Sweet 'N Sticky Babyback Ribs

I love BBQ. But it has to be good BBQ. We recently moved to Texas and I came with high expectations of indulgent, delicious BBQ. After all, this is cowboy country. So I was heartbroken to discover that I don't like Texas BBQ, at least not that I've tried thus far. Apparently, Texans don't do sweet meat. Seems a cryin' shame to me. So a couple of weeks ago when our friends from Louisiana invited us over for dinner and served us some juicy, tender ribs, slathered in a sticky, sweet sauce, I quickly got over my disappointment. I borrowed their recipe for the sauce with a couple of alterations. Go on and try these. The meat literally falls right off the bones. Who knew oven-baked ribs could taste this good? Okay, I'd better stop. I'm drooling.

Oh, and if you need a side to go with it...those chipotle cranberry corn fritters in the photo were awesome too. I didn't have pine nuts, I added extra cheese, and used about half the amount of cranberries. http://www.oceanspray.com/recipes/Chipotle_Corn_and_Cranberry_Fritters.aspx?id=2866&nid=1

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Ribs:

1 rack (about 2.5 lbs) babyback pork ribs
kosher salt

freshly cracked black pepper (it really kicks the flavor up a notch)

Thaw your ribs. Remove the membrane on the underside of the ribs. The membrane acts as a barrier, so if you don't remove it the seasoning won't get through and your ribs won't be as tender. If you aren't sure what I'm talking about, this video will help. http://www.ehow.com/video_2339996_pork-rib-membrane-removal-tips.html ). Put a huge strip of tin foil across a cookie sheet. Rub a generous amount of salt and pepper (and when I say generous, I mean go to town with the pepper. The results are amazing.) all over the ribs. Fold the tin foil up over the ribs and seal making a sort of tent to lock in the moisture, while not touching the meat. Cook 275 degrees in the oven for 3 hours. Remove ribs and baste with bbq sauce (recipe follows). Crank heat up to 325-350 degrees and bake another 30 minutes uncovered, basting every 10 minutes. Then broil for 2-3 minutes, just long enough to caramelize the sauce. Finally, die and go to meat heaven.

BBQ Sauce:

1/2 c. ketchup
1/2 c. + 2 T. brown sugar
1 T. brown mustard
1 T. Worcestershire sauce
1 T. lemon juice
1/4 c. water
1/4 c. honey + 1 T.

Throw all into a saucepan and stir on high heat until it starts to boil. Remove from heat.