2full racks baby back pork ribs,approximately 2 kg (4 lbs.)
2-3cupsBarbecue sauce,divided
Instructions
Preheat oven 250 deg F (130C).
Cut rib racks in half, if desired.
Rinse rib racks under cool water, rubbing off any debris, marrow, or bone fragments. Pat dry with paper towels.
Coat ribs well with barbecue sauce and place curved side down on a roasting pan lined with heavy-duty foil.
Cover the pan with foil and roast for 3 hours.
Remove pan from the oven and discard the foil cover. Increase oven temperature to 425 deg F (218C).
Completely coat the ribs with more barbecue sauce and set the ribs curved side up.
Bake uncovered for 10-15 minutes, until sauce is caramelized and sizzling.
Notes
Leave the ribs as full-racks, cut them into half-racks, or cut them into smaller serving size portions of 3-4 ribs per rack.
Some people remove the thin membrane on the inside curve of the ribs before cooking, but it is not necessary. I have always eaten ribs with the membrane on and when the ribs are slow-roasted like in this recipe, they are not tough. Whether you remove the membrane or not is up to personal preference.
Marinate the ribs in the barbecue sauce for a few hours before baking, if possible. However, roasting them right away will still render very tasty ribs.
The 2 cups of barbecue sauce is approximate. You may use less or more depending on how much you need to coat the ribs twice.
I have not tried cooking these ribs on the grill, and I presume you could wrap them in foil packets to do so. However, I am not sure about the timing.