BBQ Ribs

Posted on: Mon, 10/11/2004 - 3:36pm
MommaBear's picture
Joined: 09/23/2002 - 09:00

(adjust as necessary for dietary/FA/health needs)

6 pounds Baby Back Ribs - about 3 full slabs

1 bottle BBQ Sauce *your choice*.


heavy, rectangular, stainless steel baking dish big enough to hold full slabs.

heavy gauge aluminum foil


I talk to the butcher. A lot. All the butchers where I shop. They trim the fat from the slabs of ribs [i]well[/i]. I *personally* prefer the [i]membrane[/i] left on the underside. They pick narrow, smaller, long slabs. I prefer the taste and quality of them. Maybe it's just me. [img][/img]


preheat oven to 375 degrees F.

Squirt about three to five Mississippi seconds BBQ sauce into pan. Grabbing ribs long ways with two hands, Slide back and forth, over and over in sauce. Do this for all three slabs. Over lap about 1/3 way each slab, top side up in pan. Add water to pan until water level is 1/3 inch in bottom of pan.

Squirt more sauce over all the ribs. I find writing my name in sauce is enough.

Cover entire pan with heavy duty alluminum foil, tenting to make sure foil does not rest on ribs and sauce.

Cover same way again for total of two layers foil, keeping tented to avoid contact with sauce. Be sure to close edges tight. I don't have to do much tenting, since my pan is a commercial pan and plenty deep.

Put ribs in oven. Bake 2 hours.


Carefully, carefully, using potholders, access pan and remove foil, being cautious of steam escaping at edges. Check for doneness. Meat should fall from bone easily, and be shrunk back from bone ends. It should be piping hot. The bone should be gray/white with no pinkness. I check all meats with a meat thermometer and bring meats to appropriate temperatures and duration of such temperatures sufficient for whatever meats I am cooking. If these qualities are not so.............continue cooking, until so.

If it is *done*, then brush with more sauce, cover with new foil (one layer only) and tent to prevent contact of foil with meat or sauce. Bake additional 15-20 minutes at 375 or until sauce is heated steaming/cooked once more.

Remove from oven after this final step is complete, let rest, and enjoy. (Caution,it will be hot, and be careful of bones).


Haven't cooked this dish in a long time. I usually cook more *child friendly food*. [i]Sigh............they are growing up so fast[/i].

Anywhooooooooooooooo. It was heavenly. [img][/img]

Served with glazed long carrots, baked potatoes and sour cream. Apple pie for dessert. (Black coffee with mine.) For a *eating out* touch, I provided wet naps and finger bowls. [img][/img]

Posted on: Tue, 10/12/2004 - 1:25pm
mae's picture
Joined: 07/12/2002 - 09:00

oooohhh... Mb.. baby backs are the best, arent they! Funny, I went back to work tonight after almost two weeks off, and DH took the kids out to a local rest. known for their ribs (also a Greekish place...)
I felt left out! Cause I love ribs..
Will try your recipe...who doesn't love ribs... [img][/img]

Posted on: Tue, 10/12/2004 - 2:37pm
MommaBear's picture
Joined: 09/23/2002 - 09:00

Quote:Originally posted by mae:
Will try your recipe[/b]
remember: [i]for the best results, never - never use previously frozen ribs[/i]
*this* you probably already know. [img][/img]

Posted on: Tue, 10/12/2004 - 2:53pm
MommaBear's picture
Joined: 09/23/2002 - 09:00

sometimes, on occassion, when I was little, my father would let me come to work with him (about 2 or 3 am --- I guess I've always been a bit of a night owl). I'd watch him prepare many items. One was huge trays of ribs similiar to this. Big Vulcan ovens. Soaring ceilings. He always was the first to arrive, checking in deliveries, doing inventory, making sure the other restaurants his employer owned were running smoothly. I still remember the sound of the ovens as they heated up. The noise growing as people shuffled in....
He would give me tastes here and there as each dish was finished, telling me *secrets* about the preparation. In the meantime, I'd raid the seven up and grenadine syrup. Get a few shrimps..... [img][/img]
The ribs are basic. It's all in the simplicity. And not using previously frozen meat. [img][/img]
If he worked till afternoon, mom would pick me up early and we'd be treated to filet and eggs for breakfast. [img][/img] Then shopping............

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