The BEST (and easiest) BBQ Pork Ribs

I have never served these ribs without receiving lots of ooooh's and ahhhhhh's over them. Easy to fix, no grill needed, but guests will think you slaved away in the kitchen for hours.

Pkg of Pork Loin Back Ribs
1/4 cup water
Fresh or dried Rosemary
Garlic Powder
Your favorite BBQ Sauce*


Use bottom of a broiler pan or any large baking pan that has sides to it (in case the foil leaks, you don't want meat juices baking on the bottom of your oven!). Lightly spray pan with Pam spray.

Tear off two sheets of heavy duty aluminum foil, each about 6-8 inches longer than your rack of ribs. Along the long side, fold the two pieces of foil together (fold over twice) to create one large sheet of foil. Again, lightly spray with Pam Spray.

Remove ribs from package. Rinse gently under cold water (I always rinse any meat that has been sitting in it's own juice). Place ribs in center of foil on top of pan. Lightly sprinkle with Garlic Powder and Rosemary. Do NOT salt at this time. Flip the ribs over and repeat. When you're done, you want the meaty side of the ribs UP, as shown. Pour the 1/4 cup of water around the edges of the ribs on the foil (not on the meat itself as your spices will wash off).

Loosely pull foil up along the long sides and fold over 2 or 3 times. Then fold in each end 2 or 3 times. It's important the foil not be wrapped tightly around the ribs as the extra space allows the ribs to steam.

Fold foil loosely around ribs
Bake in 300 degree oven for about 2 hours.  At the end of that time, open up the foil along the top of the ribs and pour your favorite BBQ sauce over the ribs -- be generous! Return ribs to oven for another 20-30 minutes, or until they are fork tender.

I usually serve these with a baked potato (which you can put in the oven when the ribs have 45 minutes to go) and green tossed salad, or sometimes corn on the cob.

*In Cincinnati, the ONLY BBQ sauce for ribs is Montgomery Inn Barbecue Sauce. Seriously. It's so popular that it's sold not just in the Montgomery Inn itself, but in almost all grocery stores. It's a sweet sauce that has a vinegar base but not an overwhelming vinegar tartness. If you ever see it on your grocer's shelves, grab some!

1 comment:

Karen said...

Looks good Joan. Another dish for me to try.