Babyback ribs!!

Every time I post, it seems like it's the return of the food blog. Hei and I (mostly Hei) found a great recipe for baby back ribs. It is fall off the bone goodness. It is so tender and so juicy. My mom doesn't however like this recipe because it doesn't retain the pork flavor well enough. You be the judge and the only way you can do that is to try cooking it yourself.

The great thing about this recipe is that it is incredibly easy. Here are the ingredients:
-1 or more racks of Baby Back ribs. (Hei and I share one rack. Also, don't get the spare ribs or the country ribs. You can if you want but it isn't as juicy and fatty as baby back ribs.)
-salt and pepper
-Bottled bbq sauce (If you are adventurous, go make your own sauce.)
-Foil (NO YOU DON'T EAT THIS!!!!)
-Oven with broiler (NO, YOU DON'T EAT THIS EITHER)

1) Preheat oven to 400 degrees F.
2) Generously salt and pepper the entire rack of ribs (If you have any type of cajun or hickory spice, that would work great too)
3) Completely wrap the ribs with 2 or more pieces of big aluminum foil.
4) Place foil wrapped ribs in on oven safe tray and place in 400 degree oven for 90 MINUTES!!! (yes it's a long time. Make sure you don't start cooking this too late in the evening) This is a great time to go for a jog, cook your other food, feed the dog, practice guitar, do your laundry, place "words with friends" on your phone, etc....)
5) Take ribs out of oven and remove foil from ribs. (I told you that "YOU DON'T EAT THIS!!!")
6) Turn off oven and turn on broiler on high
7) Turn ribs upside down where the meat is on the bottom. Brush bbq sauce on bottom of ribs.
8) Put ribs in broiler for about 4 minutes or until sauce starts to bubble nicely.
9) Take ribs out and flip over with meat side up. Brush on sauce on meat side and then put in broiler again with meat side up (until it bubbles and browns slightly)
10) Take ribs out. Brush on sauce on meat side AGAIN!!
11) Let ribs rest for 4-7 minutes (You should really wait for it to cool a little. You don't want the steam to release too quickly making the ribs dry)
12) Cut ribs and attempt to eat slowly and savor the flavor. (Notice I said "attempt" to eat slowly. This is where my patience is tested.)

And here is the end result: