Ingredients:
- 2-3 lb rack of baby back ribs, with membrane removed
- 2-4 tbsp of Neil’s Sarap Dayum Honey BBQ Pork Seasoning
- An 8 oz bottle of Elda’s Kitchen Ginger Teriyaki Sauce
Directions:
Let rack of ribs come to room temperature before cooking (sit out for about 30 minutes before beginning).
Preheat oven to 275 degrees Fahrenheit. Lay out two layers of tin foil on a baking sheet. Place ribs meat side up on the foil, cover with seasoning, and pat down. Flip rack so meat side is down and close tin foil over the ribs, creating a tent.
Cook for 2 hours. Ribs are safe to eat at an internal temperature of 145 degrees Fahrenheit, but will be at their best flavor between 190-200 degrees.
Let ribs rest on the counter and increase the temperature of the oven to 350 degrees. Open the foil tent and brush generously with Elda’s Kitchen Ginger Teriyaki Sauce. Cook in the open foil in the oven for 10 minutes. Brush with more sauce and cook for 10 more minutes.
Continue in this pattern until the ribs have been in the oven for a total of 50 minutes at the increased temperature. They should reach a temperature of 190 degrees.
Cut ribs and serve with more Ginger Teriyaki for dipping.
