>mom’s ribs

>My mom made these for us during their weekend visit for Grandparent’s Day at the kids’ school. The ribs were tender; the meat practically fell of the bone and they were amazing. Serve with a side of sweet corn, maybe a baked potato and a Newcastle or a Surly Bender and call it good.

2 slabs baby back pork ribs (1 slab seasoned with Cajun Street seasoning, kosher salt, cracked pepper; 1 slab seasoned with Tastefully Simple Onion Onion and Garlic Garlic seasoning, kosher salt, cracked pepper)

Preheat oven to 325 or 350 degrees. Wrap slabs in aluminum foil and place on a large cookie sheet. Bake ribs for about 1 1/2 hours, remove from oven and slather Sweet Baby Ray’s barbecue sauce over the tops, rewrap in foil and continue to bake for another half hour or so until done. I like to control the amount of barbecue sauce on my ribs – I lean towards less sauce. Use as sparingly or as generous as you like. And, serve extra sauce on the side, if necessary.

You can also finish the ribs with a quick direct heat on the grill or in the oven using the broiler option. This will give them a nice touch of crispy on the outside. Enjoy. And be sure to have lots of extra hand towels and bibs around…

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