Easy Barbeque Ribs
Summary; An easy to make pork rib recipe.
4 racks of pork ribs, baby back, St. Louis Style, untrimmed spare ribs, whatever you prefer.
Remember St. Louis-style ribs, are spare ribs with the sternum bone, cartilage and rib tips removed.. It is not a cooking style. It is a description of a way spare ribs are trimmed. Basically it is the way you most usually see spare ribs in restaurants versus the way you see them in the grocery store.
CHEF SALT or another seasoning salt or meat rub of your choice
36 ounces Kraft Original Barbecue Sauce or something similar
one medium onion
8 ounces brown sugar
4 ounces yellow mustard
1 tablespoon black pepper
2 ounce Tabasco pepper sauce or another similar hot sauce
Heat oven to 225ºF.
Rub ribs thoroughly with Chef's Salt.
Put ribs on baking sheet and bake for 3 hours, bone side down. Don't turn. Use a rack if you have one to keep the ribs out of the fat drippings.
Combine barbecue sauce, brown sugar, mustard, pepper and hot sauce in small pan.
Finely chop onion and combine with other ingredients.
Simmer on low heat, stirring occasionally for at least 30 minutes
Remove ribs from oven.
Ribs can be refrigerated up to 2 days before grilling (several months in freezer vacuum packed).
Cook pork ribs on grill using indirect heat. In other words - not over the coals or the burners if using gas. If you can not, because of size limitations, use indirect heat use very low charcoal fire with rack set as high as possible. If using gas turn heat as low as possible. Again bone side down.
Grill ribs for 25 minutes.
Baste with BBQ sauce. Grill additional 10 minutes or until sauce looks glazed.
During the winter the ribs can be finished in the bottom of your oven under a broiler.
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