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4 full rack slabs of baby back ribs(about 3 1/2 - 4 1/2 pounds)
Kansas City Hickory Spice Rub
Favorite BBQ sauce(optional)
2 cups apple cider


The night before cooking set the rib slabs down on heavy duty aluminum foil. Shake both sides of the ribs liberally with the Kansas City Hickory Spice Rub. Rub the spices in thoroughly with both hands. Seal tightly with foil & refrigerate overnight.

The next day heat the oven to 250 degrees. Open one end of the aluminum foil of each of the pouches. Then pour the apple cider evenly into each of the 4 pouches. Reseal the pouches tightly. Double seal the pouches with additional aluminum foil to prevent leakage. Place the ribs on sheet pans. Cook in the oven for 2 hours.

Remove ribs from the oven & let them sit about a 1/2 hour to cool down. Peel back each end of the aluminum foil pouches slowly & carefully as the steam inside could still be hot. Cut each slab of ribs in half.

Place ribs on medium high heat on the grill. Cook on each side until there is a nice caramelization & char. Be careful not to burn them or they dry out & taste like charcoal. Brush the BBQ sauce on the ribs if desired. Cook about a minute on each side so the sugar in the sauce does not burn. Cut the ribs & enjoy.

*This recipe is based on 4 racks of ribs. Adjust the recipe quantities based on how many racks you desire.