The Best Baby Back Ribs

• 1 rack of pork baby back ribs.
• Dry rub (you can use whatever spices you like, but
• definitely don't leave out the brown sugar)
• 4 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1/4-1/2 teaspoon black pepper
• 1 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 tablespoon dried oregano
• 1/2 tablespoon or less of cayenne pepper (unless you
• like it HOT)
• 1-2 tablespoons chili powder
• mix it all up.

1. Prep the ribs: ( I often do this the day before)
2. On the back of the ribs will be a very thin but very
3. tough membrane that you must remove. You can't
4. really see it well, but trust me that it's there. I
5. usually use a knife to pry up a corner of the
6. membrane, then I just pull it down the entire length
7. of the ribs. Sometimes it tears and you have to try
8. a few times, but you definitely don't want to skip
9. this step unless you want to deal with the membrane
10. while you're EATING.
11. Once the membrane is removed, put the dry rub all
12. over the ribs (both sides) and rub it in. The meat
13. will take on some of the colors in the dry rub and
14. look a little reddish.
15. Wrap the ribs in some heavy duty tin foil and let
16. them hang out in the fridge til you're ready to cook
17. them.
18. Cook the ribs:
19. At 250 degrees, place the ribs wrapped securely in tin foil onto a cookie sheet (sometimes juice/fat can escape the tin foil) and place them in the oven. cook for 2 hours.
20. After 2 hours, pull them out and open the tin foil
21. to take a look. At this point you can add a little
22. apple juice on top of them, but that's not really necessary. Re-wrap them, and put them back in for
23. another 1/2 hour.
24. Pull them out again and open the tin foil completely. At this point you can brush some
25. BBQ sauce on them, or leave them the way they are.
26. Crank up the heat to 350 and put the ribs back in the oven
27. with the tin foil open. After half an hour, they're
28. done! You can always do this last part on a BBQ, but watch the ribs and make sure they don't burn from the sugar.

rack of pork baby back ribs, rub, brown sugar, brown sugar, kosher salt, black pepper, garlic, onion powder, oregano, cayenne pepper, chili powder

Taken from www.epicurious.com/recipes/member/views/the-best-baby-back-ribs-1241297 (may not work)