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.
Two alerts:
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 | Print |
- 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.
