I love a great barbecued rib, but rarely eat them in a restaurant. I will only eat humanely raised meat, so I seldom have that option when I go out. I have made them so many different ways - baked them wrapped in foil, baked them uncovered, made them on a grill and the list goes on… This technique has become my favorite way to make them. I think you’ll find them to be fool-proof.
I start out with humanely treated, lean baby back ribs. I use a rub and marinate them, bake them, baste them and serve them with sauce on the side. They’re super easy to make. No special equipment required! They’re wonderful! Hope you like them as much as I do.
2 racks of Baby Back Ribs
Lillie’s Q Carolina Dirt Rub
Lillie’s Q Carolina Barbecue Sauce #4 Tomato Based Sauce
Remove the membrane on the rack of ribs. The membrane is a thin layer of tissue on the underside of the ribs. You should be able to grab a bit of that membrane and use a piece of paper towel to pull if off. You can also request the butcher/person at the meat counter to do it for you.
Wash the ribs and pat dry.
Lay out two large sheets of aluminum foil and top each with a sheet of parchment paper. Place each rack of ribs onto its own piece of foil/parchment paper. Rub both sides of the ribs generously with Lillie’s Q Carolina Dirt Rub. Be really generous with the rub.
Wrap each rack with the aluminum/parchment. Put wrapped racks onto a cookie sheet and place them into the refrigerator for 24 to 48 hours.
Unwrap the ribs and place them on a foil/parchment lined cookie sheet. Let them come to room temperature. In the meantime, pre-heat the oven or convection oven to 300 degrees.
Put the ribs in the oven uncovered and cook for about an hour and a half. Flip ribs and continue cooking. After 30 minutes, flip them again, and continue to cook. After 30 minutes, remove the ribs from the oven and brush them generously with Lillie’s Q Carolina barbecue sauce and return them to the oven for an additional 20 to 30 minutes. If you are cooking in a convection oven they should be done. If you’re cooking in a conventional oven, it may require an extra 30 minutes or so. They are done when they are super tender. If you pull on the bones, they should pull apart easily.
Serve with sauce on the side.