Ribs . . . need we say more?  If you’ve heard of Texas, you’ve heard of ribs.  This is always a welcome treat, especially when we’ve had a long day working outside. Pair this with Nana’s hot bacon potato salad and old-fashioned brownies for an extra delicious meal.


  • 1 rack of spareribs
  • 2-3 tablespoons Montreal steak seasoning
  • 1-2 tablespoons fajita seasoning
  • 4 tablespoons honey
  • 1 cup Sweet Baby Ray’s Barbecue Sauce


  • Sprinkle ribs with steak seasoning and fajita seasoning on both the back and front.  Let it stand to absorb seasonings (3-4 hours or overnight).
  • Heat grill to a high temperature.  Grill each side of the ribs until grill marks form (5-6 minutes per side).
  • Place ribs in heavy duty aluminum foil.  Tear foil long enough to cover both sides (top and bottom).  Drizzle one side of ribs with ½ of the honey and half of the BBQ sauce.
  • Drizzle the remainder of the sauces on the other side of the ribs.
  • Fold the foil so it completely envelopes the ribs and seals around the edges.  Place in a large pan to catch any drippings that may escape.  Bake in a 300-degree Fahrenheit oven for about 3 hours.
  • Check your ribs.  They should be so tender that they fall right off the bone.
  • Let them cool, then slice into individual ribs.

If you choose to use baby back ribs, adjust your seasoning.