And guess what? She wasn’t kidding. Her trick is one of those “why didn’t I think of that?” techniques, and now it’s my go-to.
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Season and slather your ribs in a flavorful rub or BBQ sauce, then wrap them in foil and roast them low and slow in the oven until they’re perfectly tender. The magic number seems to be 300° for about 1.5 to 2 hours, depending on how meaty your ribs are. The foil traps the moisture, helping the ribs steam in their juices and roast evenly. No drying out. No flare-ups. No babysitting a grill while you’re trying to enjoy the party.
This method solves the biggest problems most home cooks face with ribs. They’re often tough and undercooked, especially if the grill isn’t hot enough or the timing’s off. They also tend to burn or dry out easily, especially when you're distracted or working with uneven grill heat.
Related: 25 Classic Ina Garten Recipes to Make All the Time
Why Ina's Grilled Rib Trick Works So Well
Ribs need a long, slow cook to break down the connective tissue and get that perfect “fall-off-the-bone” texture. That’s hard to do on a grill, especially if you’re cooking over direct heat or dealing with hot spots. The oven gives you a controlled environment that gently cooks the ribs to the perfect doneness without drying them out.
Ina also makes her own BBQ sauce (of course she does!), but you can use your favorite BBQ sauce (homemade or store-bought). Basting once before roasting and again before grilling layers in the flavor and helps the sauce caramelize without burning.
If you are manning the grill this summer, this is the recipe you need. These foolproof ribs are tender, juicy, saucy, smoky and totally stress-free, just like Ina promises!
Related: How to Make the Best-Ever Coleslaw, According to Ina Garten
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