Oven-roasted Babybacks - not bad!

Had a little cookout yesterday and had been craving babybacks for quite some time.

Without the benefit of a smoker, or even a charcoal kettle grill, I know I'm not going to get real 'que.

But I kept looking for an alternative, and came across this recipe, which I pretty much followed exactly (except I finished them on the grill rather than under the broiler):

http://www.usaweekend.com/02_issues/020519/020519cooksmart.html

Cooked them (2 racks) in the oven for about 2 hours. Let them sit & rest, covered w/ foil, until my company arrived. Then I cut them into 3- or 4-rib portions, put them on my gas grill, painted them w/ sauce and got them nice & hot. Served them as an appetizer for the cookout and they were a big hit.

Yes, I know this isn't real barbeque. Yes, I know many purists will scoff at the use of liquid smoke. But the ribs were juicy and the sauce finger-lickin' good. 7 people eating them, 7 people loved them.

Give 'em a try - they were very easy to prepare.

John in Norwood

Chowhound: It may not be real BBQ but it sounded real good to me. Nice way to reheat.

Paul E. Smith
Knoxville, TN

I've cooked them using a similar technique several times before and they alway end up perfect. The end justifies the means....

I have cooked them that same way when I wanted quick Q. When I finish them on the greill I will put a few sticks of apple or oak wood on top of the coal's to give it a woody smokey flavor quick. I have to keep a close eye on it near the end to make sure the wood does't flare up and burn the ribs. But it is pretty good.