Came up with this recipe by researching several recipes and pulling parts from each one that sounded good. I lost my sense of smell and taste almost 4 years ago due to cancer surgery and radiation treatments, so I've never actually tasted these, but my husband and kids LOVE ribs, and said these are the best they've ever had. It's hard to cook when you can't taste so new recipes are difficult, but now, according to my family, I don't ever have to change it and that is awesome! This recipe takes some time but is otherwise fairly simple.
Preheat oven to 425 degrees.
Drain the juices from the ribs in the sink, rinse and pat dry.
With ribs bone side up, pull the thin membrane of skin from the ribs. This can be difficult at times. If unable to peel, score through the membrane of the ribs before you wrap them. This allows the spices to enter the meat and allows a moist and tender rib.
Generously season ribs on both sides with herbs, dry rubs, or spices of your choice. I use Webers BBQ seasoning, Garlic/herb seasoning, and Shoops Seasoning.
Wrap/seal the ribs with the saran wrap, bone side down. YES!! I know it sounds weird but it makes all the difference. Trust me!! And then wrap them with your heavy duty aluminum foil folding edges to seal like a package. Reseal the foil around each rack. It must be sealed well to hold in steam and juices. Place ribs in a shallow pan and place in the oven. Cook ribs for 1 ½ hours at 425 degrees.
Remove ribs from oven and reduce temperature to 400. Carefully open the aluminum foil (you will be re-wrapping ribs in the foil). Very carefully, remove the plastic wrap, while removing, flip ribs to be meaty side down. (I use scissors to cut through plastic wrap, then pull it from one side and ribs will usually flip over) Discard saran wrap and drain accumulated juices.
Add half of the 12 oz. can of soda (or beer), to each rack of ribs. (I like Cherry Coke) Then add your favorite BBQ sauce on top. After adding liquid, carefully reseal ribs with foil and bake an additional 1 ½ hours at 400 degrees.
Ribs will be “fall-off-the-bone” tender. Cut into individual portions and serve.