Baby back Ribs

This is not my recipe.  It comes from a friend of mine because when you find a perfect one why reinvent?

Making the perfect baby back ribs is easy, and you don’t even have to smoke them.

The trick is to use the flavorings and seasonings you love and then cooking them this way.

Roll out 4 sheets of heavy duty foil, the length should be 5 or 6 inches longer than the ribs.

Lay the ribs on two sheets of foil - you will double wrap the ribs.  You can assemble on a sheet pan or cookie sheet.

Coat the ribs in your favorite seasoning.

Tightly wrap the ribs, leaving one end open slightly so you can pour in the beer.

Pour about 4 oz beer in each rib wrap.  Enjoy the remainder yourself.

Shake in a some liquid smoke if you like.  It comes in small bottles.

Cook the ribs at 225 degrees for 4 to 6 hours.  You can go as little as three hours, but you can let them bake for 5 or 6.

Remove the ribs from the oven.  While still wrapped, place the ribs over a large bowl and make a slit in the foil in the middle.  Let the juices drain into the bowl.

Place the ribs back on the sheet pan.

Skim some of the fat off of the juices and place in a sauce pan to simmer.  Season the sauce to taste and add some of your favorite BBQ sauce for body (and taste). If your rub had sugar in it, you may not want or need to add BBQ sauce.

Now you have two choices.  You can finish them on the grill, which is tricky since they are so tender.  It might be easier to slice them into 4 rib sections and then grill.  While on the grill, coat with the BBQ sauce you made above.  If you don’t use a grill, simply unwrap the ribs exposing the top.  Brush the sauce on the ribs and place under a broiler.

Serve with the extra sauce.