- Baby Back Ribs, as many as you need (1lb rack will feed 2 people, usually)
- 1T Lawry's seasoning salt
- 1T granulated garlic
- 1T salt
- 1/2 T black pepper
- Barbecue sauce of choice (We use K.C. masterpiece, Memphis style)
- Preheat oven to 325F.
- Combine all spices and season racks of ribs generously but do not feel the need to use all the spices up. This amount of spices should season no less than 10, 1lb racks.
- Place a roasting rack in the bottom of pan large enough to hold all ribs.
- Layer the ribs in the pan on top of the roasting rack.
- Add just enough water or other liquid to the pan to slightly cover the bottom.
- Cover pan with foil, and place in preheated oven. Cook for 4-5 hours, checking after 4.
- Ribs should easily pull apart and meat be fork tender when testing for doneness.
- Once ribs are done, remove from oven and allow to cool enough to handle.
- Pull or break ribs into desired portions and coat with sauce of choice.
- Ribs may be placed back in the oven or on a charcoal grill for reheating until the sauce glazes and gets super duper sticky. I like to use the grill for about 5-10 minutes on each side, but a 300F oven for 30 minutes will work too.
- This cooking method is best when planning on using a sauce for coating the ribs, as you are not going to get the flavor you would have if slow smoked.
- These oven braised ribs are great when you do not have time for slow smoking or it is too cold or wet to be outdoors.
- Cooking time in the oven will vary depending on the size rack of ribs being used and the amount being placed into the roasting pan. If you are only doing a rack or two, it might be a good idea to check after only a few hours.
- For a great rub if you prefer a dry rib, try our Millstone dry rub (click for link).
- We serve these ribs for lots of corporate groups, holiday cookouts and wedding rehearsal dinners. They are always a hit - and they are easy! The secret is out!
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