Re: Baby Back Ribs...................
I'm the rib cooker for my clan.... 2 ways I do mine....
1) boil first... either whole racks, or cut racks in 1/2 to allow for smaller portions. It's better to cut racks in 1/2 when raw than after they're cooked. Big pot, season the water with onion, garlic, basil, seasoning salt etc... use lid on pot and turn down heat once they come to a boil.... leave on slow covered boil for about an hour to 1:15 or so.. They're ready when the bones have loosened. If you started with whole racks, they should be tender enough that there is a danger of them breaking in 1/2 if you pick them up with tongs from one end. With 1/2 racks, you need to see that the bone is loose.
or
2) steam them in a big roasting pan. Place racks in big covered roasting pan, you can add an onion or some seasoning if that grabs ya... add a couple cups of water, and make sure lid fits reasonably well. Then bake at 350... takes probably about 1 1/2 hours. Check that there is still water part way through, and add another cup or two if needed. Don't let it get dry. (usually takes a little longer than boiling). They should be the same tenderness as above.
I make up my own sauce (during the boiling/steaming phase), using mild BBQ sauce as a base (kraft reg is my favourite).... to that I add paprika, seasoning salt, crushed chili peppers, and a pot-pourri of my fav hot sauces... usually including something smokey (chipotle) and habenero sauce and cayenne for heat. I like spicey. Make the sauce a step above what the target is heat-wise.... it tames down during the grillin'. If it's the right heat when it's mixed, it'll be too tame in the end. Make more sauce than you'd think you need. For 4 racks, I'd want at least a large soup bowl worth. Often I end up quickly mixing up more sauce while they're on the grill.
After either method 1 or 2... grill (propane grill... charcoal is nice, but I prefer the convenience of gas). Only takes about 15 to 20 min's on grill. I always put bone side down first. Flip to meat side down when the side down on the grill is nicely browned. Only takes a couple minutes. Once flipped, that's when I start the saucing. I sauce the bone side while browning the meat side. Put it on thick, and keep the lid closed on the BBQ to carmelize the sauce. When the meat side is nicely browned, flip again, and make sure the BBQ is turned to lowest heat (otherwise the sauced side burns). Heavily sauce the meat side and close lid. I save some of the sauce, to hit them all again with a light coating of sauce just a min or so before they come off. I like them nicely saucy.
I generally prefer boiling, but steaming is handier if you're doing a huge batch. I did 12 racks at a time once. Also, you don't need to put them directly from the pot or roaster onto the BBQ... they can cool... Often at the lake, I'll boil or steam them mid afternoon, and let them rest until we want to fire the grill up in the early evening (while the side dishes are getting put together). BTW, I do not do any prep to the racks before boiling/steaming, and my target is that they should pull easily off the bone when eating, but shouldn't fall apart on the plate or on the grill. I think they're best when they are too spicey to eat more than 3 in rapid succession, but that's just my preference...
Porksicles are amazing when they're properly done.... but if it took all day, I'd never make them.
HTH... good luck!
