Barbecue Ribs

Barbecue Ribs 

You may not know this about me, but I love the pork.  If given the option, I will ALWAYS have the  pork, and I have a very deep, personal affinity for pork ribs.  They remind me of my late grandfather, who we vacationed with every summer on the Russian River.  Several times each summer he would whip up a batch of baby backs, with a dry rub, starting them on the grill then steaming them with a little beer to get them extra tender.  He let me in on a few tricks before he died, but if you think I'm revealing those here, you are DUS-TED.  I didn't know you liked to get wet, that's crazy man.  PCP is no joke.  I'ma pray for you.

While this is NOT my grandfather's recipe, it turned out just right.  No grill required.  We adapted this  from a Serious Eats jawn, and feel free to interpret it in any way you choose.  To each their own, different strokes for different folks, you know the drill.

Ingredients:

Spice Rub:
Any pork or barbecue style spice rub blend.  We copped a pre-made one from the Mother of All Markets, BERKELEY BOWL and it did the job.

For the Sauce: 
Stubb's Barbecue Sauce or your barbecue sauce of choice

For the Ribs: 
Any amount of racks of pork baby back ribs you desire

Directions:


1.  Remove the papery membrane on the back of the ribs, using a paper towel or kitchen towel to grip it, pulling it away in one piece. Rub ribs generously on all sides with spice rub mixture.  

2. Wrap each rack with plastic and refrigerate for 2 to 8 hours. 

3.  Preheat oven to 250°F and set rack in center position; set a wire rack in a rimmed baking sheet. Remove and discard plastic from the rib racks, then wrap each rib rack in foil, sealing it tightly, and set on prepared baking sheet. Bake ribs for 2 hours. Remove and discard foil. Return to oven, meaty side up, and continue to cook until a toothpick or skewer can be pushed into meat with minimal resistance, about 1 1/2 hours longer. (Cooking times can vary quite a bit depending on the exact size of rib racks and the oven being used.)

4. Increase oven to 500°F. Meanwhile, rub racks with remaining 3 tablespoons spice rub (if making them dry-style) or brush with sauce (if using). Return to oven and cook, meaty side up, until well browned, 5 to 10 minutes. Divide ribs between bones, if desired; serve, passing additional sauce at the table, if using.