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Ribs My Way
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This is the way I always prepare my BBQ ribs. They result in fall off the bone tender ribs, and they are always a hit. The spices listed are what I submitted for this recipe, however I probably never use the same thing twice. Play around with those ingredients you enjoy the most. Prep time includes marinating time.
- Ready In:
- 30hrs
- Serves:
- Units:
Nutrition Information
79
People talking
ingredients
- 1 rack of baby-back pork ribs (membrane removed)
- 1⁄2 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- salt and pepper, to taste
directions
- Mix brown sugar, garlic powder, and cayenne together in bowl.
- Add salt and pepper if you wish.
- Rub spice mixture onto ribs, both sides.
- Wrap ribs in aluminum foil, using two sheets of foil.
- Place ribs in fridge for at least 24 hours.
- Remove ribs when ready to prepare and place in oven on warm.
- (My oven goes from warm to 250°F, so I say place on warm, if your oven does have temps. lower than 250°F, I would suggest 200°F Bake ribs on warm for at least 4 hours, up to 6 hours.
- Remove ribs, and let them sit in foil, allowing them to cool to almost room temperature.
- Place ribs on hot fire, and baste with your favorite sauce.
- Let ribs cook on grill for approx 15 minutes or until hot.
- Remove ribs and let them rest for approx 10 minutes before serving.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@bratty
Contributor
@bratty
Contributor
"This is the way I always prepare my BBQ ribs. They result in fall off the bone tender ribs, and they are always a hit. The spices listed are what I submitted for this recipe, however I probably never use the same thing twice. Play around with those ingredients you enjoy the most. Prep time includes marinating time."
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I got raving reviews from my hubby and kids! I accidentally picked up pork rib tips, so there were little bones, which made it yummy! It was also partly frozen so I baked on 300 for the first two hours. I put the BBQ sauce on during the last 30 minutes, but it needed very little sauce. This is going to be my "new" way to make ribs! thanks for sharing this awesome and simple recipe!
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I followed thee letter, including the rub, which I found to be simple but very tasty. I used a tad less cayenne than prescribed. I cooked a rack of St. Louis spares, which usually takes more time than baby backs. My oven was set at for four hours, so if I ever do baby backs, I'm sure 3 hours would be fine. These ribs were definitely "fall of the bone". I actually prefer a more chewy rib, like the ones that come of a smoker, done "low 'n slow". Ifd it's raining or winter sets in, I'll try these guys again
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