After years of testing different cooking methods for my baby backs and still not satisfied, I stumbled upon this technique by being in the right place at the right time!  The grandmother of a family owned Italian meat market happened to be visiting the store one saturday, we got to talking and she shared her fail proof method for moist and tender ribs.  I have tweaked it by adding the footed rack and additional hours in the oven and this has become my go-to method for the tastiest ribs that just about fall off the bone.

Baby Back Ribs-silver skin removed (ask your butcher to remove silver skin)
Rib Rub-use your favorite and generously apply ( I use Famous Dave’s-it’s gluten free, until my homemade rib rub is developed)
BBQ sauce-use your favorite (I use Sweet Baby Rays or Organicville both are gluten free)

Figure a half to whole slab per person as a main course.

Massage rib rub into both sides of the raw ribs.  Place on a footed rack on a RIMMED cookie sheet this will elevate ribs from excess grease drippings.  Foil wrap with a heavy duty foil and be sure that it is tightly closed so no steam escapes. Place in 225 degree oven for 7-8 hours.

The anticipation builds as you begin to smell the ribs slowly cooking for 7-8 hours!  When done, transfer from oven to a heat proof surface and carefully remove the foil. Steam will escape rapidly and can burn, be super careful.

Ribs are ready for the grill!  Grill on low-medium heat for 40-60 minutes depending on preferred doneness.  We like them on the dry side and tend to leave them on for the full hour. Baste with your favorite sauce the last 20ish minutes.  As you can see in the photo below, only 3 of the slabs are basted as we had some guests requste no BBQ sauce.

I ran to get the platter and camera, returned to the kitchen to plate the ribs and start taking photos…only to find that friends and family had already started claiming their ribs.  So, no final photo…this time.  Plate the ribs (or not) and dig in!

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Massage rib rub into both sides of each slab.
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Seal tightly with heavy duty foil, so no steam escapes.
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The ribs have been in the oven for 7.5 hours and are now ready for the grill!
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Done and ready to plate and eat.

2 Comments on Johnny’s Favorite Ribs!

  1. Deb
    November 12, 2014 at 5:47 pm (9 years ago)

    These ribs are amazing! I made them exactly as described in the recipe and they came out perfectly. The house smelled divine and the ribs were a huge hit for dinner! Thank you!

    Reply
    • Sandra
      February 11, 2015 at 11:08 am (9 years ago)

      Agreed, the smell of the ribs cooking is divine!

      Reply

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