Tender Babyback Ribs- in the oven!
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I planned on having this post up this morning but got sidetracked by so many lines of tornadoes that I eventually just gave up and took shelter with the kids. We’re currently in between a few lines and have a little bit of calm before the weather kicks up again and I got to thinking about how awful it would be if I died and never got to give you this recipe – yes, I really do think like that.
In fact, I need to live a few more decades at least so I can have time to bring you all of the recipes I want to share. I’m always worried about feeding people.
My mother is especially used to this when it comes to me. A few hours ago during the middle of a major tornado we exchanged the following text messages:
Mama: Funnel cloud a mile from your house.
Me: We’re in office. Kids under desks eating their packed lunches.
Mama: Only you would pack lunches for tornadoes…lol
~shrugs~ Well they didn’t go hungry now did they? ~winks and grins~
Okay so I wanted you to have this recipe in case I up and die in a tornado today or later this evening. If I do, feel free to make ribs in my honor. Don’t worry about coming to my funeral or anything, I won’t be there anyway. In the meantime, stay safe everyone and know that you are in my thoughts and prayers.
Bring on Da Ribs!
I’ve always loved ribs but growing up my Dad was the one who made them. He’d spend hours outside around a hot grill or smoker, basting and fussing with them until perfection was reached. They sure were good. But I’m on my own now and Daddy lives an hour away. When a rib craving hits I’m not about to stand over a hot grill for hours on end. Instead, I make them the easy way and am just as happy with the results.
Now there are countless ways to make ribs and there is never a shortage of folks to tell you that their way is the only right way to do things but the way I see it, your kitchen = your rules. So today I’m gonna show you how to cheat at ribs - No grill, no sweat, and fall off the bone juicy results.
To start with you just need some ribs and bbq sauce.
Look for ribs that say “back” in them, either babyback or pork loin back or something of the like. This is referring to where they come from and means they will have a lot more meat on them and less bone. Spare ribs have more bone and less meat.
You can use any bbq sauce you like so go with your personal favorites here.
I’m using some of my Old Number 5 bbq sauce. I developed that recipe myself so of course, it’s my favorite! (the recipe is one of the ones exclusive to my cookbook).
I canned a little over a dozen pints of it a few days ago to have on hand and you know why I’m showing you this picture, don’t you? That’s right! If my house blows down in the tornadoes, I want y’all to dig through the rubble and see if you can find any of this still intact. If you do, take it home and make ribs!
It’s so fun and easy to make your own bbq sauce and even can it. If you’ve never done this give it a shot sometime!
Now the trick is to remove that white membrane on the back of the ribs because that will help them be all nice and tender when they cook and when eatin’ time comes . The way I do this is slice into it with a sharp knife and then grab it and pull it off as best I can.
This is me removing a good bit of it.
There is still some left but at least I got the main layer off. Sometimes I have better luck than others but as long as you get the majority of it you’ll be fine.
Just think: Cave men made ribs. They can’t be that complex to prepare.
Now you’ll notice that I have the rack of ribs laying on a pan I’ve lined with foil, this is important because we are fixing to baste them and seal them up all nice and tight.
Baste both sides of them using half of your bbq sauce- we’ll use the other half after they cook a while.
There we go, all ready!
Now seal that up really well. Don’t be skimpy on the foil here!
Bake in a 300 degree oven for 2 hours.
Remove from oven and open foil.
Baste generously with the rest of your sauce on just the top.
Return to oven, leaving the foil opened like this, for another hour or until that sauce is nice and thick.
Oh goodness, this smells so good- Gotta love some sticky bones!
My husband, who normally does not care for ribs, ate three helpings of these!
And of course I’ll be bringing you the bean salad recipe soon.
More tornadoes are coming through so I’d better go see if I can dig up my pink sponge rollers and fluffy bathrobe in case any news crews show up later!
So tell me in the comments section below, who does the grilling at your house?
Background and circumstance influence who you are,
but you are responsible for what you become.
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