I don’t eat much red meat but when I do I’ll either eat a tenderloin cooked to medium rare or go the exact opposite direction and slow roast a brisket or pork butt for hours until it melts in my mouth just like these Barbecue Baby Back Ribs.
While the tenderloin can be like butter, the real flavorful meats for me come from the slow cooked chunks of fibrous muscle. Ribs, pork butt, lamb shanks and brisket are my favorites. You can cook them in your regular oven or in a smoker, both methods will require hours and hours of low heat. The smoker is definitely the best for flavor but this can get messy. Sometimes I’ll smoke a piece of meat overnight as I’m sleeping. If I can, I’ll get up through the night to check the temperature and add more coals, but usually it’s good until 6 or 7 in the morning.
Memorial day is this weekend and probably three quarters of the country will be making some kind of barbecue feast. The makers of KC Masterpiece® barbecue sauce are celebrating their 35th anniversary with a special limited edition sauce. The Kansas City Classic barbecue sauce is a celebration of the original KC Masterpiece® sauce made by Rich Davis in 1978. These ribs couldn’t be any easier to make, just cook them in a low oven for 3-4 hours and then cover them in Kansas City Classic sauce. Fire up the grill and finish them off by cooking on a high heat to caramelize the sauce. These ribs will amaze you and warm you all at the same time. Pair them up with a light beer and you have a perfect party!
More baby back ribs for your appetite!
How Sweet Eats- Grilled Baby Back Ribs
What’s Gaby Cooking- BBQ Baby Back Ribs
Barbecue Baby Back Ribs
- 1 slab baby back ribs
- 2 tablespoons olive oil
- 1/4 cup of your favorite barbecue rub
- 1 bottle of KC Masterpiece® Kansas City Classic barbecue sauce
- 1 1/2 cups water
- Preheat the oven to 250° F. You will need a roasting pan large enough to take the length of the ribs, or you could half the ribs and use a smaller pan.
- Pat the ribs dry with paper towels and rub the olive oil all over each side of the ribs.
- Sprinkle the barbecue rub over the ribs and place in the pan.
- Add the water and cover with aluminium foil creating a tight seal to trap the moisture.
- Cook for about 3 hours and then test with a fork. The meat should be able to pull away easily. It may require a little longer.
- Once the ribs are ready, using a pastry brush or marinade tool coat the ribs with the barbecue sauce.
- Place the ribs (meat side up) on a preheated grill over an indirect heat and baste 2-3 times with more sauce. Grill for about 10 minutes until the ribs are sticky and covered in a good layer of sauce.
- Cut into portions and serve at once.