As I looked out my window today at the rain pouring down, I was reminded of how quickly summer is coming to an end. I love the rain, but holy cow. Where did summer go? I remember thinking summer lasted forever when I was a kid. It seemed like it would never end—thankfully. Endless Summer Nights. That old Richard Marx song comes to mind. Know the one I’m talking about? Dang, I feel old.
Today my hairdresser asked if I knew if Colbie Callait had any new songs. I have no idea! I told her I mostly listen to 80s music, so I’m a little out of touch. I can see it now. Like I did with my mom when she blasted her Abba (which I rather enjoy listening to now), my kids are going to roll their eyes when I blast my Simple Minds or Duran Duran and tell me how uncool I am. But can you blame me? Was there ever a better decade for music? Here’s where you shake your head.
Anyway, the good thing about this time of year is that it’s not as blazing hot during the day, and you can still enjoy family BBQs and pool parties. And better yet, you still have time to enjoy some BBQ baby back ribs. Yep, there’s still time to throw some juicy baby backs on the grill. Ohhh my heavens. What is it about BBQ baby back ribs? I used to work at a BBQ restaurant and every once in awhile, we’d have all-you-can-eat ribs night. And people DOWNED the things. The succulent, messy, but downright lip smakin’ delicious ribbies.
The best way to cook up some homemade ribs is slow and low. And the best recipe on the planet for BBQ Baby Back Ribs has to be my brother-in-law Craig’s recipe. Whenever we have a BBQ and I hear Craig is making ribs, it’s like ohhhhh yeaaaah. Now I’m reminded of the Yello song at the end of Ferris Bueller’s Day Off. Seriously. Okay, I may have a problem.
Anyway, these ribs are so easy, so juicy, so tender, so freaking out-of-this-world delicious that you’ll want to down a whole rack (or eight) by yourself. Try them today and enjoy what’s left of summer. Because, unfortunately for the child in all of us (and despite what Richard Marx says), it must come to an end.
- 2 full racks of baby back ribs
- Salt and pepper, to taste
- 1 small bottle of beer of your choice (we used 11.2-oz. Stella Artois)
- 6 Tbsp vinegar
- 2-3 lemons, sliced
- Fresh herbs of your choice (we used a healthy sprig of rosemary, cut into about eight pieces)
- Optional: 4-5 garlic cloves, halved
- BBQ sauce (for basting)
- Set oven to 325 degrees.
- Place a grid rack in a roasting pan. Add bottle of beer and then enough water so that liquid barely hits the rack. Then, add vinegar, lemon slices, fresh herbs, and garlic if desired.
- Cut the ribs into about three boned sections and season them on all sides with salt and pepper.
- Layer them sideways on the rack and cover them tightly with tinfoil. Steam in the oven for up to 3 hours. Start checking them at 2 and 2½ hours. They are done when the meat begins to separate slightly from the bone. (Do not cook them too long; otherwise, the bone can become too soft to even handle by hand)
- Set grill to medium-high heat. Place ribs, upright, onto grill and baste tops liberally with BBQ sauce. Cook for 5 minutes. Flip ribs and baste bottoms with BBQ sauce and cook for an additional 5 minutes.
