Baby Back Ribs by Reagan and Mark Diamond Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Magic Rub:
¼ cup brown sugar.
2 tsp. Kosher salt.
2 tsp. black pepper.
2 tsp. smoked paprika.
1 tsp. garlic powder.
1 tsp. onion powder.
1 tsp. mustard powder.
½ tsp. ground cinnamon.
½ tsp. celery salt.
¼ tsp. cayenne pepper.
Your favorite Bar-B-Q sauce to baste at the end. Reagan likes to use Stubb's Hickory Bourbon.
Ribs - 1 or 2 racks of baby back ribs with the thin, silvery-white layer of connective tissue on the underside of the ribs (membrane) removed (see notes).
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Directions: |
Directions:Preheat the oven to 275°.
Line a roasting (or lasagna) pan with tinfoil, draping it over the edge so that you have enough to seal it with the top piece. Prepare a large second piece of tinfoil for the top.
If your ribs still have the thin membrane covering the back of the rack, remove it.
Mix all of the rub ingredients together and season both sides of the ribs. Rub it right into the ribs.
Place the ribs, meatiest-side up, in a large roasting pan. You may need to cut the ribs in half to fit them into the pan. Cover the pan or baking sheet tightly with the top piece of aluminum foil. It is important they are well sealed inside the foil. If your foil does not wrap all the way around your baking sheet, wrap the rack(s) in tight foil packets and place them in the pan.
Bake the ribs until the meat falls easily from the bones, 2 ½ to 3 ½ hours. I check the ribs after 2 hours to see how they’re doing.
Remove the ribs from the oven, discard the top aluminum foil, and generously brush both sides with barbecue sauce.
Move an oven rack near the top of the oven. Turn the broiler to high and broil the ribs until the barbecue sauce begins to caramelize, 3 to 4 minutes. Keep a close eye on the ribs while they broil so the sauce does not burn. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:4 hours |
Personal
Notes: |
Personal
Notes: The membrane on baby back ribs is a thin, translucent layer of tissue (called the peritoneum for all you Diamond nerds) that covers the bone-side of the ribs. To remove it (and you must), make sure the ribs are dry as this will make the membrane easier to grip. Use a butter knife to lift the membrane at one end, then grab it with a paper towel and pull it off. You can get started by sliding the knife under the membrane between two bones, loosening a section, and then use a paper towel to grip the slippery membrane and peel it off completely. Take your time and pull the membrane off slowly and steadily to prevent it from tearing into small pieces. If the membrane tears, simply repeat the process of using the knife to lift a new section and pulling it off with the paper towel.
You had better make extras of this recipe. I imagine you can make it just about the same way on a grill or smoker, keeping the foil packets on the low heat setting and then taking them out, increasing the heat, brushing with Bar-B-Q sauce, and grilling them.
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