Baby Back Ribs to Die For…

baby back ribsThis being the season for barbecue, I thought I’d share a recipe for baby back ribs that is one of the best I’ve ever come across.  I don’t know where I found the basic recipe, but (as I always do) I messed around with it and came up with the following:


  • 4-5 lbs. baby back ribs
  • 3/4 cup brown sugar
  • 1 tablespoon Old Bay™ seasoning
  • 1 teaspoon garlic powder
  • 2 cups apple juice
  • 1 cup Sweet Baby Ray™ barbecue sauce (my favorite is the honey barbecue)


  • Remove the membrane from the interior surface of the ribs (easiest way is to coax the edge with a butter knife to get it started, then gently pull with your fingers and peel it back)
  • Divide the rack into two manageable sections
  • Mix the brown sugar, Old Bay™, and garlic powder, then rub it on both sides of the sections of ribs
  • Place each section in a large two-layer piece of heavy duty (got to be heavy duty) aluminum foil and, using a “deli fold,” make a tent and seal one end tightly.  Then, pour one cup of apple juice into the tent and seal the remaining end.  Repeat for each section of ribs.
  • Place the two sealed tents containing the ribs into a deep, metal baking pan and put them in a pre-heated oven (325 degrees) for two-and-a-quarter hours.
  • Remove ribs from the oven.  Open the foil tents and carefully drain the liquid into the sink.  Slather both sides of each section of ribs with the barbecue sauce and grille for 5 to 7 minutes on each side on a charcoal or gas grille.  Serve with a side of cole slaw, rice and beans*, and a frosty mug of your favorite beer (mine is Yuengling™).  If these aren’t the best ribs you’ve ever tasted, I’d like to know which ones are!



  • 1/2 red bell pepper
  • 1/4 Vidalia onion
  • 1 tablespoon Old Bay™ seasoning
  • 1 pkg. dirty rice mix (your choice)
  • 1 tablespoon extra virgin olive oil
  • 1 can pinto beans

DIRECTIONS: Prepare the dirty rice according to the directions on the box.  While the rice mix is cooking, mince the red pepper and onion, and sauté both in the olive oil.  Add the onion, pepper, old bay, and beans to the rice.  Finish cooking and serve.

If you’ve got a favorite summer barbecuing recipe, won’t you share it with us?

NOTE: Joe Perrone Jr is the author of the highly-successful Matt Davis Mystery Series: As the Twig is Bent, Opening Day (a 2012 Indie B.R.A.G. medallion winner), Twice Bitten, and Broken Promises.  All four are available in paperback and E-book from  As the Twig is Bent and Opening Day are also in audiobook from, with Twice Bitten and Broken Promises currently in production.  If humor is your cup of tea, consider Joe’s rip-roaring, coming-of-age novel, Escaping Innocence: A Story of Awakening, set in the tumultuous Sixties.  It, too, is available in print, E-book, and audio book editions.

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About AuthorJoePerroneJr

I am a former professional fly-fishing guide, and I write the Matt Davis Mystery Series, which presently consists of five books: As the Twig is Bent, Opening Day, Twice Bitten, Broken Promises and Deadly Ransom. The series is set in the real town of Roscoe, NY, in the Catskill Mountains, where I guided for ten years. I love fly fishing, movies, cooking (and eating), and music. To learn more about me and my writing, please visit my website at:
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One Response to Baby Back Ribs to Die For…

  1. Just enjoyed our second batch in a week! Delizioso. Served with corn on the cob and cole slaw while watching the final minutes of the World Cup final. Both were awesome!


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