Riley’s favorite thing that I cook is BBQ ribs. I mean he LOVES them and eats them for dinner, lunch, dinner, lunch as long as they last so I always make two slabs. Another of Riley’s favorites is, brace yourself, macaroni and cheese. Shocking isn’t it? Ha! I don’t know a seven year old who doesn’t consider mac and cheese a major food group. Today I’m going to share one of my BBQ ribs recipes which is so easy it would be a crime NOT to make them for the BBQ lover in your house.
Here’s what you will need:
- Pork Back Ribs (also known as baby back, loin ribs), not spare ribs. There is a difference.
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- BBQ Sauce
- Aluminum Foil
Preheat your oven to 250°. Go ahead and rip your foil to the right size to fit the ribs with room to wrap them completely. Place the ribs on the foil, bone side down, then salt, pepper, garlic powder and onion powder them.
Use the foil to wrap ‘em up, all snug as a bug in a rug. Remember that saying? Since we aren’t putting them to sleep we won’t get into bed bugs biting. You’re welcome.
When you wrap, make sure you can open them from the top.
As you can see I have two slabs prepped here. Riley would be disappointed otherwise.
Since I have two slabs, I cooked them for nearly five hours, “low and slow” as they say. Sounds like me trying to get off the floor. If you are only cooking one slab (sad face), you could probably cook them for two and a half to three hours.
Once you’ve had the ribs in for the amount of time needed, pull them out and open up the top. Keep the foil in place on the bottom and the sides. There will be a lot of juice that you want to keep. This is why you want to wrap them in a way in which you can open from the top.
Again, make sure the internal temperature is above 165°. It can be higher, just not lower. Oh my goodness these are so good, just looking at the photo makes my mouth cry tears of joy.
I use sweet BBQ sauce on my ribs. (Sometimes I even drizzle honey on the ribs before I wrap them) Use whatever floats your boat.
Leave the foil open and pop these piggies back in the sauna for another hour.
Your house will smell amazing!! After sixty minutes in the oven, pull them out and get ready to drool.
NOTE: I cook ribs so they literally fall off the bone. If you don’t like them that tender you could cook them for less time. The USDA says you need an internal temp of 145°, but better safe than sorry so I say go to 165°. Don’t worry, they won’t be dry.
And to go with this delectable morsel of mouthwatering yumminess, I chose to make Patti Labelle’s Macaroni & Cheese. I cut the recipe in half and it filled a 9 x 9 dish with gooey, cheesy goodness.
Ring the dinner bell! This is a “Stick to your Ribs” meal that is sure to please! Riley dove in like a big dog for these and came up for air with a face covered in BBQ sauce!
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