In honor of her, I named them Brandy’s Best Ribs.
I know a zillion ways to make ribs. I have stood for hours at the grill basting and turning. This is fast, easy, and frankly, the best I’ve ever had. They are ALWAYS fall off the bone.
I think I got this technique from Alton Brown from the Food Channel. It is the same basic idea as used for my pot roast.
Hope you will try it.
- 1 slab ribs, any kind you prefer
- salt, pepper, chili powder, onion powder, garlic powder, cumin, chipotle seasoning
- 1 TBSP Worcestershire sauce
- 1 TBSP liquid smoke
- Your favorite BBQ sauce
- Place ribs on a large piece of heavy-duty aluminum foil.
- Sprinkle with the spices and herbs, pressing in a bit with your fingers making sure it is well covered on both sides.
- Cover loosely with some Saran wrap and let sit for a couple of hours (refrigerate if you desire)
- Remove Saran wrap and sprinkle with the Worcestershire sauce and liquid smoke.
- Wrap very very tightly.
- Place in 425° oven for 1 1/2 hours.
- Remove and open VERY CAREFULLY.
- Slather both sides with BBQ sauce and return to oven, with the setting on broil.
- Remove after about 10 minutes or when edges of the meat are just starting to char.
- ENJOY! (Note: the technique is more important that the spices or sauce you use. Use the portions and types you like!)