It’s just the beginning of BBQ season, which makes me crave some delicious, fall-off-the-bone ribs. This BBQ ribs recipe, though, calls for dry-rubbing the ribs and cooking them low and slow in the oven. The last few minutes the sauce is put on and you can finish them on the BBQ to get the nice crispy sauce coating. I like to serve them with seasoned mini potatoes, coleslaw, corn on the cob, and iced tea!
BBQ Ribs
Author: Vicki MacDonald
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- Rack of back ribs
- 4 tbsp. Brown sugar
- ½ tbsp. Salt
- ½ tsp. Black pepper
- 1 tbsp. Garlic powder
- ½ tbsp. Onion powder
- 1 tbsp. dried oregano
- ½ tbsp of cayenne pepper (if you like it hot), less or none if you prefer sweet
- 1-3 tbsp. Chili powder
- Sweet Baby Ray’s BBQ sauce (or your favorite sauce)
- Note: if you have Epicure burger seasoning, you can combine 2-3 tbsp of this with brown sugar, salt and pepper, and omit the remaining spices above.
Instructions
- ) Combine the dry rub ingredients in a bowl and sift them together.
- ) Rub both sides of the rack of ribs and gently rub the spices into the meat.
- ) Place rubbed rack of ribs on the slotted top of a broiler pan. Put a small amount of water in the bottom of the broiler pan. Cover tightly with foil.
- ) Preheat oven to 250. Cook the ribs low and slow for the first 2½ hours and leave them tightly covered.
- ) After 2½ hours, uncover and put sauce on the ribs. Then raise the oven temp. to 350, and cook uncovered for 20 more minutes. For the last five or ten minutes either BBQ or broil the sauced ribs just to crisp the sauce coating. Be careful to watch and not to burn them as the sugar in the sauce will quickly blacken.
- ) Cut into sections and serve.
BBQ Ribs- the perfect summertime meal!
Thanks Vicki, I cannot wait to to try these!
Looking for more inspiration? Check out some of Vicki’s other popular recipes here:
