Prep 10 mins
Cook 3 hrs 15 mins
These ribs are for those who love them falling off the bone. They come out tender, yet crispy because the are oven-baked, then grilled.
- 4 lbs pork baby back ribs
- 1 (15 ounce) bottle barbecue sauce (My favorite is McCormick Grill Mates Montreal Steak Sauce)
- 1 tablespoon garlic powder
- salt and pepper
- Preheat oven to 300 degrees.
- Lay slab of ribs on large sheet of aluminum foil.
- Sprinkle salt, pepper, and garlic powder on both sides.
- Use approximately half of your choice of sauce to coat both sides of ribs.
- Wrap foil tightly around ribs and lay on baking pan (to catch any juices).
- Bake in oven for 3 hours.
- After baking remove from foil and place on hot grill (med-high) and baste each side with remaining sauce, until edges are charcoaled and crispy, approximately 15 minutes Let ribs stand for 5 minutes before separating.
I have used a recipe very similiar to this for 10+ years, except I remove the membrane on the back of the ribs, rub with Liquid Smoke and sprinkle lightly with Garlic granules. Wrap in two layers of tin foil, shiny side out. The secret behind these are: after cooking in the oven for 2 1/2 hours at 300 degrees, let sit in oven for an additional half hour with the oven off, then let sit at room temp for an hour, then in fridge 3 hours to overnight. I always let sit overnight in fridge. The next day, scrap all fat off, since its solid at this point, and cook either on grill or in thr oven at 300 for 20-30 minutes. The ribs are so tender and fall off the bone. When you put then on the grill or in oven, they don't fall apart if they are cold. Hope this helps.
So easy and delicious! I did not baste the "bone" side as I had 6lbs of ribs and was terrified they would fall apart when I was transferring to the grill. I will try to baste the bone side next time I cook these yummy ribs as I think they would be even better!! Thanks!
Wow this is a wonderful recipe. I have used it twice. Once with pork baby backs and the other with beef and they where both just as good. Thank you so much for sharing this recipe.