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I love Baby Back Pork Ribs and am almost always disappointed when I order them out. I think most places rely on a bunch of sweet & gloppy BBQ sauce to make their ribs passable. This recipe relies on more natural flavors and the element of time.
Also try the recipe for the BBQ sauce that goes with this dish.
Cut rack of ribs in half, yielding two half racks. Make sure the "silverskin" is also removed. Generously rub 2 to 3 tablespoons of "Pullman Pork Chop Seasoning" into each half rack. Make sure to rub seasoning all over the ribs, underside too, and ends. Slice the yellow onion and apples into "half moons." Tear 6 sheets of aluminum foil large enough to triple wrap each half rack of ribs. Create a "bed" of onions roughly the width and length of each half rack on seperate sheets of foil. Place each half rack meat side down on the bed on onions. Divide the sliced apples evenly among the two half racks, filling the concave ribs. Now triple wrap each half rack of ribs, alternating the wrapping with each layer. The goal is to make sure no juices will escape the foil package while baking. Refrigerate for 2 hours. About a half hour prior to baking remove ribs from the refrigerator and allow to get closer to room temperature. Bake for 3 hours at 325 degrees. Increase oven to 425 degrees. Carefully (the ribs will be very, very tender) remove the ribs from the foil using tongs or hands when cool enough. Discard onions and apples. Place the ribs in a baking dish, cover with BBQ sauce to your liking, and bake for 10 minutes or until sauce warms and slightly caramelizes. Serve immediately with more sauce on the side, if needed.
I like to make my own BBQ sauce. It gives me something to do while the ribs bake away in the oven. This way I get to avoid high fructose corn syrup also. It's a little more effort but I think worth it if you're going to spend all afternoon dreaming about ribs. You can also finish the ribs on the grill instead of the oven but when it's cold outside I normally opt for the oven method.
This recipe was provided by Karl Herschede from Milwaukee, specifically Bay View neighborhood.