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Baby back ribs are best when they are boiled and just about falling off the bone with tenderness. You will want to boil them in a large boiling kettle for about 35 minutes in water, with 2 teaspoons of salt. The salt helps tenderize the meat, so the meat is very flavorful and moist.

After boiling the meat, take the meat out of the pot and let it drain for about 5 minutes in a strainer to get rid of the excess fluids.

You can use a dry rub of your choice, but I prefer full-bodied barbecue sauce that is thick and rich. Rub the dry rub seasonings on the whole rack of ribs(bottom and top), or brush on the barbecue sauce on the bottom side.

Place the ribs on a piece of aluminum foil for your grill. Make sure the grill is heated up and the flame is really low. Place the rack of ribs on the aluminum foil and put it on the grill. Heat for about 5 minutes.

If you used a dry rub seasoning, flip your rack over and grill on the other side for 5 minutes. If you used barbecue sauce, you will need to baste the top of the rack, then flip it over-making sure the aluminum foil stays on the grill and is not stuck to your ribs. After 5 more minutes of grill time, your ribs will be perfect.

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