BBQ Ribs
These barbecue pork ribs have it all: ultra-tender meat that falls off the bone, a coating dry rub that is both sweet and slightly spicy, and an ultra-indulgent homemade barbecue sauce, just sticky enough, to go with them. A classic just the way we like it on the grill, meant to be eaten with your fingers — and a few napkins! Ready to treat yourself to the best?
Table of contents
Ingredients
Dry rub
- 30 ml (2 tbsp) brown sugar
- 15 ml (1 tbsp) chili powder
- 10 ml (2 tsp) salt
- 5 ml (1 tsp) ground pepper
- 5 ml (1 tsp) dry mustard
- 2.5 ml (1/2 tsp) onion powder
- 2.27 kg (5 lb) pork back ribs
Barbecue sauce
- 5 ml (1 tsp) chili powder
- 5 ml (1 tsp) onion powder
- 2.5 ml (1/2 tsp) garlic powder
- 30 ml (2 tbsp) butter
- 180 ml (3/4 cup) ketchup
- 180 ml (3/4 cup) apple jelly
- 60 ml (1/4 cup) cider vinegar
- 30 ml (2 tbsp) molasses
- 15 ml (1 tbsp) Dijon mustard
- 15 ml (1 tbsp) Worcestershire sauce
- A few drops of Tabasco
- Salt and pepper
Preparation
Dry rub
- In a bowl, mix all the dry rub ingredients. Set aside.
- On a work surface, use a paper towel to remove the white membrane from the back of the ribs. Place the ribs on a tray and sprinkle generously with the rub, rubbing the meat well on all sides. Cover and refrigerate for 1 hour or overnight.
- Place the rack in the center of the oven. Preheat the oven to 170 °C (325 °F).
- Wrap the ribs, maximum two slabs stacked at a time, in aluminum foil. Place them on a baking sheet. Bake for about 2 hours or until the meat is tender.
Barbecue sauce
- Meanwhile, in a small saucepan, sauté the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil, and let simmer for about 5 minutes or until the sauce is syrupy. Season with salt and pepper.
- Preheat the barbecue to medium heat. Oil the grill.
- Unwrap the ribs and grill for 4 to 5 minutes on each side, basting them with half of the sauce. Keep the rest of the sauce to serve on the side.
Chef's tips
The secret to ultra-tender meat: Don't skip the overnight marinating step — the dry rub penetrates deep into the meat and makes all the difference. The longer you wait, the better it is!
Removing the membrane: This is the step many people forget! The white membrane on the back of the ribs prevents the rub from penetrating properly and makes the meat less tender. Slide a knife under the membrane, grab it with a paper towel, and pull in one sharp motion.
Oven-cooking first: Cooking the ribs wrapped in foil before putting them on the barbecue is the secret to meat that falls off the bone. The oven cooks slowly and evenly, while the barbecue adds the caramelization and smoky flavors.
Homemade barbecue sauce: Apple jelly is the secret ingredient that gives this sauce its slightly sweet side and perfect sticky texture. Don't replace it with jam — jelly makes for a smoother, glossier sauce.
For an even smokier result: Add a few apple or cherry wood chips soaked in water to the embers of your charcoal grill for an incomparable smoky flavor.
Nutritional information
Per 4 servings: approximately 850 kcal per serving — protein: 55 g — fat: 52 g — carbohydrates: 38 g.
FREQUENTLY ASKED QUESTIONS
CAN YOU PREPARE THE RIBS IN ADVANCE?
Yes! You can apply the dry rub the day before and refrigerate the ribs overnight. You can also cook the ribs in the oven in advance and keep them in the refrigerator for up to 2 days. You'll only need to put them on the barbecue when ready to serve.
CAN YOU MAKE THIS RECIPE WITHOUT A BARBECUE?
Absolutely! After baking in the oven, place the ribs under the oven broiler at 230 °C (450 °F) for 3 to 4 minutes per side while brushing with the sauce. You'll get beautiful caramelization without a grill.
HOW DO YOU STORE LEFTOVERS?
Store the ribs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 160 °C (325 °F) wrapped in foil for 20 minutes, or in the microwave. The sauce also keeps separately for up to 1 week.
CAN YOU FREEZE THE RIBS?
Yes, cooked ribs freeze very well for up to 3 months. Wrap them individually in foil and then in a freezer bag. Thaw in the refrigerator overnight before reheating.
WHAT IS THE DIFFERENCE BETWEEN BACK RIBS AND SPARE RIBS?
Back ribs (baby back ribs) are shorter, more tender, and leaner — ideal for this recipe. Spare ribs are wider, fattier, and more flavorful, but require a longer cooking time. Both work with this recipe!
HOW DO YOU KNOW IF THE RIBS ARE WELL COOKED?
The ribs are ready when the meat pulls back about 1 cm from the ends of the bones and separates easily when you lift the rack with tongs. You can also check with a thermometer: the internal temperature should reach 90-95 °C (195-205 °F) for meat that falls off the bone.