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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).
Guess what? The recipe is now online! Click here to see how to make it.
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!
Enjoy!!
My husband, who normally does not care for ribs, ate three helpings of these!
And of course here is the bean salad recipe if anyone would like to make that.
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!
Ingredients
- 1 Rack Pork Back Ribs
- 1 Jar or Bottle BBQ Sauce
Instructions
- Using a knife, slice into the membrane on the back of the ribs (the white part) and use your hand to pull it off. Place entire rack of ribs in center of foil and brush with bbq sauce on both sides. Wrap well in foil to seal and place on baking sheet.
- Bake in 300 degree oven for two hours. Remove from oven and open foil. Baste top with remaining bbq sauce and place back in oven, with foil still open, for an hour, or until sauce is nice and thick.
So tell me in the comments section below, who does the grilling at your house?
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Yum 
Thank you for the Tornado Rib recipe!
My husband and every now and then our son do the grilling at our house.
My sweet hubby does the grilling here! He uses hickory wood too! Oh man, you have really thrown a craving on me for some of his ribs! 🙂
Christy, don’t forget to get your fuzzy house shoes and black a few of your teeth. We want you to be prepared if the news crew shows up!
Oh Christy, sponge rollers and fluffy bathrobe! haha. Well, daughter(Amanda) and I have been in the closet twice today(and Molly our dog, too). There goes another alarm. Gonna go check out the T.V. Love ya, girl!
No one here but me so my grillin’ is using limited to plugging in my George Foreman grill and tossing in a chicken breast. Once or twice a summer I whine until my son does an old fashioned weenie roast and not on the grill. I want a campfire and whittled sticks with weiners and burned marshmallows. If we get real fancy-I fix a s’more.
Boy those sure do look yummy! My husband does all the grilling, but I may surprise him with these one afternoon soon!
Oh, and don’t you just love those Rada knives! I noticed yours in the picture!
You are a riot! Even in the brink of danger…basic instinct kicks in and you prepare food. Not only that…you want everyone to be fed as well. God Bless You, Christy! Praying for ya’ll to be safe. And take some of that BBQ in the hideout with ya. <3
You be carfeful down there Christy. Squeeze yourself under the desk with the kiddos.
We have been dealing with some nasty storms up this way since Friday. Downtown Louisville is flooded, streams are overflowing onto the road way, thank goodness we have a pump in our basement window well to help with some of the water coming into the basement or it would be more of a soggy mess than what it is. On the upside, my hosta I just planted are loving all this rain.
I am going to get the 2 pkgs of ribs I have out of my freezer right now and start thawing them! Oldest daughter is coming home from college on Friday and will be SO excited if I make these and some hoe cake for her! I might even do some ‘que’ in the slow cooker as well.
Thank you SO much for this recipe! I’ve been waiting almost 42 years for a good at home rib recipe! ha ha Okay, maybe not quite that long.
Thanks for the laughs too….only you would be crackin’ jokes in the midst of such awful storms! You are so funny. Be safe!
Christy, these ribs look awesome and have my mouth watering. I will definitely give these a try soon when I pick up some ribs on my next grocery run. I want to try your BBQ sauce, too. I am not picky about sauce as long as there is lots of it. It can be tomato based, mustard based or vinegar based just as long as it tastes good. I did try some one time that ended up tasting like kerosene once it cooked. It reminded me of Aunt Bee and her kerosene pickles but it was BBQ sauce. I won’t be using that particular sauce again. Be careful and hoping this bad weather moves on out of the south with no more trouble.
I ve always do our grilling, but we just had an early Easter and family reunion, my fav son in-law smoked fer me. We dont grill here, eventho I can on my smoker. We smoke everything. I tried a new ham recipe from a well known smkoing letter, it was awful. Will stick with my own now. We had it Sunday Easter at my grandsons home. We had a wonder time. First time I ve left the house in ages. Thanks fer your wonderful recipes. By the way, I bought two cook books, one as a gift. Johnny, Shreveport, La.
Christy,
I hope your family stays safe in all of this terrible weather!
I have never done ribs in the oven before. My husband is the GrillMaster around here, and truth be known, he would probably have a fit if I did ribs in the oven, lol.
These really do look good though, I may have to try them sometime anyway, even if he does hoot and holler about it.
Here in South Carolina, we use a mustard base bbq sauce. I would like to make my own, but have not figured out how to do it yet. Any suggestions?
Be Safe!
Christy, Texas was the same way. My oldest girl in Mabank was in the hall with her babies when a tornado passed over but thankfully did not touch down this time. (last year she lost a roof!) little tip from an arthritic grandma- for more ease in removing that white stuff from the back of the ribs, get it loose on one end then grab a hold of it with a paper towel and go to yanking. makes it much easier to pull if off, i guess it’s dry so more traction and less slipping.
Keep your heads down!!!! The Tornado Ribs sound wonderful!!!! I do all the cooking period inside and out! I can’t wait for the fresh summer veggies to come in, love to slice squash, onion, tomatoes, green beans, oh you name it, I’ll grill it! But think I will try these ribs for sure. Hope to make your BBQ sauce this weekend it sounds yummy!! Take care and holding you guys in prayer!! <3 <3
Christy, why is it that I think that if a tornado did suck you up, you would end up over the rainbow singing with the blue birds? “Toto, I don’t think we’re in Alabama anymore!”
Thanks for the recipe. I no longer have anyone to spend all the time and energy outdoors to smoke me ribs and I have been missing them. Now I know what I will fix for Mother’s Day, for myself and my boys!
Christy, wouldn’t this also work in the crock pot? I fix ribs all the time and do most of the cooking of them in the crock pot then finish off on the grill or broiler, yum.
YOU ARE A HOOT ! Stay safe.
When we have tornado warning I make sure I have my rings on . I am not a big jewelry person so the ones I do have are very important to me. My kids think I am crazy when I start telling them THE PLAN !
Can’t wait to try your sauce recipe in your book . I have 2 pkgs of ribs waiting in the freezer.
YUM! I can’t wait to make these!! I love ribs….I used to eat a rack and a half from O’Charley’s (they probably thought my momma didn’t feed me lol).
I hope you all stay safe! Tornadoes have been all over KY today. I’m hoping they miss us tonight.
Thanks Christy!!!
Hi Christy. I am from New York city but kind of have a second family in the Aubirn/Opelika area of Alabama and I love southern cooking. Just recently my extended Alabama family gave your cook book as a gift. I love it. The very first recipe I tried was your #5 BBQ sauce and it was delicious on the ribs my mother made. She makes her ribs in the oven as well. Anyway, I had left over sauce and I slathered it over the breaded, fried chicken I made last night and everyone loved it. Now I know the BBQ’d fried chicken thing might be a bit much, but believe me it is goooooooood. Thanks for sharing your recipes and family stories.
Get you a catfish skinner, which is a wide pair of pliers. They make it much better on getting that membrane off. You can find them at Bass pro shop or any fishing tackle store.
I LOVE doing ribs in the oven! So much less stress than grilling or smoking at home and I don’t care what the experts say about it, fall of the bone is the way I like ’em!
STAY SAFE
You are so funny . Stay safe and the ribs look great.
Our power was off for 12 1/2 hrs. while the high winds, thunderstorms, and tornadoes were coming through. I re-read your cookbook and thought up menus in my head and suffered from withdrawal since I could not get on the website. I love ribs like this, but haven’t cooked them in years. I will be doing it again soon. We both grill; he does it more than I, but I help on the preparation end of things.
You are so sweet to worry about us having good ribs to eat if you were dead and gone. I think like that sometimes too. I think we are just loving, compassionate folks with a servant’s spirit. Hope you all survived the storms. I guess we’ll maybe see some of it tonight. I’ll welcome the rain but just don’t want the storms. My husband does the grilling around here…I don’t like being out in the heat over a hot grill. Anyway I will definitely be giving these ribs a try soon. Hopefully we’ll have a cool day so I won’t fret over running the oven 3 hours and heating up the house. I’ve got to go back and look at the cookbook and check out the BBQ sauce recipe.
Bet the kids thought they were having an adventure eating their packed lunches under the desk.
Hope y’all stay safe…maybe ‘blacken a front tooth’ while you’re at it…~snickers~
These sure look good. Think I’ll give them a try. Husband does all the grilling, but I’ll how he likes these.
My family thinks I have lost it. I burst out laughing when the whole house is quiet reading this post. You are a hoot! Love your recipes, sense of humor and your positive attitude! Stay safe!
I just cooked some country style pork ribs in the oven. They have more meat and sometimes you can buy them boneless. I put salt,pepper and garlic powder on them and cook them at 350*,covered with foil. Cook until they are tender, then uncover. You may have to pour off the juice or let it cook down and sauce them. They are soooo goood!!!!