By Brittta on February 03, 2008
Photo by breezermom
Photo by breezermom
"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!"
Serving Size: 1 (129 g)
Servings Per Recipe: 2
"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 :)"
"Very, very good! I used smoked salt instead of regular salt. And added smoked paprika to the spices. Just can't go wrong with this. I will be making these for our next get-together, for sure! My house smells like a barbecue joint!"
"Very easy! I prefer to do my ribs over a charcoal grill, but I've been looking at this recipe for a while and wanted to try it. The name is true....the meat just falls off the bone. Very tender and juicy ribs, but without the lovely smoky flavor from the grill. This will be my go-to recipe for ribs whenever it is raining and I can't cook outdoors. But this recipe should come with a warning.....the smell will drive you crazy while you are cooking them! Made for PAC 2013."
"This is the opposite steps of my Mom's Best Ribs. I figured I would try it and by golly it works real well. The house smelled like Sunday did when I was growing up. I used Mom's homemade BBQ sauce too. Your dad and my mom were smiling down on us today! Thanks so much for sharing Britta, and I would recommend your method to newbie chefs just starting out. Made for Pick A Chef Spring 2011."
"I am a terrible cook. I've made ribs before and they were tough. Really tough! I decided to try just one more recipe before giving and I am thrilled that it was this one. I made two racks for a Father's Day cook out. They were the best ribs I have ever tasted! Yes. They were easy, tasty, melt in the mouth tender and... unforgettable. There was not one piece left for me to gnaw on later. So, make a lot of them! I am so very happy that Britta posted this recipe!"
"What an awesome recipe, it`s so easy and has terrific results. We really enjoyed the ribs prepared this way, they certainly did fall off the bones. The meat was so tender and juicy. Thank you so much for sharing a recipe that we will make often. I served these little babies with amazing mashed potatoes and green bean and finished off with homemade biscuit Strawberry Shortcake...mmmm Thank you for helping to make our Father`s Day meal so special."
"wow! yay! these really did turn out! I used beef ribs and put 2 racks in the oven. At first I feared I would have screwed them up due to my foil not coving the whole sheet, i have to overlap the foil, but they kept the steam in and they turned out PERFECT! now, for the low tenting the foil, i had wooden chopsticks laying around, and i cut them about 2 inches, and then i stuck one on each side of the ribs and put 2 in the middle to keep the foil off of the ribs. seemed to be a handy idea.<br/>I cooked them the extra 20 minutes, and i prolly really didnt have to do that, but i figured "hey why not" delicious!"
"These are the best ribs I've ever made! I rubbed them with paprika, salt & pepper, then did the entire process on the BBQ because it was way too hot to have the oven on in the house. I cooked them a little longer than 2 hours for the final step (and didn't open the foil once) due to the fact that I wasn't sure how accurate my BBQ temp. guage is (about 20 mins.) and they were perfect. My son couldn't get enough! Thanks Britta, this is a keeper!"
"Absolutely amazing. My search for the perfect rib recipe is over. I used toothpicks to keep the foil off the ribs during cooking and with Jack Daniels Hickory Smokehouse BBQ sauce and Texas Roadhouse's rib seasoning, the result was spectacular."
"I love this way of cooking ribs! Its very easy, I tried it twice came out great both times. Each time I slightly vary the spices substituting a store bought dry rub the second try. It seems you cant go wrong, the meat come out so tender. Thank you Britta!"
"Reposting per request. My husband and I enjoyed this very much. Had this with Famous Dave's Cornbread (153191). We only seasoned it with garlic salt and pepper. We used Sweet Baby Ray's Sauce. Thank you for this wonderful recipe."
"I followed your recipe for my pork ribs. They were fantastic! Fall off the bone....mmmmm. My mouth is watering just thinking about it. Thanks for sharing!"
"Very easy & delicious!!!! Thanks!!! Yummy!!!"
"This works, period! This is the first time EVER that our ribs came out "too die for". This recipe is now a main stay in our house. Get this recipe! Thank you for posting this. Your in my will."
"Wow! This is a great recipe - very simple and easy to follow. Honestly, these are the best ribs I've ever made/had. I used Rufus Teague BBQ sauce (you can get it at Whole Foods) and it turned out unbelievable. And yes, the meat did fall off the bones! Thank you for sharing!"
"AWESOME!! I made these tonight, and it was a hit. I have a 4 year old that never eats anything and she loved them! They really did FALL OFF THE BONE! This recipe is going into the family book of recipes. Thanks so much for sharing!"
"This recipe was perfect! I was afraid I over seasoned it a little bit but it turned out great and really did just fall off the bone! I very rarely cook anything and even more rarely do I successfully make anything that is even remotely edible but this turned out perfect. Thanks for the awesome recipe."
"I'm a single guy who likes things simple and good.<br/><br/>Had a little trouble keeping my oven at 225 but once I figured it out with a thermometer all was good.<br/><br/>I always thought ribs must be cooked on a grill. With this recipe I found it's not necessary. I use a commercial rub. I don't put it on heavily.<br/> <br/>All I can say the ribs came out great and fell right off the bone! They were so tender I even had to use 2 spatulas to get em out of the pan."