I've been trying to tell my family for years that I was queen. Wearing this apron proves it!!

I love an apron that speaks the truth!

When we moved away from CA a few years ago, one thing I didn't bring with me was our grill. I figured I'd just get another one once we were settled in SC. Well, I guess I'm still settling because I haven't purchased a grill yet. I kind of miss it. Okay...I really miss it. I miss being able to throw some meat on a hot grill and hearing that sizzle. I miss the taste of char on my food. And I really missed ribs. Until now. As I was scanning the meat section at the store the other day, my eye happened upon a rack of ribs. And I thought....hey, who needs a grill? So I brought them home and cooked them in my oven to perfection!! They were delicious and I was so happy! I wasn't the only one who was happy either! Everyone raved about them. I'm going to do this again....

Oven Baked BBQ Ribs



1 rack of pork ribs – baby back
Lawry’s Seasoning Salt
BBQ Sauce – about a cup or so

Preheat oven to 350 degrees

Line a rimmed baking sheet with foil. Place a wire rack on top. I used one of my cookie cooling racks. Spray wire rack with cooking spray.

With a sharp knife, remove the membrane from the underneath side of the ribs. Then sprinkle both sides with Lawry’s Salt.

Cook ribs – bake membrane side UP - for 30 minutes then baste with BBQ sauce. Flip to the other side and cook another 30 minutes.

Turn the temperature up to 375, baste the meaty side with sauce. Allow to cook for another 20 minutes or so, basting with sauce a couple of times. Turn the oven to broil and allow top to caramelize a few minutes before removing from the oven.

Transfer meat to a cutting board and allow to set for about 5 – 10 minutes. Slice ribs and serve.

Here's all you need. My dad was a big "griller" as I was growing up and he always used Lawry's Seasoning Salt on the meat. I do the same thing. "It's a household name." (Name that movie)

 

Cover a baking pan with foil and 

then lay a rack over that. Spray the rack. 

I just used one of my cookie cooling racks.

 

With a sharp knife, peel the membrane 

off the back of the ribs. Once you get it 

started, it should just peel off.

 

This one peeled off in one long piece. 

See it behind the meat? Ew.

 

Sprinkle both side of the ribs with Lawry's salt.

 

Cook with the membrane side up 

for 30 minutes then baste with sauce. Flip it over.

 

And repeat on the other side.

 

Oh yeah, baby!! Slice and eat!