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