The Boy is all about eating meat off of bones – he is a true carnivore who loves chicken wings and turkey legs. So when I was planning my menu for the fourth, I decided on baby back ribs with a dry rub and barbecue sauce, needless to say it was a huge hit!
- 1 rack of baby back ribs, about 3 to 4 pounds
- dry rub mix
- barbecue sauce – I used K.C. Masterpiece Original
- Preheat oven to 250º. Flip ribs meat side down on a sheet of heavy foil – with a paring knife, lift up membrane. It tends to be slippery, but if you grab it with a paper towel, you should be able to pull it off easily.
- Apply the dry rub everywhere, gently pressing it into the meat. With the rib meat side down, fold the foil around it creating a tight seal. Place on a sheet pan and bake in the oven for 2 hours.
- Open foil, and toss the juices and the fat. Brush the barbecue sauce on both sides of the rack. Increase heat to 350º and place meat side up on baking sheet. Bake for 15 minutes, brush on more barbecue sauce, and bake for an additional 15 minutes.
- Slice ribs using tongs to hold them upright, serve with potato salad and corn on the cob.