• Tommy Centola

Indoor Baby Back Ribs

Updated: Jan 4

One of the more popular items on Cannon’s menu was their Baby Back Ribs. They were tender andhad a great smoke flavor. But Cannon’s did not have a smoker. So, how did they achieve this. They used Liquid Smoke. While Liquid Smoke would never replace a smoker, it is great to use if you don’t have one. I have been making my ribs this way lately. A great smoke smell fills the house as the ribs are slowly cooking. It is a great way to enjoy ribs.


Rib Rub

2 cups Sugar

2/3 cup White Pepper

½ cup Granulated Garlic

1 tablespoon Cayenne

Mix thoroughly and place in a shaker.

Cover each rib thoroughly with Rub

Place in a pan that has a screen in it.

To the bottom of the pan add ¼ cup Liquid Smoke and ¾ cup Water.

Place ribs on screen meat side up. Cover tightly with Aluminum Foil.

Cook for 4 ½ hours at 250 degrees. When done, allow to cool for 15 minutes.

To reheat, place them on a grill to rewarm them.  Add your favorite BBQ sauce and serve.

Enjoy!!!

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