Southern-Style Ribs

Country music group Little Big Town's Kimberly Schlapman shares her recipe for slow-cooked barbequed baby-back ribs.
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Cook time: 3 hours | Yield: 6 Servings


  • 2 racks of baby-back ribs
  • Salt
  • Pepper
  • Rib candy
  • 1 large onion, roughly chopped
  • 1 whole garlic, halved
  • 1 3-inch piece of ginger, roughly chopped
  • 10 sprigs thyme
  • 10 sprigs rosemary
  • 2 scallions, chopped for garnish


Preheat oven to 225 degrees.

Season racks of ribs with salt and pepper. Create a foil pack for each rack. Evenly divide the onions, garlic, ginger and herbs into each foil pack. Place ribs on top of veggie/herb bed. Pour rib candy on top and close the foil pack. Place ribs on a sheet tray and in the oven. Cook for 3 hours until tender. Baste the ribs a couple of times during the 3 hours.

Garnish with scallions.

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