World Famous Ribs
This is one of our favorite recipes for baby back ribs. You don't need lots of complicated ingredients - just ribs and sauce - but they turn out SO delicious every time. Delish!
Notes
Often when you buy ribs at the butcher counter, you get a full rack of ribs that wouldn't fit on a plate. Usually you just have to cut these long racks in half to get the perfect serving size (about 4 to 6 rib bones per rack). You'll likely have 4 of these smaller racks at about a pound each.
If you like this baby back ribs recipe, be sure to check out our full collection of the 10 Tantilizing, Mouthwatering Recipes for Baby Back Ribs
Cooking Time2 hr 38 min
Cooking MethodGrilling
Ingredients
- 4 pounds baby back ribs or pork spare ribs
- 1 bottle of your favorite barbecue sauce
Instructions
- Preheat the oven to 300 degrees F.
- Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs.
- Coat the ribs, front and back, with your choice of barbecue sauce.
- Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightly.
- Place the ribs into the oven with the seam of the foil wrap facing up. Cook for 2 to 2-1/2 hours, or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1/2 inch. This long cooking time will ensure that the meat will be very tender and fall off the bone.
- Toward the end of the cooking time, prepare the barbecue.
- Remove the ribs from the foil and smother them with additional barbecue sauce.
- Grill the ribs on the hot barbecue for 2 to 4 minutes per side, or just until you several spots of charred blackened sauce. Watch for flames and do not burn!
- When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served.
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gayleannherron
Jul 05, 2010
I didn't want anything complicated for my first effort at baby back ribs, and I wanted it to be exclusively done in the over (bake/broil). This recipe is SO EASY I have to use this one. My experience with store-bought pork is it can be tough and to cook one should do everything possible to minimize that - so anything over 300 degrees doesn't make sense. This recipe plus I'll let my ribs sit overnight in LIQUID SMOKE to give it that grilled taste, and then my SWEET BABY RAYS Original bbq sauce will make it perfect.
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