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3 hrs 20 mins
You dont have to use a smoker or scratch ingredients to get competition quality babyback ribs. A pre-packaged rub & sauce, your oven and this recipe and you wont find better ribs. The butter is the magic ingredient and the water is the key to keeping the ribs moist and juicy. My son is a rib connoisseur and he eat's babyback ribs at every restaurant he can and he say's these are the best he's ever had. This my own recipe.
Units: US | Metric
Serving Size: 1 (448 g)
Servings Per Recipe: 2