Easy Melt in Your Mouth Rib Recipe

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I think the great debate in life is how to make your ribs and/or your brisket. “Handy” isn’t only handy in the house he’s pretty darn handy at grilling. He is on his second outdoor kitchen and this one has two different types of grills built into it.

We have a DCS 48″ gas grill with rotisserie and we have a 36″ Vidalia grill that has a marinating pan on half of the grill. Handy uses either gas grill for this recipe and cooks the ribs on medium-high grates for 7-10 minutes on each side. Just enough time for the ribs to slightly char and the bbq sauce is caramelized.

Another big debate Baby Back Ribs vs. Short Ribs

Pork Ribs – Baby Back Ribs

Pork ribs are lean with a moderate amount of meat. They have more meat than fat and have lots of bone. The three basic types of pork ribs are baby back, spare, St. Louis Style, or country ribs. We use baby back ribs for this recipe and I use spare ribs for my Italian Spaghetti Sauce (gravy).

Beef ribs are chunkier pieces of meat and have more calories than pork. They have more even portions of meat to fat. Beef Ribs are called short ribs. I use these sometimes for my spaghetti sauce but never for BBQ Ribs.

The secret to “Handy’s” ribs starts in the house. “Handy” generously sprinkles his ribs with Kirkland’s Sweet Mesquite Seasoning, then wraps them in a double layer of aluminum foil. We place the ribs on a baking sheet and they go into a 225 degree preheated oven for 3 hours.

At about the 2-hour mark, the house starts to have a really yummy smell to it as the ribs are slowly baking.

Once the ribs have baked for 3 hours they come out of the oven, the foil gets opened and a layer of Sweet Baby Rays BBQ Sauce. “Handy” and I went to a cooking class once at the American Club in Kohler, Wisconsin and the chef of their 5-star restaurant told us that he used Sweet Baby Ray’s – His comment was “Why mess with the best?”. We love the American Club and I talk about it more HERE.

After the ribs come out of the oven they get put on a pre-heated grill for about 7-10 minutes on each side just until it’s a little charred and the bbq sauce is caramelized. Take it off the grill and it’s ready to eat.

These ribs just fall off the bone!

We’ve tried ribs many different ways and really didn’t even like ribs until we stumbled upon the slow bake method that we use now. I feel like boiling ribs takes the fat and the taste out of the meat that stays in the foil packet when it slow roasts.

We hope that you give this Easy Melt in Your Mouth Rib Recipe a try. It’s only three ingredients! So simple! So Tasty!

Peace,

If you like this recipe you will love our recipe for Beef Tenderloin HERE

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