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so i made baby back ribs tonight. i’m from texas, so you gotta have some good ribs every once in a while. since i live in TN, i dont get Texas ribs often…the only place near here is about 25 minutes away at Mickey Roo’s in Franklin. (amazing, by the way). my favorite ribs are cooked “dry” (with a good dry rub), then basted with good b-b-que sauce the last few minutes. this is really easy, and holy crap it’s so good.
get a rack of baby back ribs (whatever size suits your meal). you’ll need a good dry rub. i really dont think it matter what kind you get, but something good for ribs. you can pick this up at any grocery store. sprinkle the rub all over both sides, then sort of pat it so that the rub sticks. wrap in aluminum foil and keep in the fridge for at least 6 hours.
preheat oven to 250 degrees.
take the ribs out of the foil and wrap them into a new foil. make a pouch so that the ribs fit nicely with enough room for excess liquids. close the foil pouch, but do not wrap it tight around the meat. you may want to put a pan on the bottom rack of your oven to catch any drippage.
cook for 1 hour.
pour a cup of basting liquid into the pouch. to make your basting liquid mix 1/3 cup of water, 2 tbs of wichestor sauce, and 1 tsp of garlic powder. re-close the pouch and cook for another hour.
pour another cup of basting liquid in the pouch. cook another hour.
pour another cup of basting liquid in the pouch. cook 30 minutes.
remove the ribs/pouch from the oven. turn the broiler on. open the pouch completely, exposing the ribs. grab your favorite Bar-B-Que sauce (mine is Jack Daniels Honey Smoked) and generously spread over top of ribs. put the ribs back into the oven and broil for 10 minutes (watch your ribs, don’t let them burn!). this will carmelize the bar-b-que sauce creating a sort of crust…soooo goooood.
remove your ribs and serve with a side of warmed up bar-b-que sauce. i also served these ribs with baked potatoes and some green beans…and a chilled Dos Perros.
now everyone, remove your hat in honor of Texas…and consume your ribs.
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