dish and cover with foil. Cook in a 250 oven for two hours, then turn the oven to 350 and cook another 1 ½ hours. Remove, let stand, for 15 or 20 minutes, add your favorite sauce (I used Carolina Style Sticky Fingers) and dig in. Good stuff!
Best Ever Baby Back Ribs
1 or 2 racks of Baby Back Ribs
1 C vinegar withs S& P and 1 T red pepper flakes
2 T rub
Your favorite sauce