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T's Barbecued Baby Back Ribs

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  • T's Barbecued Baby Back Ribs

    This recipe is unique in that it gives you that fall off the bone meat, combined with the grilled taste from the barbecue.

    You'll need:

    Ribs - how many slabs is up to you.

    Your favorite Barbecue Sauce, homemade or store bought. I use Montgomery Inn Barbecue sauce for obvious reasons.

    For Dry Rub:
    Sea Salt
    Fresh ground black pepper
    Garlic Powder or fresh diced garlic (your preference)
    Turmeric (optional but tasty...and watch out this stuff stains! )
    Saran Wrap
    Aluminum Foil


    Wash and pat dry ribs. Remove the thin membrane on the underside of the meat. You can find a bunch of youtube videos that show you how to remove rib membrane. It is very important you remove this membrane, or your spices won't permeate the bottom part of the meat.

    Apply all of the dry rub spices liberally (save for turmeric - use sparingly) to each side of the meat and rub vigorously until the meat is fully coated on all sides. Wrap each slab of meat in saran wrap and seal the ends. Then wrap again in aluminum foil and place in fridge to marinade overnight.

    Preheat oven to 275 degrees. Once the oven is ready, place the whole package (yes saran wrap inside of aluminum foil) onto a cookie sheet or baker's pan. Bake for 2 and a half hours to 3 hours depending on how thick your ribs are.

    Once ribs are done, take them out of the oven, open the foil and cut off the saran wrap. Allow to sit and cool on the foil for about 15 minutes. This will make it so they don't fall apart the second you pick em up.

    Finish cooking on gas/charcoal grill for last 10-15 minutes and apply Barbecue sauce liberally.

    I serve with corn bread and garlic mashed potatos.


  • Made these last weekend.

    Shown with Fresh Rosemary Potatoes and cornbread.


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