I don’t know about you, but I’m dying for it to warm up! For the last few weeks it has been downright frigid outside! I’m talking in the negatives, y’all! (BTW…since when have I started saying “y’all”? Going back to my TN roots I guess…)
My mom came to visit a few weeks ago and announced one day she was going to make ribs. Ribs? In winter? Uh…OK…
She swore they were just as good as being on the grill. I was a bit skeptical, but I sat back and let her rule the kitchen.
You guys. Yum. Seriously. These ribs are not quick, but they are soooooooo worth it.
Trust me on this one.
1-2 racks of boneless baby back ribs
1/4 cup Worchestershire sauce*
1/4 cup liquid smoke*
1/2 onion, thinly sliced
4 cloves of garlic, peeled crushed
Salt and pepper if needed
Extra wide aluminum foil
*You can vary the amounts of these ingredients as long as they make up roughly 1/2 cup.
Preheat your oven to 250°. Working over a large baking sheet, tear off a few sheets of aluminum foil. You’re going to make a package out of the aluminum foil to slow cook your ribs in.
Put the ribs on the foil. Trim off any excess fat you don’t want. Sprinkle your ribs with the steak seasoning, salt, and pepper (if needed). I prefer the Dorothy Lane Market Grilling and Seasoning Rub, but it’s your choice.
Layer the onions over the ribs and scatter the garlic over the ribs as well. Pour the liquid over the ribs. Grab the longer sides of the foil, bring them together over the ribs, and roll until the foil is just touching the ribs. Then roll up each of the two sides. You want to leave a little bit of space for the steam inside the package to circulate.
Put in the oven and let cook at 250° for at least 5 hours. The longer you cook them, the more tender they are. One hour prior to dinner time, remove the ribs from the oven, open the package, and spread the ribs with your favorite BBQ sauce. Put them back in the oven for the last hour, uncovered, and let the BBQ sauce cook into the ribs.
These ribs come out so tender, juicy, and flavorful it’s unbelievable. You can literally pull the bones right out. This method is perfect for making a rib sandwich!
Oh yeah…and they’re toddler approved.