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Guest
Guest
My plan today is for the eight slabs of baby back ribs to be ready two hours before serving to allow for longer-than-expected cooking time. I intend to wrap them in foil and hold in a 175 degree oven until ready to serve.
1. Should I wrap each slab in foil separately?
2. When do I brush on the sauce? Before wrapping in foil or just before serving?
Any other suggestions?
1. Should I wrap each slab in foil separately?
2. When do I brush on the sauce? Before wrapping in foil or just before serving?
Any other suggestions?