1 bottle 18.5-oz. Ray’s No Sugar Added Barbecue Sauce (Original or Hickory)
¼ cup garlic, granulated
2 tablespoons kosher salt
2 tablespoons ground black pepper
First, determine if your pan is large enough to fit the entire rack of ribs. If not, cut the ribs into manageable portions to fit to allow them to be covered tightly with foil.
Mix the garlic, kosher salt and black pepper in a small bowl. Generously season both sides of the baby back ribs.
Place the seasoned ribs in the baking pan, crown or arch up. Cover tightly with aluminum foil and place in a 350 F heated oven. Bake for 2-3 hours covered until the ribs are fork tender. Fork tender is when you can insert a fork into the meat and the meat is soft and will pull from the bone.
Slather ribs with Ray’s No Sugar Added Barbecue Sauce.
Once cooked, you may either serve immediately or cool, cover and refrigerate or freeze until needed. To freeze, wrap tightly with plastic wrap once cooled completely.