What is the best way to cook baby back ribs?
Are you looking for a particular recipe? Or just a general method? I don’t have a recipe for you…you can surely find hundreds of them on the internet. I will tell you, though, that the best (to me, the ONLY) way to prepare ribs is using the “low and slow” method. Which is to say, a low temperature, for a long period of time. Here’s what I do: get one of those “bake-in bags”…they’re manufactured by Reynolds (the aluminum foil people). You can fit up to 2 full racks of babyback ribs (or one whole rack of spare ribs) in a bag. Rub the ribs as you like—salt, pepper, herbs, brown sugar, whatever—and also add a small amount (1/4 to 1/2 cup) of flavorful liquid to the bag. I usually use some beer, apple juice/cider, or some white wine. Seal the bag with the twisty-tie, and put it on a large baking sheet—preferably one with a raised edge, in case of leaks. Bake the ribs at 300 degrees for anywhere from 2 to 4 hours; it will depend on the thickness of the ribs, and how tender you like
