- 1/4 cup All-Purpose BBQ Rub
- 2 small racks Baby back ribs
- 2 cups Mesquiteor hickory wood chips, soaked in warm water for 30 minutes
- Classic Barbecue sauce* Serve the ribs with a few nutritious sides (Barbecued Carrots and Cowboy Beans are ideal), which allows you to serve lesser portions and save everyone a lot of calories.
These are the Ultimate Fall off the bone BBQ Baby Back Ribs, spiced with a smoky-sweet homemade dry rub and topped with your favorite BBQ sauce! Each mouthful is more delicious and tender than the previous, whether slow-roasted in the oven or grilled over hot coals. There’s nothing like fall-off-the-bone ribs to get your Summer started right! If you like these, you’ll go crazy for these Smoked Beef Ribs and Marinated Skirt Steak!!
Baby back ribs grow from the top of the rib cage, below the loin muscle, between the spine and the spare ribs. A rack of baby back ribs should include at least eight ribs but can have up to thirteen!
These ribs have a moderate flavor with a somewhat sweet undertone. They not only respond nicely to strong spice, but their minimal fat level means more fall-off-the-bone flesh! The size of these ribs will be lesser in contrast because pigs have a tiny ribcage.
Baby Back Ribs
by bitslammer @ flickr
Preheat the oven to 250°F.
Take the thin membrane off the rear of each rack of ribs and discard it (if not already removed by the butcher). Rub the spice rub all over the ribs.
Cover firmly with aluminum foil and bake for approximately 90 minutes, or until the flesh is cooked and just begins to come away from the bone.
Preheat a medium-hot grill. In a wood-chip box, insert the meticulously or hickory chips and directly put the box over the flame. (You may directly add the chips to the hot coals when using charcoal.)
Place the ribs on the grill, brush with the barbecue sauce.
Cook, sprinkle with sauce continually for 15 to 20 minutes on the surface of the ribs and make a deep black crust.