I love baby back ribs. For some reason, I'd been intimidated about making them. I finally took the plunge when I saw how easy it was on one of the Food Network shows. Basically, I rubbed the meat with a store bought spice rub (Stubbs) and brown sugar. Make sure to use dark brown sugar, and not light brown, which I mistakenly used. Cook in a deep pan and add some water to it. Cover with aluminum foil and bake at 250F for 2 hours.
Since it took so long to cook, I made this the night prior and grilled it the next day. To warm the meat after removing from the refrigerator, I let it sit in a warm oven before grilling. Baste it with your favorite BBQ sauce and grill for about 15 minutes. The meat was so tender when it went on the grill that it feel apart, so it might help to cut the rack in half prior to cooking.
On the side were the remainder of the potato medley with chopped garlic & parsley in grape seed oil, and sauteed corn, roasted red pepper and smoked turkey sausage.
Ken enjoyed this more than he thought he would, because he thought there wasn't going to be much meat or be too fatty and found it quite the opposite. We had everything but the ribs left over. This is a keeper. I found some more ideas on how to make ribs online, which I hope will give them more flavor (minus smoking).
*3/28 Update. I made this again today and made a change to the dry rub. In addition to the Stubbs and brown sugar, I used Lawry's seasoning salt, smoked paprika, and a small amount of cumin powder, and cooked it in beef broth with some water. We also had some beef ribs and didn't cook it quite as long, so the meat wasn't fall-off-the-bone. Regardless, they tasted better this time.
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