The Ribs


  • 1 rack of baby back ribs
  • 3-4 lemons (depending on the juice ) 3/4 cup of fresh pulp free juice
  • 4 cloves of crushed garlic 
  • 1/2 cup of good quality extra virgin olive oil
  • Liberal amount of LOWRY’S SEASONING SALT (this is the secret) 2 TBSP
  • Fresh cracked black pepper (several turns, but don’t overdue it)
  • 3 tsp of dried oregano (must be dried) 
  • 3 tsp of dried thyme (must be dried) 

Step 1 – Season & Wait

  1. Crush/mince 2 cloves of garlic and set in a bowl with a 1/4 cup of extra virgin olive oil. 
  2. Brush on garlic and extra virgin olive oil all over ribs 
  3. Liberally sprinkle on Lowry’s Seasoning salt all over both side of the ribs.
  4. Add some fresh black pepper (don’t go crazy here) both sides of ribs
  5. Sprinkle on 1.5 tsp of oregano on the top side of the ribs
  6. Sprinkle on 1.5 tsp of thyme on the top side of the ribs
  7. Loosely cover and refrigerate over night 

Step 2 – Braise

  • Heat oven to 325ºF centre rack.
  • In a blender add Juice lemons add 1/4 cup of extra virgin olive oil, 2 cloves of garlic, and the remaining herbs. A dash or two of Lowyr’s Season salt and black pepper. Blend away.
  • Then add this juice to a pan that can fit the entire rack of ribs. A shallow pan (not a cookie sheet) and then add the seasoned rack of ribs. 
  • Cover with tinfoil and bake in a 325ºF oven until the the ends of the ribs shrink 1/4 to 1/2  inch away from the bone. 
  • The ribs must NOT BE FALL OFF THE BONE HERE. There must be some pull to the rib. Competition rib cooked. 

Step 3 – Cool & Cut

  • Let the ribs cool 
  • Turn rack over so that the meaty side is on the cutting board and cut each rib and return them to the same pan with the braising liquid (do not throw away the braising liquid) 
  • You have an option here. I usually, return the ribs to the same pan with the the braising liquid and put it back in the refrigerator overnight, but you don’t have to you can cook them if you wish.

Step 4 – Crisp & Caramelize

  • This is where you can play with smoke here. A charcoal fire works best, although I have done these millions of times on a gas grill. 
  • Cook each side of the rib until they are crisp and caramelized on all sides
  • Return the ribs to the pan with the braising liquid 
  • Taste and adjust seasoning
  • Serve immediately

NOTES: There was never a recipe handed down to me, only bits and pieces of information from my mother in law. Although, I had Chrissy’s tastebuds telling me if I was going in the right path, it still took me years to get it right. Hopefully it won’t take you nearly as long as it did with me. I am sure it won’t since I recently made these. Costco has the best baby back ribs you can get. Very consistent with quality and quantity. When looking for baby back ribs you want as much meat on the top as possible. Stay away from too much fat/white. It’s not like buying a high quality steak here. I would be more than happy to sample your trials & tribulations.

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