How I prepare baby back ribs

This is a description of how I prepare baby back ribs.

Incidentally, you can get practically all of the ingredients for this recipe at Aldi, except perhaps cayenne pepper and smoked paprika.  I have no affiliation with Aldi, but in this economic climate, I figure we can all use hints for how to eat affordably.  Also, Aldi's baby back ribs are the best.  Honestly.  They are so good, and I get nothing for saying that.

I had no experience with ribs, but one day I was shopping at Aldi and I saw some baby back ribs that looked delicious.  I bought them, took them home, and began googling how to prepare them.  This is what I came up with:

(1) Purchase a rack of baby back ribs.  I think they are usually around 2 lbs?  I look for meaty ribs without too much fat.

(2) Assemble your seasonings on your work surface, and remove lids.  Put the brown sugar into a small bowl.

    a.  Fundamental seasonings that I figure I have to have: 

                salt or seasoned salt (sprinkle generously)

                cayenne pepper (sprinkle lightly)

                smoked paprika (sprinkle generously)

                garlic powder or granulated garlic (sprinkle generously)

                onion powder (sprinkle generously)

                brown sugar (sprinkle generously; I use 3-4 Tbsp. in total)

    b.  Optional seasonings depending on my mood:

                dry mustard (or spicy brown or dijon prepared mustard) **This almost qualifies as fundamental

                cumin

                celery seed

                oregano

    c.  Notes: Many recipes call for chili powder, but I don't care for it on ribs.  Also, many recipes call for fresh garlic and onion, which is fine if you want to use them, but I like the better control I get with powdered, and I do not notice any compromise in flavor.

(5)  Tear off a sheet of heavy-duty aluminum foil that measures 2.5 x the length of your rack of ribs.  Lay it out on your work surface with the shiny side up.

(4)  Unwrap the ribs in your sink and remove the membrane on the back by working a finger underneath it at the center, and then gently but firmly pulling up to peel it away in both directions.  Rinse the ribs and pat dry with a paper towel.  Lay upside down in the center of the foil and season the back/bottom with spices listed above, according to your taste.  Gently rub into the meat with your fingers, and flip the ribs right side up.

(5) Wash your hands and repeat the process of seasoning.  At the end of this, I usually put some spicy brown mustard in dollops over the top, but I do not put prepared mustard on the bottom (too messy), although if I am using dry mustard, I apply it both top and bottom.

(6) Bring the ends of the foil together, and seal loosely by rolling them together until the top is flat.  (Basically, you just want to get the ribs loosely sealed in a nice foil packet, but I'll try to digram the easiest way I've found to do this):

    The above diagram is looking at it from the side, and shows what it looks like if you actually get too much foil.  You won't have that loose a triangle, or that big a rolled seal, if you use 2.5 times the length of your rib rack.

    The above diagram is looking down on what you did previously, from the top.  And, I didn't illustrate the last step (see handwritten directions on diagram about rolling up the open sides), but hopefully you can figure out what I mean.  Or you can do it your own way.  I don't want to make a simple thing into a big deal.  You just want to seal up the meat enough to keep it tender, but not so tightly that it steams.  You will be pouring off the liquid that collects in the packet later, and my method is a relatively easy way to set you up to be able to open the sides of the packet and do that at the opportune time.

(7)  I am feeling very bad about my communication skills here.  But the main things: Lay ribs (membrane removed) on foil.  Season with mostly dry seasonings (maybe a bit of prepared mustard), and seal up in a foil packet.

(8) Place the foil wrapped, seasoned ribs on a large cookie sheet with edges (in case your packet leaks).  Place in oven and set to 275.  No need to preheat.  Bake for 3 hours.

(9) After the ribs have baked about 2 hours, prepare the BBQ sauce.  The amounts listed are guesses.  I never measure any of this, which should make you confident that there is a wide range of acceptability:

• 1/3 cup apricot preserves
• 1/3 cup steak sauce (Like A1, but I use the Aldi stuff; it's good.)
• 2/3 cup BBQ sauce (I like to look for a hickory smoke flavored one.  I usually use what is available at Aldi.)
• 3 Tbsp spicy brown or Dijon mustard
• 3 drops of liquid smoke.  Do not use too much of this.  But a little bit is delicious.

    Melt the apricot preserves over low heat in a heavy saucepan.  Add the rest of the ingredients and bring to a boil.  Reduce to very low heat and let simmer until you are ready to use it.

(10) When the ribs have baked 3 hours, remove them from the oven and carefully open the sides of the packet, one at a time, and drain excess juice from each side.  Don't drain them bone dry; just get most of the liquid, so they are not swimming in broth.

(11) Unroll the center seal of the foil to expose the ribs.  Press/crumple the foil up around the ends and sides of the ribs to create a snug vessel.  Pour the BBQ sauce over the ribs.  You want the snug vessel of foil to hold the sauce close to the ribs and prevent it from just running underneath them and leaking away.

(12) Return to oven and bake awhile longer.  Depending on your needs, you can bake them for 45 minutes at 275.  Or you can bake them for 25 minutes at 350.  Or you can even bake them for 10 minutes at 350, followed by a brief broil to caramelize some blisters on top.  If you do a slow, low bake and they don't look as crusty as you'd like, you can do a quick broil at the end of that, too.  This step depends on what you like, and your oven, and so many things.  Just be careful not to dry them out or burn them.  Check often during this step.  They don't need any more cooking at this point, but it is nice to give the BBQ sauce a chance to bake in and thicken.

That's it.  It's far easier than it seems when I write it all out.  This is a real man-pleaser, but I like them too.