Ribs have always been a summertime staple in our family, but that doesn’t mean that we were making them. We were in a constant struggle to find a way to cook the ribs so that they were so tender the meat would fall off and the bone slips clean out, but it never happened. We’d find a good rub recipe, and the cooking would be under, over or dry. So, I turned it over to the husband. I mean, he is from South Carolina so he must have BBQ in his bones right? Yes, yes he does and these easy BBQ ribs are proof that you just need a solid method for cooking and anyone can enjoy perfect ribs.
So, I’ll let the husband take over since he’s the master. Eat it up, Cade, I just called you the “Master”. You’re welcome.
Ok, first things first, you need to buy good quality meat. We’ve found that we really like the ribs from Costco, or one of our local meat providers. We also prefer Baby Back ribs compared to Spare Ribs. There certainly isn’t as much meat on baby back ribs, but they always turn out more tender for us.
Next you need to prep the meat. Depending on where you bought it you may need to remove the membrane off the back of the meat. Here’s a great little how to post on removing the membrane. Ours don’t usually have it so we skip this part.
Now we prep the meat. We prefer to dry rub the meat so that it can get all flavorful before any BBQ sauce is even added. In fact, sometimes we enjoy them dry because they are so good on their own. Or we drizzle them with just a little BBQ sauce as you can see in the first photo. So, just massage that delicious spice rub on both sides of the meat.
Alright, now your meat is prepped so you need to double wrap them in tin foil. This will allow the meat to cook without browning or caramelizing the meat until you’re ready to grill. It’s all about keeping the moisture and juices with the meat. Trust me, it’s worth a little tin foil and oven time in order to produce a tender rack of ribs. Slam those puppies in the oven and walk away for 2 hours for baby back and 3 for spare ribs (remember they have the extra meat so you can’t skimp on time for spare ribs).
Once the ribs have baked, remove them from the foil and grill on a high heat for about 7 minutes, turning often, and if you choose to add BBQ sauce just keep basting with every turn. Here’s to summer!!
Can You Make Ribs is a Slow Cooker?
Yes, you can prepare ribs in the slow cooker.
Prepare the ribs with a rub of your choice, and cook, covered, on high for 4 hours or low for 8 hours.
When the ribs are nearly falling off the bones, carefully remove from slow cooker and slather with BBQ sauce.
Can Dogs Eat Bones From BBQ Ribs?
There are dangers in giving dogs rib bones.
Pork rib bones can splinter into shards that can cause your dog to choke, and may also trigger serious damage to your dog’s mouth, throat or intestines.
Easy BBQ Ribs
Easy BBQ Ribs
- 2 Racks of Pork Baby Back Or Spare Ribs *see note
- BBQ Sauce
For the Dry Rub
- 1/4 Cup Salt
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Pepper
- 1 1/2 Teaspoon Garlic Powder
- 1 1/2 Teaspoon Onion Powder
- 1 Tablespoon Chili Powder
- 1 Tablespoon Paprika
- 1 Teaspoon Thyme
- 1 1/2 Teaspoons Cumin
- 1 pinch of nutmeg
- Heat an oven to 350 degrees.
- In a small dish combine all of the seasoning ingredients.
- Pour into a jar and store between uses.
- Prepare the ribs by removing any membrane that may be on the underside of the ribs. We buy ours with the membrane already removed.
- Rub both sides of the ribs with the seasoning mixture
- Wrap each rack with two pieces of tinfoil until they are completely sealed shut.
- Bake on a cookie sheet for 2 hours for baby back ribs and 3 hours for spare ribs.
- Carefully remove from the oven, pour out the juices and heat the grill to high heat.
- Place the ribs on the grill and grill for 6 to 9 minutes, turning often, and basting with bbq sauce if desired.
- Let rest for 2 minutes on a cutting board and then serve.
Spare ribs have more meat but baby back tend to turn out more tender.
Yield: 2 racks of ribs, Serving Size: 1
- Amount Per Serving:
- Calories: 3675 Calories
- Total Fat: 305g
- Cholesterol: 1037.6mg
- Carbohydrates: 19g
- Fiber: 4.2g
- Sugar: 9.8g
- Protein: 202.9g