What You’ll need:
• (2) half-racks of fresh baby-back ribs. If your butcher/store only has pre-packaged ribs, avoid ones that have been marinated, pre-cooked and the like. Buy a full rack if you have to, but split it up into neat halves before starting.
• (1) bottle of your favorite barbecue sauce. Avoid anything where the first ingredient on the label is NOT a tomato-based product. I like Jack Daniel’s and KC Masterpiece.
• (3) large cloves of garlic
• (1) Orange
• Salt and Pepper or your favorite pork rub.
Step 1:
Preheat the oven to 350 degrees. Remove your broiler pan from the broiler and put it aside.
Step 2:
If dealing with a full rack of ribs: Split the ribs into two equal halves. Place your sharpest knife on top of the rack between 2 rib bones: this can be a bit tricky if you’ve never done it before, but fear not: just try to follow the edge of the bone until you get a clean cut all the way through.
Step 3:
Rinse the ribs under cold running water in your sink. Run your fingers along the bones and edges. If any bone pieces feel loose, pull them off and discard. This is a really vital step…don’t skip it even though you might not like doing it. WASH YOUR HANDS afterward.
Step 4:
Pat the ribs as dry as possible using paper towels. The easiest way to do this is by wrapping the ribs in several paper towels and applying even slight pressure along the rib. WASH YOUR HANDS afterward.
Step 5:
Tear off 2 pieces of aluminum foil, each about 6 inches longer than each half-rack. Spray some non-stick spray to one side on both. Place each rack of ribs meat side DOWN on each sheet. By now you should have this.
Step 6:
Very generously Salt-and-Pepper (or use pork rub) the bottom of each half-rack. Gently but firmly rub the mixture into the meat and crevices. Don’t worry if some of it falls off. If you’re using rub, you’ll probably have something that looks like this by now.
Step 7:
Squeeze out some BBQ sauce on the bottom of each half-rack and spread with brush. Make sure that the entire rib surface is covered. Pay special attention to the nooks and crannies of the rib…GET IN THERE with the brush!
Step 8:
Flip the ribs over. It should now be meat-side up.
Step 9:
Repeat steps 5 and 6 on the top portion of each half-rack.
Step 10:
Slice the garlic cloves thin and arrange them on top of the each half-rack. You should now have this.
Step 11:
Pinching the sides, fold the aluminum foil over the ribs tightly making a tight folded seam along the middle of each rack. Make sure the sharp bottoms of the ribs don’t pierce the foil: if they do, simply place the rib in another (looser-fitting) piece of aluminum foil. Fold the sides in overlapping triangles and fold those on top. See below for a show and tell of the wrapping technique.
Step 12:
Put the ribs on the center of the middle rack in the oven.
Step 13:
After 3.5 hours of roasting, remove the ribs from the oven.
Step 14:
Cut round thin slices of the orange.
Step 15:
Make a pan out of your own aluminum foil like shown below. Place it on top of your broiler pan. Fold the foil over on the corners to build walls. It doesn’t have to be super sturdy but it should allow for liquids to be contained, so make those corners tight! 
Step 16:
Remove the ribs from their aluminum foil vessels by carefully tearing along the top crease. CAREFUL: the ribs will be HOT! Place the ribs meat-side up into the aluminum foil pan you just made.
Step 17:
Put the rest of the BBQ sauce on top of the ribs. Place your thin orange slices on top of the ribs. You should now have this.
Step 18:
Turn on your broiler.
Step 19:
Put your ribs into the broiler for no longer than 2 minutes.
Step 20:
Take the ribs out. They will gorgeous and be delicious! Serve as half racks or carve into a massive plate of individual ribs. The meat will be extremely hot and falling off the bone. Enjoy!
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