The Best BBQ Ribs

May 19, 2014

Methods of cooking barbecue ribs varies all over the country and can be very personal to some. Some insist on smoking their ribs over a charcoal grill. Some let their ribs go low and slow on a gas grill. Both take hours, which is so worth the wait – but if there is a foolproof shortcut, I’m all about it! Cooking the ribs in the oven for a couple of hours and finishing them off on the grill with homemade BBQ sauce is how I come to love my ribs. Trust me when I say these finger lickin’ ribs are full of flavor, moist and most definitely fall of the bone.


Ingredients for ribs:

  • 2 racks of baby back pork ribs
  • 3/4 cup packed dark brown sugar
  • 1/2 cup smoked paprika
  • 1/4 cup cayenne pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 2 tbs ginger powder
  • 1/4 cup kosher salt
  • 2 tbs ground black pepper

Ingredients for bourbon BBQ sauce:

  • 2 cups bourbon
  • 1 cup ketcup
  • 1/2 cup packed brown sugar
  • 2 tbs molasses
  • 2 tbs Worcestershire sauce
  • 2 tbs malt vinegar
  • 1 tsp liquid smoke


Preheat oven to 350 degrees. Prepare your ribs by removing the filmy membrane on the bone side of the rack. This tough material blocks flavor reaching the meat and will make the ribs tough. With a paring knife, start at one end of the rack and carefully peel the membrane away from the surface of the last bone. Use a paper towel to grip and remove it with one easy motion. Combine all the dry ingredients together in a bowl – this is your dry rub.


Spring 2-3 tablespoons on each rack and rub the spices into the ribs. Wrap each rack in foil and put them in the oven for 2.5 hours. Save the rest of the rub in an airlock container for future use!


While the ribs are baking, combine the wet ingredients in a saucepan and bring to a boil. Simmer over low heat until the sauce has reduced to about half. After the ribs have finished baking, let them cool to room temperature or leave them in the fridge overnight. They are fall of the bone tender at this point so you want them to hold shape before putting them on the grill. Turn your gas grill to medium high, or create a medium-hot fire in your charcoal grill. Brush both sides of both racks of ribs before placing them on the grill. Baste and turn frequently until the sauce is caramelized and charred.


Cut and serve with the the remainder of the sauce for dipping. Lick fingers and enjoy!


(images by HonestlyYUM)


Made these last week and were absolutely delicious. It was the first time I used a dry run and glacing. Will not be the last time. The rub itself was to spicy for the kids so do you have any suggestions on toning it down? Change the ratio between what ingredients? Thank you. Keep up the good work.

What temperature should the oven be set at when baking ribs for 2.5 hours?

Hi Erica, thanks for the answer.
I baked it with the dry ingredients — which are very spicy IMO but doesn’t make the ribs so spicy after baked — and a Jack Daniels BBQ. So yummy!! Next time I’ll make the BBQ as well.

I cannot wait to make these for my boyfriend! He is definitely a rib fan and while we don’t have any particular rituals around our rib recipes, they almost always have to be pork. Thank you for sharing!

Wow, my mouth is watering….this really, really looks delicious. I can barely wait till our weather gets warm enough for some backyard BBQing. Thanks for sharing…..I love the bourbon idea!

Looks yummy!!

1/4 cayenne pepper — cup?
1/4 kosher salt — cup?

Is it wrong that it’s 7AM and I would kill for a plate of these? Seriously love them. And the shortcut, genius. I am so pressed for time and that would be a huge help. Awesome as always,

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