- Preheat your oven to 350 degrees.
- Season ribs liberally with salt and pepper on both sides and place on a foil lined cookie sheet.
- Put ribs in the oven for 20 minutes to start to brown.
- Remove ribs from the oven and baste with your favorite BBQ sauce.
- Put back in the oven for an additional 20 minutes to give the sauce a little time to caramelize.
- Remove the ribs from the oven and slather with more sauce. Create a sealed pouch by tenting foil over the ribs and make sure that all sides are tightly sealed.
- IMPORTANT - DROP THE OVEN TEMP TO 250 (if you don’t do this step, it will cause the sauce on the ribs to burn).
- Place sealed ribs back into the oven at 250 degrees for approximately 3 hours.
- Binge watch your favorite show until the 3 hour timer goes off.
- Slather with more sauce, and start your grill. Put the grill on high heat.
- Put ribs on the grill for just long enough to get some good caramelization on the outside (1 to 2 minutes on each side).
- Rest for 20 minutes and serve!
A few pro tips
- Make sure to remove the membrane from the underside of the ribs, that will really allow the meat to fall off the bone and allows for easier eating.
- Place a foil wrapped cookie sheet below the pan that’s cooking the ribs to catch any juices that might fall.
- If your ribs aren’t done after 3 hours (depending on how much you make) check with a fork for tenderness and add an additional 20 minutes until desired tenderness is reached.
As always, all of the best dishes start with good, quality ingredients. I truly believe that in everything I make. If you know me, my favorite things to do are look at where the ingredients started and that includes everything from where I get my tomatoes, how they’re raised and cared for from seed to consumption, to the life cycle and treatment of the livestock for the meat that I buy for my family. If you haven’t checked out @1855blackangusbeef you definitely should! They are leading the way with the best quality beef products available!
Random fun fact:
Did you know that a ribeye is the portion of meat just under the ribs (hence the name)? So when you’re cooking ribs, it’s actually the same meat that came from the ribeye cut.
Pro pairing tip:
These ribs pair perfectly with Malbec or a Barolo!
From 1855 Creator Sarah Faherty