Pork Baby Back Ribs

Store raw ribs in their original packaging or tightly wrapped in plastic wrap or foil. Ensure they are kept cold.

For extra tender ribs, consider a low and slow cooking method like smoking or oven braising before finishing on the grill.

Removing the thin membrane (silverskin) on the bone side of the ribs can help them absorb marinades better and improve texture.

Marinating or dry-rubbing the ribs for at least a few hours, or preferably overnight, will infuse them with flavor.

Barbecue sauce

Coleslaw

Corn on the cob

Baked beans

Potato salad

Cornbread

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

Not removing the silverskin, which can become tough and chewy after cooking.

Cutting the ribs into individual portions before cooking, which can lead to drier edges.