The Perfect Ribs

My brother-in-law LOVES BBQ sauce more than anyone I know or ever anticipate I will know. When he and my little sister were sealed in the temple my parents threw a big dinner party for them. We had Kalua pork, Marinated Manti Chicken and the most tender and mouth-watering ribs you have ever tasted. The ribs were so good that my brother-in-law hid a rack in the kitchen that he could have all to himself. Are you interested in how to obtain such delectable BBQ perfection? Get ready, my friends, for the process!

The picture is courtesy of Stag & Doe Restaurant and can be found at this site here: http://stagndoerestaurant.com/2010/09/from-the-grill-2/

THE PERFECT RIBS
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Step 1: After removing your rack from the container or package you bought it in, rinse the whole rack under cold water.
Step 2: Place rack on paper towels and pat dry.
Step 3: Rub rack down with your favorite rib rub of choice. You can find these rubs at practically any grocery store.
Step 4: Place rack in a roaster oven that has been lined with aluminum foil. (We do 3 racks in 1 roaster.)
Step 5: Place 1/2 of a sliced red onion over the top of the ribs.
Step 6: Place lid on roaster and cook on low for 6 to 7 hours.
Step 7: Let the ribs cool down. You can just turn off the roaster and wait or remove them to a platter to cool faster. You MUST let them cool down or Step 8 will be a nightmare for you because the ribs will fall apart. The onions are for flavor only so they can be discarded.
Step 8: Slap those beautiful babies on the barbecue. Cook on medium to medium-high heat, continuously basting with generous amounts of Sweet Baby Ray's Barbecue sauce, until ribs are cooked through, hot and to your desired amount of "done-ness."
Step 9: Lock yourself in a closet with a fork (no knife is necessary - these fall off the bone beautifully) and a roll of paper towels. Trust me - you won't want to share! 

*NOTE! A few secrets to remember about barbecuing meat: 1) Use tongs to turn. Poking with a fork will release valuable and tasty juices. 2) Don't squash the meat. Again - valuable juices will be lost! 3) Try to keep turning to a minimum. 4) Let the meat rest once it has finished cooking. This is the hardest step but try to forebear!