Big BBQ Flavor Without an All-Day Smoke
Ribs still need time to become tender, but the prep can be quick. This oven-to-grill method uses Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer for savory flavor, then finishes the ribs with BBQ sauce for a caramelized glaze. Plan on about 2 hours and 5 minutes, with just a few minutes of hands-on prep.
Ingredients
- 2 racks baby back ribs
- Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer, to taste
- Your favorite BBQ sauce
How to Make Weeknight Ribs
- Prep: Heat the oven to 300°F. Pat the ribs dry. If the membrane is still on the back of the racks, remove it. Season both sides with Kalmes Famous 2-in-1, following the package guidance for how much to use.
- Wrap and bake: Wrap each rack tightly in foil and place on a rimmed baking sheet. Bake for about 2 hours, checking for tenderness. The meat should pull back from the bones and a skewer should slide in with little resistance. Larger racks may need more time.
- Glaze: Carefully open the foil away from your face to avoid steam. Brush the ribs with BBQ sauce, then finish on a medium grill or under the broiler for a few minutes, watching closely so the sauce does not burn.
- Rest and serve: Let the ribs rest briefly, then slice between the bones.
Short on time tonight? Season the ribs ahead and cook them when you have a two-hour window. Seasoning adds flavor, but it does not replace the cooking time ribs need to become tender.
Make It Your Own
For a smoky finish, use a grill for the last few minutes. For an oven-only dinner, the broiler makes a glossy glaze. Serve with slaw, baked beans, or corn on the cob.
Want more rib ideas? Explore our BBQ ribs recipe, or shop Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer for your next cookout.
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