Rib-It

My guys love pork ribs. All three of them. I, on the other hand, could easily live without pork in any form. Besides, they're a pain to make, right? You have to cut off the membrane, use a huge cleaver to cut them into manageable pieces and then let them cook all day, basting every few minutes. That's a lot of work!

But because I'm such a great, loving wife and mother, I began researching ways to cook ribs. The answers surprised me - no cleaver required and they don't have to be time consuming! Even getting the membrane off doesn't have to be a chore. (See below for how to do it.)

And if that doesn't do it for you, maybe this will - our favorite recipe only calls for two ingredients, aluminum foil and some cooking spray!!! Only take-out is easier! Enjoy!

Baby Back Ribs

2 lbs baby back ribs

Barbecue sauce

Cooking spray

Aluminum foil

Divide ribs into sections of about 4 ribs each. Tear off foil big enough to enclose each portion of ribs. Spray foil with cooking spray. Brush ribs liberally with barbecue sauce and place each portion, meat side up, on its own piece of foil. Wrap tightly and refrigerate for at least 8 hours or overnight. (I suggest double wrapping the ribs and then place them on a plate because the juices will run.)

Preheat oven to 300 degrees.

Bake ribs on a baking pan and in the foil for 2 hours, 15 minutes. Then, take the ribs out and turn the oven up to 500 degrees. Open foil packs, baste with a little more sauce and put back into the oven for about 5 minutes or until ribs look nice and brown (you can skip this step, but the ribs will look a little pale).

Removing the Membrane


1. Insert a spoon handle between the membrane and the ribs to loosen slightly.
2. Using a paper towel, grasp loosened membrane and pull gently away to remove.

*Picture courtesy of Allrecipes.com