Oh, boy, do I have a treat for you! These baby back ribs were incredibly easy to prepare and so.dang.delicious. And, yes, the meat quite literally fell off the bones – no lie! A little bit of prep, throw them in the oven, go about your day and come back ’round for dinner and you are good to go.
- 2 racks baby back ribs
- Garlic Powder
- Barbeque sauce
- 4 onions, peeled, sliced 1/2 inch thick
- 2 tsps. Liquid Smoke
- 1 1/2 bottles Wood Chuck Cider, or other hard cider (beer or water will do, too)
Preheat oven to 300 degrees. Season both sides of the ribs liberally with salt, pepper, garlic, and paprika; set aside.
Peel and slice the onions and arrange in a large roasting pan (I actually used a large deep rimmed baking sheet which had enough room for both racks). Pour in your hard cider, beer, or water so that it covers the bottom of the pan. Add in the liquid smoke.
Place the racks of ribs on top of the onion slices. Cover tightly with 2 layers of aluminum foil. Bake for 3 1/2 – 4 hours (mine were done at 3 1/2, but each oven is different). Remove from oven and uncover. Transfer the ribs to the first layer of aluminum foil – this is where you will see the meat fall off the bones – and drain the juices. Baste ribs with barbeque sauce & return to oven, uncovered, and back for an additional 15 minutes. Remove from oven, tent with foil, and allow to rest for 15 minutes before serving and then stand back and prepare to hear the oohs and ahhs of your family.