Easy Baked and Grilled BBQ Babyback Ribs

Baked and Grilled Ribs

This is more of a method for baking and grilling bbq ribs vs. a recipe.  I like preparing bbq ribs this way because you do not need to have your grill running for hours on end.  This is also great because many people don’t have a smoker to make traditional BBQ.  Purists won’t necessarily like this method because of the baking at the beginning, but for people looking for great make-at-home-on-a-Sunday-afternoon-ribs, this is a great way to do it!

You need to start these a day ahead so a little (not much) planning is involved.  You will also want to give yourself a little time the day of to let these bake and get nice and tender.  However, don’t let the pre-planning fool you.  This is so easy!

I used a rub and bbq sauce from the Neely’s.  I added a little liquid smoke to the BBQ sauce for good measure.  If you are buying your sauce from the store we love Sweet Baby Ray’s and Trader Joe’s has a great BBQ sauce with some nice kick.  I actually think the two are pretty similar.

We use wood chips to get some smoky flavor into the meat on these ribs.  To do this, you can buy some wood chips at most stores where they sell grilling accessories (Lowe’s, Home Depot, etc.)  Soak about three good handfuls of chips in water for about 45 minutes before you are going to grill.  Divide the chips between two good-sized pieces of heavy-duty aluminum foil and wrap them up so they are well secured in the pouches.  Turn the pouches over to the flat side and poke about 8-10 small holes for the smoke to escape.  Place the pouches on the flame shield on your grill.  Jim also uses the bigger chips of wood and places them directly on the shield without soaking or wrapping.  You just need to watch these chips for flare-ups.  A spray bottle is handy if you use this method for smoking.

It is really important to keep the lid closed on the grill when you are smoking your ribs to infuse the smokey flavor into the meat.

I hope you will try this method for serving BBQ ribs this spring or summer.  It really is a pretty foolproof method.  They key is cooking them long enough in the oven so they get nice and tender and then you really are just finishing them off on the grill.  They are already cooked at that point so you are just giving them that nice grilled/smoked flavor.

Drink a nice cold beer while you are grilling and relax out back while the kids play in the yard.  Enjoy!

Easy Baked and Grilled BBQ Babyback Ribs
  • 1 Rack of Pork Babyback Ribs
  • Your favorite BBQ Spice Rub
  • Your Favorite BBQ Sauce
  • ¼ cup Cider vinegar and ¼ cup water mix (optional)
  1. The night before, cut membrane from the back of the ribs with a sharp knife and then liberally spread the BBQ Spice Rub all over the ribs. Wrap in tin foil and place in the refrigerator overnight.
  2. To bake the ribs, set wrapped ribs directly on a baking sheet and place in a preheated 300 degree oven. Bake for 2-2/12 hours. Alternatively, you can unwrap the ribs and place directly on the baking sheet. Pour ¼ cup cider vinegar combined with ¼ water over the ribs. Cover the baking sheet tightly with aluminum foil so no heat will escape. Bake for 2-2/12 hours.
  3. When ribs are finished cooking, heat your grill to medium/low heat - about 300 degrees. Place ribs on the grill over indirect heat. You can place some hickory wood chips on the flame shields under the grate for some added smoky flavor (see info above.) Close the cover of the grill and cook for 10 minutes. Turn ribs and cook with lid closed for another 10 minutes. Turn again and spread BBQ sauce over the ribs. Cover and cook 5 minutes more. Turn and spread BBQ sauce on the other side. Cover and cook 5 minutes more. Total time on the grill is about 30 minutes.
  4. Enjoy!



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Grilled Shrimp Marinara

Shrimp Marinara

So, yesterday morning I had to go into the office (which always makes for a crazy morning….) I also had a conference call that I was taking from home at 8. The girls leave to go to school at 8:15. It was just a recipe for a disastrous morning.

I was upstairs getting ready shortly before my call and one of the girls decided they wanted to look in the dryer for something to wear (they have a dresser and closet full of clothes but for some reason the piece of clothing they want is always in the dryer.) Bailey, our dog, is put back in our laundry room if Jim or I are not downstairs.

So, while the girls were moving the gate to get to the dryer, Bailey escaped. I heard the girls screaming that she got out at the top of their lungs and I just yelled down to Ella to put her back. Still more screaming. Now the screaming sounds a bit panicky so I decided to run downstairs. Apparently Bailey got up on the table and ate all of my vitamins that Jim set out for me as well as Ella’s toast that had some Nutella spread on it.

At this point Ella is screaming to me and tears start flowing with sobs. Both girls are hysterical. I’m not sure if they were more worried about whether Bailey was going to be poisoned by the chocolate or the vitamins. I reassured them that Bailey was not poisoned and she would be just fine – which she was. If anything, the vitamins and fish oil might do her some good!


This is Bailey. She is a pretty good dog – just a little crazy at times. She is pretty well-behaved if Jim or I are around, but I guess with the girls screaming she got a bit excited. I have no idea why she would eat my vitamins. What dog does that???

Now let’s talk about this dish……

This was surprisingly one of my favorite meals I have had in a long time. You know I love shrimp and seafood, but I usually pass by a recipe that mixes seafood with a red sauce. Not sure why, but the combo has never sounded that great to me. However, last week I saw something that got me craving grilled shrimp with marinara over angel hair pasta and oh my…

This isn’t a complex recipe but its one of those dishes where the sum is greater than it’s parts. Although shrimp, garlicky marinara, pasta, cheese and some spice are all pretty awesome parts. Nonetheless, Jim and I were surprised how much we loved this. Girls, too…..but of course they always love shrimp and pasta. We mentioned a couple of times this week how good this was. Will probably make something similar very soon! I will probably add fresh basil next time, but other than that I won’t change a thing.


Grilled Shrimp Marinara
  • 1 lb shrimp peeled and deveined
  • ¼ cup + 1 tablespoon olive oil (you can use less olive oil, but it becomes part of the sauce)
  • 1 teaspoon season salt
  • 1 roasted red pepper thinly sliced
  • 3 garlic cloves thinly sliced
  • ¼ cup dice onion
  • 4 cups of your favorite marinara
  • salt and pepper to taste.
  • Freshly Grated Parm
  • Crushed Red Pepper (optional)
  • 14.5 ounce box of Barilla Plus Angel Hair Pasta - cooked
  1. Heat ¼ cup of olive oil on a sauté pan on medium heat. Add onions and cook until translucent and add garlic for last two minutes. Add marinara sauce and roasted red peppers and simmer in the pan while everything else cooks. Add salt and pepper to taste.
  2. Season Shrimp with 1 tablespoon of olive oil and seasoning salt. Skewer shrimp - about Light your grill to medium high.
  3. Grill shrimp for about 2-3 minutes per side. YOu will know they are done with they are a nice pink color and no longer translucent on the insides. Don't over cook!
  4. Plate your pasta and drizzle with a little olive oil and roasted red pepper if desired. Spoon Marinara over pasta and top with shrimp and freshly grated parm. Enjoy!