chowhound
New member
Just had ribs at my father's house. I don't make it in there much, but he, my sister and her husband have these every Tuesday night, so I'd have to call it TNT, because I ate them and they were pretty darn good. I should have taken a pic (lol). Picture saucy looking ribs with just a little bone starting to show as the meat pulls back. Darkened original Sweet Baby Rays sauce on them.
So he puts a rub on them. That part is probably not important, just whatever you like. He uses my beer can chicken rub I told him about once; salt, pepper, paprika, garlic powder and a little worcestershire sauce to make it into a paste. I think that's the one I told him about (lol), but that's not saying he remembers exactly either...
But this is how he cooks them; rubbed and into a "no-stick sprayed" roaster pan without a lid for 1-1/2 hours, then pour the sauce on them, cover them and let them go for 30 more minutes. All at 350F. Two hours total, 350F, not covered at first, then cover them, which I gotta say sounds a little backwards to me, but they were awesome. No doubt about it. Perfect texture, just a little saucy... but it sticks to your fingers and face anyway, so it's all good. They're saucy, not drippy.
BTW, he gets the ribs at Sam's Club, so I couldn't tell you if they were true babybacks or St Louis Cut, but they were ethe smaller ones.
Good eats.
So he puts a rub on them. That part is probably not important, just whatever you like. He uses my beer can chicken rub I told him about once; salt, pepper, paprika, garlic powder and a little worcestershire sauce to make it into a paste. I think that's the one I told him about (lol), but that's not saying he remembers exactly either...
But this is how he cooks them; rubbed and into a "no-stick sprayed" roaster pan without a lid for 1-1/2 hours, then pour the sauce on them, cover them and let them go for 30 more minutes. All at 350F. Two hours total, 350F, not covered at first, then cover them, which I gotta say sounds a little backwards to me, but they were awesome. No doubt about it. Perfect texture, just a little saucy... but it sticks to your fingers and face anyway, so it's all good. They're saucy, not drippy.
BTW, he gets the ribs at Sam's Club, so I couldn't tell you if they were true babybacks or St Louis Cut, but they were ethe smaller ones.
Good eats.