Brandy’s Best Ribs

A couple of weeks ago, one of our beloved dogs died. Her name was Brandy and she loved food! A week ago, I made these ribs and we remembered how she would dance for the bones!

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


  1. Place ribs on a large piece of heavy-duty aluminum foil.
  2. Sprinkle with the spices and herbs, pressing in a bit with your fingers making sure it is well covered on both sides.
  3. Cover loosely with some Saran wrap and let sit for a couple of hours (refrigerate if you desire)
  4. Remove Saran wrap and sprinkle with the Worcestershire sauce and liquid smoke.
  5. Wrap very very tightly.
  6. Place in 425° oven for 1 1/2 hours.
  7. Remove and open VERY CAREFULLY.
  8. Slather both sides with BBQ sauce and return to oven, with the setting on broil.
  9. Remove after about 10 minutes or when edges of the meat are just starting to char.
  10. ENJOY! (Note: the technique is more important that the spices or sauce you use. Use the portions and types you like!)

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