Well, these were supposed to be 'Slow Cooker Sweet and Sassy Ribs', but I was pretty busy yesterday morning, and by the time I remembered to get the slow cooker going, it was 2pm. They needed 7-8 hours to cook, so that just wasn't gonna happen. Instead I made these, which I've been making for years. I don't really like things grilled, save for maybe burgers and steaks, so I always make my ribs in the oven. I absolutely love them, but Heath prefers them grilled, so he just tolerates these. This recipe is so simple, and if you line the baking dish with a couple layers of aluminum foil, it makes clean up a breeze. As for cooking times, I generally follow the 'hour per pound' rule. I made exactly 1.5 lbs of ribs, so they cooked in an hour and a half. Not bad at all. You can use any type of BBQ sauce you prefer, but may I recommend this...
Sweet Baby Ray's Raspberry Chipotle. It is SOOOO good. It's the only flavor BBQ sauce I buy anymore. Sweet Baby Ray's is all over the place, and they have a tone of different flavors, but I highly recommend this particular one. Ok, well hope you all are having a great weekend thus far, and I'll see you tomorrow with a book review!
'Oven Baked Ribs'
1-1 1/2 lb rack of ribs
1 tablespoon garlic salt
1 bottle of favorite BBQ sauce
Heat oven to 350. Cover 13×9 baking dish with foil and spray with Pam. Place ribs in center of pan. Sprinkle ribs with garlic salt and coat with 2/3 the bottle of BBQ sauce. Cover and cook 1-2 hours (depending on the size of the ribs. Generally cook an hour per lb). Uncover, pour remaining BBQ over ribs and cook uncovered an additional 10 minutes.