Recipe
3 h
4 people
American
– In a bowl, whisk together the soy sauce, Worcestershire sauce, apple cider vinegar, liquid smoke, and minced garlic until well combined. – Add half of the ribs to one bag and the other half to the second bag. Then, divide the marinade evenly between the two bags. Don’t pour it all into one bag.
– Marinate overnight in the refrigerator. The next day, let the ribs come to room temperature before baking and then cook according to the instructions below. – Preheat your oven. Line a baking pan with foil for easy cleanup if you like.
– Pat the cleaned ribs dry with paper towels. – Mix your seasoning blend in a small bowl. Place the ribs bone side up. Drizzle the ribs with olive oil and rub it in all over both sides. This helps the seasoning stick better and keeps the meat juicy while it cooks.
– Wrap the ribs tightly in foil You want them sealed up like a little flavor packet. This keeps them juicy and tender while they cook low and slow. – Bake, depending on the thickness of your ribs, until they’re fork tender and the meat starts to pull back from the bone.
– Carefully pull off the foil because it's very hot. Brush the ribs with the melted butter. I love to use Traeger’s Original BBQ Sauce. – Rest and serve with extra sauce on the side. This is perfect with coleslaw.
So good!
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