Baby Back Ribs

5/26/2009

This was probably one of the most intricate recipes that we've ever tried. Although we've made baby back ribs once before, this time we made sure to take enough pictures to show off.

About a month ago, we were lucky enough to go to a big sale at a local specialty market. They were selling filet mingon, ribs, chicken, and loads of other meats for extremely cheap. Filet mingon was 4.99 a pound.

This rack of ribs was the last of our stash. We dry rubbed it first and left it in the fridge for about 5 hours. Then we poured in margarita mix along with orange juice (supposed to give a tangy taste). After putting it into the oven for another 2 hours, we poured out the juices and turned it into a BBQ sauce.

The BBQ sauce was then used to glaze the meat (we brushed it on and broiled it several times). The meat was tender and fell off the bone. Overall time to make this was about 8 hours, but it was well worth it.

We pulled the recipe from Alton Brown's cookbook and I'll post up the recipe the next chance I get.