BABY BACK RIBS Robert Lindsay

2 whole slabs pork baby back ribs

Dry rub:

8 tablespoons light brown sugar, tightly pack

3 tablespoons kosher salt

1 tablespoons chill power

½ teaspoon ground black pepper

½ teaspoon cayenne pepper

½ teaspoon old bay seasoning

½ teaspoon rubbed thyme

½ teaspoon onion power

½ teaspoon Emeril’s original essence

½ Lawry’s seasoned pepper

½ teaspoon garlic power

½ teaspoon paprika

½ teaspoon Lawry’s seasoned salt

In a bowl combine all dry ingredients and mix well. Place each slab of baby

back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle

each side generously with dry rub. Pat the dry rub into the meat. Seal the ribs 2 per pack by wrapping the foil up around the ribs using a butcher fold. Refrigerate the ribs for a minimum of 1 hour (I do over night.) Place ribs on additional foil on a baking sheet.

Bake at 250 degrees for 3-5 hours. (I like the meat to fall of the ribs so I go for the longer time.)

After baking, unwrap, slather the ribs with your favorite barbeque sauce and cook on the barbeque or under the broiler to caramelize the sauce. Enjoy! And have lots of napkins.