When we moved to St. Louis in 1986, we quickly jumped on the barbecue-loving train. This is a barbecue town, to be sure, and baby back ribs have been a particular favorite in my family. They were often on our menu, along with potato salad and corn-on-the-cob, for summer celebrations like the 4th of July, Memorial Day, and Labor Day. 

For years I made them by parboiling the ribs in seasoned water, basting them with barbecue sauce, and browning them on the grill. I was perfectly happy with that method until we were on a family vacation in New Hampshire where my son, Bracken (pictured below), made ribs by seasoning them with a dry rub, wrapping them in foil, and slow-baking them in the oven. He finished them off with a barbecue sauce baste and browned them on the grill. Fantastic! My rib-making method was forever changed after that. Ribs made this way take a bit longer, but most of the time is hands-off while they slow-bake in the oven. They self-baste in their own juices as they bake; the result is extraordinarily tender and flavorful ribs. Simply the best. 

A YEAR-ROUND RECIPE. Ribs are often considered to be summer food for grilling season, but this recipe can be made throughout the year. You can use a combination of the oven and grill in warmer months or cook them entirely inside with the oven and broiler when it's cold or wet outside. They're fabulous either way.

INGREDIENT SHORTCUTS. I use my homemade barbeque sauce and 14-spice dry rub since I keep them on hand in my pantry. However, there are excellent grocery store options for both of these that will save time. Either way--homemade or purchased sauce and dry rub--this easy recipe turns out great.

• Bracken uses and recommends Penzey's BBQ 3001 dry rub seasoning.
• Find more dry rubs on Amazon.
• Find barbecue sauces on Amazon.

Step-by-step photos for making
Slow-baked Barbecue Baby Back Ribs

Step 1. Assemble the ingredients:

• baby back ribs
• dry rub seasoning
• barbecue sauce

Step 2. Place rib slabs meat side down and remove the silverskin membrane. If left on, the tough membrane will block the dry rub and basting sauce from flavoring the meat. If it's too slippery and hard to remove, try grabbing it with a paper towel. Here's a video I found that demonstrates how: Easy Rib Skin Removal Trick

Step 3. Place each slab of ribs on a separate large piece of heavy-duty aluminum foil. Sprinkle the entire surface of both sides of the ribs with an even coat of dry rub seasoning. Rub it in. 

Step 4. Fold the aluminum foil carefully so it creates sealed packets that won't leak. First, pull up the long sides of the foil, bringing them together over the center, and folding then together several times until they are tight against the ribs. Roll up the sides of foil until tight against ends of slabs. 

Step 5. Place each slab on a large baking sheet. This will catch and contain any unintentional leaks and keep them stable so they are easy to get in and out of the oven.

view on Amazon: 13-18" half-sheet pan (comes with a lid)

Step 6. Bake low and slow at 250°F for 2-1/2 to 3 hours until tender when pierced with a fork. After doing the fork test, reseal the foil. Remove the ribs from the oven and let them rest 10-15 minutes until you can safely touch the foil. 

• NOTE: There are varying degrees of "tender". I like my ribs to be very tender but still hold together and cling to the bone enough that individual ribs can be easily cut apart, picked up, and eaten. If you want yours to be "fall of the bone" tender where they literally fall apart when you cut and lift them, simply bake them longer. It's up to you. There's no wrong or right here.

Step 7. There will be delicious juices from the seasoned meat that has accumulated in the bottom of the foil packet. This will become part of the basting sauce. Place a bowl inside the baking sheet (to catch any drips), rest a slab foil packet centered over the bowl, and cut a small hole in the lower center area of foil to drain cooking liquid from the foil packet into the bowl. Repeat with the second slab. 

Remove as much fat as possible from the liquid; you should have approximately 3/4 to 1 cup of liquid. (I use a grease separator to easily remove the grease.)

Step 8. Add an equal amount of barbecue sauce to the liquid and whisk them together to make a basting sauce.

Step 9. Cut rib slabs into pieces, approx. 3 ribs per piece. This size is easy to grill and serve.

Step 10. Brush each side with the basting sauce.

Step 11. Brown the basted ribs on either a grill or under the oven broiler.

TO FINISH ON GRILL: Preheat the grill on high heat. Clean grates and use tongs to dip a bunched paper towel in oil and use it to oil grates. (Read more about this in my post, How to Prevent Food From Sticking To The Grill)

• TIP for less mess and no sticking, use grill mats! I discovered these a few years ago and use them for most of my grilling. They keep the grill clean and have a nonstick surface that makes it easy to turn the food as it cooks. You still get grill marks and flavor--without the mess! They are particularly great for foods that have a messy sauce like these ribs. I even assemble and grill pizza on these mats. They wash off easily in the sink or dishwasher. Find them on Amazon: Grill Mats

Grill the ribs pieces directly on grates or mats, flipping them when charred to your liking and basting with more sauce as needed. These can burn quickly, so keep an eye on them.

view on Amazon: silicone basting brush, long grill tongs 

TO FINISH UNDER OVEN BROILER: Preheat the oven broiler on high. Place rib sections in a single layer on a baking/broiling tray approx. 5-inches below the broiler. Cook ribs until charred to your liking, baste and flip each piece; return to the broiler to char the other side. Baste with more sauce, as needed.

Remove grilled or broiled ribs to a platter and serve with extra barbecue sauce on the side. I find them easier to serve if they are left in 3-rib sections. Everyone can cut their own single ribs apart before eating them. Those are some tasty ribs! 

2 MAKE-AHEAD OPTIONS:

• Prep and dry-rub rib slabs, wrap them in foil (steps 1-5 above). Refrigerate up to 24 hours until ready to bake and grill/broil. 
• Prep, dry-rub slabs, wrap in foil, and bake ribs. Cut into 3-rib pieces. Arrange on tray, baste, cool, and cover. Refrigerate up to 24 hours, return them to room temperature, baste, grill/broil them right before serving. (This is a great option if you are feeding a crowd and want to be able to do most of the work ahead. You can finish these off on the grill or under the broiler in a few minutes.)

view on Amazon: 13-18" half-sheet pan (with a lid for easy fridge storage)

Thanks to Bracken for teaching this old mother new tricks. These ribs are the finger-lickin' best.

Make it a Yummy day!

Monica

These recipes are tasty to serve with ribs:

3 Barbecue Sauces--Sweet & Tangy, Spicy, and Smoky

Classic Creamy Potato Salad

Slow Cooker Corn-on-the-Cob

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Baby Back Ribs | Slow-Baked

By Monica              Servings: 4-6 servings

Ingredients

• 2 whole slabs baby back ribs (3-4 lbs. each)
• 1/3 to 1/2 cup dry rub seasoning*
• 1 cup barbecue sauce** (plus more for serving)

Directions

*Purchase dry rub seasoning, or make your own with this recipe: https://www.theyummylife.com/dry_rub_mix

**Purchase barbecue sauce, or makeyour own with these recipes: https://www.theyummylife.com/bbq_sauce_recipes_sweet_tangy_spicy_smoky

Preheat oven to 250°F degrees.

Remove silverskin membrane skin from rib slabs. Place each slab on top of separate large pieces of heavy-duty aluminum foil. Sprinkle dry rub all over top of slab and rub it in; flip over and repeat on other side. Seal each slab in aluminum foil by pulling up long sides of foil, bringing them together over center, and folding then together several times until they are tight against the ribs. Roll up sides of foil until tight against ends of slabs. Place each slab on a large baking sheet.

Bake for 2-1/2 to 3 hours until tender when pierced with a fork. Remove from oven and let rest 10-15 minutes until you can safely touch the foil. Place a bowl inside the baking sheet (to catch any drips), rest a slab foil packet centered over the bowl and cut a small hole in foil on lower side near center to drain cooking liquid from the foil packet into the bowl. Repeat with second slab. Remove as much fat as possible from the liquid; you should have approximately 3/4 to 1 cup of liquid. Add an equal amout of barbecue sauce to liquid and whisk together to make basting sauce.

Cut rib slabs into pieces, approx. 3 ribs per piece. Brush each side with sauce.

TO FINISH ON GRILL: Preheat grill on high heat. Clean grates and use tongs to dip bunched paper towel in oil and use to oil grates (or use grill mats). Grill ribs pieces directly on grates or mats, flipping when browned to your liking--just a few minutes on each side--basting with sauce as needed.

TO FINISH UNDER OVEN BROILER: Preheat broiler on high. Place ribs in single layer on baking/broiling tray approx. 5-inches below broiler. Cook until browned to your liking, baste and flip each piece; return to broiler to brown other side. Baste with more sauce, if needed.

Remove to platter and serve with extra barbecue sauce on the side.

2 MAKE-AHEAD OPTIONS:
---Prep and dry-rub rib slabs, wrap them in foil.  Refrigerate up to 24 hours until ready to bake and grill/broil.
---Prep, dry-rub, and bake the foil-wrapped ribs. Cut into 3-rib pieces. Arrange on tray, baste, cool, and cover. Refrigerate up to 24 hours, return to room temperature, baste, grill/broil them right before serving.

Based on recipe by Bracken King.

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