Bold flavor, tender meat, and a bark that holds up beautifully on the grill or in the oven. Kalmes Famous 2-in-1 Seasoning & Tenderizer does the heavy lifting — tenderizing the meat while building deep, savory flavor from the inside out. Rooted in St. Donatus, Iowa, it’s the same legendary formula our family has been proud to share for generations.
Ingredients
- 2 racks baby back ribs (about 4–5 lbs total)
- 3 tbsp Kalmes Famous 2-in-1 Seasoning & Tenderizer
- 2 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Your favorite BBQ sauce for finishing
Instructions
- Prep the ribs: Remove the membrane from the back of each rack. Pat dry with paper towels.
- Season: Combine Kalmes Seasoning & Tenderizer, brown sugar, smoked paprika, and garlic powder. Rub generously over both sides of the ribs. Wrap in plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Low & slow (oven method): Preheat oven to 275°F. Place ribs meat-side up on a foil-lined baking sheet. Cover tightly with foil and bake for 2.5–3 hours until tender.
- Finish on the grill: Uncover, brush with BBQ sauce, and grill over medium-high heat for 5–7 minutes per side until caramelized and slightly charred.
- Rest & slice: Let rest 10 minutes before slicing between the bones. Serve with extra sauce on the side.
Chef’s Tips
- The overnight rub is the secret — Kalmes Seasoning & Tenderizer needs time to work deep into the meat.
- For competition-style bark, skip the foil and cook unwrapped at 250°F for 4–5 hours.
- Leftovers reheat beautifully wrapped in foil at 300°F for 20 minutes.
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