Does the global recession have you strapped for cash? Well, it's your lucky day because you've just stumbled onto a Baby Back Bail-out of epic proportions (and it doesn't even involve any government paperwork or blood-sucking politicians)! Did you know that you can make a huge rack of ribs at home, for 2-3 people, for about half of the price of a full rack at almost any barbeque restaurant? Well, now you know. Not only are these ribs relatively inexpensive, they are also fall-off-the-bone tender and dead simple to make! The ribs in the picture are only HALF of the slab that I bought at Harmon's for $16. I'm sure you could get the same amount of ribs at Costco or Sam's for $10-12. Not too shabby for some wicked awesome, tender ribs that will feed two hunrgy carnivores! Ingredients:1 rack of baby back ribs2-4 tbsp dry rub (I suggest Spade L Ranch)1/2 cup of your favorite BBQ sauce Directions:Step 1: (Optional) Remove membrane on the bottom side of the ribs. (It's a little tricky to get started, but then just peels right off)Step 2: Evenly coat top and bottom of ribs with dry rub and half of the BBQ sauce. I used the Spade L Ranch seasoning that is usually found over by the butcher's counter in the grocery store (click on the link to see where you can buy it in your area).Step 3: Wrap the ribs tighly in a few layers aluminum foil. Place the ribs in the fridge for at least 1 hour (or up to 24 hours). Step 4: Preheat oven to 400 degrees, place the wrapped ribs (bottom side up) on a rimmed baking sheet into the oven. After about 10 minutes, lower heat to 225-250 degrees and cook for 2-3 hours. Step 5: Remove ribs from oven and let stand for about 15 minutes before removing the foil and plastic wrap. Step 6: Heat up the barbeque grill on high, baste the ribs with another layer of bbq sauce and begin to evenly brown the ribs on both sides. Add additional layers of bbq sauce every 3-5 minutes and continue to cook until slightly charred (to taste). 
Hello again fellow TKRC members,
With the 4th of July quickly approaching, many of you could be scrambling for a last-minute recipe to appease the hungry masses during your backyard/neighborhood BBQ.
The Approval Committee is pleased to announce that you can have no fear because the TKRC July recipe is here! This inexpensive, easy and delicious recipe is a sure-fire way to win over the hearts and stomachs of your guests…unless they are Birkenstock-wearing, tofu-eating, vegetarian, yoga instructors ~ in which case you are pretty much doomed!
My dad (a.k.a. "RT" or "RTK") has been making these Dutch oven ribs at family gatherings for many years now and they are a consistent crowd-pleaser. In fact, they are so good your tongue will get sad every time you have to swallow.
Git 'er done~
TKDutch oven BBQ Pork Ribs
This is a Kendrick family favorite that is often at the top of the request list anytime we have any kind of family gathering at my parents’ house. These ribs are very easy to make and feed at least 6 people for about $15. We have always made the ribs in a heavy, cast iron Dutch oven, but it may also work just as well if the ribs are browned in a large skillet and then slow-cooked in a large crock pot.
NOTE: This recipe is easiest when using a large (approx. 12-inch) Dutch oven that does not have legs (so you can use it directly on the stove). I found my 12-inch, pre-seasoned, cast iron Lodge Dutch oven at IFA for about $30; but you could also opt for a fancy-schmancy Le Creuset enamel-coated Dutch oven (available at Williams-Sonoma or Sur La Table) for around $200-300.
Ingredients:
Approx. 6 lbs country-style boneless pork ribs (get ‘em at Sam’s Club or Costco for about $2 per pound)
2 tablespoons vegetable oil
Salt and pepper
1 bottle of your favorite BBQ sauce
Additional options:
1 onion, peeled and quartered
1 Granny Smith apple, peeled and thinly sliced
Cooking Instructions:
Step 1: Heat oven to 275-300 degrees.
Step 2: Heat oil in large Dutch oven on stove over medium-high heat.
Step 3: Season ribs with salt and pepper. Divide ribs into two or three batches and sear on all sides in the hot Dutch oven, removing each batch after browned. Return all ribs to the Dutch oven after the last batch is finished browning.
Step 3 (optional): Add sliced onion and/or apple to the Dutch oven.
Step 4: Cover tightly with lid and transfer to oven. Cook at 275-300 degrees for at least three to four hours. Add BBQ sauce over top of ribs for the last hour of cooking.
Step 5: Drain off excess liquid that has accumulated before serving. Ribs should be very moist and falling apart.
Does the global recession have you strapped for cash? Well, it's your lucky day because you've just stumbled onto a Baby Back Bail-out of epic proportions (and it doesn't even involve any government paperwork or blood-sucking politicians)! Did you know that you can make a huge rack of ribs at home, for 2-3 people, for about half of the price of a full rack at almost any barbeque restaurant? Well, now you know. 
