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Recipe

Melt-in-Your-Mouth Baby Back Ribs

270 min • 4 to 8 servings •
Beth
BBQ ribs with roasted potatoes and steamed broccoli on a plate, set on a wooden kitchen countertop.

I Love ribs but was always too fearful to try cooking them. I know what I like and it is difficult to find them. Neither my mother’s nor most restaurant’s made me want more.

Then I happened upon the ‘secret’ to fall-off-the-bone, melt-in-your-mouth ribs. Keep reading…

Ready

Note: This recipe requires a cook time of a minimum of FOUR hours (though not much hands-on time is required).

  • Baby Back Pork Ribs (½-1 rack per adult)
  • Dry Rub Seasoning (favorite: Milwaukee Ave Spice from The Spice House)
  • Barbeque Sauce (if desired)
  • Handful of Wood Chips (the more the better)

    • Set

  • A grill, gas or charcoal
  • Oven roasting pan or baking sheet large enough to fit the ribs
  • Aluminum foil

    • Go!

    Prepare the grill

  • Soak wood chips in metal container for 30 minutes.
  • Start the grill and set to low. Important: maintain a temperature between 275°F and 300°F.

    • Smoke the ribs

  • Rinse the ribs and dab dry.
  • Cover generously with your favorite dry rub.
  • Place the wood chip container inside the grill (usually next to or on top of heat source).
  • Lay ribs meat side down on the grill.
  • Carefully maintain grill temperature between 275 F and 300 F.
  • Continue for 30-60 minutes, depending on how much smoke flavor you want.

    • Finish baking the ribs

  • Set oven to 285 F (between 275 and 300 F).
  • Remove ribs from grill and place in roasting pan or baking sheet.
  • Cover completely and tightly with foil.
  • Cook for as long as you want, about 3-5 hours.

    • Serve the ribs and listen to them moan, baby!

  • Dry ribs: serve as is.
  • Wet ribs: slather your favorite sauce on the ribs, turn on the oven broiler and glaze for 10 minutes.
  • Serve and enjoy hot and juicy.

    • Sides

  • Oven Roasted Rosemary Red Potatoes, steamed fresh Broccoli, homemade Tangerine Sorbet

    • Recommendations

    Using a dry rub serves to season the meat through-and-through while cooking. My favorite contains salt, hickory smoke powder, Hungarian sweet paprika, garlic, Tellicherry black pepper, and marjoram (Milwaukee Ave Spice).
    Wood chips come in many different flavors. For sweetness, try apple (my favorite) or hickory. For a more smokey flavor, put on the mesquite. Experiment with mixed wood chips too.
    Also see Barbeque.

    barbecue bbq dinner grill meat ribs

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