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Perfect BBQ pork ribs recipe

Perfect BBQ pork ribs recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork

Barbecue pork ribs should be incredibly juicy, full of heavenly barbecue flavours and should melt in your mouth - get ready to achieve perfection with this foolproof recipe. You can make your own barbecue sauce, but I don't bother - this recipe is all about being lazy and achieving a fantastic result!!


Hampshire, England, UK

39 people made this

IngredientsServes: 6

  • 700g quality barbecue sauce
  • 85ml whisky
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • salt and pepper, to taste
  • 3 tablespoons olive oil
  • 4 (650g) racks pork ribs

MethodPrep:20min ›Cook:3hr ›Ready in:3hr20min

  1. Preheat the oven to 150 C / Gas 2.
  2. In a large mixing bowl, combine the barbecue sauce, whisky, Worcestershire sauce, hot sauce, salt and pepper and oil. Mix well.
  3. Lay a rack onto a double sheet of aluminium foil and season. Bring the sides of the foil up a little to make a rough bowl shape then pour over enough of the barbecue sauce mixture to coat the ribs on all sides. Seal the edges of the foil together to form a leak-proof parcel. Repeat with the other 3 racks.
  4. Place the parcels in a single layer on a baking tray, or in a baking dish.
  5. Bake in the preheated oven for 2 1/2 to 3 hours. Remove from the oven.
  6. Preheat the barbecue to a medium high heat, if using charcoal allow the flames to die down and the coals to turn grey.
  7. Carefully remove each of the 4 racks from the foil parcels and place on the barbecue grate, discard the parcels and juices. They will be tender, so take care moving them.
  8. Barbecue on each side for about 6 to 8 minutes, or until a nice char has been achieved. Remove from the barbecue and serve hot.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

These were fall off the bone good - so tender! Our racks were quite big, so we increased the oven temperature to 200 C / Gas 6 and cooked for about 90 minutes longer - they came out perfect and were almost falling apart!-23 Jun 2014

We made these for an afternoon BBQ, they were absolutely the highlight of the meal. These ribs were spicy, tender and moist! Just wonderful! I would recommend these for anyone wanting a special summer treat!-09 Jun 2014


Best-Ever Grilled Ribs

Learning how to cook ribs on the grill may take a little time and patience, but the process couldn&rsquot be easier! Whether you opt for a charcoal grill or a gas grill, cook these spice-rubbed ribs over indirect heat for a little over an hour before finishing them off over the flames. They&rsquoll be smoky, tender, and charred, and to give them a sticky-sweet flavor, we've basted them with a glaze of BBQ sauce. Feel free to make your own BBQ sauce or use a store-bought sauce to make things even easier. Then, serve them up with your favorite BBQ sides&mdashthink coleslaw, potato salad, or corn on the cob&mdashfor the ultimate summer cookout menu.

Should you cook ribs before grilling?

Traditional barbecue ribs don&rsquot need to be cooked before grilling&mdashand in the summertime, we can appreciate keeping the oven off! Instead, the ribs can be cooked entirely on the grill. It&rsquos a process that takes time and patience (the ribs cook over indirect heat at a low temperature), but it&rsquos worth it!

Is it better to cook ribs in the oven or grill?

There&rsquos really no right answer here. Cooking ribs on the grill (like we do here) will give you the smoky flavors you know and love, but cooking them in the oven is quicker and gives you more control over the temperature. Either method works, but if you have the time, just fire up the grill.

How long does it take to cook ribs on the grill?

Depending on the heat of your grill, your ribs should take about 1½ to 2 hours in total. Use visual cues to know when your ribs are done&mdashyou want them to be tender and easily pierced with a fork, but not completely falling off the bone.

How do you tenderize pork ribs before grilling?

Removing the membrane on the underside of the ribs before grilling them will make your ribs more tender and give them more flavor. It&rsquos a key step and it's simple to do! Use a knife to pull up the corner of the thin membrane from the meat, then use your fingers to pull the membrane away. You can use a paper towel to get a good grip if needed.


Gather the Ingredients and Supplies

To oven-roast ribs, you will need:

  • rack of ribs
  • 1/2 cup rib rub
  • 1 cup barbecue sauce
  • large cooking tray or cookie sheet
  • wire cooling rack
  • Aluminum foil
  • sharp knife
  • basting brush
  • paper towel

The rack of ribs can be baby back or spareribs. Baby back ribs are smaller, have less meat, and will require a shorter cooking time. (Both sets of times are included in this tutorial.) Two racks of ribs can be cooked simultaneously without altering the cooking time as long as there is at least an inch between them.


Recipe Summary

  • 1 cup brown sugar
  • ½ cup fajita seasoning (such as Fiesta®)
  • 2 tablespoons Hungarian sweet paprika
  • 2 racks pork spareribs, fat trimmed
  • 1 cup beer
  • 3 cloves garlic, minced
  • 1 tablespoon honey
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon prepared brown mustard

Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan cover and refrigerate overnight.

Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.

Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.

Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.


Perfect BBQ Pork Ribs

Cut your fresh slabs of ribs into smaller segments, if desired (1-4 ribs per segment, optional, not necessary for Country Style Ribs) and brush or dip into Claude’s to coat well. Can be cooked right away or marinated for an even smokier taste.

Place ribs evenly into the bottom of a baking pan. Add water to the side of the pan to at least ½-inch deep, cover tightly and roast in a 325-degree oven for 60-90 minutes. Test ribs for tenderness by tugging on a bone – the longer they cook the more tender they will get, personal taste prevails. Drain and cool – or refrigerate and grill later.

Grill Method: Preheat grill – preferably an indirect charcoal fire using hardwood chunks or chips – or a gas grill with soaked wood chips*

Brush ribs with pan sauce, sprinkle generously with one of our Tony’s Smoky BBQ Rubs and carefully brown over with medium high indirect heat (fire on one side, ribs on the other), OR direct LOW heat. The seasoning has sugar to promote glazing so pay close attention and turn as needed, too much heat and the glaze will burn.

Once ribs are browned and glazed, sauce can be brushed on, or heated and served for dipping on the side.

Oven Method: Preheat oven to 375-425°. Brush ribs with pan sauce and sprinkle generously with your favorite Tony’s Smoky BBQ Rub. Place on a flat sheet pan and roast in the top of the oven, convection fan on, until sizzling and lightly browned. Turn as needed for even browning, can also be broiled for extra browning. Once ribs are browned and glazed, sauce can be brushed on, or heated and served for dipping on the side. – Chef Mick Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com

* Adding soaked wood chips directly to hot coals or in a metal chip pan under cooking grate and directly over the hottest part of the gas grill will add even smokier flavor.

** The rubs and the BBQ sauce contain sugar and are intended to glaze – but they can burn quickly, especially with direct heat! Keep a close eye so ribs do not burn!


Recipe Summary

  • 1 teaspoon vegetable oil
  • ½ cup chopped onions
  • 2 cloves minced garlic
  • ¾ cup chili sauce
  • ½ cup beer
  • ¼ cup honey
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon dry mustard
  • 3 ½ pounds country style pork ribs

Heat oil in a saucepan over medium-high heat. Cook and stir onions and garlic in hot oil until fragrant and softened, 4 to 6 minutes.

Stir chili sauce, beer, honey, Worcestershire sauce, and dry mustard into onion mixture bring to a boil, reduce heat to low, and simmer until sauce thickens and flavors develop, 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake ribs in a baking dish in the preheated oven for 1 hour. Spread sauce over ribs and return to oven bake until sauce bubbles and ribs are tender, 1 hour.


I used

Garlic and onion powder

Smoked paprika

Seasoned salt

Kosher salt

Ground black pepper

Cayenne

Chili powder

Dried thyme

Oregano, and

Dry mustard.

I am sure you have most of those seasonings already. If not, you will be happy to find out these seasonings are pretty inexpensive and can be found at almost any major grocery store. You may even find them at your local corner store, 7/11 or AM-PM. You know me, I have to try to keep it simple for you guys

Once you created your rub (or use a preferred store-bought brand) you want to liberally season your ribs with that rub. Allow that rub to set on the meat for, at least, 1 hour. In this grilled pork ribs recipe, I let the rub sit on these ribs overnight for maximum flavor. After that rub has sat on that meat for a while and has completely infiltrated every nook and cranny of the muscle and meat, it is time to get these fall off the bone ribs on the grill.

We can debate over the type of grill that is best to grill ribs (charcoal or gas). Me, I am a charcoal griller. I feel that it is a lot safer and I understand the fire a lot more. Now, it isn’t like a gas grill where you can control the fire a little better and don’t have to buy charcoal everytime you want to grill something (that’s nice) but I like the flavor a lot better.

When making these Easy Grilled Pork Ribs Recipe, you are going to light your grill as you normally would. However, you are going to have most of the charcoal on one side and a little less on the other. This is pretty much the only way to control heat on a charcoal grill. You have one side that is higher in heat and another side that is lower in heat. You are going to want to cook your ribs on the lower side heat so they will cook longer and slower to give you that nice fall off the bone effect. In fact, t here is an entire guide on how to make the perfect ribs that you can read through for more context. This pork ribs recipe is just to get you started.

One last thing before I go. We need to talk about the kind of ribs to use. In this recipe, I used St. Louis Cut Ribs. They are meatier, thicker, and perfect for beginners in my opinion. However, there are three main types of ribs.

St. Louis Cut Ribs

Baby Back Ribs

Spare Ribs

You can use the rub I shared with you all in this recipe on any of these cuts of ribs. However, the cooking time on the grill may be different. When cooking St. Louis Style ribs, you want to cook the ribs until they reach an internal temperature of 175 Degrees. For more required internal temperatures for your ribs and other pork protein this summer, go to OhioPorkCouncil.com for more information.

Well, I hope this Easy Grilled Pork Recipe turns out well for you all. If you don’t want to grill, don’t have the time but still want some delicious pork ribs. Don’t worry about! I have delicious fall off the bone ribs recipes that you can make in the oven or r ibs you can make in your crockpot . Either way, I got you covered!

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What to serve with Pork Ribs

In the spirit of a Southern barbecue feast, serve up your sticky oven pork ribs with a side of Macaroni Salad and corn on the cob (try the most amazing GRILLED Buttered Corn!).

And for something fresh, try this Tomato, Corn and Avocado Salad or a cooling German Cucumber Salad.

This is a forgiving pork ribs recipe – and it’s loaded with plenty of flavour!

As long as you get nice juicy, fatty ribs (which they typically are), it will be pretty hard to stuff this recipe up! Ribs are a tough cut of meat so they’re made for slow cooking until it’s nice and tender.

It’s quite forgiving with the cook time, unlike some other types of proteins like poultry. So even if you cook it 30 minutes too long, it will still be juicy and delicious.

There is simply no way to look elegant eating pork ribs. Just accept you will have very sticky fingers, sauce smeared on your face and a huge goofy grin! -Nagi x


Barbecue Sauce

Once the ribs are ready to continue, set your grill temperature around 250 F/120 C, but definitely not more than 265 F/130 C (the burning temperature of sugar). Place the ribs back in the same place to finish cooking.

When smoking ribs, it is up to you whether to add sauce or not, but with the gas grill method, it's ideal to use a good barbecue sauce. It brings authentic barbecue flavor to your ribs and adds to the surface texture of the meat.

The secret to a good sticky rib is multiple coats of barbecue sauce. The best method is to sauce one side of the ribs, close the lid, and cook for 5 minutes. Then open the lid, flip the ribs, and sauce the other side. Continue doing this for 30 minutes, and you will have a heavy coating of barbecue sauce. Five minutes after you put on the last coat (with at least two coats per side), remove the ribs from the grill, cut into portions, and serve.

If you don't have apple juice, you can substitute with many different liquids. Other juices like orange and pineapple work well, as do types of stock or broth. If you have a bottle of beer on hand, mix in a couple of tablespoons of sugar first. Soda can also be swapped in, or even water.


BBQ Oven-Baked Ribs

When the craving for ribs strikes, there&rsquos usually little you can do to stop it. That is, besides eating ribs. They&rsquore just so satisfying! Sweet, salty, savory, tender. they&rsquore like meat candy. But sometimes, the grill just isn&rsquot an option. Maybe you live in a tiny NYC apartment (like me!) or maybe it&rsquos the middle of winter. No matter the weather or living situation, you can make amazingly tender, delicious ribs with this foolproof recipe. Here&rsquos how to nail them.

Prep your ribs.

First things first, rinse your ribs. Usually, ribs come vacuum-packed and can be sitting in liquid that you definitely want to wash away. Run under cold water, pat dry, then peel off the &ldquosilverskin.&rdquo This is the shiny, white piece of membrane that sits on top of the bones and makes things tough and chewy once cooked. It should come off pretty easily, but if not, use your paring knife to help loosen things up. Pierce the membrane with a pairing knife and run it as far under the membrane as you are able to start loosening it away from the ribs. Once you are able to get the tip of your knife under the membrane you should be able to easily pull it off the ribs. Using paper towels or kitchen tweezers can help grab the membrane and make it easier to pull off!

Season well.

The key to delicious ribs is robust flavor. This starts with the seasoning. Be sure to coat with a good amount of kosher salt and freshly cracked pepper. We also add a dry rub to our ribs to add extra sweetness and flavor. Let the salt and spices sit on your ribs for about 30 minutes or so before baking to really let that flavor soak in!

Everyone&rsquos fave part of eating ribs has got to be the sauce. That, and having a legit excuse to eat with your hands. Ours is deliciously sweet, savory, and sticky, like a classic bbq sauce but next-level. It&rsquos so much better than anything that comes from a bottle. The sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Low and slow.

The key to cooking great baked ribs is low temp and lots of time. We cook ours at 300° for 2 hours. The best part is, unlike with grilling, this recipe is totally hands off. Pop these bad boys in the oven, cover with foil, and let them cook, tenderize, and fill your house with the most delicious smell imaginable. Then, baste with sauce and broil for a few minutes to caramelize and crisp the crust.

Try cooking Louisiana ribs in the slow-cooker next!

Editor's Note: The introduction to this recipe was updated on January 22, 2021 to include more information about the dish.