Paula Deen'S Baby Back Ribs

Preheat oven to 350degrees. Cut the rack of ribs in half crosswise. Rug the ribs paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13 inch baking dish. The pieces will overlap slightly. Throw in some lemon wedges and rosemary sprigs.

Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and ribs are just tender, about 1 hour.

You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill.

Preheat an outdoor grill to med-high heat. Grill the ribs, brushing them with about half of the remaining sauce, until they're crispy and heated through, about 10 min. Move the ribs around as they grill, the sugar in the barbecue sauce makes them easy to burn. Let the ribs rest for 4 to 10 min. before cutting into them 1-2 bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.