Belly Back BBQ RIbs

By Chef Executive Belly David Lauterbach
Original Recipe by Gail Shermeyer

3 pounds of baby back pork ribs
1 T of brown sugar
1 T of paprika
2 tsp garlic powder
1 1/2 tsp pepper
1/2 cup water
1 1/2 cup of your favorite BBQ sauce
2 18x24 inch sheets of heavy duty foil

With a big knife cut each rack into thirds. Place half of the ribs in single layer on each foil sheet. In a bowl combine the brown sugar paprika garlic powder and pepper.
Sprinkle the ribs with the spice mix and rub in to coat you rack evenly. Wrap the ribs buy bringing tow sides of the foil sheets up to the center. Fold the foil down but leave space for the heat circulation inside the packet that you just created. Fold in on one end to seal. Through the open end add 1/4 cup water. Now fold the other ends of the foil to seal the ribs in. Do the same thing for the other half of the ribs.
Grill over medium flame for 45 minutes to 1 hour on a covered grill. Remove ribs carefully from the foil packets and place them directly on the grill. Grill the ribs an additional 10 to 15 min on an uncovered grill, brushing them with BBQ sauce and turning every 5 minutes.