Do you know the secret to the perfect ribs? I do, thanks to my grandmother-slash-chef-extraordinaire, Hope Wolf. I probably owe my love of cooking to her, and coincidentally (or aptly!), I am named after her. She has lived in many places different places–Texas, Missouri, Florida, and the Carolinas, to name a few–and is also very broadly traveled. So when she says, speaking in conspiratorial tones, that she knows the best way to make something…well…chances are, we should all listen to her advice. This recipe is a simple one, but such a crowd please! Serve it alongside potato salad and baked beans, pair with a robust red or a refreshing beer, and watch your guest savor in disbelief.

tansey-reviews-wine-beer-spirits-large-product-image-1-2551-2 slabs of baby back ribs, enough for everyone to have seconds

Kosher salt and black pepper

Heavy duty aluminum foil

Barbeque/rib sauce of your choice


Preheat oven to 275°. Generously salt and pepper the rubs, rubbing the seasoning into the meat. Wrap each tansey-reviews-wine-beer-spirits-large-product-image-1-256slab in a double or triple layer of aluminum foil. Stick the wrapped slabs into the oven, directly onto the rack. Cook for five hours. Remove from oven and carefully unwrap the ribs. Using a basting brush, spread the barbeque sauce all over the ribs. Return to oven for 10 minutes, or until sauce is looking nice and glazy. Enjoy the delicious, meaty fruit of your labor! This might be a stereotype, but these really are fall-off-the-bone-good. Serve with potato salad and baked beans, or fries and coleslaw. Pair with a big red like Beran Zin or Bone Shaker Zin For a beer pairing try Shiner Oktoberfest ! 

Some of our favorite barbeque sauces are Rufus Teague Touch O’ Heat Spicy BBQ Sauce and Rufus Teague Whiskey Maple Barbeque Sauce. For these pictures, we were using Dinosaur Bar-B-Que Original Sensuous Slathering BBQ Sauce, which we also love.