Easter Sunday BBQ Baby Back Ribs
I like to serve Ham as the main entrée on Easter Sunday but this year I’ve decided to changed it up by serving BBQ Baby Back Ribs. I love ribs but it’s not a staple in our dining table because Scott thinks you don’t get that much meat from it and he is right on that assessment. A few weeks ago though, we found a rack of ribs from Piggly Wiggly on reduced prize and it looked like there’s plenty of meat to enjoy so we bought that and I’ve figured I’d save it for Easter Sunday. As soon as we got home from Church which was around noon I started the cooking process to make sure we get a tender and fall off of the bone baby back ribs for dinner. This is a 2-step process which takes a lot of patience but all worth it in the end. After this meal guess who is the new convert on baby back ribs? 😉
Preheat the oven to 300°. Place the ribs in a baking pan. Lightly brush each side of the ribs with BBQ sauce of your choice, homemade or store-bought. We like Sweet Baby Ray’s. Cover the pan tightly with foil. This first step which is the “steam-bake” method is imperative to tenderize the meat. Let that cook for 3 hours.
After this process, take the ribs out of the oven, gently brush the ribs again with the remaining BBQ sauce.
Be generous with it.
The second step is to finish cooking the ribs by grilling. About 10-12 minutes on each side. That Easy!
Slice it off individually or in 3-4 ribs per serving.
Finger’-lickin’ good BBQ Baby Back Ribs!
This is perfect for any family parties you’ll have this Summer grilling season. Enjoy!