You can be confident that this tender, smoky ribs recipe has been extensively tested and enjoyed in this home. It's one of the meat recipes that I am proudest of.

– 4 pound [1.81 kg] pork baby back ribs, a rack of ribs – 1 tablespoon of kosher salt – ½ teaspoon freshly-cracked black pepper – 2 tablespoons of smoke liquid


Heat oven to 225 ºF [107 ºC]. Using a knife, remove the membrane that sticks to the back of the ribs.

Step 1:

Place on a baking tray with a wire rack. Season the ribs with salt and pepper. Pour 6 cups of water into the tray but stop before it reaches the ribs. Pour the liquid smoke into the water.

Step 2:

Cover the tray with aluminum foil as tightly as possible, and roast covered. The ribs should be cooked in the steam generated by the water.

Step 3:

Remove the ribs from the oven and uncover them. Discard any water left. Brush the oven-baked ribs on both sides with the sauce using a brush. Save any sauce left for serving.

Step 4:

To cook in the broiler: Broil the ribs uncovered at maximum temperature for 5 minutes or until the sauce caramelizes and begins to brown.

Step 5:

To cook on the BBQ: Grill at the maximum temperature on both sides for 3-5 minutes or until the sauce caramelizes and begins to brown.


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