Using my 300-3-30 method, baby back ribs come out of the oven perfectly succulent and fall-off-the-bone tender.
2 full baby back rib racks
1 1/2 cups your favorite BBQ sauce
For the dry rub:
4 garlic cloves (pressed)
4 Tbsp dark brown sugar
4 tsp kosher salt
2 Tbsp onion powder
1/2 tsp cayenne pepper (plus more to taste)
2 tsp freshly ground black pepper
Before you do anything with your ribs, remove silver skin from the back of the rib racks. Unlike other connective tissue — like collagen, which slowly dissolves into gelatin during cooking — silver skin does not break down. When left attached to the meat, it cooks up tough and chewy. You don’t want that.
I find that the easiest way to remove silver skin is to pry it up at the bone with the tip of a handle of a small fork or spoon, then I run my fingers between the skin and the rack. You want to start somewhere in the middle of the rack. If it breaks just grab the side and slowly pull away to one of the sides. You can use a paper towel to get a good grip if it’s too slippery.
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