Oven Baked Baby Back Ribs
Baked for 3 hours in beer, slathered in BBQ sauce, and then grilled for a slight char.
Servings: 8 people
Ingredients
- 3 racks baby back pork ribs
- salt
- pepper
- 3-4 12 oz. beer we like ESB
- 2 cups barbecue sauce
Instructions
Baking
- Remove meat from the refrigerator about 30 minutes before baking to let it get closer to room temperature.
- Preheat the oven to 275 °F
- Rinse ribs, pat dry with a paper towel or towel, and cut rack into halves or thirds. Rub the meat with salt and pepper on each side or use a rib rub.
- Arrange ribs in 2-3 large baking or roasting pans so the ends of the bones are pointing up. Pour beer over the ribs until there is about ½-inch of beer in the pan. The ribs will not be fully submerged.
- Cover with foil and bake for 2½-3 hours. Check the ribs every 15 minutes to see if the meat pulls away from the bone. If so, the ribs are done baking. Depending on how large the baby back ribs are or if they were not left out from the refrigerator before baking, the cooking time can be closer to 3½ hours.
- Once they are done baking, remove ribs from the pan and brush both sides with barbecue sauce.
Grilling
- Grill on medium-high heat for 2 minutes on each side to get char marks. Baste with more barbecue sauce after each flip.