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Barbecued Ribs recipe

Barbecued Ribs recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

Two day BBQ ribs, but worth the effort. Baked and marinated with a rub overnight, then barbecued with BBQ sauce.

427 people made this

IngredientsServes: 8

  • 2kg pork loin ribs
  • 4 cloves garlic, sliced
  • 1 tablespoon caster sugar
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons chilli powder
  • 2 teaspoons ground cumin
  • 70g dark brown sugar
  • 125ml cider vinegar
  • 125ml ketchup
  • 125ml chilli sauce
  • 60ml Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped onion
  • 1/2 teaspoon mustard powder
  • 1 clove crushed garlic

MethodPrep:30min ›Cook:3hr ›Extra time:8hr › Ready in:11hr30min

  1. Preheat oven to 150 C / Gas 2. Place ribs on a rack in a shallow roasting tin. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
  2. In a small bowl, mix together caster sugar, paprika, salt, black pepper, chilli powder and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
  3. In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chilli sauce, Worcestershire sauce, lemon juice, onion, mustard and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
  4. Preheat BBQ for medium heat.
  5. Place ribs on BBQ cooking grate. Barbecue, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(489)

Reviews in English (376)

Best ribs ever. I cut down slightly on the paprika in the rub to make it more acceptable to the kids but overall they are great.-19 Sep 2011

Ribs were tasty but it the best part of that was the sauce. I didn't like the idea of such a long cooking time but I decided to let it a go and it was worth of that. I left it more to garnish the food and it disappeared with no time. In my case it didn't take an hour to reduce it to desired consistence- it was ready after 30min. Definitely will use sauce recipe for other dishes.-26 Aug 2017


Believe the hype-- these were fantastic! I don't have a grill so for the grill part, I just put them in the oven at 350 degrees, basting frequently. As recommended, I made double the sauce and didn't leave it over for dipping--- I just slathered the whole amount on there throughout basting! The first time, I didn't listen to others advice and only made the standard amount of sauce. Big mistake! Make double!The sauce was finger-licking good (I mean literally) and I was so pleased that I made my own sauce. No more store-bought-- this one's a keeper! As other people mentioned, I also added a bit of chili pepper flakes for some heat, and it was the perfect balance. Thanks for the recipe for these tender, delicious ribs!-20 Nov 2006

For the ribs:

In a small bowl, combine the salt, sugar, paprika, pepper, garlic powder, onion powder and mustard powder.

Rub the ribs with a liberal amount of the rub, being sure to massage the mixture into the meat for 1 minute and marinate overnight (leftover rub can be saved for poultry or other cuts of pork).

Wrap the ribs tightly in tin foil and place on a half sheet pan with a rack. Cook the ribs for 3 hours, or until tender.

For the sauce:

While the ribs are cooking, combine the ingredients for the sauce in a medium sized pan over medium-low heat. Let simmer, stirring occasionally, until reduced by a third, or until thick.

To assemble:

Turn on the broiler to high heat.

Brush the ribs with barbecue sauce on a rack, and begin to broil, brushing often to form a crust, repeating the process until dark and caramelized.

Recipe Summary

  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper
  • 1 rack (5 pounds) pork ribs, trimmed of excess fat, rinsed, and patted dry
  • 1 can (14 ounces) tomato puree
  • 1/2 cup honey
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, minced

Preheat oven to 400 degrees. In a small bowl, combine spices with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper reserve 1 tablespoon of the mixture for the sauce. Rub both sides of ribs with remaining mixture.

Place ribs, fatty side up, on a rimmed baking sheet, and cover tightly with foil bake until tender, about 1 1/2 hours. (There will be hot liquid in baking sheet when removed from oven.)

Meanwhile, make sauce: In a small saucepan, combine tomato puree, honey, Worcestershire, garlic, reserved spice mixture, and 3/4 cup water. Bring to a boil reduce heat, and simmer, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 20 to 25 minutes.

Heat grill to medium. Cut ribs into 4 equal parts. Brush ribs generously with barbecue sauce grill until charred in spots, 3 to 5 minutes per side. Serve with remaining sauce.

Cook's Notes

To achieve great ribs indoors, preheat oven to 350 degrees with rack in the middle position. Fit a rimmed baking sheet with a wire rack. Place ribs, bone side down, on rack. Roast, rotating halfway through, until meat is tender, but not falling off bones, and has shrunk 1/4 inch from ends, about 2 hours. Transfer 1 cup barbecue sauce to a bowl. Brush both sides of ribs with remaining 1 cup sauce. Return ribs to oven until glistening and deep mahogany, about 15 minutes. Let stand 10 minutes. Serve with reserved sauce.

  • 1 rack of baby back pork ribs, trimmed of extra fat (approximately 2 1/2 lbs.)
  • 2 cloves garlic (pressed or minced)
  • 2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. Spanish paprika (smoked or spicy)
  • 1 tsp. dried oregano
  • 3 tbsp. red wine vinegar

Note: Quantities of spices, salt, and pepper are approximate. You may adjust quantities to your taste. Always keep in mind that you want to add flavor, but not overpower the meat.

Remove ribs from packaging. Rinse and pat dry. Place in a rectangular glass baking dish, meat side up. Rub garlic cloves over the ribs and into the meat with your hands.

Measure salt, pepper, paprika into a small bowl. Measure dry oregano and crush between fingers to release the flavor and add it to the spice mixture. Rub the spice mixture into the meat.

Sprinkle the vinegar over the ribs. Turn ribs over, so the meat side is down. Cover the glass dish tightly with plastic wrap and refrigerate for at least 3 hours to marinate.

Grill the ribs on the barbecue for about 30 minutes on each side. Remove from grill, cut and serve.


So delicious and foolproof. Any rub/sauce combo should work, but make sure you use the juices baked off in the oven - that is key!

This is my go to ribs recipe. Blows people away everytime. use the best BBQ sauce you can get your hands on, as it makes a huge difference.

I would really like to know how much kosher salt?? After reading most of the reviews, this seems to be an unanswered question! Is it really supposed to be 2 1/2T and if so, Diamond Crystal or Morton's. Morton's is almost twice as salty as Diamond Crystal. Please help!

I've made these 3 times now and they've always been a hit, both baby back and St. Louis style. You can easily substitute the rub with another, or even a pre-blended mix. Really great. (But the serving size is way off - a rack of ribs per person? Ha! Just make as many or few as youɽ like.)

The absolute BEST ribs I have ever made or eaten ! I followed the recipe prep, temp and timing but halved the ingredients for one rack of baby backs. Oh, yummy ,yum , yum, yum !

I made this recipe for Memorial Day family cookout and it was fabulous. I will use different variations for the rub and I always add whatever I'm in the mood for in the BBQ sauce. BUT, I did cook the ribs at 350 for 2 hours and then 300 for the last hour and refrigerated as suggested. When I got them on the grill, they were already falling apart because they were so tender. Everyone raved about how great they were! Will definitely use this method every time.

Meh. There are better rubs out there. 350*F? I don't think so. 250*F is more like it.

Made these ribs for Labor Day- amazing. Will make again. I followed the recipe exactly. except halved it as I only had one rack of bb ribs.

Have made ribs many times with this process. Change the rub and use your choice of bottled sauce. It's easy, very tender, and wonderful!

I have been making this for years now since Bon Appetit came out with this recipe. I think summer 2012. Anyway, the are fantastic and easy to do. I like the heat and that you can incorporate your own barbeque sauce later. Definately the only ribs I'm making. To those who thought they weren't flavorful or too salty. sounds like the preparers didn't do something correctly. The rest of us get how great this recipe is. Enjoy and you are welcome! You are gonna be the big hit at the barbeque for sure. This pairs nicely with state fair potato salad. Look it up. I've won awards with that potato salad.

Um, yuck. The prep (oven roasting) is standard for making tender, fall-off-the-bone ribs, so no complaints there. But - the rub was bland, and adding the rib 'juice' to purchased barbecue sauce (I used Stubbs - as recommended by others) made the sauce thin and tasteless. I don't understand the raves here. This was a disappointing Father's Day dinner for sure.

This is the best rib recipe. I have made this for about 10 bbq's and everytime its perfect. Its even better the next day (or later that evening during a midnight craving for more). Serve with blue cheese cole slaw and you will have nirvana. So good. Its so important to use baby backs on this one. Less is more.

I used the cooking method for these ribs and used "Cherry Chipotle Barbecue Sauce" instead (also on Epicurious). Fantastic! Such a winner! So tender, soft, and tasty! I baked the ribs for 2.5 hours with only salt, then I grilled them on the barbecue, turning and glazing repeatedly. So delicious.

Made these ribs and they were very tasty. However they were WAY to salty.

Recipe from the Tasting Table Test Kitchen

Yield: 6 servings

Prep Time: 20 minutes, plus chilling time

Cook Time: 3 hours and 10 minutes

Total Time: 3 hours and 30 minutes, plus chilling time


For the Spice Rub:

1¼ cup packed dark brown sugar

¾ cup freshly ground coffee beans

2 tablespoons smoked paprika

1 tablespoon ground cumin

1 tablespoon cayenne pepper

For the Ribs:

6 pounds baby back pork ribs, spare pork ribs or beef ribs

One 12-ounce bottle hard cider

1¼ cups store-bought or homemade barbecue sauce, plus more for serving

2 tablespoons apple cider vinegar


1. Make the spice rub: In a small bowl, whisk together all of the ingredients. Makes about 4 cups.

2. Make the ribs: Place each rack of ribs on a wire rack set over a foil-lined rimmed baking sheet. Sprinkle 1½ cups of the spice rub all over ribs. Chill in the fridge for at least 4 hours or preferably overnight.

3. Preheat the oven to 300°. Remove the ribs and let them stand at room temperature for 1 hour.

4. Cover the ribs with foil and bake until very tender, 3 to 3½ hours. Remove and let the ribs cool completely. Pour any juice from the bottom of the baking sheet into a bowl and whisk in the hard cider, barbecue sauce and apple cider vinegar. Make ahead: The ribs can be baked up to 2 days ahead, rewrapped in foil and chilled.

5. Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium heat. Grill the ribs, flipping often, basting them with the barbecue sauce mixture until lightly charred and warmed through, 8 to 12 minutes.

6. Transfer the ribs to a platter and serve with additional barbecue sauce.

Jeremy Pang's barbecued Tsingtao beer ribs recipe

TIP:If you fancy cooking these on a normal night in (or the weather isn&rsquot looking good) then pop the ribs under the hot grill in the oven instead of on the barbecue after roasting. Although the ribs are always better after they&rsquove been grilled slightly, if you just can&rsquot wait they can always be eaten straight after roasting in the oven.


  • 4 garlic cloves
  • 1 large knob of ginger
  • 30 spare ribs
  • 8 tbsp tomato ketchup
  • 8 tbsp hoisin sauce
  • 4 tbsp granulated sugar
  • 4 tbsp dark soy sauce
  • 4 tbsp rice vinegar
  • 2 tbsp vegetable oil
  • 500 ml Tsingtao beer
  • 0.5 spring onion, finely chopped, to garnish
  • 4 garlic cloves
  • 1 large knob of ginger
  • 30 spare ribs
  • 8 tbsp tomato ketchup
  • 8 tbsp hoisin sauce
  • 4 tbsp granulated sugar
  • 4 tbsp dark soy sauce
  • 4 tbsp rice vinegar
  • 2 tbsp vegetable oil
  • 17.6 fl oz Tsingtao beer
  • 0.5 spring onion, finely chopped, to garnish
  • 4 garlic cloves
  • 1 large knob of ginger
  • 30 spare ribs
  • 8 tbsp tomato ketchup
  • 8 tbsp hoisin sauce
  • 4 tbsp granulated sugar
  • 4 tbsp dark soy sauce
  • 4 tbsp rice vinegar
  • 2 tbsp vegetable oil
  • 2.1 cups Tsingtao beer
  • 0.5 spring onion, finely chopped, to garnish


  • Cuisine: Chinese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 210 mins
  • Serves: 8


  1. Preheat the oven to 150°C/300°F/Gas 2.
  2. Finely chop the garlic and ginger and put in a deep roasting tray or big pot suitable for the oven along with the ribs and all the other ingredients. Mix everything together thoroughly, ensuring the ribs are well covered.
  3. Transfer the ribs to the oven and cook uncovered for at least 2-3 hours, basting and turning the ribs every so often so they don&rsquot burn (if they do start to &lsquocatch&rsquo, turn your oven down slightly).
  4. Towards the end of the cooking time the ribs will start to break up and fall apart slightly &ndash this is a good sign, but you want to keep them as whole as possible (ready for grilling), so be careful when turning.
  5. Transfer the ribs to a hot barbecue and cook in batches for 2-3 minutes on each side until the outsides of the ribs are glazed and charred. Drizzle over a little of the remaining sauce and sprinkle over some finely chopped spring onion to garnish. Enjoy.

More barbecue recipes you might enjoy:


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Barbecued Ribs recipe - Recipes

Competitive barbecuer Kirk Vespestad adapted this recipe to give the meatless ribs a true smoky flavor that only comes from grilling. The ribs can be partially prepared up to a day in advance, through its initial time in the oven, and then finished on the grill.

2 heaping tablespoons tahini

1 tablespoon tamari or soy sauce

1 cup vital wheat gluten (see note)

2 tablespoons nutritional yeast

1 1/2 teaspoons smoked paprika (pimentón de la Vera)

1/4 teaspoon freshly ground black pepper

16 6-inch bamboo skewers, soaked in warm water for 30 minutes

1/2 cup hickory wood chips, soaked in warm water for at least 30 minutes, then drained

1 cup prepared or homemade barbecue sauce (see note)

Preheat oven to 350 degrees and lightly oil an 8-inch square baking dish.

In a small bowl, mix the water, tahini and tamari stir mixture until blended and smooth.

In a medium bowl, mix the wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder and pepper whisk to thoroughly combine.

Add the wet mixture to the dry, stirring to combine, and then knead for a couple of minutes until elastic strands of gluten form. Press and stretch dough into pan, cut into 8 strips, turn pan and cut strips in half to form 16 strips total.

Bake uncovered for 20 minutes, then remove and allow the strips to cool enough to handle by hand. Recut strips, as they may have stuck together during the baking.

Meanwhile, prepare a gas or charcoal grill to medium-hot (see note).

Thread each strip on a wooden skewer and brush lightly with barbecue sauce, reserving extra sauce to brush on while grilling.

If using a gas grill, add soaked hickory chips to the smoker box. If using charcoal, place soaked chips in a foil pouch, crimping the ends to seal. Place foil pouch directly on prepared coals a minute or two before grilling.

Add "rib" strips to the grill directly over coals and cover, allowing them to smoke until the surface has nice grill marks and light surface char, about 8 to 10 minutes, turning once or twice to rearrange skewers and brush liberally with remaining barbecue sauce. Serve immediately.

Note: Look for vital wheat gluten at stores that carry a wide selection of natural foods, including Fred Meyer and Whole Foods.

Note: If using a bottled sauce, read the label carefully to avoid ones loaded with high-fructose corn syrup or Worcestershire sauce (which contains anchovies).

Note: Coals are ready when they are about 80 percent covered with gray ash. To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 3 seconds for medium-hot.

Make the rub:

  • Spread the light brown sugar on a baking sheet and let it dry out for an hour or two to keep it from clumping. Sift the brown sugar and the remaining rub ingredients together in a bowl you may have to do this in batches. Stir to combine. (Alternatively, put the ingredients in the food processor and pulse to combine.)

Make the sauce:

  • In a large saucepan, combine all the sauce ingredients. Heat over medium, stirring well to mix and dissolve the spices. Reduce the heat and simmer the sauce, uncovered, for 30 minutes, stirring occasionally.

Prepare the ribs:

    Remove the thick membrane covering the bone side of the slab: Separate the membrane at one end of the slab by slitting it with a knife and forcing your fingers underneath it. Pull it down the length of the slab and discard it. Find the skirt — the meaty flap that curves down the bottom of the meat side — and trim off the thick membrane on its edge. Using a sharp knife, cut off the rib tips, cutting parallel to the bottom of the slab. Cut the rib tips into several pieces. Sprinkle the spice rub amply over both sides of the ribs and tips.

To prepare the fire, use a chimney starter to light 40 to 50 pieces of good-quality lump charcoal. When the coals are glowing, remove them from the starter and stack them on one side of the grill. (If you don’t have a chimney starter, stack the charcoal around some crumpled newspaper in a pyramid on one side of the grill and light the newspaper. The coals will be hot in 20 to 30 minutes.)

When the coals are about 90% white, position the ribs on the grill anywhere but directly over the coals. Cover the grill with the lid, making sure that the air vent is on the side away from the fire. Cook the ribs for about 2 hours, maintaining a temperature of 230° to 250°F by adjusting the air vents on the grill as needed. (Opening the vents lets in more oxygen and raises the temperature.) Add more coal if the temperature drops below 230°F. (You’ll likely need to add 15 to 20 coals about 30 minutes after putting the ribs on.)