What is your experience with baby back ribs? [TIPS][RECIPE]

As a child, one of my favorite things to do was eat some great ribs at the picnic table on my Grandmothers’ porch on a warm summer evening. I mean what child doesn’t love to eat finger food? It’s the one time your parents won’t yell at you for making a mess while eating, as it is expected with perfectly cooked ribs. Unfortunately, many of us have gotten a batch of less than desirable ones, that leave you never wanting to have ribs again.

What are some of your horror stories with ribs? Either from your own cooking or when friends/restaurants have badly cooked them? How about some of your favorites? When it comes to cooking ribs, I fear there are more than a few people that get intimidated; either because they think they lack the proper knowledge and experience required to cook them, or they believe they don’t have the correct equipment.

Try these 4 simple steps to perfectly cook ribs https://www.bottledthyme.com/single-post/2017/09/20/Want-A-Fool-Proof-Way-To-Do-Ribs-Follow-These-4-Simple-Steps-For-Perfect-Ribs

Ingredients

3 lbs baby back ribs (1 rack) 1 jar Bottled Thyme Sauce Robert ½ cup water 1 TBSP sea salt ½ TBSP black pepper, cumin, chili powder, granulated garlic

Recipe

Process

Mix the spices together in a bowl. Pat the ribs dry with a paper towel. Cut the rack of ribs into three equal pieces.

In a sauce pan, add the Sauce Robert and then add a approximately ½ cup of water into the jar and shake; add the water to the pot.Bring to a simmer on med-high heat and then lower the heat.Start pre-heating your oven to 275 degrees.

Coat the ribs generously with the spice mix and massage the spices into the meat. Heat up your grill until med heat.Place ribs onto the grill with the under part of the rib facing downward. (there is more fat, which in turn creates more smoke and thusly, adds flavor)

Rotate the ribs every few minutes, and then after about 4-5 minutes flip the ribs and grill for another 4-5 minutes.Remove from the grill to a cookie sheet.

In a roasting pan, combine the ribs and the sauce.Cover with foil and cook for 3 hours; check them at 2 hours in and keep checking every 30 minutes or so until the ribs are fork tender.

When finished cooking, pull out of the oven and let the entire pan rest uncovered until it has come down to room temperature. Remove the ribs to a cookie sheet and lightly wrap them with plastic wrap. Pour the sauce into a bowl to allow to cool off.

Place a second, smaller cookie sheet over top of the ribs and place in the fridge; place the bowl of sauce on top of the second sheet to use as a weight. Press overnight.

In the morning, take the sauce out and notice that all of the fat has risen to the top and solidified. Using a large spoon, lightly skim the fat off without taking too much of the sauce.

Slice the ribs down into smaller portions.Reheat on a hot grill for 15 - 20 minutes, basting with the sauce every 3-4 minutes. Serve with your favorite sides.

bon appetit