Barbecued Baby Back Ribs

Baby Back Ribs

INGREDIENTS:
2 lbs. pork baby back ribs
for the rub
1/3 cup light brown sugar
1 tbsp. each (paprika, chili powder, cayenne powder, garlic powder, onion powder, salt, freshly ground pepper)
for the BBQ sauce
1/2 cup brown sugar
1 tsp. dry mustard
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup onion, minced
2 cloves garlic, minced
1 tbsp. salt
1 tbsp. freshly ground pepper
DIRECTIONS:
Combine the sugar and spices for the rub in a large bowl. Remove ribs from packaging and pat dry with paper towels. Cut ribs into two sections, if desired. With your hands, pat spices all over ribs, coating generously and evenly. Add to the bowl. Cover and refrigerate for at least 4 hours, up to 2 days.

When ready to cook, preheat oven to 275 degrees F.

Line a large baking sheet with aluminum foil. Section off a piece of foil large enough for each half of the ribs, and cover ribs tightly. Precook for 2 to 2 ½ hours, until the meat easily pulls away from the bone.

Meanwhile, combine all BBQ sauce ingredients in a medium saucepan set to medium-high heat. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and set aside.

Remove ribs from oven and discard aluminum foil; place on a platter. Heat grill to high heat. Once hot, place ribs on grill, brush with barbecue sauce, and cook 5 minutes; turn over, brush again, cook 5 more minutes. Transfer ribs to a cutting board and cut up to serve. Place on a serving plate and brush with barbecue sauce.

Enjoy!



*TIPS*

• Select baby back ribs that are 2 pounds or less for the most tender, juicy meat.

• Plan on 1-pound servings for two people, or half-pound servings for four people.

• If serving before a meal, cut up ahead of time, arrange on a large plate and serve with barbecue sauce and lots of napkins!