Baby Back Ribs Recipe

1. Score the underside really well to loosen the tendon covering.
2. Sear both sides on a very hot grill for 2-3 minutes per side to seal in the juices and place on a large enough piece of foil to wrap each rack of ribs seperatley.
3. Sprinkle both sides with sea salt or kosher salt and fresh coursely ground black pepper to taste.
4. Squeeze the juice from about 6 or 8 good sized limes into a bowl.
5. Rub and coat both sides of the ribs with brown sugar.
6. Coat both sides of ribs with honey.
7. Mince 2 cloves of garlic for each rack of ribs and sprinkle on top.
8. Use a moderate amount of Smoked Chipotle Tabasco sauce on top and add liquid smoke (these can be cooked in the oven as well if you do not have a grill or smoker, if you have a grill that you can smoke on, skip the liquid smoke and simple open the foil and smoke over mesquite chips for about 2 hours, then close the foil and complete the cooking).
9. Pour the lime juice over the top of every thing and seal the ribs in the foil..wrap them tightly and let them marinate for 24 hours or so.
10. Heat the grill to 300, place the ribs on the top rack, or on the side with no flame. You want to cook these on indirect heat, not directly over the flame.
11. If you are smoking the ribs yourself, open the foil, and smoke over mesquite chips for about 2 hours, then close the foil and cook at 300 for another hour or two. If cooking in the oven, add liquid smoke, wrap tightly in foil and cook them at 300 in the oven for 3 hours.
12. Heat up your favorite Barbeque sauce in a bowl, I use Sweet Baby Ray's..remove the foil from the ribs, let them sit for about ten minutes, and then eat until you explode.
    
    It took me 10 years, but I finally found the perfect combination of ingredients. The key to this recipe is to use more of everything than you think you should.

Receipe from Kevin Conrad at kevin@csidfw.com.