Tom Ries’ Ribs Recipe

Elizabeth raves about her dad’s recipe for barbecue ribs. So Twin Cities Live producers and viewers asked him to come in and share the recipe!

Buy great, meaty ribs. Ask the butcher to remove the membrane from the rib racks and cut full racks in half before packaging.

1. Remove ribs from the package, rinse, and pat dry with a paper towel.
2. Pre-heat oven to 275 degrees.
3. Apply a very light coating of olive oil to the top of the rack.
4. Generously shake dry rub onto the top of the rack and then lightly rub into the meat. Tom uses Special Spice from VonHanson’s.
5. Place ribs coated side up into an aluminum baking pan.
6. Cover the rib racks lightly with aluminum foil.
7. Bake in oven for four hours at 275 degrees. Near the end of the baking time, test the ribs to see if they are as tender as you like. Bake a few more minutes if desired.
8. Remove ribs from oven and grill on a charcoal fire, coated side up for five to seven minutes and down for the remaining time.

Optional: you may want to place pre-soaked wood chips on the fire to keep the temperature low and provide added smoke.
Optional: you may want to lightly coat the rib racks with your favorite barbecue sauce before placing on the grill.

Remove ribs from grill and serve with a variety of barbecue sauces on the table.

When using great, meaty ribs, one-half rack per adult is generally plenty of meat.

Print Friendly, PDF & Email