I have never been disappointed when serving baby back rips with this recipe. If they don’t happen to be falling-off-the-bone after the first baking, I toss them back in the oven until they are truly ready. With the right scheduling, this recipe allows for that.
It is also a convenient guest recipe because once it has done its lengthy baking, and after it is readied for its last baking, it can simply wait – be it an hour or two – to be finished off. It can also, at this point, be refrigerated overnight for serving the next day.
I often make this for large gatherings. Large amounts may need a first baking of 7 + hours, or more. I schedule enough time to bake the meat longer if I should discover that the meat is not falling off the bone at the end of the first baking.
I have recorded that for Christmas 2013 for 27 adults & grandchildren (some of the grandchildren were smaller eaters then), 21 pounds of ribs were baked. It took 84 ounces of sauce to slather for the marinade. Sorry, I do not know how much was used for last slathering.
Make sure that the meat is completely thawed. If it isn’t more baking time will be necessary. Do not stack the ribs, bake in single layers only.
|Baby Back Ribs|| |
- 2 pounds baby back pork ribs - serves 3
- 18 ounce Open Pit Original Barbecue Sauce
- Aluminum foil
- I figure 1 pound for big eaters, and ½ pound for the others.
- Place rack of ribs, meat side up, on a large piece of heavy aluminum foil.
- Slather both sides with BBQ sauce.
- Wrap tightly, seam side up, and place on an edged cookie sheet, or pan.
- When baking some fat will likely leak from foil.
- Marinate 8 hours, or overnight.
- Bake at 210 for six hours or until the meat falls from the bone.
- Check temperature with oven thermometer, and adjust accordingly.
- Remove from foil, discard fat.
- Place on a clean ‘edged’ cookie sheet and slather again.
- At this point, the meat can rest for an hour or so at room temperature, or be refrigerated.
- to 45 minutes before dinner, bake uncovered at 350.
- Leftover ribs do freeze well.