Preparing Baby Back Short Ribs I will be discussing how to prepare baby back short ribs, a recipe that is very simple to prepare. I am a retired Mess Specialist (Old School,) Culinary Mess Specialist (New Navy.) Others may know it as MS or CS. I must admit, the Navy has come a long way in a short time when it comes to quality and variation of the food being served to our men and women in the Armed Services. Ribs, are one of the most requested items on the menu today. This recipe will demonstrate why ribs are so popular with the military and civilian sector. So let’s start with the main ingredients, you will need; four slabs (pork) back short ribs. Remember to double or triple the amount according to how many being served. You will need three tablespoons of kosher salt, two tablespoons of fresh ground course black pepper. Three tablespoons of granulated sugar, brown sugar may be used also. Two tablespoons granulated garlic powder, two tablespoons onion powder. And two tablespoons of seasoning salt. For the marinade, four garlic bulbs, two large sweet onions and one bunch of fresh thyme. One bunch fresh oregano, one bunch fresh parsley. One bottle red wine of your choice, last but not least, two cups of extra-virgin olive oil. Wash your fresh herbs, chop your thyme, parsley and oregano, put in a medium sized mixing bowl. Then add your seasoning salt, onion powder, granulated onion powder and garlic powder. Set everything to the side until ready to use. Now for the directions, the first step you want to wash and rinse your ribs in salt water, combine all the ingredients, generously season the ribs with the seasonings, making sure to rub the seasonings into the meat, front and back. The second step, you want to cut the garlic bulbs in half and cut the onions thinly. The third step, place two slabs of short ribs over the onions, bone side down. The fourth step, rub the ribs with one of the garlic bulbs, set the garlic, cut side down over each slab of ribs. Place the remaining onions on top of the herbs. The fifth step, drizzle everything with wine, (optional) and extra-virgin olive oil. Repeat this step for the second layer also. The sixth step, marinate in the refrigerator for twenty-four hours. After the twenty-four hours is up, your ribs are ready for the grill. Preheat your grill so (one side) is hot. Take the ribs out of the marinade, place them bone side down over the hot coals, then grill the ribs for twenty to thirty minutes, (do not overcook.) Alternate the ribs from the hot side of the grill to the cold. Which will allow you to have control over the tenderness of the ribs. If you prefer, now is the time to add a sauce of your choice. Grill ribs for another ten minutes on both sides, creating grill marks. Seventh and final step, take ribs off grill, place the ribs on a cutting board and let cool for 15 minutes. Cut into three bone sections, plate and cover with plastic wrap and foil, to prevent the foil from having an acidic reaction to the meat. In conclusion, there are many different ways to cook and grill ribs. In the military, there are guidelines to follow, But I think we can all agree, not everyone can grill ribs. It is an art: a specialty, takes repeated attempts to become a master. But with practice, perfection can be achieved, so share with your family, friends, and enjoy. “Food Network Recipes& Easy Cooking Techniques.” Food Network Recipes & Easy Cooking Techniques. N.p., n.d. Web. 06 Oct. 2015.>http://www.foodnetwork.com/recipes>