Step 1: Hardware/Software
- 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
Step 2: Meat Prep
First, you want to wash your ribs and get all the excess juices off them. This way you're not dripping blood everywhere. Then pat them dry with a few paper towels. You may need to cut your racks in half depending on the size of your pan and how many racks you're cooking.
Next, use a sharp knife or razor blade to cut an "X" into the silverskin on the back or the ribs. This will keep them from curling up.
Step 3: Pan Prep
The amount of beer you use depends on the size of your pan and how much meat you have. I'd say use about one beer for every three pounds of meat and 1 tbsp for of liquid smoke for every beer. You want enough liquid to last throughout the four hour cooking process. The beer and liquid smoke will evaporate and not only tenderize but flavor the ribs.
You can season your ribs however you want. Some people choose to use a dry rub and others brush on a wet sauce. Both taste great. We're using Tone's Canadian Steak Seasoning and McCormick Mesquite. So liberally cover both sides of the ribs with your spice and arrange them on the rack so the fat can drip into the pan.
Use heavy duty aluminum foil to cover and seal the ribs.
Step 4: Into the Oven
Place the pan in the oven at 400 degrees for 30 minutes.
Then, drop the heat down to 250 degrees for about 3 hours. (This is where you use the rest of that 12 pack.)
Check on the ribs at 2 1/2 hours. If you can grab a bone and pull it out, it's ready. Once fully cooked, uncover and let rest for 20 minutes.