Patti’s Famous Ribs

The secret to success with this recipe is excess…use more of everything than you think you need.

One large rack of ribs will feed two or three hungry people.

Turn your oven on to Broil. While it’s getting up to temp…

Line a cookie sheet with foil and spray the foil. Peel any white membrane from the ribs.

Place the ribs on the cookie sheet and slather both sides with butter. C’mon, use your hands, don’t be shy, that’s what hot water and soap are for (couldn’t hurt to use some of that before you get your hands all over the meat too!!).

Then go to town with the dry ingredients on both sides of the meat, using the really powdery ones first so they’ll stick well. Really sprinkle them on there. I’ve been known to use 1/4 to 1/3 of a small bottle of herbs on a single rack. Use LOTS of everything.

Sprinkle lemon juice gently over the seasoned meat…again, don’t be stingy, the lemon juice and the butter are what will make the meat so juicy and tender. I usually use at least a quarter cup all told. Careful not to wash away the seasonings as you sprinkle the lemon juice on. You can add more lemon juice halfway through cooking if you feel it needs it.

Turn the ribs so they’re meat-side-down and put them on the top rack under the broiler. After 7 minutes, turn them meat-side-up. Add more seasonings and lemon juice now if you think you’ve lost too much onto the foil.

Broil another 7 minutes, then lower the oven to 350 degrees, move rack to middle of oven and bake for 30 minutes.

I like to serve these ribs with a crisp green salad and some boiled new potatoes.