Well well well, I attempted ribs for the 1st time tonight.  I like ribs.  My college coach, as well as  U.S. Olympic team Decathlon/Heptathlon Coach, Cliff Rovelto used to keep a notebook of the best BBQ joints.  He used to rate them 1, 2 or 3 drippers!  I always loved that. I hope “pops” will find these a 3 dripper!  My only alteration would be I would cook them lower heat and for  longer next time. (So ideally, 300 degrees for 2 hours basting every 30 min)

Preheat oven to 300 degrees

-take a 2 to 2 1/2 lb slab of baby back ribs and take off white thin membrane on under bony side of ribs

-lay on tinfoiled baking sheet

-rub 5-6 shakes of liquid smoke on both sides

-then on both sides, generously shake  salt, pepper, onion powder, garlic powder

-very lightly dust with ground cinnamon

-let sit at room temp for 30 min

MEANWHILE:

-In a saucepan saute 1/2 of yellow onion in 1 tblsp of olive oil, then all at once add below:

– 1 bottle of BBQ sauce (I love Sweet Baby Rays)

– 2 Tblsp of Whole grain mustard

– 1 tsp of tobasco

– 1Tblsp  Worchestershire Sauce

-1Tblsp Rice Vinegar

-2Tblsp of honey

-a few shakes of liquid smoke

-bring to a simmer and then shut it off.

-coat both sides of ribs and put into oven

-take out and baste every 30 min

-after and hour and 45min poke with a toothpick for tenderness and take out if desired

-once you take out cover with foil and let sit 10min then serve

GET SAUCY KIDS!!