Baby Back Ribs

Store raw ribs tightly wrapped in plastic wrap or in an airtight container in the refrigerator. For longer storage, freeze them.

For fall-off-the-bone tenderness, try slow cooking baby back ribs in the oven or a slow cooker before finishing them on the grill.

Remove the thin membrane (silverskin) from the back of the ribs before cooking for a more pleasant texture.

Season generously with your favorite rubs or marinades at least 30 minutes before cooking, or preferably overnight for deeper flavor.

Coleslaw

Cornbread

Baked beans

Potato salad

Macaroni and cheese

Cooking ribs too quickly at high heat, which can result in tough, dry meat.

Not seasoning the ribs sufficiently, leading to a lack of flavor.

Overcooking the ribs to the point where they fall apart into mush.