The day before Chris and Mom visited, I made 3 long slabs of Beef Baby Back Ribs. I love having our own Beef in the freezer and tend to store up these cuts for special occasions.
I figured putting up with the cold was a good enough occasion!
So here is how I made these fork-tender, exceptionally seasoned, finger-lickin’ ribs.
- Season the whole slab on the meaty side with Cavender’s Greek Seasoning and Lawry’s Seasoning Salt. Pat it down with your hands so the seasoning stays on.
- Cut the ribs in between the bones to get single pieces
- Sear the ribs in a skillet, meaty side down, until golden
- Add them to a tall stock pot after seared
- Fill the pot with water so all the ribs are covered
- Add a Tablespoon of salt, a good dash of pepper, plenty of liquid smoke, and a sliced onion.
- Bring to a full boil (you will keep it uncovered the whole time)
- Turn down to low, just so it’s barely bubbling, and let it simmer all afternoon (Add water, if needed, to keep the ribs covered)
- Before heading out for chores I turned it off so it could cool.
- When I got back in I turned the oven on to 350 degrees
- Drain off all of the water and dispose of it (Do not put this down your sink!)
- Cover a sheet pan with foil and spray it with cooking spray
- Place the ribs on the sheet pan
- Squirt a line of Sweet Baby Ray’s BBQ Sauce down each rib
- With the back of a spoon, spread the BBQ sauce over the whole top of the rib
- Bake 20 to 30 minutes until heated through and the BBQ has set
- Enjoy!
I happened to have a couple left when Mom and Chris stopped by so naturally, I had to get mom’s opinion…
This is the kind of meal you wish you could have more often, but as my husband says…
“They take some time to make, but they sure are good!”
Food, Family, Farmin' and Fun 