Day 265

The BEST Ribs

For ribs that have meat which falls off the bone, use the following recipe: 

• Cover, but don't smother, both sides of baby back ribs with rub of choice
• Place ribs (meat side up) in ceramic or glass baking pan.
• Pour Samuel Adam's Cream Stout (or, if you prefer, Guinness Stout) into pan, at least an inch deep.
• Cover with aluminum foil. Let sit for a couple hours.
• Preheat oven to 320.  Bake ribs (in the pan, covered with the foil) for two and a half hours. Turn off heat. Let ribs remain in closed oven for another hour.
• Braise ribs over hot BBQ grill. This is "show time;" all we're doing here is putting some grill marks on the meat. Usually start with about three minutes on the bone side, and then three on the meat side. While the bone side is up, slather a favorite BBQ sauce (Sweet Baby Rays). After braising the meat side turn the ribs over and quickly slather the sauce atop the ribs, and then pull them off the grill and onto a serving plate. 
• Observing the ribs one last time, make sure there is ample sauce covering the meat.  
• One final note: place a roll of paper towels on the dinner table--you'll need 'em