FOUR MEN AND A BABY BACK RIB

4 racks pork baby back ribs, each 1 1/4 pounds
1 (16-ounce) bottle Italian salad dressing
6 teaspoons garlic powder
6 teaspoons hot chili powder
Salt and freshly ground pepper (to taste)
4 whole heads garlic, cut in half crosswise
1/2 cup olive oil
4 tablespoons dark brown sugar

An hour before cooking, place ribs in single layer in large roasting pan. Top with Italian dressing and turn ribs until well-coated. Cover pan with plastic wrap and refrigerate.

WHEN READY TO COOK:
Preheat oven to 325 degrees F.

Remove ribs from refrigerator. Sprinkle 1 teaspoon garlic powder, 1 teaspoon chili powder and salt and pepper evenly over top of each slab.

Place halved garlic heads in ovenproof dish. Drizzle oil evenly over tops.

Bake ribs and garlic heads for 30 minutes. Remove ribs from oven and sprinkle 1 tablespoon brown sugar evenly over each rack. Bake 20 minutes. Remove from oven. Sprinkle 1/2 teaspoon of the garlic powder and /2 teaspoon of the chili powder over each rack, then season generously with salt and pepper. Bake 20 minutes.

Increase heat to 500 degrees F. If garlic is soft enough to spread, remove from oven. If not, cook along with ribs another 10 minutes.

Serve ribs hot along with baked garlic on side, so that it can be squeezed and spread over the tops.

Serves 4
Source: Dude Food: Recipes for the Modern Guy by Karen Brooks, Gideon Bosker and Reed Darmon