There’s more than one way to skin a cat, and there are 3 Kick Butt Ways to Make FAB Baby Back Ribs: Slow Cooker, Oven, and Oven + Smoker. You choose!!!
I am sharing these 3 Kick Butt Ways to make fab baby back ribs: slow cooker, oven, and oven + smoker, for those of you who want options. I’ve made ribs using all of these methods, but I have to have my husband for the smoker method.
Ribs: I always use baby back ribs (as opposed to St. Louis style), and most often these are sold in large packages of 1-2 slabs. The ribs typically have membranes intact (see how to solve that problem below).
How to Remove the Membrane from Ribs: This is something that makes ribs so much better, and it is super simple. Just get a pile of paper towels (or a thin dry washcloth). Find the edges of the membrane and use the towels or cloth to grip the edges. Try to remove as much membrane per time without tearing. Keep pulling all the membrane until it is gone. It doesn’t take long; it is just messy.
Dry rub: I include my go-to homemade dry rub in the recipe box below; however, there are TONS of grocery store dry rubs that are fabulous. I like Rub-A-Butt and several others. When I use store bought, I typically add a few tablespoons of brown sugar to prevent the rub from being too salty.
Bottled Sauce: There are so many great bottled sauces on the market, and most BBQ restaurants bottle and sell their sauces. I am a “mixer” and tend to use a sweeter red (Bob Gibsons, Sticky Fingers, etc..) along with a savory red (Dreamland).
To Fall Apart or Not to Fall Apart? This is a personal preference, but I am in the fall apart and off the bone camp! Some folks like to be able to pick up a rib with meat firmly attached.
IF you are serving ribs for company and want a nicer presentation, you’ll probably want to keep the racks whole, which means you might need to reduce cooking time so that they won’t literally fall apart when transferred onto a platter:-)
Savvy Tools for this Recipe
In case your oven roaster isn’t big enough (mine isn’t) for large batches of ribs, I use a large baking sheet with grid. You’ll use a pastry brush (or two) throughout the process, along with a few other tools. Below are things that I use.
Note: The white platter in the lineup below is Beatrix Ball, and it is melamine. It is gorgeous. I found this line in At Home in Birmingham and bought several pieces. They look like porcelain.
I do hope this post gives you an easy way to put some yummy ribs on your family table. If you make any or all of these, let me hear from you in the comments! As always, I am grateful to you for stopping by, and I wish you a joyful, blessed, and savvy day!!!