Smoky Baby Back Ribs

  1. Rub racks of ribs on both sides with Special Dry Rub; let stand at room temperature 30 minutes or refrigerate up to 8 hours, allowing meat to return to room temperature before cooking.
  2. Heat oven to 375 degrees. Place racks of ribs in one layer on wire rack in large shallow roasting pan. Pour 1/2 inch of water into pan; place pan carefully in oven. Bake 1 hour until ribs are no longer pink in center. Or place ribs in 3-quart microwave baking dish, meaty side down and overlapping as necessary; cook, covered with wax paper, on high (100%%) 5 minutes.
  3. Rearrange ribs but keep meaty side down. Reduce heat to medium (70%%); cook, covered, 40 minutes longer, rearranging ribs again after 20 minutes.
  4. Meanwhile, start fire in grill. Soak hickory chips in cold water to cover at least 30 minutes.
  5. When coals are white-hot, drain chips; scatter over coals. Place grill rack 6 inches over coals; arrange ribs on rack. Cook 6 to 7 minutes on each side until ribs are lightly charred and cooked through.
  6. Heat barbecue sauce. Cut racks of ribs into individual pieces; arrange on serving platter, spooning some of hot sauce over. Serve accompanied by remaining barbecue and Pico de Gallo. Makes 4 servings.
  7. You can also finish ribs in oven, before adding rub to ribs, brush with mixture of 2 teaspoon hickory flavored natural liquid smoke and 1 tablespoon water; marinate as directed. Cook in oven as directed, then heat broiler; broil ribs, 4 to 6 inches from heat source, 3 to 5 minutes. Serve as directed.

baby back, light brown sugar, hickory, pico de gallo

Taken from www.yummly.com/recipe/Smoky-Baby-Back-Ribs-1671940 (may not work)

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