THE PERFECT BABY-BACK RIBS

Sorry, no MealMaster formatting this time, as this recipe is mostly procedure than 
ingredients.  Read over the recipe before you make it.  To do it the way I say actually 
takes 2 days.  One night of marinading, and 2 1/2 hours of cooking on the next day.

1) Make up your sauce.  My favorite sauce recipe follows.  You may want to double it, as 
the extra sauce never hurts and makes a great barbeque sauce for regular barbequeing:

1 cup ketchup
1 cup vinegar
1/2 cup molasses
1/2 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco sauce

Combine them all over high heat, bring to a boil, then simmer for 35 minutes.  Add 
vinegar if it gets too thick.

2) Get about 4 pounds of baby back ribs, cut into sections of about 4-6 ribs apiece.  
If you don't use "baby back pork ribs" be prepared for tough, sinewy ribs...  They cost 
a bit more, but they are well worth it.  Take my word for it, don't get beef ribs!

3) For each 4-6 rib section you made, prepare 2 sheets of aluminum foil roughly 6 inches 
longer than the ribs.

4) Coat the front and back of the ribs in some sauce, making them nice and juicy.  Save 
most of the sauce for later topping.  For some reason, sauce added after cooking
actually contains more flavor (it doesn't cook into the meat as much as you'd think).

5) Wrap each rib section in the aluminum foil as tightly as possible, then wrap each one 
again in the second sheet.  I like to put the second sheet the other way around so that 
the seam isn't on the same side for both ribs.  The trick is to get a tight seal so that 
the juices don't leak out all over your oven when you cook them.  Also, an extremely 
tight seal will help cook the meat so that it falls right off the bone.

5) At this point, I like to put the foil wrapped bundles into the fridge and let them 
sit overnight to get the flavors into the meat.

6) Put the ribs in a 300 degree oven, doesn't really matter if the ridge is up or 
down.  Cook the ribs for 2 1/2 hours at 300 degrees.

7) Remove the ribs, cover them with any additional sauce.  You should be able to actually 
remove the bones easily.