Ingredients
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1 rack baby back pork ribs, remove sinew from back, trim any excess fat if desired
For Dry Rub:
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3/4 cup dark brown sugar
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1 tsp. Hickory Smoked salt
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1/2 tsp. seasoning salt, I use Johnny's
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1 Tbl. smoked sweet paprika
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1/2 tsp. dried chipotle chili powder
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1/2 tsp. Cajun's Choice Creole Seasoning
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2 large cloves garlic, finely minced or run thru a garlic press
For BBQ Sauce:
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1/2 cup Sweet Baby Ray's Original Barbecue Sauce
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1/2 cup of my Mango Green Tomato Jam, can sub purchased mango jelly or jam (*less if you prefer a less sweet sauce)
Instructions
Mix rub ingredients extremely well in small bowl, set aside.In small bowl, stir together bbq sauce and mango jam. Warm in microwave to evenly mix. Set aside.Remove membrane (sinew) from back of ribs using a spoon to scrape a corner to get it started. Pull back and remove in one long piece. Discard. Spray insides of a large sheet of foil with butter-flavored cooking spray. Place rack of ribs onto foil meaty side-up. Coat top side well with half of the rub. Turn over and coat bone side with rest of rub. Match up sides of foil and fold down repeatedly until touching meat. Roll up ends to seal well. Be careful not to tear or poke holes in foil.Place onto foil-lined baking sheet. Marinate for several hours, overnight, or bake now in preheated 300º oven for 2½ hours.Remove from oven and open foil package carefully. Place meat back onto clean foil-lined baking sheet bone-side up. Coat well with bbq sauce. Pop into 350º oven for 15 minutes. Remove from oven and carefully turn over. Coat meaty side with rest of sauce and bake another 15 minutes. *If grilling, place sauce-coated meat-side down first and grill, coating rib side with sauce, then turn and grill bone side a little.Place onto a serving plate or platter, cut into pieces, and serve!*Double sauce (or x's 1 1/2) if you prefer a heavily coated rib or would like extra for dunking.
