Baby Back Ribs – Oven then grilled

For years I have tried to do ribs many different ways but I’ve realized that the best way is to not over think them and simply cook them low and slow with your favorite rub and BBQ sauce.  Finishing them on the grill gives them an extra special crust and great additional flavor.

One important item for making ribs is to remove the membrane from the back of the ribs before seasoning and cooking them. I found this video on a great technique for making the removal easier.

After removing the membrane, rub the ribs with a good rib rub and refrigerate them for at least 2 hours. You can leave them up to 24 hours if you wish. I use Szeged brand and they come out great but any rub will do. Simply follow the instructions on the package. Szeged claims to be the “worlds best” on the package and I agree!

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Pre-heat the oven to 250 degrees.  Cut the slab of ribs into two smaller slabs and place them into a roasting pan and coat with your favorite BBQ sauce.   Cover them with a lid or foils and put them into the oven for at least 4 hours. The longer the better!!

You want the bones to be pulling away from the meat as seen below, that’s how you know they are done!!

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Remove them from the oven and put them on a hot grill and coat with more BBQ sauce, turning a few times as you coat the ribs with BBQ sauce.  You want to create some char marks and then coat in BBQ sauce for that extra added flavor.

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I like to serve these with Texas Toast and corn on the cob!!!

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Visit http://www.sundaywithachanceofmeatballs.com for more great recipes and methods!

Ciao, Mike

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