Today we are talking ribs, the pork variety, with a dry rub and BBQ sauce. Trust me this is super simple, can be made in advance and will quickly become your go-to BBQ main. Also trust me when I promise dollop will feature recipes other than BBQ but the warm days and warm-ish nights have BBQB (that’s BBQ Brainstorming) on overdrive.
I’ve tasted ribs from NY to Texas (yea I know that’s not thaaaat far) but it’s enough miles and enough rib focused cities to have given me a solid education. Making notes on my favorites and coming homing and testing recipes has led to this crowd pleaser. The rub-sauce combination with time for the ribs to cool inbetween is key. Since you’re starting with a spiced up rub you can use most BBQ sauces found at your supermarket and have great results. My pick for supermarket (or Costco) BBQ sauce base is Sweet Baby Ray’s BBQ sauce.
This dry rub is a perfect “Can be 3”, as in it
- … made in large batches and stored in a sealed container
- … used on ribs, loins, cutlets, pork or chicken
- … made in advance
After testing this recipe with a few types of ribs the baby backs and spare ribs are my pick over country style or boneless. Be generous when rubbing the rub onto the ribs and make sure to get all sides for best flavor. When wrapping the ribs up in the two layers of foil make sure there aren’t any leaks for juices – the cookie sheet will save you an oven mess but the juices add great flavor to the BBQ sauce.
Once the ribs come out of the oven open the foil layers and let them sit for a few minutes. Before the licquid cools, drain the juices, add to the BBQ sauce and mix. Wrap the ribs back up and store the ribs and sauce / juice combination in the refrigerator for at least 2 hours and up to 1 day. Cooling the ribs before putting them on the grill has worked best in my tests. About 1/2 hour before you are ready to BBQ take the ribs out of the refrigerator, mix up the juice / sauce combination and slather it all over the ribs. Save the remaining sauce and keep basting the ribs as you BBQ.
Now I like my marshmallows charred and go for crisp every now which is what you’ll get if you following this application technique. But if you prefer saucy ribs that are less crispy save the sauce until after the ribs have been on the grill for about 15 minutes or, depending on the size of the ribs, until they are warm throughout. Add the sauce on for just the last 15 minutes or so of cooking so it gets cooked off a bit but not too crispy.
These ribs pack flavor so I suggest sticking to simple sides. Peppers cut in half and cooked on the grill with a salad are great and keep you outside enjoying the summer sun instead of inside prepping. Enjoy and send over comments or pictures of your rib dinner!
- Dry mustard - 1 tablespoon
- Paprika - 1 tablespoon
- Garlic powder - 1 tablespoon
- Cumin - 1 tablespoon
- Cayenne pepper - ¾ teaspoon
- Black pepper - ¾ teaspoon
- Rib juices - ½ cup
- BBQ sauce – 1 cup
- Baby back ribs – 4 lbs
- Preheat oven to 250
- Combine all dry ingredients (1st 6 above) in a bowl and mix thoroughly
- Line a cookie sheet with 2 layers of tinfoil each large enough to wrap ribs
- Place ribs on top layer of foil
- Cover all sides of the ribs with rub
- Wrap ribs with first layer of tinfoil, folding corners up
- Wrap wrapped ribs with second layer of tinfoil folding corners up again so juices cannot seep out
- Place ribs in oven
- Bake for 3 hours
- Remove ribs from oven
- Carefully unwrap both layers of foil ensuring juices do not spill
- Remove ribs from foil
- Pour juices into a bowl
- Rewrap ribs in foil and place in the refrigerator
- Add BBQ sauce to rib juices, stir thoroughly, cover and place in fridge
- About ½ hour before you are ready to cook ribs on the grill remove ribs from refrigerator and baste with BBQ / juice mixture
- Reserve some BBQ sauce for application when grilling
- Cook on grill basting BBQ sauce as needed
- Cook for about 10 minutes on each side or, depending on the size of your ribs until they are crispy and meat is thoroughly warm
- Cut ribs and serve immediately