I didn’t think I liked ribs. I only made them because I had them in the freezer and I knew the men and boys in the house would like them.
But, oh my goodness! These were delicious. Perfect summer meal. 4-napkin meal. Wow!
I asked all of you how to fix ribs back in May. You came through with all kinds of great recipes and methods. Check out the comments in that post. Readers also emailed me and added recipes to Facebook. Someone mentioned a dry rub from Pig Stand, a restaurant in Oklahoma. My family was *this close* to making a detour on our Colorado trip in search of Pig Stand.
I took parts of many recipes to come up with this method of cooking the ribs. It was easy, but does take several hours. Here’s what you’ll need:
- 4-5 lbs. spare ribs
- 1 1/2 Tbs. Homemade Seasoned Salt
- 1 1/2 Tbs. McCormick Grill Mates Hamburger seasoning
- 1/2 cup apple juice (not in photo)
- plenty of Sweet Baby Ray’s BBQ sauce (I also really like Jack Daniel’s BBQ sauce)
Heat the oven to 450 degrees while you prep the meat.
Mix the seasoned salt and McCormick seasoning together and rub on both sides of the ribs. Place them, meat side up in a pan. If you have a big slab of ribs you can cut them to fit or use a large foil pan.
Pour apple juice in bottom of the pan and cover tightly with foil. Place in the oven, turning the heat down to 325 degrees. Bake for 2-3 hours.
Remove from the oven and fire up the grill. Grill over low heat for about 30 minutes. Slather top side with bbq, flip and slather second side. Flip again and slather top again. I recommend watching them close during this time. I walked away, got distracted and charred one side.
Take them off the grill and wrap in foil. Let them rest about 30 minutes while you finish up the rest of the meal. This will make them juicy.
Put a big pile of napkins on the table, pour the sweet tea and dive in.