I want my Baby Back, Baby Back Ribs.....

I can't believe that I am sharing this publicly...I have been cooking ribs like this since college, and seriously have people from college who still call and ask me for my recipe.  The sauce has changed since then, just because of Paleo and removing all the yuck stuff, it's better anyway...but the method never has!  I PROMISE this is the easiest and BEST way to cook ribs, works every time!  I don't use a dry rub or grill them, you can finish them on the grill if you want that crispy outside, but cooking them like this just make the meat fall right off the bone! Nothing chewy!  My kids have been eating these since before they could even feed themselves!

What you need...

2 racks of baby back pork loin ribs - make sure they are Baby Back - the others are super fatty!!!

Rinse the racks of ribs under cool water.  Preheat the oven to 300F.  Use a sharp knife to cut them between the ribs, into sections of 1-2 ribs.  Place them all bowed up on a broiler pan fitted with a drain rack.  Cover TIGHTLY with foil.  Place into the oven and roast for 3 hours.  Remove from oven and drain the fat off.  Remove drain rack from the pan and place all ribs into the bottom pan.  Pour sauce over the ribs and cover with foil.  Roast covered for about 30 minutes, then remove foil and roast uncovered for 15 minutes longer.  Serve with leftover sauce.

Sauce:

1/4 cup honey

1/2 balsamic vinegar

3/4 cup apple cider vinegar

1/2 cup dijon mustard

1 tsp paprika

1/2 tsp cumin

1/4 tsp cayenne pepper

Put all ingredients into a large clean jar and shake, shake, shake, dance around and shake....and done!

Cut into 1-2 rib sections.

See the bone sections.

Place ribs onto broiler pan bowed up, so meat is on top.

Cover tightly with foil.

Roast for 3 hours until meat pulls apart.

Remove ribs from broiler pan.

Drain fat from pan.

Place ribs into bottom of broiler pan and pour sauce over.

I always use a large honey jar to mix my sauce.

Smother in sauce and cover.  Roast in sauce for 30 minutes, covered, then 15 additional uncovered.

Serve with Creamy Cauliflower Mash Yumtastic!