Super Easy and Tender BBQ Ribs

I've used this basic recipe 3 times and I'm not going to try any other method, it has worked out perfect each time. It's totally adaptable to your taste, too -- it would be easy to make them "asian infusion" ribs or some other flavor, as well! The main idea is the cooking method, I think - I bet the rub can be changed around! Try this for tender ribs - it's so easy! Never worry about the threat of tough, chewy ribs again!


Baby Back Ribs (this also worked on spare ribs, as well!)
adapted from several recipes for ribs on AllRecipes.com plus our own preferences

For 2 racks of ribs (4-6 lbs total)
Rub
3/4 cup light brown sugar (i ran out and used some dark - no worries there!)
1 tsp smoked salt (I use liquid smoke plus some salt, because that's what I find)*
* If you have a charcoal grill, there are probably better ways to get smokiness - using soaked wood chips, etc. This is how we folks who bake in ovens and then grill for 5 minutes get smokiness artificially!
1 tbsp garlic powder
1 tbsp paprika
1/4 tsp ground cloves
1/8 tsp cinnamon
1/2 tbsp chili powder
salt and pepper to sprinkle on first

For Grilling and Serving: 1-2 cups of your favorite BBQ sauce (We are partial to Sweet Baby Ray's Original)

Directions
1. Preheat oven to 300 (or I did 290 because sometimes I think my oven is hot and I haven't calibrated it yet)


2. Remove the tough membrane on the bone side of the ribs. I never knew about this until I saw it on the Food Network, and ever since then, I've only had the most tender ribs. I had some trouble getting it off the second rack but you can see in the picture that it should peel right off easily (as gross as it may look!)
3. Apply the rub all over the ribs on both sides, using your hands. Don't be shy!


4. I've done this two ways, both work fine: Either cut your racks into 4 individual small racks and double-layer wrap in foil to seal in juices (crimp upward), or just lay two pieces of foil down, lay down the two full racks, and lay two more pieces of foil and crimp the edges upward to seal in the juices. Note: Always use the foil shiney side out.

5. Lay the rib package(s) on a baking sheet meat side down and bake for 2.5 hours and fill your house with tasty rib goodness aromas - you should see the meat shrinking away from the bone, and then you know it's done!


6. Let ribs sit 10 minutes and preheat your grill to high. Grill for 4 or 5 minutes on each side of the ribs, brushing on your favorite BBQ sauce for the last minute or two (so it won't burn). Enjoy!!


This would be easy to do for a sugar-free method because you can leave out the brown sugar, I think, and just stick with the other rub ingredients. I think the key comes from sealing the packages and baking at a low heat for a long time. Try it for a no-fail, easy rib recipe! These ribs will be super tender and falling off the bone and will be sure to wow your summer BBQ guests.