Sunday, May 16, 2010

David's ribs

This rib recipe is from my Brother in law David.  I have to say I changed up the recipe some today because I was out of season salt.   These are definitely my favorite ribs.  DH is always trying to make ribs using a rub or on the grill or any number of ways, but they never turn out as well as these.  I did them at the lower slower temp today, but for the minimum amount of time.  They were not falling off the rib like they usually are, but they were still plenty tender and full of flavor.  I think I should have actually put more barbecue sauce on the ribs at the beginning, or brushed them again at the end.  As it was I dipped mine - not that they weren't plenty tasty, I just wanted a bit more sauce on them.
I think the key thing about these ribs is that there is a lot of seasoning.  I actually measured what I put on so I could blog it.  I was shown the first time and it is more than you think.  The other thing that seems to make them nice and tender is cooking them in the foil pouch with the apple juice at the bottom.
Here is how I made it today.  You can (and I have) use season salt and garlic powder instead of garlic and herb spice and season pepper and garlic salt.


  • pork baby back ribs - 2 - 4 racks
  • 1/2 cup apple juice (I think I actually used cider this time but whatever.)\
  • lemon pepper (1 teaspoon per side per rib)
  • Italian seasoning (1 teaspoon per side per rib)
  • garlic salt (1/2 teaspoon per side per rib)
  • garlic and herb (I just poured, but probably 1/2 teaspoon per side per rib)
  • seasoned pepper (Just a sprinkle on each side)
  • barbecue sauce (We like Sweet Baby Rays)
  1. Peel off white/clear membrane on under (U) side of ribs.  It should come off in 1 piece.
  2. Prepare a cookie sheet (jelly roll pan) by cutting a sheet of heavy duty foil a few inches longer than the pan on both sides. Fold the edges of the foil up along the edges of the pan to make kind of a pan.  Put the apple juice at the bottom of this foil pan.  
  3. Season both sides of ribs with barbecue sauce then seasonings.  I do 2 ribs at a time and start with the U side, spread barbecue sauce all over then cover with each of the seasonings.  Then I just place them u side down on the prepared pan.  Then I repeat with the top side of the ribs.  If you are doing more than 2 racks, start with the top side on the next set of ribs and flip them over so they bake with top sides together. 
  4. Cover with another layer of foil and seal edges.  Bake at 400 for 1.5 hours or at 325 for 2.5-3 hours; check after 2 hours.
  5. BBQ - you can move ribs to a grill redressing with barbecue sauce and grill for 1 minute.  They would have been wonderful this way this time around (2.25 hours at 325) but every other time we've made them they have been falling off the bone and would not hold up for the barbecue. 


  1. Hi! Just a few notes on this recipe. It is actually supposed to be Lawry's seasoning salt and pepper instead of the garlic and herb and seasoned pepper. Then on the cooking it should be 400 for 1.5 hrs then turn the heat down to 325 for 2.5-3 hrs. That is probably why they weren't falling off the bone. Okay, think that's it. :)

  2. Thanks Emily and David. I was probably out of Lawry's. If I bake them at 325 for 2.5-3 they are falling off the bone. Yum.

  3. Thank you for this recipe! It is one of my favorites. . . in fact, this is what I am getting for Mother's Day today. . . YUM!!!!

  4. Glad you like them Catherine. I've even adapted all my other rib recipes to cook like this - temperature and foil method anyway.



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