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Ohhhh Baby! Baby Back Ribs

Christina Collins
Christina Collins

I have a rule. Although I suppose now I should say I had a rule. The rule was… if we wanted ribs for dinner, we went to Sherwood’s in Larchmont. End of story- no arguing.

However, I recently had a change of heart when I successfully made baby backs at home with the easiest recipe ever! I will never, ever, stop going to Sherwood’s for wings and ribs, but now I also have the option to make them at home for our very own rib night, and even better, for barbecues with friends and family!

Baby Backs have a lot of weight from all the bones for just a bit of meat.  So I typically wait to catch them on sale before I plan BBQ rib night.

Baby Back Ribs

When serving 2-4 people, I usually serve up my favorite Mac & Cheese as the side dish. (Who can resist ribs with mac & cheese? Not this girl!) When serving to a larger crowd such as an afternoon barbecue, I usually opt for a cold or room temp side dish such as Potato Salad with Summer Herbs and Vinaigrette

Feasters Tips:

*If serving ribs as the primary main course, I estimate 8-10 ribs per person.

*If serving to a crowd, I make the ribs one day in advance. Right before serving, I slice the ribs into individual ribs, (sometimes in sets of two) and baste with bbq sauce. I heat them up on a parchment lined baking sheet and when heated through, I pile high on a serving plater and serve with extra sauce on the side. This makes it not only easy to serve, but easy for people to eat. Always a hit!

How to make Baby Back Ribs!

Oven Baked BBQ Baby Back Ribs

These oven baked BBQ ribs will having coming back for seconds

  • Baby Back Ribs
  • BBQ Sauce (I recommend Sweet Baby Ray's original BBQ Sauce)
  • Homemade or store bought rub
  1. Flip the ribs upside down and check to see if the membrane is still in tact. If so, slide a knife under the back membrane until you can rip it back. With a paper towel, grab it and pull. It should come right off.

  2. Portion your ribs into serving sizes.

  3. Cover the ribs in your favorite rub or make one of your own with salt, pepper, paprika, cayenne, cumin, brown sugar or any similar combination. 

  4. Wrap ribs tightly in plastic wrap, place on a sheet tray (to catch any leakage) and marinate overnight in the refridgerator.

  5. Preheat oven to 275 degrees F and take ribs out of plastic wrap and place onto non stick foil, making individual packages of ribs. Place in a single layer on the sheet pan and pop in oven for about 3 - 3.5 hours, or until super tender.

  6. Remove from foil, coat with BBQ sauce and broil for about 5 minutes or until heated through. Serve with extra BBQ sauce.

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Ina Garten's French Potato Salad

Potato Salad with Summer Herbs & Vinaigrette

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Life is better when Mac & Cheese is in it so stop the search - this is the best baked Mac & Cheese recipe you'll ever need.
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