Big Bang Barbecue Ribs


Makes 4 servings


2 racks baby back ribs (3½-4 pounds total)
8 tablespoons Chef Paul Prudhomme's Barbecue Magic® OR Meat Magic® OR Pork and Veal Magic®
1½ cups Big Bang Barbecue Sauce OR Sweet & Sour Barbecue Sauce OR any favorite Barbecue Sauce
Plastic wrap (Be sure to use an oven-safe brand)

How To Prepare

Preheat the oven to 250 degrees.

Season the ribs evenly on both sides, using 2 tablespoons of the Magic Seasoning Blend® on each side of each rack (8 tablespoons total).

Measure out 2 pieces of plastic wrap 6 inches longer than the length of the rack. Lay the two pieces on a flat work surface, overlapping them by about 3 inches so that the overlapped pieces form a square. Place a rack on the edge of the square. Roll the rack once in the plastic, then fold in the sides and roll up the rack in the plastic, burrito fashion.

Repeat this process 3 times. The rack should be tightly rolled in 3 separate layers of plastic wrap.

Repeat the entire process for the remaining rack of ribs.

Place the wrapped racks in a shallow baking pan, rib sides down. (If possible, use a pan that will fit in your broiler.) Place the pan in the preheated oven and bake until the bones can be pulled away from the meat easily, about 2½ hours.

Preheat your broiler.

Remove the ribs from the oven and cut off the plastic wrap. Do this gently because the ribs are very tender and will fall apart easily. Return the racks to the pan, meaty side up. Brush the top of each rack generously with the [Big Bang Barbecue Sauce](../../site.php?pageID=300&view=319) , coating them evenly and fully, about ¾ cup per rack.

Place the pan in the broiler and broil, watching constantly, until the liquid in the barbecue sauce has evaporated and the sauce begins to darken. Remove and serve immediately, ½ rack per person.

Copyright © 1997 by Paul Prudhomme

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