Note: This is an update of my existing recipe for ribs. I’ve changed the photo to offer you a more tempting view of the end result and to underline that finishing off the ribs with BBQ sauce is best done on the BBQ with indirect heat.
Be it summer or winter or anytime…ribs are one of my favourites! My method is simple, tried, tested and guaranteed to give you fall of the bone ribs each & every time.
Pork Back Ribs
(serves 6)
2 racks of ribs (or a center-cut side/spare rib works well)
My dry rub:
2 Tbsp paprika
2 Tbsp. garlic powder
4 Tbsp packed brown sugar
1 Tbsp chili powder
1 Tbsp dried thyme
2 Tbsp. salt
1 tsp pepper
Barbecue sauce
2 cups BBQ sauce
1 Tbsp. garlic powder
1/4 cup brown sugar (or honey)
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
hot sauce to taste
- Mix the above ingredients in a bow. Flip the ribs to the bone side and using a knife, gently insert the knife between the silver skin and bone. When you have enough skin to hold on to, pull off the ribs and discard (this step will allow the rub to stick to the bottom as it does with the top).
- Now generously sprinkle the top & bottom side of the ribs. The meat should be covered by the rub mixture. Wrap each rack of rubs tightly with foil and place in the fridge (ideally overnight).
- When ready to cook, take your ribs out of the fridge, allow to come to room temp. Pre-heat your oven to 300F. Place ribs on a baking sheet and into your pre-heated oven and cooked for approx. 2 hours. If you want “fall off the bone”, place back in the oven for additional 45 minutes.
- Use this time to prepare your BBQ sauce: Add all the ingredients in a pot, heat up while stirring. Taste and adjust to your liking. Reserve.
- To finish ribs, remove foil, increase oven temp to 350F and bake for 20 minutes or until deep brown.
- Finally, brush on the BBQ Sauce and you can place back in the oven for sauce to firm up or brush on sauce and serve.
Hot Tip: In the warms months, I recommend finishing off the ribs in our BBQ, with indirect heat.
If you’ve followed my method, I guarantee you a rib-stickin’ rack O’ ribs, finger lickin’, fall from the bone succulent piece of pork nirvana…without having to EVER boil them!
In the summer, ribs goes wonderfully with a garlic mashed potato and some peaches & cream corn.
Those look so good Peter!
…and they were Jenn. The method I use I think is more important and as for the rub…to each their own.
Love ribs, haven’t had them in ages cuz hubby has a problem with meat on the bone(strange man). I think I’ll make them this week and just serve him rice. ;)
Will be making pastitsio tonight. Hope it comes out good.
Pixie, Pastitsio is on the menu for tomorrow…we can compare!
This recipe is just what I need to kick my addiction to baby back ribs from the Outback!
I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.
I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.
I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.
I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.
I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.
I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.
I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.
I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.
I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.
Since we’ve still got eons of BBQing weather left, these look luscious, of course. I always braise my ribs a bit before grilling. So it’s kind of like your using the foil -keeps them from drying out in the end. And funny — I’ve thinking of switching out some of my old photos, too, and going through tons of recipes I want to try.