Prep 10 mins
Cook 3 hrs
NOTE THE TEMPERATURE CHANGE HALF WAY THROUGH THE COOKING! The "three steps" to this involve browning the ribs with your favorite seasonings, then with the sauce, then covering with foil and forgetting about them. The ingredient amounts are completely flexible and are all done to personal taste. I couldn't post the recipe without a measurement, but really... it's your own preference. Don't be afraid of the long list of directions, I tried to be exact. Thankfully, my dad taught me his recipe before he passed away. This is a good recipe to start the cooking, then turn the oven down and forget about it. The house will smell amazing!
- 2 racks beef ribs (or pork ribs)
- 9.85 ml salt (or to taste)
- 9.85 ml pepper (or to taste)
- 14.79 ml Season-All salt (or to taste)
- 473.18 ml barbecue sauce (your favorite kind)
- Do NOT boil ribs, but cut away any large amounts of silver skin or some of the fat. Generously season both sides of the ribs with salt, pepper and Season-All.
- Line a cookie sheet (with a lip on all sides) with heavy duty foil. Spray foil with cooking spray lightly.
- Put ribs in 350 degree oven for approximately 20 minutes, until meat starts to brown on both sides, flipping as needed.
- Brush on your favorite BBQ sauce (both sides of ribs) and put back in the 350 degree oven until BBQ sauce starts to caramelize but not burn, approximately 20 minutes. Flip them half way through.
- Once sauce is caramelized and cooked into the meat add another good amount of sauce to the tops of the ribs. Try not to let too much sauce fall to the foil, but it's okay if some gets on it.
- With top of ribs facing up, cover with a low-tented aluminum foil (tented just enough to not let it touch the tops of the ribs) and seal ALL sides TIGHTLY by curling foil under the lip or under the cookie sheet itself. The goal is to not let the steam out as it cooks.
- TURN OVEN DOWN TO 250 DEGREES! VERY IMPORTANT OR THE SAUCE WILL BURN! (As you can tell, I've made this mistake before.).
- Put ribs back in at 250 degrees and set a timer for approx 2 hours. Take cookie sheet out and pull back one corner of the foil (careful of the steam!). Poke a fork at one of the ribs -- the meat should easily come off the bone. If it doesn't, put back in the 250 degree oven and check every 20 minutes or so to see if the steam worked its magic.
- I've done two full sheets of ribs for a total of 4 long slabs of baby back ribs (two slabs per cookie sheet) in around 4 hours total cooking time (time includes browning and steaming).
- You will not believe how easy and tasty these are! Once the browning part is over you basically forget about them. There's really no wrong way to season them or sauce them.
- Serve with your favorite sides and enjoy!
- *** Special note: I have done the browning part (with seasoning, then the first part of the sauce caramelizing) on the grill for a smokey flavor, but prefer just doing everything in the oven. If you grill them, make sure you only put them in the oven for 250 degrees with foil tent on the ribs.
I have a similar recipe, but it is the opposite cooking-wise. The ribs are seasoned with your favorite rub, placed on thick sweet onion slices, sealed in foil & steamed at 275 for 2 hours. Then foil is removed, sauce (original Chris 'n Pits) is added and ribs are browned at 350 for 20 mins. each side, then allowed to rest covered on the board for 15-20 mins. before slicing & serving. Also delicious!
I made ribs the other night using this recipe, as I noticed at the last minute I had no propane for the grill! I guess everything really DOES happen for a reason because I was totally impressed with the outcome. I did have to go an extra twnety minutes as the recipe says may be the case, but the ribs were tender, delicious and actually did "fall off the bone." Thanks, Britta, for sharing your father's recipe.
I made these for 4th of July! OMGosh, they were so good and easy AND since you line the pan, easy cleanup! Definetly a do-over :)