Baby back ribs are a bit on the pricier side but they certainly are tasty. When done right, they are meaty and succulent without too much extra fat. But baby back ribs can easily outside the budget for many a family. With this method, the high price of baby back ribs will be offset by the hearty pork stock you will make after that can be used in numerous recipes. In this article I will describe step by step how to get the tastiest results from your baby back rib investment. If done right, these ribs will be tender, meaty, juicy and full of flavor. I will then explain how to get an entirely different meal from the bones of your baby back ribs. Yes folks, when you are finished with this meal you will save everyone's bones.

The Rub

All great barbecued meats have one thing in common, the rub. A rub is a mixture of sugar, salt and seasonings that is applied to meat prior to cooking. The rub is used for flavor and for tenderization. Rubs require at least 5 hours contact with the meat but personally I like to let a rub do it's magic overnight. It is very easy to find rub recipes out there on the internet. Simply Google "rubs" or make one up yourself. If you make one up yourself, follow this simple rule. Every rub should have 8 parts brown sugar to 3 parts salt to 1 part chili power and then 1 part seasoning. That remaining 1 part can be made up of as many different seasonings you like. I encourage you to experiment as I do to find the rub that "rubs you the right way".

Using the Rub

Take a large sheet of tin foil, big enough to wrap your rack of ribs in and place it on a cookie sheet and lay your ribs on it. Liberally apply this rub to both sides until it is completely covered. Really cake it on for the best results. Then proceed to wrap the foil around the ribs but wrap the ribs in a way that you can easily open one end of the package and pour in our braising liquid later. Also make sure the seam is on the top so that the braising liquid will not leak out of the bottom of the package. Close securely and place in the refrigerator for at least 10 hours and up to 48 hours.

Braising Liquid

A great braising liquid should have an element of salt, sweet and acidity. This will not only flavor the meat but will also tenderize it. In my recipe I like to use about a 1/2 cup of white wine, followed by 2 tbsp of honey and then 3 tbsp of soy sauce. I also add a tablespoon of vinegar. Any kind of vinegar will work except for balsamic. To even further the flavor add two cloves of crushed garlic. Place all these ingredients in a saucepan and heat until all ingredients are dissolved and blended.

Proceed to open one end of the foil package and pour in the braising liquid. Tilt the cookie sheet to distribute the juice and place in a 200F degree oven for 3 hours. It is of utmost importance to monitor your oven temperature and make sure that it stays at 200F so an oven thermometer is recommended.

After 3 hours, open the foil just enough to get at the second or third bone in and tug on it. If it is lose and comes away from the meat easily it is finished.

The Sauce & The Broiler

Place your rack with foil attached on top of a saucepan and slit the foil so that the juices inside drain into the saucepan. Reduce the liquids in the saucepan on high heat for about 25 minutes or until it becomes the consistency of a moderately thick barbecue sauce. Once you achieve this sauce, place the ribs on a broiler pan. Set your oven to broil and place your ribs in and brush the sauce on. When the sauce starts to sizzle and caramelize, flip and brush the sauce on the other side. Repeat until you are out of sauce.

Remove ribs from broiler and let rest for about 10 minutes so that the juices will stay in the meat. After 10 minutes slice and serve.

The Bones

Keep the bones! A delicious pork stock can be made and used for so many dishes. Cook some broccoli in a little bit of pork broth or make a great rice porridge with this stock. Get an extra meal from just the bones. Read on..

Get a roasting pan and bake the bones for 25 minutes at 400 degrees. When you start to smell them you know you are close. Take the bones from the over and place in a stock pot and add 3 stalks of celery, 1 whole leek (cleaned thoroughly), 1 tablespoon of black peppercorns, 3 cloves of crushed garlic and cover with water. Bring to a rapid boil, then reduce the heat and simmer for 6 hours. Add salt to taste and then store for later use.

Chris has been writing for Ezine Articles for 4 months on a wide variety of topics. View Chris's latest interest at his site on fruit dehydrators where writes reviews on the reviews on the Excalibur Food Dehydrator [] and extensive information on Deni Food Dehydrator [].