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Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.
Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.
Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.
Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.
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deannahatfield 1 year agoJust started and already messed it up. How are you supposed to take the membrane off if you place it face down??
HANSMAX 1 year agoMy husband and I were very disappointed in this recipe which we followed to the letter. Too much rub and the meat did not fall off the bone. Too many spices. I found it to be too spicy.
tklove21 2 years agoThe meat was very tender. And the taste was great. Loved it!
Chris41586 2 years agoVery good, loved the rub
ChefDave2 3 years agoMade these last year and again tomorrow. MMM Can't wait. This recipe gives you all the basics to slow baked ribs and you modify to your liking to give it a personal touch.
laswank 3 years agoTruly fall off the bone... Our family loved them.
Tuleya 4 years agoI have found this recipe is best in the oven, where you can control the temp. [I posted this recipe.]