Browned in frying pan and about to go in the oven
20150216_18100620150216_181820Since they were mostly individual ribs and the baby back is much less meat than a regular rack, it only took an hour in the oven to cook.
20150216_19565520150216_195419 Meat of baby back rib off the bone and cut
20150216_200733Final thoughts -
I would not do the baby back ribs again (even though they are 6.99/lb) as there was so little meat on them. The veal spare ribs ended up tasting the best. I was not a fan of the cutting of the spare ribs in half along the bone. I much prefer the long dinosaur style ribs.
As far as the recipe itself, the rub was absolutely amazing as was the barbecue sauce. It tasted OK by itself, but once it was put on the ribs and sat in the oven for 20 minutes it tasted amazing. The recipe has it sit uncovered at 400 for 15 minutes, but i threw the broiler on hi to get the charring. The sauce was also very good pasted on once we started eating. I can't wait to try this with some real long ribs.
I also put in way too much beef broth in the pan, Next time id do much less and add throughout the cooking time as necessary. The recipe calls for liquid smoke (4 TBS total in the broth, i did 2 per pan). I thought it would be way too much but it was not overpowering at all.
As it stands now, i'd give the overall recipe 5*, but i'd give my actual deliverable of the recipe about 3.5*.