We brought home half a rack of so-so babyback ribs from a restaurant. The sauce was uninspired/jarred but the meat was pretty tender. Any suggestions? I'm thinking of rinsing off the sauce, drying them, shredding the meat, and then . . . what? There will still surely be a vestige of the sweet-ish barbecue sauce.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.