uncle jim's absolutely deadly babyback ribs

over the weekend, we popped down to manassas, virginia, to visit my uncles jim & frank, and my brother j who's staying with them while he settles into his new job. during a whirlwind of construction, destruction and beer, jim found the time to teach me how to make his magical baby back ribs. i, in turn, made sure that if the marines happened to be hungry, we could feed them.

ingredients:

• onions-- for each full pan of ribs, i'd say 10 onions
• ribs
• st. louis dry rub or similar

prep:

• preheat oven to 300* 5-6 hours before you want to eat

actual cooking:

• peel & quarter onions to completely cover the bottom of the pan
• lay ribs over the onions & generously apply dry rub/seasoning
• cover with foil and cook for 5 hours until meat is falling off the bone
• no, seriously, it's that easy
  

(uncle joe was there, too, and was a tremendous help to me in the kitchen when my sous chef had to go see a zombie movie with his brothers-in-law.)

i don't eat ribs, as a rule, because of the BARBECUE SAUCE. these? nom.

kev agrees.