Servings 6 servings
Ingredients
- 2 slabs baby back ribs
- 2 Tablespoons Lawry’s Seasoned Salt
- 1 Tablespoon garlic powder
- 1 teaspoon pepper
- 2 Tablespoons brown sugar
- 1/4 cup liquid smoke
- 1/4 cup water
- 1 1/2 cups homemade or store-bought barbecue sauce
Instructions
- Preheat the oven to 200°F. (See Kelly’s Notes.) Arrange two large pieces of foil on a baking sheet so that it hangs off on all sides.
- In a medium bowl, whisk together the Lawry’s Seasoned Salt, garlic powder, pepper and brown sugar. Sprinkle the ribs on both sides with the spice rub.
- Place the rib slabs side-by-side on the foil then gather the foil up and over the ribs to make a secure foil packet. Pour the liquid smoke and water into the bottom. Place one more piece of foil on top and press together the edges to seal the foil packet.
- Bake the ribs for 5 hours.
- Remove the ribs from the oven and remove the top piece of foil. The ribs are done cooking when they have reached an internal temperature of 190 - 200°F.
- Change the oven to broil.
- Brush the ribs generously with barbecue sauce then broil them until the edges just begin to crisp, about 3 minutes.
- Remove the ribs from the oven, brush them one more time with barbecue sauce, then serve.
Notes
- I like the subtle smokiness and flavor that liquid smoke imparts in the ribs, which mimics the cooked-over-a-flame flavor, but if you aren't a fan of it, simply omit it from the recipe.
- To speed up the cooking time, the ribs can also be baked at 300°F for 3 hours.
- Depending on the size of your slabs, feel free to increase the quantity of seasonings and spices.
- For the most tender, fall-apart ribs, remove the clear membrane on the back of the ribs prior to seasoning and baking them.
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