2 racks of baby back or regular pork ribs (about 4-5 pounds)
3/4 cup light brown sugar
2 teaspoons Salt
1 tablespoon granulated garlic
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
2 cups of your favorite BBQ sauce
Instructions
Preheat the oven to 300 F.
Add the sugar, salt, granulated garlic, paprika and
cayenne to a medium bowl and mix with a fork to
thoroughly combine.
Apply the rub to the ribs on all sides with firm pressure.
Lay 1 rack of ribs on two layers of aluminum foil, shiny
side out and meaty side down.
Lay two layers of foil on top of ribs and roll and crimp
edges tightly, edges facing up to seal.
The idea here is not to wrap the ribs tightly, but rather to
create a sealed airtight pouch with enough space that
allows for hot air circulation within.
Repeat with the 2nd rack of ribs.
Place the sealed ribs on a baking sheet (meaty side
down) and bake for 2 ½ to 3 hours until ribs are extremely
tender and meat is starting to shrink away from the bone.
In my oven it usually requires the full 3 hours.
When done, remove the ribs from the oven and heat the
broiler or grill.
Alternatively, the ribs can be prepared to this point and
refrigerated until ready to cook. Remove ribs an hour before
cooking to come to room temperature.
Cut ribs into serving sized portions of 2 to 3 ribs.
To Broil-
Arrange on broiler pan, meaty side up.
Brush generously with sauce.
Broil 4 inches from heat source, about 2-3 minutes or until sauce
is cooked on and bubbly, keeping an eye on them so they don't
burn.
Turn ribs over, brush with sauce and broil until done.
To Grill-
Brush ribs generously on both sides with barbecue sauce and grill
over medium heat, 3 minutes per side or until nicely caramelized.
Originally Submitted
7/6/2022
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