Recipe by Kathy(
This recipe is a work in process, but this is my current method for preparing ribs. This recipe started with a basic recipe from my friend Linda, who got it from another friend, baking the ribs in a broiler pan over water. That causes the ribs to literally fall apart when you try to grill them, so I've been refining the recipe, adding my own touches.
Top Review by Lavender Lynn
You can lick the meat off these bones! We used a simpler rub and left out the hot sauce, and used a broiler rather than a grill, but what came out was a mess of flavorful ribs that you need a spatula to move to the plate. Tender, delicious, and perfect for the Fourth.
- 4 baby back rib racks
Dry Rub (or use just KC Masterpiece BBQ Seasoning)
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- salt, to taste
- black pepper, to taste
- 4 bay leaves
- 1⁄4 cup hot pepper sauce
- 1 cup barbecue sauce
- heavy duty aluminum foil
Directions See How It's Made
- Remove membrane from back of ribs. This is a must! If you don't remove the membrane, don't bother making the recipe.
- Apply rub to both sides of the ribs. The measurements given in the ingredient list are approximate -- go with amounts you prefer and add/remove any rub ingredients to fit your taste.
- Lay a bay leaf on top of each rack of ribs. Wrap the ribs in aluminum foil -- wrap them very well, either all in one big piece of aluminum foil, or individually wrapped.
- Put in a large roasting pan. You can put them directly on the oven rack, but I use a roasting pan in case juices escape.
- Bake at 200F for 6-8 hours (I prefer about 7-8 hours).
- Remove ribs from oven and unwrap.
- Generously apply hot sauce to ribs. Brush on barbecue sauce, then grill until nicely browned.