The cooking method for these ribs is really fantastic and quite simple and created delicious succulent fall-off-the bone ribs.
2 kg Baby Back Ribs
BBQ Sauce (see recipe bellow)
Homemade Sweet & Smoky BBQ Sauce:
30 grams Palm Sugar (or light brown sugar), crushed
1 Cup Warm Water
120 grams Ketchup
2 Tablespoons Molasses
1 Tablespoon Liquid Smoke
Preheat oven to 260°C (500°F).
Wash and dry ribs. Sprinkle with salt and freshly ground pepper and rub to coat.
Prepare a broiler pan by adding 1 inch of water to the bottom pan and placing the grate on top.
Place the ribs on the grate, making sure they don’t overlap. Build a foil tent over the ribs. Make sure that the foil is not touching the ribs and that the tent is sealed so that the steam from the water cannot escape.
Bake for 1 hour. Remove the pan from the oven, but leave covered! Let completely cooled down with foil tent still in place – about 2-3 hours. Then, wrap the ribs in aluminum foil and place in the refrigerator overnight. This will help re-solidify them so that they don’t fall apart when you try to grill them.
Preheat grill or broiler (I broiled).
Place the racks of ribs on the grill grate. When they have reached a golden, bubbly stage, about 3-4 minutes, coat with bbq sauce and broil another 2-4 minutes, then turn and repeat the process. Remove from broiler and slather on some extra sauce.