By Not-2-Sweet on January 06, 2005
Photo by Kristy@The Wicked Noodle
Photo by Kristy@The Wicked Noodle
"I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends."
Serving Size: 1 (416 g)
Servings Per Recipe: 6
"This method is awesome! For those trying to find the hickory smoked salt, the brand I use is "Spice Islands" they have it some of my local grocery stores, but it is available online too. I cook the ribs 2 hours in the foil packet as suggested, and I place the packet on a cookie sheet (in case of leaks. After two hours I remove them from the oven. I then turn up the oven temp to 350 degrees. I open the foil and roll back the edges to expose the ribs, (watch out for the steam!) and tilt the pan and use a small measuring cup to remove the excess liquid. Then, I slather the meaty side of the ribs with sauce, and return them to oven for 30-45 mins. Just our preference, as the sauce doesn't burn or char and I don't have to watch them so closely. Fabulous ribs, and clean up is so easy!"
"These ribs are absolutely wonderful! Even my picky eater had bbq sauce from ear to ear and a big smile on his face. Just a couple of quick notes. I've made this recipe twice, the first time using a roasting pan to cook the ribs in the oven and the second time I used foil as the recipe calls for and there was a noticeable difference in the ribs. While the roasting pan ribs were really excellent, using the foil took the flavor and tenderness of the ribs to a whole new level. Also, the smoked hickory salt can be made by mixing liquid smoke with sea salt and letting it dry out on a cookie sheet."
"Today was the second time I have made these ribs...and they are the BEST and the EASIEST ribs ever! I do not know what bandcphilly did wrong, but even before I put the BBQ sauce and broiled them, they were SO good! I followed the directions exactly, but I did not have any smoked salt, so I just used mesquite liquid smoke rubbed on prior to adding the rub, as suggested in the instructions. Just be careful not to use too much liquid smoke, or it will make it better. Liquid smoke is definitely one of those things, more is NOT better, and a little goes a long way! Again, the best ribs I have ever made, and some of the best I have ever had!"
"These are the best stinkin ribs I've ever eaten. Holy cow! My husband wanted to marry me all over again. Single ladies: you WILL get proposed to should you chose to make these! We couldn't pick up a rib bone without the meat falling off. I used liquid smoke and they turned out great. Addendum: I made these again and they didn't fall off the bone because I bought pre-packaged ribs. Now, they were still incredible, but they had a different texture. Try not to buy the pre-packaged stuff. Find fresh meat from your grocer's meat department."
"This is my first attempt at making ribs and I was so surprised at how easy and delicious these were! I baked them in the oven, but finished them on the grill. They were absolutely fall-off-the-bone tender. I also read about an easy way to take the membrane off the ribs that I'd like to share. Just grip one end of the membrane with a dry paper towel and pull towards you. The membrane came off so easily and quickly! I honestly avoided making ribs because I was never sure how to get the membrane off. What have I been missing?! These really are great, though. I'll be making them again VERY soon."
"PERFECT RIBS!!!!! This recipe needs nothing. I know it wasn't needed , but I prepped them with the rub the night before and they sat in the fridge until I was ready to cook them about 12 hours later. I'll never again use the "boil first" method because this way produces much more flavorful and moist ribs. So easy and the results blew me away. If you love ribs, then this is the way to go. I know I won't ever have to look for a new recipe after trying this one. Thanks so much for sharing this!"
"Honestly incredible. Not sure if people will read this due to all of the other raving reviews, but I joined just so I could say how great this was. My boyfriend kept asking all these questions about how I made it to get it so tender and if I really could just leave it in the oven for 2 1/2 hours and do something else. (He clearly wanted to try this recipe himself!!) It was so fast, so easy, and so simple. Not to mention that it only takes a few ingredients. I was however worried about the smoke salt. I literally spent about 20 minutes at my local grocery store (Vons) in the spice aisle looking for it. Sadly they didn't carry it. However, I WAS able to find liquid smoke in the aisle that had BBQ Sauce in it. The cap is very small and I only used about half a capful for both sides combined. It ended up being just the right amount. Seriously though, this recipe is SO great and you will NOT regret making it!!"
"Thank you sooo much, this recipe is by far the best I've found for ribs, they DO melt in your mouth. I will never make them any other way again!
Update: Tried this tonight with boneless/skinless chicken thighs. They were so tender, falling apart and juicy, wonderful!
Update: I wasn't able to find hickory smoke salt either, but I substitute smoked paprika for the regular to get the smoky part. And I like Bulls Eye original sauce the best on them. Making these again tonight!"
"Created an account here just to say thanks for a fantastic recipe! Didn't know I could make such delicious ribs at home, and so easily. Thank you!"
"Folks, if you don't try this recipe you're missing out on easy and great tasting BBQ ribs. We tried this recipe yesterday when we found out the night before that we'd be having guests to a non-existent Labor Day party and everyone thought that ribs would be great fun to make ribs. ...ribs? ...fun? ...for who, ME? Memories of slaving over "great" rib recipes that included boiling, marinating, and grilling all day haunted my thoughts of a relaxing day with friends and family.
NOT THIS RIB RECIPE! Easy to prepare and they taste better than anything you can get in a restaurant. We actually decided on a slab of thick boneless ribs and extended the cook time due to the thickness of the meat. My daughter, who can sometimes be a picky eater, got up this morning and had ribs for breakfast. Now that's some GOOD RIBS!"
"DEFINITELY A 5 star Recipe! Thank you Beth! This was going to be my final attempt at making ribs because I have had such bad luck making them over the last several years. If you are looking for a delicious and easy rib recipe, THIS IS THE ONE, I PROMISE YOU! If I can make this recipe anyone can! I followed the recipe except used my own rub and didn't have the smoke. I am severely inept at removing the membrane, but it still turned out FABULOUS. I grilled them at the end and used Famous Daves Rich and Sassy bbq sauce, but plan to try Sweet Baby Rays next time as I've heard such raves about that. My husband and I will use this method from now on. I can't wait to try this with company sometime!! Excellent!"
"This recipe is GREAT!! So moist and tender. I used my own rub since I already had some made. Will try Beth's the next time. The ribs were just great and so tender that the meat fell off the bone. No more parboiling ribs for me!! THANKS!!"
"killer ribs !!! Very easy to prepare and cook.They were the most tender ribs that I ever cooked.
Extremeley easy to cut into serving sizes which I feel deters alot of people from cooking ribs.
Can't wait to have people over for barbecue this summer.I will now be the rib king during gatherings
thanks to you.As far as not wanting to share this recipe I'm glad you did.I feel if your not planning
on making money off of something why not share with other so they can enjoy.The key is not to share with others in your own circle so you always impress. Thanks again"
"Holy God, I was in rib heaven."
"Absolutely amazing. I brought two racks of these these ribs to a pot luck holiday party tonight, they were gone in minutes. People absolutely loved them. I was quite skeptical as I did not feel there was enough salt in the recipe, there was no moisture added during cooking, and while cooking the house stunk of garlic. Prior to cooking I watched a few youtube videos to get some tips. <br/><br/>I purchased two racks of back ribs from my local butcher, they were pre-packaged from somewhere in Indiana and frozen. Fresh ribs in central Connecticut around Christmastime seem to be reserved for those who own pigs. They thawed in the refrigerator over night. The next day I dried the ribs using paper towels. <br/><br/>I searched for hickory smoke salt to no avail, so I made some myself. Using coarse sea salt and Stubb's Hickory Liquid Smoke, (found at Big Y) mixed it together and then dried it in the oven on a cookie sheet at 200F for 10 minutes. I did add more than the suggested 1 teaspoon to the rub, worked out well. Smoked paprika was what I had in my pantry and that is what went into the rub in lieu of paprika. Using wide heavy duty foil, doubling it and packaging them separately. I allowed the ribs to soak up the rub for an hour in the refrigerator and the into the oven they went. At first I had the racks on two cookie sheets, by the end of the cooking I had put them onto one large cookie sheet. I allowed them to cook for two and a half hours at 300F. Opened them up, they were beautiful, not gray at all. <br/><br/>I allowed them to cool for a few moments and then basted with Sweet Baby Ray's Hickory and Brown Sugar Barbeque Sauce and broiled on each side. They went into a serving dish covered with two layers of foil and were driven to the party and reheated in a 300 degree oven for a few minutes. <br/><br/>Thank you for the fantastic recipe. I will never add liquid to my ribs again!"
"I have made this recipe several times - sooooo good - the family loves it. Followed recipe except substituted hickory liquid smoke for salt... just brushed ribs before applying rub."
"I told my husband it would be an insult to order ribs in a restaurant now. These were outstanding. He wants to try them with a sweeter BBQ sauce than I used but said they were excellent the way they were. I used smoked paprika and 1 tsp of kosher salt instead of smoked salt as well as a combination of cayenne & red pepper. To bandcphilly - you got bad ribs. You should be complaining to the store for selling you bad meat NOT about this recipe. This IS a 5 star recipe - just look at every other review. I'm a really picky "foodie".. - I've never rated ANY recipe 5 stars. This IS The recipe for you!"
"This was my 1st time making BBQ ribs as they've intimidated me, but they were fabulous, very moist and fall-off-the-bone tender. I used the meatier country-style ribs, I tried a longer bake - 5 hrs @ 250 and poured off the fat after the bake, then applied the BBQ sauce to broil. I also used the smoked paprika. I've made it 3 times now, and have been told these are the best ribs they've ever had. They were so easy. The reader's comments convinced me to try this and I'm so glad I did."
"We made these months ago, and I just now saw that I didn't rate them. We loved them. And tried Sweet Baby Rays Sauce for the first time, and now it's all I use. Love IT!
We used baby back ribs and then after I got braces we used boneless, only adjusting the cooking time so they didn't dry out. My husband is deployed right now and is already talking about having these when he comes home...and thats 3 months away. He had a lot of fun making his own rub. Thank You."
"Wow! I've made ribs twice in my life now; the first time they turned out dry and tough, I hesitated to make ribs again but these were amazing!!!! I only made 2 lbs of ribs and so they only needed to cook for 1 hr 45 minutes. I also didn't have the smoked salt and just used sea salt instead and the flavor was perfect. Thanks!"