[Roguish Lawyer]

I couldn't find the recipe here (I'm going to make them shortly), so I'm stealing it from the original site of posting for ease of reference. (Post below is by TS, not me.)

I have had the pleasure of sampling these, and they are fantastic.


2-6 Racks of (very meaty) Ribs
Kraft BBQ sauce (one bottle per rack)
Tabasco to taste
Grilling Tongs and Grill
Long BBQ sauce brush.
Six pack of beer on ice.

Start with the best BBR (Baby Back Ribs) you can find. Nice big racks.

Purchase Kraft BBQ sauce, I know its Kraft BBQ sauce but it’s how it’s grilled that makes it great.

Heat oven to 180 degrees, not one degree hotter!!!!!!! (Any hotter and the meat will shrivel off the bone. We want the meat to stay on the bone.)

Place racks on a cookie sheet, usually I place two racks on one cookie sheet.

Cover with BBQ sauce. (about a cup per rack) And place a tinfoil “tent” over the ribs. (We are trying to keep the moisture in the tent, and gently cook the ribs without boiling the flavor away.) And place in oven for 4-6 hours.

(Last 20 minutes get grill and cooler of beer ready. Once you place the ribs on the grill you will not be leaving the grill for about 45 minutes.)

Safety tip; When removing ribs from the oven the cookie sheet will have at least a ¼-1/2 inch of water in the bottom, carefully remove from oven and place on a flat surface.

Remove tinfoil tent. Remove ribs and place on cutting board. Cut down the middle on both sides of each bone ensuring there is meat on both sides of the bone. (Note; if you cut along the edge of the ribs the meat will fall off the bone during the grilling phase)

Place 2 bottles of Kraft BBQ sauce in a bowl and season with Tabasco to taste.

Now the fun part, place all the individual ribs in a large bowl, or on a large cutting board and grab your cooler, chair, tongs, brush and head to the grill. (If you are a clean fanatic do not try this recipe. It will make a mess of your grill.)

I use a two level propane grill, but if you use a charcoal grill you need to have a cool spot for ribs.

Open Beer and place all ribs on a med fire. Turn all ribs in same direction and coat generously with BBQ sauce (it should be dripping off the ribs). The reason for the dress right dress is knowing what ribs have been coated and what side was coated last.

Turn ribs every few minutes and coat, turn and coat, turn and coat. Get the idea? We are trying to “caramelize” the BBQ sauce onto the ribs and also give them a “slight” burn. Because we are coating so heavily the is always a chance for a flare up, if it occurs you have to move quickly and have to decide on one of two courses of action;

Option One, quickly and without delay move all the ribs from the offending flames to a cooler section of the grill.

Option two, use the beer in your left hand to quiet the flames. (I hate wasting beer so I use option one most of the time.)

(Note; If you are not a grill master DO NOT WALK AWAY FROM THE GRILL! Not even for a minute. If you do Murphy will know and a “flame up” will occur burning your ribs to a crisp in a matter of seconds.)

Keep turning and coating the ribs, it is a 45 minute non stop process. Ribs are done then the BBQ sauce is caramelized onto the ribs and the ribs have a slight to med slight burn.

I usually make more then necessary, they are just as good the next day!

Enjoy.