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:
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
- Preheat oven to 250 degrees.
- 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.
- Increase oven temperature to 350 degrees. Brush barbecue sauce over the top of the ribs. Bake, covered, for an additional 30 minutes.
- Optional: broil ribs for 3 to 4 minutes if you want to crisp them up.