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Barbecued Baby Back Ribs

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  • Barbecued Baby Back Ribs

    This is about the best ribs I have ever had and I guarantee the meat will be so moist and falling off the bone.

    Rib racks (however many you want)
    Brown sugar
    Garlic Powder
    Pepper
    Water
    Barbecue Sauce (your favorite)
    Tin Foil

    Tear strips of tinfoil to wrap each rack when seasoned. Place the 1st rack of ribs on the tinfoil sheet. Add about a large rounded table spoon of brown surgar and spread evenly over rib rack. Sprinkle generously with Garlic powder and pepper to taste on both sides. Add about 2 tablespoons of water to the tinfoil. Now bring up the sides of the foil to meet at the top and fold over a couple times to seal then fold up the sides and do this to each rib rack. Place up to 3 racks on a cookie sheet and bake in preheated oven at 400 degrees for about and 50 minutes to and hour.

    Remove from oven and drain tinfoil wraps and toss foil in trash. Then put the ribs on the grill to just braise both sides while brushing on your favorite barbecue sauce. I like Kraft's Honey Barbecue myself.

    I guarantee you will never do ribs the old grill way again. The meat is moist and tender and you can do them up the day before and grill when ready if going on a picnic. Plus the tinfoil elliminates the messy kitchen cleanup.

    Summer's coming, hope you enjoy
    DJ

  • #2
    I hope you're satisfied Deb. You just ruined my supper! Somehow, beef and noodles just doesn't sound as good as it did a half hour ago. That looks great. Yummmmmmmm.

    Ed

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    • #3
      DJ,

      At last you tempted me to try this cookery business. I had some friends coming round this evening and we usually send out for curries but tried your recipe with some ribs that had taken up residence in the freezer and found the instruction book for the oven. Didn't have garlic powder but shoved in a clove with the ribs which seemed to work OK and used soy sauce instead of barbacue variety. Went down a bomb with a few bottles of cheap champagne, friends now think I'm a gourmet and have promised to come again soon ! DJ I blame you entirely !

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      • #4
        yumm, you've just made me really reeally hungry!! I love ribs, and your recipe sounds great DJ!

        - David

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        • #5
          Yes it looks real good..... makes me wish we'd got that pot bellied pig.... Oh! well ... guess we'll have to wait until we go to town.. Sounds great..

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          • #6
            Chris,
            You lost me with that clove. Hate those things. But the cheap champagne sounds pretty good. Soy Sauce huh?
            DJ

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