Baby Back Ribs

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    Ready to eat. The sauce and how to make them.

    1. Culinary Fool 81 months ago | reply

      Those are mouth-watering!

    2. Elise Bauer 81 months ago | reply

      Oh yeah. These were amazing.

    3. doksands 81 months ago | reply

      they do look amazing. will check out your sauce recipe...

    4. Tim Keeling 81 months ago | reply

      read the how-to - i'll try it out when it gets a bit warmer.

      this photo is practically edible

    5. Elise Bauer 81 months ago | reply

      Thanks Tim! Yep, these were great. Oddly, the ribs look a lot more charred in the photo than they were. Those brown bits are caramelized or browned, not burnt.

    6. CaramelSmoothie 78 months ago | reply

      I am going to try this next weekend. Did you cook each side of the ribs for an hour each? Was the meat falling off the bone and very tender?

    7. Elise Bauer 78 months ago | reply

      Yes, about an hour each side, and yes the meat was falling off the bone tender. You just have to keep watch of the temp. Insert a meat thermometer into the vents if your kettle grill doesn't have a thermometer (I installed one myself onto my grill, it's that important).

    8. CaramelSmoothie 73 months ago | reply

      I cooked my ribs using your method and they were fantastic! You have helped me take my rib-cooking technique to a whole nother level. I went out and got lump WOOD briquettes. I would have never thought to use that instead of the nasty charcoal briquettes, and I used applewood chips, what a difference these 2 steps made! I use Ken's Steakhouse Cannonball BBQ sauce, which I get from our local cash n carry, which many restaurants use. I no longer have to go out for ribs as I can make my own mouth-watering ribs now thanks to YOU! *Sorry about not responding until 5 months later!*

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