Babyback Ribs

Ribs & Bibs

One of our favorite places to get take out when we lived in Chicago was a little dive in Hyde Park called Ribs & Bibs. Every time we have ribs I think of it fondly. They serve their ribs on a slice or two of white bread--you know, the kind that sticks to the roof of your mouth when you take a bite. Denny reminded me of that last night and suggested I do the same today. Not such a good idea, so I'm passing on the bread, but enjoy the ribs.


the menu:

BBQ ribs
Baked potatos
Rolls
Corn
Watermelon
Fudgesicles


the instructions:

Slather ribs with barbeque sauce and grill on each side 5-10 minutes (just enough time to carmelize the sauce.)
Bake potatoes (I baked them with the ribs for the last hour, but they may need a little more oven time.)


the recipes:

BBQ Babyback Ribs

Turn ribs to the back side. With a butter knife gently remove membrane. It should pull off in one big piece. Rub both sides with your favorite rub. (I use McCormick's "Montreal Steak".) Double foil wrap each rack and place on a cookie sheet. Cook at 250 degrees for 4 hours. Take out and let cool about 10 minutes. Unwrap foil and slather with favorite barbeque sauce. Place on a low-medium heat grill for 5-10 minutes on each side.


Rolls (quick and easy)

2 1/2 cups flour
2 t salt
1/4 cup butter
1/2 cup sugar
2 T yeast

Mix together, then add:

2 c hot water
1 egg

Mix well, then add:

3/4 cup flour

Mix 2 minutes then add:

2 1/2 cups flour

Mix 10 minutes, then rest dough and allow to double. Divide dough into two and roll each half into a 12-15 inch circle. Cut each into 12-16 wedges (like a pizza) and roll into crescents. Place on greased baking sheet and brush with melted butter. Allow dough to double and then bake at 400 degrees 6-8 minutes.