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Serve warm with extra BBQ sauce on the side and classic sides like coleslaw, cornbread, or roasted potatoes. Leftover ribs can be stored in an airtight container in the fridge for up to 4 days. Reheat gently in a covered dish at 300°F until warm, or in a skillet over low heat with a splash of water.
Variations:
Add a splash of apple cider vinegar or orange juice to the foil packets for added moisture and a subtle tang.
Try a honey-based BBQ sauce for sweetness or a vinegar-based one for a Carolina-style twist.
Use spare ribs instead of baby back ribs for a meatier option (adjust cooking time accordingly).
Finish with a sprinkle of chopped fresh herbs like parsley or cilantro before serving for freshness.
FAQ:
Do I need to remove the membrane?
Yes, removing the membrane helps tenderize the ribs and allows flavors to penetrate better.
Can I prep the ribs ahead of time?
Absolutely. You can season and wrap the ribs the night before, then bake when ready.
Can I use a different cut of ribs?
Yes, this method works with St. Louis-style or spare ribs, though cooking time may be longer.
Is it necessary to broil the ribs at the end?
Broiling adds a caramelized finish to the BBQ sauce, but you can skip it if preferred.
Can I make this without aluminum foil?
Foil helps trap moisture, but you can use a covered roasting pan instead if desired.
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