Quote:
Originally Posted by valuemkt
FWIW.. and IMHO:
Baby Backs are better than St Louis - less fatty
It sounds easy to cut out that membrane, but its frustrating, and I haven;t seen a difference in end product.
Get a roasting pan.. first rub the rack lightly with some olive oil .. Then take your favorite dry rub - either made from scratch or pre made in grocery store - cooks choice - and plaster the ribs with the rub.. place meat side up on rack that goes in pan
Put 1 1/2 cups of Apple cider, or apple cider vinegar (NOT JUICE) into the pan AND 1 cup water
Wrap aluminum foil tightly around pan. Put ran in oven that is preheated to 325 for 2 hours.. Take out of oven and let sit for one hour ..
Get your grill to medium heat and have your favorite Sweet baby Rays sauce handy.
Take ribs off rack, slather the wet sauce on the ribs, and cook for about 20-24 minutes, flipping and slathering every 5 minutes.
Enjoy, if you;re not too drunk from the beer you drank through this process ..
Let me know how it goes
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pulling that membrane off can be a bit of a challenge. I use a sharp knife to get underneath it at one end and then I can pull it off in one strip (but it doesn't come easy that's for sure)...a couple of times I've thought of using a pair of plyers LOL