Baby Back Ribs

Ingredients:

Baby Back Ribs
Grey Poupon Mustard
Sweet Baby Ray’s BBQ Sauce
Liquid Smoke
Reynolds Baking Bags (Turkey Sized)


Directions:

Remove the membrane from the underside of the baby back ribs. Easy to remove by starting at narrow end by placing a pointed utensil under the membrane over a bone, then grasping it with a paper towel to strip it the remainder of the way.

Once the membrane is removed from all of the slaps, squirt a liberal amount of Grey Poupon mustard on both sides of the slabs and spread evenly with a brush or your hand. Then squirt a liberal amount of Sweet Baby Ray’s BBQ sauce on both sides of the slabs and spread evenly with a brush or your hand. Shake a liberal amount of liquid smoke onto the slabs, about three shacks per slab should be adequate.

Place up to three full slabs into a turkey-sized Reynold’s Baking Bag lying flat (DO NO STACK), then seal the bag with the enclosed plastic ties. Place the bag onto a flat baking sheet, then poke five or six holes on the top of the bag. Place the ribs into a pre-heated 350 degree oven for 2 ½ hours.

When the timer sounds, remove the ribs from the bag, re-coat the ribs with more Sweet Baby Ray’s BBQ sauce, then cover and let rest for 15-20 minutes.

Place the slabs onto a pre-heated BBQ grill with the meaty side up to warm the meat for a while. Then flip the slabs over to brown the meaty side, be careful not to burn the meat.

Serve with your favorite side dishes.