Another from my buddy Dave.  I’ve made these and they are great.

Use only BACK ribs.  not side ribs

1.       Preparation

a.       Remove the membrane on the back of the ribs.  It prevents many of the juices and BBQ sauce from penetrating the meat.  The easiest way to do this is to stick a knife under the membrane in the middle of the rack and peal it back from there.

b.      Cut the ribs into halves

c.       Place a half on a sheet of Aluminum foil, shiny side up.

d.      Baste both sides of the ribs with Kraft Original BBQ sauce.

e.      Fold the foil up width wise until they meet and fold over each other to make a seal.

f.        Roll each end of the foil towards the ribs to completely seal the ribs in foil.

g.       If it breaks either start over or add another sheet to make the seal.

h.      Repeat until all the ribs are wrapped up.

2.       Cooking

a.       Stack them on a cookie sheet that has an edge.  There will most likely be some leakage

b.      Do not stack more than 2 high or the middle ones won’t cook.

c.       Cook in the oven at 360oF  for 90 minutes

d.      If you are serving today turn off oven and leave in the oven until you are ready to BBQ. You can open the oven a crack for 15 minutes so that the ribs don’t burn. 

                i.      For best results, complete this 4-5 hours before BBQing. 

               ii.      For fantastic results do the night before.

e.       stick in the fridge when they cool off.

f.       The next day put them back in the oven for an hour at 250 to warm up.

3.        BBQing

a.       Open the wrapped ribs onto a platter.  There will be  a lot of juice so be careful.

b.      Place ribs on BBQ bone side done

c.       Baste with Kraft Original BBQ sauce..or latest fav

d.      After a few minutes flip and baste again.

e.      You’re on your own now to make sure they look good on the BBQ