Summer Baby Back Ribs

I made the most amazing ribs last weekend!! ( shouldn’t take all the credit, Craig was the man at the grill).  I bought them at the Mennonite grocery store, my favorite grocery store at the moment, Country View Bulk Foods in Snover, Michigan.  I don’t know if Mennonites are known for ribs?  But, I bought a rack of baby back ribs and prepared them a bit differently than I usually do (cook them slow and low is the usual).  This time I still went for the slow but raised the temperature in the oven a bit and they were incredible.  Craig and I both agreed they were the best ribs we have EVER had, except maybe Slows barbeque in Detroit.  So, if you haven’t nailed down your menu for the Labor Day Weekend, you may want to add ribs to the list.

This is pretty simple; don’t know if you can really call it a recipe, more like instructions.

Baby back ribs, about ½ of rack of ribs per person

Bottled barbeque sauce, about 16 ounces for 2 racks of ribs

Preheat oven to 300 degrees F

Sprinkle ribs with salt and pepper.  Wrap each slab of ribs tightly in aluminum foil and place on baking sheet in oven and set the timer for 2 hours.  Now go put your feet up, relax and enjoy the holiday.

After 2 hours, remove ribs from oven, unwrap the foil.  Preheat gas grill to medium high heat and brush ribs with barbecue sauce of choice.  After 3 or 4 minutes, flip ribs and apply sauce to remaining side.  Allow ribs to cook for another 3 to 4 minutes.  Decrease heat to low and re- apply sauce.  After 3 to 4 minutes flip ribs and apply more barbeque sauce.  After another 3 or 4 minutes, take the ribs off the grill and enjoy a great meal.

This is great with a bit of coleslaw (made with ½ mayo and ½ barbeque sauce), corn on the cob, freshly sliced tomatoes, a few boiled potatoes and you have a feast to celebrate the holiday.  It is a great finale to summer!

Life is good in the thumb (of Michigan)!

 

 

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