My girlfriend's dad learned to make these ribs from his roommate in Maryland about 15 years ago. All you need is an oven, a pan, and some basic ingredients.

Step 1: Hardware/Software

- Oven
- Roasting Pan + Rack (2 inches deep should do)
- Razor Sharp Blade
- Heavy Duty Aluminum Foil
- Tongs (just makes things easier)

- Baby Back Ribs (We got three racks at Sam's for $20)
- 12 Pack of Dark Beer
- Liquid Smoke (available at any grocery sore)
- Your choice of seasoning (We used Canadian Steak Seasoning and Mesquite Spice.)
- BBQ Sauce

Oops and i fotgot to add, i slathered some sweet baby rays bbq sauce on top b4 i baked a bit more then broiled, i kinda make stuff up as i go along ehen i cook
I made these tonight and they were to die for. Omg. I upped the temp to 350 towards the end and then finished them off under the broiler. I used a dry rub of random including goya adobo, onion powder, garlic powder, chila powder, smoked paprika....
<p>OK So I just realized I had another SNAFU! I didn't go to the last step on the next page, sooooo you're supposed to turn the heat down to 250? How did my ribs turn out so good? Maybe it was a good thing I accidently turned off the oven! I guess this speaks well for the technique because I sure made a couple big mistakes and they still turned out wonderful! Thanks for the recipe!</p>
<p>I made these ribs. I had a snafu when I accidentally turned off the oven about an hour and a half into the process and wasn't sure how long it had been off when I found it. So I baked them another hour past when they should have been done. When I opened the foil, the rub had darkened and I thought they were burnt. My husband stuck a fork in the meat and it fell off the bone! It was so moist and tender! We stood at the stove and ate a couple of ribs before we even thought about getting a plate! All's I can say is &quot;Yum, I'm so stuffed! You have to try this!&quot;</p>
These look awesome! I'm definitely going to try these soon!
<em>&quot;What we're doing here is searing and then braising the ribs; &quot;</em> - you are not searing the ribs; to sear is to char or lightly burn the surface of a meat (to lock the meat's natural juices inside while braising, roasting, steaming, or otherwise cooking). Searing would be another step before you wrap them up and bake (braise) them.<br/>
Yeah, your right. Searing is done in a drier environment so caramelization can occur. However, searing doesn't lock in flavor as much as it creates new flavors. Thanks for the correction :]
Nice write-up.. An excellent touch is to put the rack under the broiler for a few minutes after you sauce them up.. That gives it the 'roasted over fire' taste with a few black bits. You need to watch it closely, or they will burn to a crisp. Thanks!

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