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1
Take fully thawed baby back ribs out the night before and carefully remove the thin membrane from the bone side of the ribs. If necessary, trim any excess fat but not all of it. Take your favorite rub and cover front and back. Place the ribs in a sealed bag or large covered plate overnight and keep cool either in a cooler with ice or fridge.
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2
Next day remove the ribs from fridge or cooler and allow them some time to reach room temp. Prepare a bowl of Italian Dressing mixed with a good dash of your rub. Brush the ribs down thoroughly with the Italian Dressing mixture.
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3
Gently wrap in aluminum foil with the connecting edges of the foil on the meat side of the ribs. The bone side should have no folds or connections and should not be pressed hard against the bone so as to leave a little space where the bone curves upward and prevent holes in the foil.
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4
Place your ribs BONE DOWN on an oven cookie sheet. Place in the oven at 225 degrees for 4 hours. Remove the ribs approximately twice during the 4 hours and brush down with your Italian Dressing mixture, reseal the foil and place back in the oven bone down.
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5
At the end of 4 hours open the ribs and brush them down thoroughly with your favorite BBQ sauce. Reseal the ribs and place back in the oven and move the temperature up to 325 degrees for approximately 1 hour. (BONE DOWN)
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6
After the hour remove the ribs from the oven, leave them in the foil undisturbed, and carefully place them in an empty cooler with foil covering the bottom of the cooler to tenderize for about 30-45 minutes.
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7
Finally, fire up your grill to about 300-350 degrees and spray down the grates with olive oil spray or just olive oil on a rag to keep the ribs from sticking. Take your favorite BBQ sauce used earlier and brush the ribs down again and place on the grill for approximately 10 minutes to sear sauce.
