Succulent ribs coated with a tasty rub, slow-braised in the oven, finished on the grill, and served with a homemade glaze.

Our Favorite Baby Back Ribs

4 1/2 pounds baby back ribs
kosher salt
6 tablespoons rib rub (recipe below)
4 ounces orange juice
4 ounces lemon juice

1 cup dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
1/8 cup onion powder
2 tablespoons dried thyme
1 tablespoon cayenne powder

Combine all ingredients and stir with a whisk until well combined. This makes enough for many grilled meals and it works well on pork and beef. Save it in a tightly closed container.

Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil.

Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch.

Place on a half sheet pan and refrigerate for 8 hours.

Preheat the oven to 250 degrees F.

Combine the juices. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours.

Remove the ribs from the oven, carefully open each pouch and remove the ribs.

Set a grill to medium-high and allow it to heat up. Cut each slab in half and place them on the grill, meat side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes.

Brush your favorite sauce on both sides of the ribs and cook with the lid up for 3 minutes on each side until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions.

Serve and enjoy! For more great recipes click here!

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