Pkg of Pork Loin Back Ribs
1/4 cup water
Fresh or dried Rosemary
Your favorite BBQ Sauce*
Use bottom of a broiler pan or any large baking pan that has sides to it (in case the foil leaks, you don't want meat juices baking on the bottom of your oven!). Lightly spray pan with Pam spray.
Tear off two sheets of heavy duty aluminum foil, each about 6-8 inches longer than your rack of ribs. Along the long side, fold the two pieces of foil together (fold over twice) to create one large sheet of foil. Again, lightly spray with Pam Spray.
Remove ribs from package. Rinse gently under cold water (I always rinse any meat that has been sitting in it's own juice). Place ribs in center of foil on top of pan. Lightly sprinkle with Garlic Powder and Rosemary. Do NOT salt at this time. Flip the ribs over and repeat. When you're done, you want the meaty side of the ribs UP, as shown. Pour the 1/4 cup of water around the edges of the ribs on the foil (not on the meat itself as your spices will wash off).
Loosely pull foil up along the long sides and fold over 2 or 3 times. Then fold in each end 2 or 3 times. It's important the foil not be wrapped tightly around the ribs as the extra space allows the ribs to steam.
|Fold foil loosely around ribs|
*In Cincinnati, the ONLY BBQ sauce for ribs is Montgomery Inn Barbecue Sauce. Seriously. It's so popular that it's sold not just in the Montgomery Inn itself, but in almost all grocery stores. It's a sweet sauce that has a vinegar base but not an overwhelming vinegar tartness. If you ever see it on your grocer's shelves, grab some!