Backyard Baby Back Ribs

• servings: 8 servings
• active time: 30 minutes
• total time: 18 hours 40 minutes

Ingredients

1 full racks/slabs (about 4 1/2 pounds) baby back pork ribs

Kosher salt

6 tablespoons Rub Number Nine, recipe follows

1 12 ounce beer

Sauce

Use your favorite BBQ sauce

Rub Number Nine

3 Tablespoons & 2 teaspoon Brown Sugar

2 Tablespoon Chili Powder

2 teaspoon Garlic Powder

1 teaspoon Ground Thyme

1/2 teaspoon cayenne pepper flakes

1/2 teaspoon allspice

Directions

Place all of the Rub ingredients in an airtight container and shake to combine. Store for up to 3 months.

Place the rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.

The next day, heat the oven to 250 degrees F.

Open one end of the pouch and pour the beer into the pouch. Reseal the pouch and place the sheet pan in the oven for 2 hours.

Remove the ribs from the oven, carefully open 1 end of the pouch and pour out the braising liquid. Reseal the pouches and place the ribs into the refrigerator for up to 8 hours. Discard the braising liquid.

Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Apply your favorite BBQ sauce and let the sauce caramelize a few minutes. Remove from the heat. Cut ribs into serving size of 2 ribs bones and serve with additional sauce.

Nutrition

• Calories: 803
• Total Fat: 46g
• Saturated Fat: 16g
• Cholesterol: 185mg
• Sodium: 817mg
• Total Carbohydrate: 49g
• Dietary Fiber: 5g
• Total Sugars: 38g
• Protein: 54g