I want my baby back baby back, baby back ribs

Our anniversary was last night. Six years. It’s been fun thus far, trust me. We decided to stay around the house this year, so with that in mind, of course my first question was, ‘What would you like me to make for dinner?’. The response was, how about some appetizers and some wine? That was a remarkable idea, however nothing was coming up to mind that would allow a variety of appetizers without spending a lot of time in the kitchen.

Rib PlatterMy solution started by baby back ribs, egg rolls (as we wrapped plenty), stuffed mushrooms, homemade french fries, and a cucumber and tomato salad with olive oil. My main focus in this post however is the ribs.

I started by using my rub to generously season both sides. Once the season is in place, get your hands the ribs and really rub the seasoning into the meat. I then place ribs in a ziplock bag and used about 3 tablespoons of sherry cooking wine added to the bag. I rubbed everything in together, sealed the bag, put it in the fridge, and forgot about it for a while. Actually, every time I opened the fridge I took a peak, and my mouth began to water.

rib seasonedI planned on putting these on the grill a bit later, however in the meantime, I preheated the oven to 325 degrees, and placed the ribs on a pan, foil on the bottom, and covered with foil. These cooked in the oven for 1 hour. I took them out, and let sit until I was ready for the grill, approximately a hour later. The ribs were still warm when the foil was uncovered.

rib grilledThe grill was set to around 350. I placed the ribs on the grill and seared them on both sides. I then lowered the heat and let the sugars from the rub and the ribs begin to caramelize. I love this process. You can almost begin to visualize the meat falling off the ribs. I continued to flip these every fifteen minutes or so for approximately 45 – 60 minutes.

Upon completion, I decided to add some Sweet Baby Ray’s barbecue sauce. This stuff was phenomenal. It was a perfect blend of sweet and spice. I like to add my sauce towards the end, still on low heat. I coated the ribs throughout the cooking process around 3 times, then removed them off the grill, served with egg roll, salad, and fresh fries.

In the words of my lovely wife of six years “these are the best ribs I have ever had”. We did not say a whole over dinner, there were lots of ‘ummmmms, ahhhhhs’ which to me always means that the food is really good.

Everyone has their recipe for good ribs, but my philosophy is this:

  • Use a rub and let it set in for hours
  • Slow cook ahead of time before searing and slow cooking on the grill
  • Choose the right sauce
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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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