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Baby Back Ribs Recipe

Baby back ribs (Amounts below depend on number of racks.)
Rib Rub (~1⁄2 cup a rack. Use parts for ratios.)

• 1 part kosher salt
• 2 parts packed brown sugar
• 1 part paprika
• 3⁄4 part ground pepper
• 1⁄4 part garlic powder
• 1⁄4 part cayanne (more or less depending on heat desired)
• 1⁄2 part thyme
• 1⁄4 part allspice
• 1⁄2 part secret ingredients (whatever…)

Cooking liquid (~1 cup a rack. Half Orange Juice, Half Regular Soda.)
Sauce Additions (Honey, Ketchup)

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Night Before:

1. Dry off ribs
2. Assemble rib rub. Taste and adjust until it tastes good but a bit salty.
3. Put ribs on large sheet aluminum foil and use about 1⁄2 cup of rub patted to all sides of the rack.
4. Wrap carefully but leave 1 end loose. Leave in Fridge overnight.

Next Morning:

1. Preheat oven to 350°F.
2. Unravel loose side of aluminum foil. Add 1 cup of cooking liquid per rack. Rewrap foil. Distribute liquid with a few turns. Then place into large pan in case it spills.
3. 1 hour at 350°F
4. 2 hours at 250°F
5. Remove from oven. Snip end of aluminum and pour all the liquid into a pot. Keep otherwise wrapped in foil to retain heat.
6. Add Honey and Ketcup. Bring to boil and reduce about 1⁄3. It thickens when it cools so don’t over reduce. Serve sauce on side for dipping. Remind family that the sauce is liquid gold.