Ribs, Baked - Master Cookbook Recipe # 500

Name: Ribs, Baked - Master Cookbook Recipe # 500
Prep time: 15 min
Total time: 15 min
Yield: 2 (Varies by rack size)
Cuisine: Southern
Ingredients: Pork Ribs (Boneless or Bone-in); Chris’s Rib Rub (Recipe #598) OR a mix of salt, pepper, and onion powder; 2 tsp Liquid Smoke; 1 Medium onion (cut into quarters); Optional Aromatics: Fresh or dried sage, fresh rosemary

Whether you prefer boneless or traditional bone-in ribs, this slow-baking method produces incredibly tender, "fall-off-the-bone" meat every single time. By starting with a quick broil to lock in color and then sealing them up with liquid smoke and aromatics, you get that deep, pit-smoked flavor right from your kitchen oven. This is a set-it-and-forget-it recipe that delivers big Southern BBQ results with very little effort.

This is recipe #500 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min Cook Time Boneless: 4 hrs Cook Time Bone-In: 6 hrs

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Ingredients

Pork Ribs (Boneless or Bone-in)
Chris’s Rib Rub (Recipe #598) OR a mix of salt, pepper, and onion powder
2 tsp Liquid Smoke
1 Medium onion (cut into quarters)
Optional Aromatics: Fresh or dried sage, fresh rosemary

Instructions

Prep and Season: Remove the ribs from the package (do not rinse). Cut the rack if needed to fit your pan. Season generously on all sides with the rib rub or your salt, pepper, and onion powder mixture.
The Initial Sear: Line a half-sheet pan with foil and set a wire rack inside. Place the ribs on the rack and broil in the oven for 10 minutes per side until nicely browned.
Wrap and Infuse: Remove the pan from the oven. Place the onion quarters (and optional herbs) around the ribs. Drizzle the liquid smoke over the meat.
Seal It Tight: Wrap the entire pan and the ribs tightly with a heavy-duty layer of aluminum foil, ensuring no steam can escape.
Slow Bake: Lower the oven temperature to 280°F and bake:
Boneless Ribs: 4 hours.
Bone-in Ribs: 6 hours.
Finish: Cook until the internal temperature reaches 160°F. For the perfect finish, brush with our Homemade BBQ Sauce (Master Cookbook Recipe # 591) during the last few minutes of cooking.

Notes

Tammy’s Tips: The secret to these ribs is the tight seal with the foil,it creates a little steam chamber that breaks down the meat until it's perfectly tender. If you want a more complex flavor profile, don't be afraid to tuck some fresh rosemary or sage inside the foil wrap before you seal it up. These are wonderful served with a side of potato salad and some extra sauce on the side for dipping!