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Best Ribs EVER!

I am not typically much of a rib eater. I think it is mostly because they are kind of messy to eat, and I have had too many that were just not cooked right. But I am sold on this easy, easy, easy oven-baked rib recipe. Did I say easy enough? These ribs turn out fall-off-the-bone tender and the time spent in the kitchen is very minimal. Just season, wrap in foil, and cook low and slow for about four hours. Enjoy!

Oven-Baked Ribs



  1. Heat the oven to 275 degrees F.
  2. If the ribs have a thin membrane covering the back, remove it. This membrane can be a bit tough if left on. To remove, catch the corner of the membrane with the edge of a knife and pull away. It should come off easily.
  3. Cut two sheets of heavy-duty foil 6-8 inches longer than the rack of ribs.
  4. Season both sides of the rack generously with salt and pepper, then place ribs in the center of one sheet of foil. Top with the other sheet and roll the edges together around the meat. Place on a sheet pan and slide it into the oven.
  5. Go on with life for the next 3-4 hours.
  6. When time is up, pull ribs out of the oven and remove the top foil to check for doneness. If the meat comes easily off the bone, you’ve got it. Otherwise, cover the ribs and return the meat to the oven for a while longer.
  7. If you prefer your ribs with the sauce on them and caramelized, switch the oven from bake to broil. Brush on your sauce and broil until the sauce bubbles and is slightly browned. It’s your call on the amount of char, so watch the ribs closely during this process. Of course, if you must, you can do this process on the grill. Do what makes you happy.

People who love to eat are always the best people.

Julia Childs

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