Another from my buddy Dave.\u00a0 I’ve made these and they are great.<\/p>\n
Use only BACK ribs.\u00a0 not side ribs<\/p>\n
1.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Preparation<\/span><\/p>\n a.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Remove the membrane on the back of the ribs.\u00a0 It prevents many of the juices and BBQ sauce from penetrating the meat.\u00a0 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.<\/p>\n b.\u00a0\u00a0\u00a0\u00a0\u00a0 Cut the ribs into halves<\/p>\n c.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Place a half on a sheet of Aluminum foil, shiny side up.<\/p>\n d.\u00a0\u00a0\u00a0\u00a0\u00a0 Baste both sides of the ribs with Kraft Original BBQ sauce.<\/p>\n e.\u00a0\u00a0\u00a0\u00a0\u00a0 Fold the foil up width wise until they meet and fold over each other to make a seal.<\/p>\n f.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Roll each end of the foil towards the ribs to completely seal the ribs in foil.<\/p>\n g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 If it breaks either start over or add another sheet to make the seal.<\/p>\n h.\u00a0\u00a0\u00a0\u00a0\u00a0 Repeat until all the ribs are wrapped up.<\/p>\n 2.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking<\/span><\/p>\n a.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Stack them on a cookie sheet that has an edge.\u00a0 There will most likely be some leakage<\/p>\n b.\u00a0\u00a0\u00a0\u00a0\u00a0 Do not stack more than 2 high or the middle ones won\u2019t cook.<\/p>\n c.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cook in the oven at 360oF\u00a0 for 90 minutes<\/p>\n d.\u00a0\u00a0\u00a0\u00a0\u00a0 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\u2019t burn.\u00a0<\/p>\n \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 i.\u00a0\u00a0\u00a0\u00a0\u00a0 For best results, complete this 4-5 hours before BBQing.\u00a0<\/p>\n \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ii.\u00a0\u00a0\u00a0\u00a0\u00a0 For fantastic results do the night before.<\/p>\n e.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 stick in the fridge when they cool off.<\/p>\n f.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 The next day put them back in the oven for an hour at 250 to warm up.<\/p>\n 3.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 BBQing<\/span><\/p>\n a.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Open the wrapped ribs onto a platter.\u00a0 There will be\u00a0 a lot of juice so be careful.<\/p>\n b.\u00a0\u00a0\u00a0\u00a0\u00a0 Place ribs on BBQ bone side done<\/p>\n c.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Baste with Kraft Original BBQ sauce..or latest fav<\/p>\n d.\u00a0\u00a0\u00a0\u00a0\u00a0 After a few minutes flip and baste again.<\/p>\n e.\u00a0\u00a0\u00a0\u00a0\u00a0 You\u2019re on your own now to make sure they look good on the BBQ<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Another from my buddy Dave.\u00a0 I’ve made these and they are great. Use only BACK ribs.\u00a0 not side ribs 1.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Preparation a.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Remove the membrane on the back of the ribs.\u00a0 It prevents many of the juices and BBQ sauce … Continue reading