Tender and Easy Ribs



I think I missed the memo…No Cooler Weather this Fall. Here is Georgia there are signs of fall but it sure doesn’t feel like fall! I am still wearing shorts and t-shirts, and our air conditioner hasn’t had a break yet.

Since it still feels like summer, I thought I would share this “summer-like” recipe. This recipe for Tender and Easy Ribs will blow you away. It’s super easy, and you can tell by the picture that the meat just comes right off the bone.

This is more of a guide than a recipe. Use the amount that you desire and just follow these simple directions. Here are a few links to barbecue sauce recipes and Greg’s Butt Rub right here on Not Just Sunday Dinner.

Greg’s Butt Rub

Smoky Barbecue Sauce 

Three Barbecue Sauce Recipes

Root Beer Barbecue Sauce

Tender and Easy Ribs
  • Baby back pork ribs, number of racks desired
  • Your favorite barbecue rub, amount to cover the ribs with a thin layer
  • Wide heavy duty foil
  • Favorite barbecue sauce
  1. Twenty-four hours before you plan to cook the ribs, remove the silverskin from the back of the rack of ribs.
  2. Working on a large rimmed baking pan, sprinkle the barbecue rub on the ribs, top, bottom, and ends. Rub well, a minute or so, until the ribs are covered well. Lay each rack of ribs on an extra long piece of heavy duty foil, Bring the long ends up and fold the foil down close to the ribs. Fold up both sides of the ribs, then wrap again with a second piece of foil. Make sure that you don't puncture the foil with the bones.
  3. Place the foil-wrapped ribs on a large baking pan and place in the refrigerator.
  4. When you are ready to cook preheat oven to 300°.
  5. Remove the ribs from the refrigerator. When the oven is preheated place the large rimmed baking sheet in the oven. Bake for 2½ hours. Carefully check the ribs after 2½ hours to see if the meat is tender and done. You should be able to remove the bone just by pulling it with your fingers. If they are still tight, rewrap and cook for another half hour or so checking often.
  6. When the ribs are tender and done carefully transfer to a preheated grill. Baste each side with your favorite barbecue sauce and finish them over high heat for about 10 minutes, but be careful not to burn or let stick.


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My Favorite Posts for 2013

It’s hard to believe that another year has almost passed us by.  It’s been a pretty good year here in Southeast Georgia and we have much to be thankful for.  I started the year off a little slow after my surgery last January and overall didn’t have as many post for 2013 as I did in 2012 or 2011.  I think maybe I’m a little pickier with the recipes that go on NJSD than I have ever been.  I also started a new venture in 2013, writing a weekly column for the Courier Herald newspaper in Dublin, Ga.  I love the opportunity to reach people that may not have a computer to read my blog.  As we approach a new year I wanted to look back at my favorite post from 2013.  It was hard to narrow my favorites to 10, but after much consideration this is my list, from oldest post to newest post.

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