Baby Back Ribs

This recipe originated from a former neighbor. Could not be easier. One may use whatever dry rub suits your fancy. The rub I used, BAM, from Emeril; cannot be beat. Do not be intimidated by the length of spices in the rub, it is worth it! You will have left-over rub to use at a later date.

Directions:

• 1 package baby back ribs ( I buy mine at Whole Foods)
• BAM seasoning (see the following post)

Directions:

Preheat the oven to 350-degrees.

 Dry off any excess blood on both sides of the rib slab with a paper towel.

Use a double layer of heavy duty aluminum foil to fit your slab of ribs, leaving enough extra foil to fold over the top and ends securely to form a sealed package. Before sealing up; rub both sides of the ribs with your dry rub of choice. I like a fairly heavy coating. Seal up top and ends. This maybe done several hours before baking and placed in the refrigerator.

Place the ribs on a cookie sheet and bake for 1 1/2 hours. Once out of the oven, allow to rest for another 30 minutes, before taking out of the foil. Be careful when unfolding foil;  as ribs will be sitting in the drippings. I do this in my sink for ease of clean-up.

Finish the ribs either on the grill or under the broiler to brown up the top.

Slice and serve with your favorite BBQ sauce. We like Stubbs Original! I also love dipping into Anne's Naturals Dijon mustard.

The cooked ribs freeze nicely...