Fall off the Bone baby back ribs

Thats about the best store bought sauce I've ever had

 

that's what i've got, maybe i didn't put enough on there last time, i just didn't think it was all that great. but, i do know alot of people that use it. i'll just cake it on there next time.

 

All store bought stuff is pretty much the same once it's cooked on. If the ribs are cooked correctly they will taste good with any of them.

To me the fun is making your own.

 

yeah and you don't need to "cake it on". Using that recipe I posted it's the dry rub abd braising liquid that gives the ribs the flavor. I only brush the sauce on right before I stick them under the broiler. Doesn't really take that much.

I don't really like ribs if they are swimming in the sauce.

 

i guess i'm just used to a thicker sauce, maybe i'm not remember the other sauce correctly. anyways, i used them on beef ribs too, and that may be the problem right there.

 

I only tried cooking beef ribs once and didn't have good results. I probably should have boiled them first.

If you like beef ribs and there is a Dayrl's still around (are they still in Charlotte? Pineville?) they have the best and started doing all you can eat beef ribs on Thursday nights again.

 

Quick answer needed....

Do you put the ribs IN the 2" of water on the bottom of the pan?

And for the foil - do you wrap the racks, or cover the pan with exposed racks soaking in 2 " water?

And if the racks are soaking, how do you dry rub?

 

I actually have a rack in the oven right now. made my own bbq sauce and cant wait to eat them. :newsmile42:

 

SWEET.

Everything was ready - they're going in the oven now. 3 giant costco racks.

 

simple bbq sauce

half cup ketchup (Heinz preferably)
half cup water
tablespoon and a half of sugar
a good handful of chili powder
quarter cup yellow mustard (Heinz preferably)
several good shakes of worchestshire sauce (Heinz preferably)
some onion flakes
garlic powder
1/4 green pepper diced fine

throw everything in a pot on low and let it simmer until you get the thickness you're looking for. after you take the ribs out, drain the steaming liquid, put the rack(s) back in the pan, jack up the heat in the oven to 400, slather the ribs on both sides w/ sauce, cook for another 10-15 minutes and eat.