Directions for making the babyback ribs
Preheat the oven to 300 degrees.
Flip the ribs over and remove the membrane skin from the entire length of the ribs. This is a clear membrane but once you begin to peel it up it should remove easily. Once the membrane is removed, flip the ribs back over and season with salt and pepper and blackening.
Fill a 9×13 baking dish with 2″ of water. You may need to cut the ribs in half to get them to fit in the pan.
Cover the ribs with foil and bake for 2 1/2 – 3 hours. Remove from the oven.
Now, this next step is optional but we finish ours on the grill. The ribs are already cooked so my husband heats the grill, throws the ribs on for a few minutes and slathers them with BBQ sauce.
If you would prefer to not turn the grill on, simply move your oven rack to the 2nd or 3rd notch and turn the broiler on medium/high.
Remove the ribs from the baking dish and place on a baking sheet. Slather with BBQ sauce and place under the broiler for 5-10 minutes to allow the BBQ sauce to crystalize. Remove from the oven a serve.
If there are leftovers (we usually have leftovers because we make 2-3 racks at a time), simply remove the excess meat from the bones, place in an airtight container and store in the fridge for several days.
BBQ Grilled Cheese Directions
Butter 2 outside pieces of bread. Lay one slice of bread butter side down in a frying pan.
Add a heaping scoop of the leftover BBQ pork.
Next, add a layer of cheese and then top with the second slice of bread, butter side up.
Heat on the frying pan 5-10 minutes on medium/high heat until the bottom bread has browned.
Flip and allow the other side to brown.
Remove from the heat and serve with chips and your favorite BBQ sauce for dunking.