BBQ Baby Back Pork Ribs

Ahh summertimes last month for some , and nothing better than some BBQ Ribs. I really enjoy Baby Back Pork Ribs. Easy to find in your supermarket as the whole rack . Don't buy the pieces. Buy the Rack. Usually about a $12.79 price for the whole rack. St. Louis style Ribs tend to be wider. Thats why I choose the less wide Baby Backs. Ready to Go? Ok :4

4 Whole racks of Baby Back Ribs
1 Package of celery
3 Vidalia Onions or any other kind of onion
3 Whole Carrots
4 cups of water
3 Tablesp of Beef stock( I prefer the wet Paste style but you can use 4 cubes of beef bouillon)
SB's Dry Rub (see earlier recipe on this site)

First Rub the ribs with a generous amt. of the dry rub. Rub the Front and Back thoroughly.

In deep large baking pan, line bottom of pan with:
Stalk of celery cut into chunks
Onions peeled , halved then quartered
Carrots cut into chunks
4 cups of water and the 3 tblsp's of beef stock

Place the rubbed baby back ribs(meat side up) over the veggies carefully . Try not to let the ribs subermerge under the water and don't stack the ribs up . Try to place each one next to each other. I know you may have to sort of layer them to fit the pan. Thats ok. On the layering part try to make the rib bones face out so you can grab it with a pair of tongs.

Cover with foil and place in 475 degree Oven for 30 minutes. Lower the heat to 300 and then bake for another 2 1/2 hour OR until you can gently pull a rib bone out of the meat cleanly. That rib bone should pull out very easily and with no meat on it . Oh they are done BUT....

Taking a pair of Loooooong metal tongs ( about as long as the racks of ribs) try to slide under each rack to lift out of pan to place on a long piece of foil(again a bit longer than the rack). Do this to each one . Be careful not to break up the rack. I usually place these ribs in the fridge after about an hour of cooling to really chill. This process tightens the meat up around the bones to become a solid rack again and become firm.

When very firm, two things, you can cut up the rib into 4pieces ( about 4 rib bones each) or you can just cut the whole rack in half (2 pieces about 6 to 8 rib bones each).

Fire up your Grill and Brush the Ribs with your favorite BBQ Sauce. Grill those Babys and get ready to eat. The meat still stays very tender after grilling. The meat is fall off the bone except your pulling it off the bone with your teeth or cutting with a knife.

Please note: You can take all those vegetables left over and about a cup of the juice( try to avoid the oils from the pork) in the pan and throw into a food processor. Blend it real good . Add about 2 to 3 teaspoons of brown sugar, 1 tblsp of molasses and about 1 teaspoon of cider vinegar. Add to the food processor and blend everything together well. This also can be used as a BBQ sauce to brush on your ribs before grilling.

Oh I am drinking an Ice cold light Beer but if it is wine ... a Big Bold Explosive Old Vine Red Zinfandel ( Not The Pink Stuff thats a White Zinfandel)