3-Ingredient Melt in Your Mouth Baby Back Rib Recipe

Do want an easy melt-in-your-mouth rib recipe? Well, I have the perfect recipe and it only has 3 ingredients. The secret is the slow cooking method.

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The Great Rib Debate

I think the great debate in life is how to make your ribs and/or your brisket. “Handy” isn’t only handy in the house he’s pretty darn handy at grilling.

We have a DCS 48″ gas grill with rotisserie and we have a 36″ Vidalia grill that has a marinating pan on half of the grill. Handy uses either gas grill for this recipe and cooks the ribs on medium-high grates for 7-10 minutes on each side. Just enough time for the ribs to slightly char and the BBQ sauce is caramelized.

What Kind of Ribs Do You Use?

Another big debate about Baby Back Ribs vs. Short Ribs

Pork Ribs – Baby Back Ribs

Pork ribs are lean with a moderate amount of meat. They have more meat than fat and have lots of bones. The three basic types of pork ribs are baby back, spare, St. Louis Style, or country ribs. We use baby back ribs for this recipe and I use spare ribs for my Italian Spaghetti Sauce (gravy).

Beef Ribs – Short Ribs

Beef ribs are chunkier pieces of meat and have more calories than pork. They have more even portions of meat to fat. Beef Ribs are called short ribs. I use these sometimes for my spaghetti sauce but never for BBQ Ribs.

Cooking the Baby Back Ribs

The secret to “Handy’s” ribs starts in the house. “Handy” generously sprinkles his ribs with Kirkland’s Sweet Mesquite Seasoning, then wraps them in a double layer of aluminum foil. We place the ribs on a baking sheet and they go into a 225-degree preheated oven for 3 hours.

At about the 2-hour mark, the house starts to have a really yummy smell to it as the ribs are slowly baking.

Once the ribs have baked for 3 hours they come out of the oven, the foil gets opened and a layer of Sweet Baby Rays BBQ Sauce is brushed on the ribs.

“Handy” and I went to a cooking class once at the American Club in Kohler, Wisconsin and the chef of their 5-star restaurant told us that he used Sweet Baby Ray’s – His comment was “Why mess with the best?”.

Then the ribs get put on a pre-heated grill for about 7-10 minutes on each side just until it’s a little charred and the BBQ sauce is caramelized. Take it off the grill and it’s ready to eat.

These ribs just fall off the bone!

What about Soaking or Boiling Ribs?

We’ve tried ribs many different ways and really didn’t even like ribs until we stumbled upon the slow-bake method that we use now. I feel like boiling ribs takes the fat and the taste out of the meat that stays in the foil packet when it slowly roasts.

We hope that you give this Easy Melt in Your Mouth Rib Recipe a try. It’s only three ingredients! So simple! So Tasty!

Enjoy!

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