Ingredients
-
4
-
3/4
-
1
-
1
-
1
-
1/2
-
2
-
-
-
-
-
-
-
-
Directions
Beth’s Melt in Your Mouth Barbecue Ribs (Oven),I almost didn’t want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a “pocket,” then I slide my thumbs in and work the membrane off from the center outward to the ends.,I made this pretty much as directed, in my oven. I didn’t use the liquid smoke, but followed everything else and they were wonderful. My husband always grilled our ribs and they were always tough. I am so glad I finally have those “falling off the bone” tender ribs that I had been craving–sorry Hubby!,it is a real turn off when reviewers mention how their “husband loved this!” Are all we do done to please some man????
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Steps
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1
Done
|
Preheat Oven to 300 Degrees F. Line a Baking Sheet With Two Layers of Foil, Shiny Side Out. |
|
2
Done
|
Peel Off Tough Membrane That Covers the Bony Side of the Ribs. |
|
3
Done
|
Season the Ribs on Both Sides With Salt and Pepper. If Using, Divide the Hickory Liquid Smoke Evenly Over the Ribs. |
|
4
Done
|
in a Medium Bowl, Combine the Light Brown Sugar, Paprika, Garlic Powder and Ground Red Pepper. Apply the Rub to All Sides of the Ribs. |
|
5
Done
|
Lay Ribs on the Prepared Baking Sheet, Meaty Side Down. Bone Side Down For Grilling! |
|
6
Done
|
Lay Two Layers of Foil on Top of Ribs and Roll and Crimp Edges Tightly, Edges Facing Up to Seal. |
|
7
Done
|
Transfer to the Oven and = Bake For 2-2 1/2 Hours or Until Meat Is Starting to Shrink Away from the Ends of the Bone. |
|
8
Done
|
Remove from Oven. |
|
9
Done
|
Heat Broiler. |
|
10
Done
|
Cut Ribs Into Serving Sized Portions of 2 or 3 Ribs. |
