I’ve been dying for ribs lately. In recent years I’ve hit upon what I consider to be the perfect rib recipe, which I’ve adapted from Trisha Yearwood’s first cookbook. I don’t actually have her cookbook – I saw her on The View and then borrowed it from the library. I liked the basic concept and tweaked it to suit my taste. The secret to these ribs is marinating them overnight, then cooking them in the oven covered with foil, then finally cooking then uncovered with BBQ sauce. I like my ribs to have some crunch but then to have tender meat inside, but none of that gross gloppy fat on it. This recipe achieves that perfect combination.
1 cup tamari or soy sauce
1 cup water
1/2 cup brown sugar
1/4 cup molasses
1 tsp salt
2 racks of baby back ribs
Mix first 4 ingredients together in a large glass measuring cup or glass bowl and microwave until sugar dissolves (1-2 minutes). Cut the racks of ribs in half (or quarters) so that they will fit in a ziploc bag. Pour the marinade over them and refrigerate overnight.
Preheat oven to 375. Place the ribs in a roasting pan and cover with foil. Bake for 2 hours.
Remove ribs. Combine 1 1/2 cups ketchup (I use only organic, which has a wonderful flavor), 1/4 cup brown sugar, 2 tbsp apple cider vinegar, 1 tsp garlic salt, 1 tbsp Worchestershire sauce, 1 tbsp yellow mustard. Brush on ribs and reserve what is left. Reduce heat in oven to 350 and bake uncovered for 30-40 minutes, until the ribs are a dark color. Serve with leftover sauce. You could also put these ribs on the grill for the last half hour if you prefer.
Martha and Me 
This has made my mouth water. I have not cooked ribs in a long time. Often found them too dry. Will have to try your foil trick. Thanks!
It works amazingly well.
Your ribs sound really good. I followed Alton Brown’s directions for doing baby back ribs very similar to this way of cooking them. Your sauce sounds so good too. I like them the same way you do, with a little crunch, but fall off the bone tender.
I’ve been to the store 3 times since Saturday because of the power of suggestion and now…I’m going back again. I hope my hubby and kids can eat all the food I have planned to cook. I’m so excited.
Have a great, long weekend!
Haha – that happens to me a lot too! And then when I run to the store for “just a few things” I come out with several bags.
Wow – so easy. My husband and sons will love this – thanks!
What perfect timing! Your recipe sounds great for the upcoming long weekend. I’m visiting my brother, who loves ribs and loves grilling. We’ll probably try this and grill for the last 30 minutes. Thanks!
Sounds like a great thing for the weekend – here’s hoping the weather cooperates.
Wow – those look amazing! Hubby does most of the cooking around here, so I’ll definitely pass the recipe on to him. Thanks, Brette!
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Wow. I’m going to have to try this. I struggle with ribs – love to eat them, but they never turn out quite right. These look yummy!
Wow, I didn’t even know Trisha Yearwood had a cookbook, but I applaud your creativity in adapting the recipe. Enjoy the holiday weekend, marthaandme!
She actually has two, if you can believe it! I’ve only looked at the first one though.
Okay, true confession: I’ve NEVER made ribs in my life. I grew up vegetarian (the only one in my family) and only in my 30s did I start cooking meat. I guess this means I’ll have to come to your house to try this dish!!
My husband loves to make ribs, but I must admit, I haven’t. I’m thinking this recipe might even work well in the crockpot with a sizable pork loin. What do you think? Then shred it after?
You read my mind on the ribs thing – I’ve been craving them for weeks. Better get off my arse and pull the grill out of the garage. This recipe seems like it would be great on our Weber.
Wow–that marinade is so easy. I’m definitely going to give this one a try!
really enjoyed seeing a show on GAC with Trisha, her mom, and her sister cooking and talking about recipes from the first book — good fun, good food, good music all around.
Great suggestion for ribs. I want to try them on the grill. Actually, you could probably do the first part (the covered cooking) in a Weber hooded grill, and then uncover and put them directly on the heat for the second part. Hmmm…think I’ll try that.
Yes, I’ll bet it would work. I don’t have a slow cooker so I’m not an expert!
C’mon over!
Wow, you’ve really got my mouth watering with this one. Living in a country with no rib cooking cred means I’m on my own when it comes to ribs. This will be my next rib adventure, for sure.
This southern girl loves her ribs. But, I’ll confess, I’ve never tried cooking them. It’s time to try your recipe.