Mom’s Baby Back Ribs

The last time I was home, I asked my mom to make her family-famous rib recipe. I thought I had blogged this recipe previously but scrolling through my barbecue files I discovered I hadn’t. With ribs on the mind and a long Labor Day weekend ahead of me, I asked my mom for her baby-back rib recipe. Here’s what she sent me:

I just put baby-back ribs in pan. Season with Lawry’s (seasoning salt) and pepper and a few drops of hot sauce. Slice some onion over them and then just add a bit of water. Cover with foil. Bake at 250 degrees for 3 to 4 hours til tender. Then add bbq sauce over top. Cover with foil and bake in oven 350 to 375 for about 30 minutes. Broil for a few minutes at the end if you want them crispy.


True to form, I wasn’t paying attention when I was making her rib recipe. I neglected to add the hot sauce. I completely missed the part where you turn the temperature up for the last 30 minutes.

However, I realized after about 3 hours that the foil I had used was too loosely covering the ribs. I secured the foil better for the next hour. Then I topped the ribs with barbecue sauce, re-secured the foil and then baked them for another hour. I figured with these adjustments I came close to my mom’s recipe.

See below for the fool-proof method of making fall-off-the-bone baby back ribs.


  • 2 lbs baby back ribs
  • Lawry’s seasoning salt
  • fresh cracked pepper
  • hot sauce
  • 1 white onion, peeled and sliced


  1. Preheat oven to 250 degrees.
  2. Place ribs in a roasting pan. Add 1/4 to 1/2 cup water to the bottom of the pan. Sprinkle with Lawry’s and pepper; drizzle a bit of hot sauce over the ribs. Lay onion slices on top. Tightly cover the dish with foil. Bake for 3 to 4 hours, or until meat is tender.
  3. Increase oven temperature to 350 degrees. Brush barbecue sauce over the top of the ribs. Bake, covered, for an additional 30 minutes.
  4. Optional: broil ribs for 3 to 4 minutes if you want to crisp them up.

Recipe rating: 

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