- 2 Racks-Baby Back Ribs
- To Coat-Bacon Dripping-cold, or lard, oil
- To Taste-Kosher Salt/Black Pepper
- To Spray-Apple Cider Vinegar-add to a clean spray bottle
- {Wet}To Brush-BBQ Sauce-your favorite
- {Dry}To Shake-BBQ Rub-your favorite
Directions
- Preheat oven to 475 degrees.
- Lay the ribs on work surface meat side down, bones curving upwards.
- Starting with narrow end of ribs on left; insert tip of a small knife at bottom of first bone under membrane.
- Run blade up bone all the way through membrane to top of the bone.
- The membrane is a plastic feeling milky looking material.
- With a piece of paper towel grab membrane at the point of cut and pull to opposite end of rack.
- It should all come off in one piece, if it doesn’t start where membrane breaks and repeat.
- Discard membrane and season both side lightly with salt/pepper.
- Cover a sheet try with aluminum foil and fit with a rack.
- Place ribs, bones curving downwards, on rack, place in oven and set timer for 10 minutes.
- For the next hour in 10 minute increments lower temperature buy 25 degrees {check chart below}
- At the end of the hour, temperature will be at 350.
- Lower temperature to 175 degrees and set a timer for one hour.
- Every ten minutes spray ribs with vinegar.
- When the time goes off remove from the oven.
- If doing “wet” ribs brush with bbq sauce and place back in oven.
- Cook and additional 15 minutes, brushing every 5 minutes
- Remove from oven, brush one more time and serve.
- If doing “dry” ribs dust with bbq rib and place back in oven for 10 minutes.
- Remove and dust lightly with bbq rub and serve.
- If you want a combination of wet and dry, follow wet directions.
- When removed from oven the last time {don’t’ brush with sauce} dust with rub and serve.
Cooking Chart for Baby Back Ribs
{Hour One}
- 475 degrees – 10 minutes
- 450 degrees – 10 minutes
- 425 degrees – 10 minutes
- 400 degrees – 10 minutes
- 375 degrees – 10 minutes
- 350 degrees – 10 minutes
{Hour Two}
- 175 degrees – 60 minutes