Labor Day Weekend is almost here, and because it is the last holiday of the summer, it’s a fitting time to relish in every memorable moment of the season. Before welcoming the fall festivities that lie ahead, let’s send off the summer in style with a tasty recipe that will put your past party dishes to shame!


While a Labor Day barbecue might be a typical tradition, that doesn’t mean your menu has to be labor-intensive. One of my favorite dishes to make is a cookout classic: baby back ribs! However, rather than grilling them, I prefer to let my Thermador Steam and Convection Oven do all the work! It’s a sure way to prepare this delicious meal by allowing the ribs to soak up all the aromas and flavors in the cooking process. For that fall-off-the-bone, tender texture, nothing sets the stage quite as well. Trust me, once you make oven-steamed ribs, you’ll never look back!


Featuring three cooking solutions—Steam, True Convection, and Steam and Convection—nine advanced conventional cooking modes, and six options for favorite settings, the oven provides everything you need to achieve unrivaled food taste that is moist on the inside and is perfectly finished on the outside.


Plus, with features like CookControl™ temperature probe and the 40 Easy Cook® food programs, I never have to worry about overcooked or dried-out food, as the pre-programmed modes automatically set the oven temperature and humidity to ensure the perfect results.

Before I relax with my guests and savor the succulent dish, I select the Steam Clean assist function which helps me to keep the oven spotless.

Try my favorite baby back ribs recipe below, and share your thoughts with us on our social platforms at and @Thermador! I promise it will be sure to be the ultimate summer send-off!


Happy Labor Day!


Kansas City Baby Back Ribs

4-6 servings

For the rub

½ cup brown sugar
¼ cup paprika
1 Tbsp ground black pepper
1 Tbsp kosher salt
1 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp cayenne

For the ribs

2 slabs baby back ribs
2 cups freshly made BBQ sauce

Rub: Mix all ingredients together and store in airtight container.

Ribs: Season generously with the prepared rub mix on the top side. Cook the ribs in the steam and convection oven at 210º Steam for 45-50 minutes or until meat is tender.

Remove ribs from oven and top with BBQ sauce. Roast in the steam and convection oven at 425º Convection until the sauce caramelizes, about 10 minutes.