These ribs are so good that they are a regular request from my family, particularly the men. It is a tradition to serve these on Super Bowl Sunday and at summer barbecues. Braising makes these ribs tender but store bought barbecue sauce is my shortcut secret. My favorite sauce is
Tony Roma’s Original.


2 Racks Baby Back Ribs
Kosher or Sea Salt
Freshly ground black pepper
1 container of your favorite barbecue sauce

Preheat oven to 325 degrees.

Season ribs liberally with salt and pepper. Place ribs bone side down in a 9x13x2” (or larger) baking dish. Add about ½” of water to dish. Be careful not to cover ribs with water or they will stew.

Cover baking dish tightly with a double layer of foil. If not sealed tightly the water will evaporate and ribs could burn. Bake for 2 ½ hours. Check water level a couple of times. If water is getting low, add more water to dish and reseal foil.

Remove ribs from oven and baking dish. Ribs can be grilled right away or refrigerated to finish later. When ready to serve, grill over medium heat meaty side down. Using a large pastry brush, spread barbecue sauce liberally on boney side of ribs. Grill until meaty side of ribs browns, 3 – 4 minutes. Turn over and baste meaty side of ribs with sauce. When boney side is getting brown and crispy 3 – 4 minutes again, remove ribs from grill and place on a platter.

I like to cut these into 3 – 4 rib slabs and serve family style.

These ribs go great with Creamy Parmesan Noodles and Garlic Herb Bread, and Grilled Corn on the Cob.


Kim’s notes:
Try making the Garlic Herb Bread on the grill. It can cook while ribs and corn do. This way you don’t have to heat the oven back up.

Put bread halves back together and wrap in a double layer of foil. Cook on upper rack of grill. Turn bread over halfway through cooking time.