Best baby back ribs

I enjoyed my first Tailgating experience last weekend...a bunch of us went to see the Dave Matthews Band at Alpine Valley, WI.  Brilliant concert and tailgating was a great way to waste away the anticipation of the event and the afternoon!  As per traditional style, we were set up with as many coolers as the truck could carry, filled with a greater proportion of drinks to food.  We forfeited the bean bag game and stocked the truck with fold out chairs and a grill.

I was in charge of catering so I dug deep and went for absolute 'dude food'.  Baby back ribs and buffalo wings.  I had never made ribs before so I was eager to see how these would turn out.  From the feedback I got from the regular rib-eating crew, these were awesome.  Total mouth watering, falling off the bone, succulent ribs of goodness.  They tasted like they had been smoked all day but the preparation was very simple; rub, marinate, bake and grill. Being able to finish them off on the grill when you are ready makes them the perfect barbeque favourite to share with friends.  They will be the rockstar of any party!

After baking for 2.5hrs, final grilling and basting

Finished ribs, cut into smaller portions, serve
with extra bbq sauce or blue cheese dressing

Serves 4

Ingredients:
4 tspn kosher salt
2 tspn cracked black peppercorns
2 tspn cayenne pepper
4 tblspn paprika
4 tblspn dry mustard powder

2 full Baby back ribs (approx 6 lbs/3kg)

Sweet baby rays - barbecue sauce (or other store bought bbq sauce)
low salt chicken broth/stock (optional)

Method:

• Combine all the dry ingredients to create the rub.
• Cut the racks into manageable sizes of 6-8 ribs.
• Rub the ribs on both sides with the dry rub.  
• Wrap the ribs in a double layer of aluminum foil and seal all the edges.
• Place ribs in the refrigerator on a baking tray for 12-24hrs to marinate.
• The following day, unwrap the ribs gently and squirt a line of Sweet Baby Rays - Original, Barbecue Sauce over each portion of ribs.  Do not over do the sauce, the ribs will create their own juice when baking and combined with the rub, create a beautiful moist glaze.  Re-wrap the ribs in foil tightly and place on a lined baking tray (to avoid any escaping juices blackening your tray)
• Pre-heat the oven to 350'F / 180'C
• Bake for approx 2 - 2 1/2hrs depending on your oven.  You want the ribs tender but not falling apart. (Closer to 3hrs if using spareribs). 
• When cooked, allow to cool.  Tip any cooking juices into a jug and set aside.  
• When cooled, place the ribs and the juice back in the refrigerator until ready to grill.  These can be made up to 3 days in advance, the flavor will just intensify as time goes on.
• On the day: Heat a grill to medium-hot.  
• Combine barbecue sauce and chicken stock with the cooking juices and whisk to measure approx 1 cup of liquid used to baste the ribs while grilling
• Grill the ribs and baste regularly for 7-10 until ribs are heated through
• Cut racks into small portions to serve