My mom, Noni, has always been my inspiration in the kitchen, and her baby back ribs are legendary in our household. The prep work on the meat is essential, so if timing is tight on the day you’re serving the ribs, I suggest de-veining and preparing the slabs the night before.
Noni's Baby Back Ribs
Prep Time: 30 min
Cook Time: 3 hours
Slabs of baby back ribs (usually a half-slab or a full-slab per person)
Colgin's Liquid Smoke
Lawry's Season Salt
Sweet Baby Ray's BBQ sauce
Bone Suckin' BBQ sauce
Pre-heat the oven to 275°F.
Begin by removing the vein and grizzle on the back of each rib. It is easiest to use a sharp knife and/or scissors. The more of the tough, fatty grizzle you remove, the more tender the ribs will be.
Next, line a large baking dish with foil (use large enough sheets of foil so that you can fold them over the ribs to create a pouch).
Rinse the de-veined and de-grizzled slab with water and cut it in half, positioning both halves in the baking dish.
Cover the ribs with a generous amount of the Colgin’s Liquid Smoke, coating the entire slab.
Shake the Lawry’s Season Salt and garlic powder over each rib, again coating it with the seasoning.
Sprinkle the desired amount of brown sugar over the ribs and then fold the foil together, cinching it at the top to create a sealed pouch.
Bake the ribs for three hours, or until the meat just starts to pull away from the bone.
Once the ribs have cooked, remove the slabs from the baking dish and place them on a cookie sheet.
Mix together equal portions of the Baby Ray’s and Bone Suckin’ BBQ sauces and brush a generous amount of the sauce onto the ribs.
Place the cookie sheet under the broiler until the BBQ sauce is set and you are ready to serve the ribs.